Best Brewed With
Please note that the best brewed with list is not comprehensive and does not dictate that the coffees cannot be brewed with any other methods. These are the the methods we think will extract the best possible cup. However, this coffee can be ground and enjoyed with any brew method that you desire.
SSSD Anaerobic Naturals: ‘SSSD’ stands for ‘sun and shade slow-dry’ wherein whole coffee cherries hand-harvested at optimal maturity and ripeness are subjected to an anaerobic fermentation design, which is followed by a modified ‘natural’ drying process wherein the drying conditions for the fermented cherries are calibrated to aid slower drying over a longer period.
We’re very excited to present the newest and next in the Project Sankalp 90-point series. As always, these lots cultivated and processed in the Pulney’s mountain range in Tamil Nadu have undergone special extended fermentations. A complex acidity shines through the cup along with sweet hazelnuts and a jammy mouthfeel reminiscent of apricots and even a bit of biscuits. We dropped this into the cooling tray at around 200°C, so we didn’t let it develop for too long. Interestingly, there’s quite a lot of structure and body even after being pulled relatively quickly after the first crack. We notice that about this coffee, and a lot of other coffees from Waribok Daribok in the 90-point range; a prominent feature of the series.
About The Origin
We're honoured to roast several coffees from the Ampthill Downs region in the coming months. This harvest, our coffees from the region were grown at 1375- 1678 meters above sea level, qualifying as ‘Strictly High Grown' (‘SHG’) coffees. When coffee is grown at such exceptionally high elevations in cooler temperatures, it matures slowly, allowing more time for the bean to develop an enhanced flavour profile and body.
These coffees are also processed under ‘European Preparation’ ('EP') norms. These practices begin at the cherry harvest, continue with hand sorted removal of defective beans and foreign material without industrialized machinery, preserving local livelihoods, and continue until the beans arrive to roast at Subko.
Ampthill Downs is the name that the Pulney’s region of Tamil Nadu was given by the British. We've chosen to feature our coffees under this name to showcase the diversity of influences upon nomenclature across the subcontinent with its rich and diverse history.
Nearby Kodaikanal- the bohemian hill station of yore, where coffee is far from the only stimulant readily available- Ampthill Downs is located on the easternmost region of the Western Ghats- considered one of the world’s top biodiversity hotspots.
Frogs and butterflies, gaur-Indian bison, Malabar giant squirrels, emerald doves, and hornbills are common sights. Avocados, hill bananas, citrus fruit, passionfruit, jackfruit, guava, hibiscus, rose, and wild honey are also prevalent.
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