Origin
India
Region
Baba Budan Giri Hills, Karnataka
Crop height
900 - 1100 m n.p.m.
Botanical variety
Catimor
Processing
Anaerobic (Natural)
Q score
86.25
Speciality Single Origin

India Karadykan Estate

60.00

Like sweet tobacco!

This coffee is like a metal album – heavy, expressive, and thick.

Everything would be right if it wasn’t for the fact that it’s also sweet – as befits coffee from India. In our heads, beans from there are always associated with spicy cookies, a bit with tobacco, a bit with dried fruits – and here it is!

The beans came to us from Mrs. Hamsini Appadurai, who personally looks after the harvest, takes care of the bushes, and supervises the processing. Coffee on her farm is grown between coconut palms, pepper, and cardamom. Mrs. Hamsini cares not only for the crops – she provides employees with housing close to the farm and often funds their children’s education.

The spice notes in this coffee are very pronounced – spicy biscuits, maybe even deeper, towards a heavy tobacco sweetness – so if you want more sweetness, a thick body, and an interesting taste, then we have something for you here. Enjoy!

The author of the recipes and stories Dawid Zadara, Head Roaster warszawskiej palarni kawy HAYB Speciality Coffee.

Free delivery is available for all orders above 80EUR!

All orders placed before 2:00 pm are shipped on the same business day – this does not apply to products with the annotation “shipping in 48h” or “preorder”.

Available forms of delivery:
– pickup from HAYB roastery in Warsaw,
– courier companies: DPD, FedEx, GLS

Sensory profile

  • Spicy Biscuits
  • Dates
  • Tobacco

Our coffees from the Speciality Single Origin series are now packaged in accordance with their leading sensory profile – for ease of use, we have divided the flavors into 6 categories (5 + special) and we give points on each of them (below, 0-100). Check how exactly your coffee will taste!

Dried fruits 60
Nuts & chocolate 40
How to prepare coffe?

India Karadykan Estate

Coffe
18g
Grinding
23. clicks (Comandante)
Water
300ml / 96*C
Pre-infusion
60ml / 40s
Time
2:45-3:00
Pour up to 150 / 300ml at 0:40 and 1:15, and end at 1:45. Stir twice with the pour-over after each sesh.
Coffe
17g
Grinding
27-30. clicks (Comandante)
Water
200ml / 96*C
Pre-infusion
-
Time
1:30 / 2:00
Reverse method. Pour 100 ml of water, add coffee and add the remaining 100 ml. Stir 5 times, spin and wait until 1:30.