You can make iced coffee with just coffee and water. Pour small amounts of water to wet the coffee grounds while dripping with a circular motion. Once filled, place the cap and gently shake the bottle to start the extraction. Refrigerate for approximately 8 hours before serving.
Place coarse ground coffee into the press, and add boiling water. Place the plunger and allow the coffee to brew. The longer the extraction time, the richer the taste will be. Press the top down slowly, pour the coffee into a cup and enjoy.
Made of Heatproof glass, Lid and knob are made of Polypropylene and stainless steel shaft.
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Merthi Subbangudigy Estate (MS Estate) is located in the Sahyadari ranges of the Western Ghats, Chikmagalur, Karnataka. The estate is part of Balanoor Plantations which is run by Mr Ashok Kuriyan and his son Mr Rohan Kuriyan. Arabicas (rain forest certified) are grown under the shade of tress like, Silver Oaks, Dadaps and various jungle woods. Special attention is paid to every aspect of picking, pulping, fermenting, washing, drying and curing. The practice of sustainability and environmental responsibility is the heart of the farm.
Gemblary Estate sitting at an altitude of 1410m is located in Shevaroy Hills, Tamil Nadu. Rich humus soil and unique climatic condition give the coffees its unique enrich flavours. Gemblary specialises in Arabica coffees, cultivated with intense care, dedication and hard work towards growing one of finest speciality coffees. Kents, S 795, Sln 9, Sln 5b, Sarchimor, Hawaiian Red Cattura, San Roman, Brazilian Catuai and Chandragiri are the varieties grown here. Coffees are grown under natural canopy of shade of Jack fruit, Silver oak, Mandarin oranges and various other country trees.
Gemblary is very keen to keep the plants healthy and to ensure the quality and productivity of the beans. Selectively hand-picked cherries and stand out processing methods creates novel flavour profile speciality coffees. Gemblary is home for Peacocks, Myna, Greater coucal, Racket-tailed drongo, Red jungle fowl, Indian Gaur, Wild boar, Civet, Dhole, Barking deer and many more.
Experimental Natural Process
The coffee cherries are selectively hand-picked by trained and skilled labours, making sure only ripe cherries are picked. They are then screened twice to ensure the standard of the cherries and the floats are completely skimmed off. Then, these ripen cherries are fermented with grapes in air tight environment for 72 hours.
The fermentation and drying process for each batch is carried out in a controlled environment where constant and close attention is paid to key variables such as pH, Brix value, Humidity and Temperature. Then coffees undergo series of Shade and Open drying on raised beds for 26-30 days.
Location - Shevaroy Hills, Yercaud, Tamil Nadu
Altitude – 1410 mt. Masl
Varietal – Sln 9, Sln 5b, HRC, San Roman, Chandragiri
Project Sankalp 90+ Indian coffee is a dedicated chapter within the original project named Waribok_Daribok (named after two small villages in Garo Hills of Meghalaya) to strive for minimum 86+ cup score with a target to reach the coveted 90+ cup score coffee from India on a regular basis and to give an opportunity to the Indian Coffee Fraternity to roast & brew it.
Location - Palani Hills, Kodaikanal, Tamil Nadu
Altitude – 1375-1678 mt. Masl
Varietal – SLN 5B
Process – 48 hours Hydro Naturals
Cup Notes – Passion Fruit, Blackcurrant & Toasted Almonds
Project Sankalp 90+ Indian coffee is a dedicated chapter within the original project named Waribok_Daribok (named after two small villages in Garo Hills of Meghalaya) to strive for minimum 86+ cup score with a target to reach the coveted 90+ cup score coffee from India on a regular basis and to give an opportunity to the Indian Coffee Fraternity to roast & brew it.
Location - Palani Hills, Kodaikanal, Tamil Nadu
Altitude – 1375-1678 mt. Masl
Varietal – SLN 5B
Process – Naturals fermented with crushed Pineapple for 48 hours
Project Sankalp 90+ Indian coffee is a dedicated chapter within the original project named Waribok_Daribok (named after two small villages in Garo Hills of Meghalaya) to strive for minimum 86+ cup score with a target to reach the coveted 90+ cup score coffee from India on a regular basis and to give an opportunity to the Indian Coffee Fraternity to roast & brew it.
Location - Palani Hills, Kodaikanal, Tamil Nadu
Altitude – 1375-1678 mt. Masl
Varietal – SLN 5B
Process – Saccharic Yeast Anareobic Naturals
Cup Notes – Chardonnay Grapes, Apricot Jam & Sugarcane
Project Sankalp 90+ Indian coffee is a dedicated chapter within the original project named Waribok_Daribok (named after two small villages in Garo Hills of Meghalaya) to strive for minimum 86+ cup score with a target to reach the coveted 90+ cup score coffee from India on a regular basis and to give an opportunity to the Indian Coffee Fraternity to roast & brew it.
Location - Palani Hills, Kodaikanal, Tamil Nadu
Altitude – 1375-1678 mt. Masl
Varietal – SLN 5B
Process – Hand sorted fruit pulped and fermented in tanks with pulped skin that is known as ‘Cascara’
