Cocoa with light cardamom and pepper spice on the dry aroma; a smooth entry with dark chocolate and roasted nuts; brown-sugar sweetness mid-palate; low acidity and a full, round body; and a finish of light spice and wood.
Buying Tips
Plantation: India's label for washed arabica; natural arabica is called "Cherry," and washed robusta is called "Parchment"
Grade A: A size grade for larger beans, with AA above it
Region: Chikmagalur is the birthplace of Indian coffee; legend says the 17th-century saint Baba Budan planted seven coffee seeds here that he had brought back from Yemen
Shade and intercropping: Indian coffee is often grown under tall shade trees alongside pepper and cardamom, and a spice note is considered a hallmark of Indian coffee
Brewing Notes
Pour-over: Medium grind, 90°C, ratio 1:15
Espresso: Medium-dark roast as a blend base, with clear cocoa and spice