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Why we like this coffee
This is a personal favourite bursting with unique & distinct taste notes.
Our taste notes
Cream, rum, caramel, cinnamon
Description
India is not probably one of the go to origins when your looking for exciting or interesting taste notes in coffee, it is a country better known for its low grade Robusta beans. However, this coffee is special and a personal favourite of mine! It is packed with unique flavours and carries its strengh through short amount of milk to create rum & cinnamon like taste notes.
From the importer
Origin: Gurra Garuvu, India
Region: Andhra Pradesh
Producer: Korra and Anita Venkat Rao
Varieties: Selection 9 (Sln9)
Processes: Natural
In the village of Gurra Garuvu, nestled at a lofty altitude of over 1200 masl lies a coffee farm that exudes a charm of its own. Enterprising Korra Venkat Rao and Anita’s farm is replete with towering teak and silver oak trees that act as primary shade, while mango, papaya and eight other varieties offer secondary shade. This humble and hardworking couple have put their faith in Naandi to tell their story but for Naandi, it is their coffee that tells the real story!
Cherries are picked from under the multi layered shade canopy when a deep crimson red. A hand sorting is done first, before delivering still in the flesh to the collection truck that quickly takes the cherry to the centralised processing unit. There the beans are cleaned and floated, and the brix reading, a measure of the sugars in the cherry. is taken. To pass, they must be over 20 degrees. The ripe cherries are then dried for 15-25 days until the moisture is between 10% – 11.5% and suitable for export.
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Most of our coffees are suitable for all brew methods. Some will shine more brewed certain ways but that is ultimatley down to your own personal preference. However you chose to brew your coffee always make sure your using fresh beans, weigh the amount of coffee your using, time your brew and weigh the yield of your coffee.
A guide for home double espresso could be to use 18.5g of coffee, and extract in 25-30 seconds for a yield of 35-40ml.
A guide for home filter coffee could be to use 19g of coffee, brewed in 3-4 minutes with a yield of 250ml of water.
Once you have these or any other starting point you can then experiment and adjust your recipe to acheive the taaste you want. For example, for a slightly strong cup use more coffee or try a lower yield amount.
Feel free to get in touch for some help!