Attikan Estate

Description

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Acidity

Mouthfeel

Sweetness

Bitterness

Best Brewed With

About the farm

This coffee comes from Attikan Estate – a farm passionately nurtured over decades and proudly managed and pushed to new heights by current generation coffee producers Appadurai Sriram and his wife Hamsini. Attikan or the ‘White Hill’ is eternally soaked with mist giving the coffee a unique taste profile. The farm is situated at the highest altitude where coffee is cultivated in South India. Being flanked by a reserve forest, the wilderness helps Attikan maintain its pristine nature with no electricity or mobile connectivity.

Attikan was founded by a Scottish man, Randolf Morris who is believed to have ridden on horseback from Coonoor in the Nilgiri Mountains to BR Hills in 1888. After he was incapacitated by a bison encounter, Attikan estate was managed by his wife and thereafter by their son A.E.C.Morris. The founder of Sangameshwar Coffee Estates – K.S.Vaidyanathan – acquired Attikan from his friend Jr Morris and thus it became a part of Sangameshwar Coffee Estates.

The annual rainfall pattern and the co-existence of elephants, tigers, leopards, Indian Gaur, black bear, and spotted deer along with wild native fauna make the coffees grown here quite exemplary. The area surrounding the estate having been the hideout of the infamous deceased bandit Veerappan adds to the mystery of Attikan.

Direct Trade

Quality Focused

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Black

With Milk

Best Brewed With

French PressMoka PotEspressoSouth Indian Filter

French Press

30g

Coffee Dose

390ML

of water

1:13 ratio of

Coffee to water.

96oC

Temperature

4 min

Brew time

View Detailed guide

Moka Pot

20g

Coffee Dose

200ML

of water

1:10 ratio of

Coffee to water.

96oC

Temperature

5:00 min

Brew time

View Detailed guide

Espresso

18g

Coffee Dose

36ML

of water

1:2 ratio of

Coffee to water.

94°C

Temperature

25-30 seconds

Brew time

View Detailed guide

South Indian Filter

30g

(approximately 5 tablespoons)

180ml

(+50ml if consuming black)

1:6 ratio of

Coffee to water.

96°C

Temperature

10-12 min

Brew time

View Detailed guide

The first phrase that graced the lips of our Q-Grader when she analyzed this coffee was – “Bold and Beautiful.” By pushing this roast into medium dark territory, we get a lovely plethora of dark chocolate notes harmoniously dancing with nutty aromas and a rounded cedar finish. It is ideal for espresso brewing but is sure to be a favourite for Moka Pot enthusiasts and French Press fanatics who love a bold cup with a classic taste profile.

Text from Naivo Coffee Company's listing.