The Pour Over
Clarity defined. Using Hario V60 precision, we highlight the tea-like acidity and jasmine notes of our Ethiopian high-altitude beans.
Vessel: Lab Grade BorosilicateCurrent Feature: Malabar Monsoon 14
The Architecture of Aroma.
01 Origin
High-altitude shade-grown cherries from the Chikmagalur highlands, hand-sorted for uniform density.
02 Roast
A precise 12-minute profile hitting first crack at 198°C, preserving volatile citrus and floral esters.
03 Extraction
94°C water, 1:16 ratio, 30-second bloom. Designed for clarity, structure, and a lingering honeyed finish.
From Soil to Soul
Every bean carries a narrative of altitude, humidity, and heritage. We simply translate it.
State I
The Raw Potential
State II
Thermal Peak
Liquid Symphony
The Progression
The Espresso
Intensity captured. A 20g dose pulled over 28 seconds for a viscous, syrupy texture featuring notes of dark cocoa and toasted hazelnut.
Vessel: Hand-Fired CeramicThe Immersion
Patience rewarded. 18-hour cold steeped immersion resulting in a low-acid, full-bodied liqueur-like finish with blackberry undertones.
Vessel: Stemless Flute
Notes from the Roastery
Mastering the Hyderabad Monsooning.
“The Malabar process is a dance with moisture. By exposing our beans to the humid monsoon winds of the coast, we reduce their natural acidity, expanding the bean and creating that signature heavy body that feels like velvet on the palate.”
Our current batch from the Silver Cloud Estate features a remarkable profile: a base of pipe tobacco and cedar, brightened by an unexpected top note of dried apricot. It is a roast that demands silence and focus.
Harvest Date
February 2024
Varietal
Kent, SLN 795
Moisture Content
10.5% Stable
Ideal TDS
1.35% – 1.45%
The Lab Sessions
Join our sensory directors for an intimate 90-minute journey through the world’s most exclusive terroirs. Limited to four seats per session for absolute precision.
Cupping Theory
A fundamental dive into the SCA sensory lexicon and flavor identification.
Flow Control
Advanced extraction techniques focusing on variable pressure and temperature profiling.
Roast Analysis
Understanding the chemical transformations from Maillard reaction to caramelization.