Come spring, when the coffee cherries bloom, the view from the Jumboor Estate is breathtaking. Located in the northern highlands of Coorg, the estate planted in 1870s, is known for its Arabica coffee. Jumboor is also home to many seasonal streams. The Arabica Giling Basah is one of the stars harvested in Jumboor this season. A cup with the discerning features of a rounded, wholesome and creamy mouthfeel with swirls of brightness, flavours and a bright-sweet finish.
Roasted 100% Arabica coffee.
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The onset of February brings with it a wispy air filled with the rawness of the finest microlot cherries of Jumboor Estate, almost ready to be harvested. The journey to a flavourful experience begins by passing the ripe microlot cherries through a mechanised siphon. The prodigious of the fruits make way to be pulped, wet fermented and washed with pristine mountain spring water. Left for drying on a shade net, it is then taken out and hulled, leaving behind only 35% of its moisture content. Further laid out to dry on a tray, the Giling Basah, with its moisture content reduced to 11.5%, is ready to be roasted and ground.
FRENCH PRESS
Add 10 gms of coffee to the French Press.
Add 180 ml of hot water to the coffee.
Let it brew for 3-4 minutes.
Slowly press the plunger down to separate the grounds.
Suggested brew without milk and sugar.
Your cup is ready.
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