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Kalledeverapura Pulp Sun Dried (Channi)

Rs. 450.00

Blue Tokai's all-time favourite pulp sun dried coffee from Kalledeverapura Estate is back! This year’s harvest from Kalledeverapura has a medium body and a light, tea-like mouthfeel which the roasters recommend enjoying as an espresso, Cold Brew, Pour Over or AeroPress. With notes of brown sugar, roasted almond, and raisin, this coffee is perfect to start the day with! Kalledevarapura Estate dates back to the 1900s and was amongst the first farms Blue Tokai visited! The lush estate is situated at an altitude of around 1300m in the picturesque Bababudangiri Hills in Chikmagalur, Karnataka. Kalledeverapura’s Arabica is shade grown, and the estate is covered with jackfruit, fig, and silver oak trees. The estate uses a special hybrid processing method for the honey sun dried sourced. Like wet-processing, the outer skin of the coffee fruit is removed mechanically. The coffee cherries are then left to dry out in the sun on ventilated racks with the remaining fruit intact, giving the coffee a unique flavour! Blue Tokai recommends Channi Grind , if one doesn't have any coffee brewing equipment yet.

 Tasting Notes: Brown Sugar, Roasted Almond, Raisin



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Blue Tokai's all-time favourite pulp sun dried coffee from Kalledeverapura Estate is back! This year’s harvest from Kalledeverapura has a medium body and a light, tea-like mouthfeel which the roasters recommend enjoying as an espresso, Cold Brew, Pour Over or AeroPress. With notes of brown sugar, roasted almond, and raisin, this coffee is perfect to start the day with! Kalledevarapura Estate dates back to the 1900s and was amongst the first farms Blue Tokai visited! The lush estate is situated at an altitude of around 1300m in the picturesque Bababudangiri Hills in Chikmagalur, Karnataka. Kalledeverapura’s Arabica is shade grown, and the estate is covered with jackfruit, fig, and silver oak trees. The estate uses a special hybrid processing method for the honey sun dried sourced. Like wet-processing, the outer skin of the coffee fruit is removed mechanically. The coffee cherries are then left to dry out in the sun on ventilated racks with the remaining fruit intact, giving the coffee a unique flavour! Blue Tokai recommends Channi Grind , if one doesn't have any coffee brewing equipment yet.

 Tasting Notes: Brown Sugar, Roasted Almond, Raisin

Blue Tokai's mission since they started has stayed simple: they have introduced their customers to the estates they directly buy their great tasting coffee from, roast the beans with care, and make high quality coffee more accessible through their cafes and website. The coffee Blue Tokai roast is the coffee one likes to drink, and they hope everybody likes it too. Blue Tokai Coffee Roasters follow a simple set of beliefs. Transparency is much more than just where they get their beans from. The first thing they did when they started their company was to highlight the award winning farms. This idea of transparency organically evolved to the way they worked in other areas too - their baristas are always present to discuss brewing tips, their customer service team are there to walk one through coffee questions, and their roasting team to show how they work. A culture of constant learning is the key to always pushing coffee forward. Blue Tokai are consistently researching, testing and implementing best practices throughout their business to raise the bar. Making refractometers essential for cafe brewing. Holding advanced sensory learnings for junior roasters, and experimenting with processing at the farm level are just some of the ways that our highly skilled team is constantly evolving the way Indian coffee is treated, experienced or communicated about. Sourcing the best coffee beans does not guarantee good coffee. Although Blue Tokai has a dedicated sourcing team for green beans and have invested in establishing quality roasting parameters, they know that a lot more steps still have to fall into place to brew a good cup. This is why they have worked hard to create coffee training centres to impart leading procedures such as equipping baristas with assessing and reporting tools for precision brewing, and cupping every single batch that is roasted to ensure consistent quality.

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