"Monsoon Malabar is the name that first comes to mind when people think of Indian Specialty Coffee and this coffee is certainly unique."" With earthy notes, the big bodied coffee finishes nutty with minimal acidity and notes of spice. They recommend Channi Grind if one doesn't have any coffee brewing equipment yet.
Roast Level: Medium Dark
Tasting Notes: Baker's Chocolate, Nutty, Earthy
Ingredients: Coffee Beans, Indian Coffee, 100% Arabica Coffee
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.