India Kalledevarapura - Specialty coffee - 250g
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Description
An elegant coffee, which presents a broad, complex and intriguing aromatic range.
The single-origin Kalledevarapura from India is a high-quality Arabica specialty coffee.
Grown between 1000 and 1450 m above sea level, in a temperature range between 12 and 32°C.
The expert growers, now fifth generation, carefully tend the plant at every stage and manually harvest the drupes, containing the seeds, using the picking method, before re-inspecting and selecting all the harvested cherries.
Afterwards they are processed using the semi-washed method, which gives a pleasant and fresh acidity in the cup.
The plantation is surrounded by mostly oak, jackfruit, and fig trees. It's thanks to these that the raw beans develop a diverse, fresh, and intense aromatic spectrum.
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On the nose: intensely aromatic with hints of almond and cocoa
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Taste: Sweet almond notes first appear, followed by hints of tea leaves and red fruits, along with a smooth and pleasant acidity. From here, we move on to notes of milk chocolate and tobacco leaves, finishing with vanilla.
Kalledevarapura is an eco-friendly and highly refined coffee. Find out more in the video below.
Ernani's advice: for espresso, use a dose of 8.5 g per dose.
Suitable for
Those looking for a balanced and elegant single origin, sweet and with a wide aromatic range
Technical data sheet
- Aromatic notes: almonds, tea leaves, red fruits, milk chocolate, tobacco and vanilla
- Intensity: 7/10
- Body: 5/10
- Sweetness: 5/9
- Bitterness: 3/9
- Acidity: 6/9
- Aromatic intensity: 79
- Roasting: medium
- Suitable for: Those looking for a balanced and elegant single origin, sweet and with a wide aromatic range
- Origins: India
- Location: Bababudangiri Region, India
- Altitude: 1000m – 1450m above sea level
- Harvest type: picking
- Processing type: semi-washed
- Variety: Arabica
Expert Rating: 84/100 points – Specialty coffee
Thanks to the medium roast, the carefully selected raw coffee beans can express themselves to their fullest, releasing all their natural aromas without ever being overly bitter. Try it without sugar, it's incredible!
The coffee is stored inside a sealed bag, self-protected with a one-way valve, which allows the coffee to degas, preventing oxygen from entering, which would otherwise oxidize it. This keeps the coffee beans fresh and aromatic even after several months.
Notes for the 250g grain pack:
- Roasted coffee beans
- Packaged in a protective atmosphere of food-grade nitrogen with a one-way valve
- 250 gr net weight and
Notes for the 250g ground pack:
- Coffee beans roasted and then ground
- Packaged in a protective atmosphere of food-grade nitrogen with a one-way valve
- 250 gr net weight and
History of coffee
Today we travel to India in the Baba Budan Giri hills, below the Tropic of Cancer, which constitute the main region for the production and consumption of the dark drink.
In particular, with our Kalledevarapura, we are located in the region of Karnataka and Tamil Nadu.
Arrival of coffee in India
The legend of the arrival of the first raw coffee beans in India is very picturesque.
It is said that coffee first arrived in India in the 17th century thanks to a Muslim saint named Baba Budan. At the time, transporting raw beans outside of Arabia, the sole grower and exporter, was illegal precisely because they feared competition from potential other countries.
So Baba Budan smuggled seven coffee beans in his beard. Other legends say he ate the beans and then... once he reached his homeland.
He brought the grains from Yemen to the kingdom of Mysore, now part of Karnataka, where he planted them on a hill. From this, the hilly area took its current name, Baba Budan Giri.
Giri in the local language means hill and the first harvest in India took place in 1700.
The development of this type of crop was encouraged by British colonial rule.
Since independence, the sector has grown dramatically. However, the market is dotted with approximately 250,000 coffee growers, most of whom are small, local family-run producers.
Coffee-growing areas
Coffee cultivation traditionally takes place in the hills of the Western Ghats, then spreading to the southern states of Karnataka, where our Kalledevarapura comes from, and Tamil Nadu.
These regions are cool year-round and enjoy abundant rainfall. The soil is deep and fertile. Furthermore, this area is characterized by the presence of tall trees, which allow coffee plants to be grown in the shade, protecting them from the strong, hot direct sun.
These conditions create fertile ground for growing great coffee!
The same plantations grow not only coffee, but also pepper, cardamom, cinnamon, cloves, nutmeg, and 45 other plant species. This botanical diversity gives the beans a wide aromatic variety and intense flavor.
Furthermore, these shade trees just mentioned are very important for the local ecosystem, in fact:
- prevent soil erosion
- they repel nutrients into the soil
- They protect coffee plants from the elements and provide a habitat for many creatures in a beautiful biodiversity hotspot.
In short, I imagine a trip to the Indian plantations with my eyes closed and my nose in the air, ready to capture all the imaginative automatic nuances and the intoxicating scent of flowers, fruits and spices.
Overall, Indian Arabica coffees have good acidity and creaminess, rich in aromas: from tea leaves to chocolate, from ripe fruit pulp to red berries, from chocolate to honey, and from nuts to spices and tobacco. In short, a triumph of flavor.
Our Kalledevarapura is good in every extraction: from espresso, to moka pot, to filter coffees for percolation and infusion.
Find out how to best prepare it with all the tools here.
It is grown on a small, artisanal plantation in Kalledevarapura, between 1,400 and 1,500 metres above sea level.
Have a good trip!
Curiosity!
Tasting this coffee is very rare, as 80% of the harvest is purchased by us at Caffè Ernani, thus remaining unique in the world!
