Pranoy’s Pride
₹350.00 – ₹3,400.00
This 100% Arabica Single estate, emerges from Kerehaklu Estate, Aldur, Chikmagalur.
A one-of-a-kind plantation with unparalleled terroir and abundant biodiversity.
Pranoys Pride is fermented by the process of sequential anoxic fermentation- fermentation that occurs in the absence of oxygen in shaded ambient conditions and is raked on raised beds by hand, giving this coffee its distinct flavour. Being an omni roast, it can be enjoyed as a manual brew or as an espresso, giving you the best of both worlds!
Sensory Experience:
The essence of forest berries intertwined with sweet spices. A velvety sip that reveals the gradual embrace of rich milk chocolate, leaving behind a lingering aftertaste that caresses your palate with its buttery texture. Its bold body and invigorating acidity makes Pranoy’s Pride a harmonious and truly satisfying cup.
Origin: Kerehaklu Estate, Aldur, Chikmagalur.A single estate, naturally processed, city roast coffee. Grown at an average elevation of 1200masl.
Biodiversity: Block frequented by bison, barking deer, green pigeon and whistling schoolboy bird.
Process: Natural – Genetics: S6 Arabica – Block: Huli Bande Patte – Roast profile: City Roast – Drying: 31 days outside on raised beds followed by polyhouse – Ageing: in liner sacks for 40 days before milling
Sensory Experience: The essence of forest berries intertwined with sweet spices. A velvety sip that reveals the gradual embrace of rich milk chocolate, leaving behind a lingering aftertaste that caresses your palate with its buttery texture. Its bold body and invigorating acidity makes Pranoy’s Pride a harmonious and truly satisfying cup.
Terroir: This coffee flourishes amidst the lush indigenous Kerehaklu forest. The estate spans 270 acres in the Western Ghats, emphasizing biodiversity conservation.
Transform your coffee ritual: into an extraordinary sensory journey by immersing yourself in the soundscape by Anandit Sachdev, exclusively designed to complement the unique essence of this exceptional coffee!
https://marcscoffeesmusicprogram.bandcamp.com/track/droplets
May The Coffee Spirit be with you!
Aeropress
1:10
Steps:
Grind 20 grams of coffee beans to a medium/fine consistency
(600 microns) 15 clicks on the Comandante grinder.
→ Heat 240 ml of water to 89 degrees Celsius.
→ Add the ground coffee to the Aeropress using the inverted method.
→ Pre-wash your filter.
→ Start your timer.
→ First pour: Pour 60 ml of water and let it bloom (00:00-00:30).
→ Agitate with a spoon 5 times (00:15-00:30).
→Second pour: Pour 140 ml of water, totaling to 200ml (00:30-01:00).
→Agitate with a spoon 20 times (01:00-01:15),
following an up to downwards and then down to up rhythm
→Cap and flip (01:50-02:00).
→Press at 2:15 for an acidity/enzymatic focused cup,
→Press at 2:30 for a balanced/sweet focused cup,
→Press at 2:45 for a bold/body focused cup.
Please note that all water varry, which can affect the taste of each brew. Adjustments may be necessary accordingly.
| Weight | N/A |
|---|---|
| Grams |
100gms ,250gms ,1Kg |
| Brewing Method |
Whole Beans ,Turkish ,South Indian Filter ,Espresso ,Moka ,Aeropress ,Cold Drip ,Vacuum Siphon ,V60/Chemex/Pour Over ,French Press. |
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