An elegant coffee with a broad, complex and intriguing aromatic range.
The Indian single-origin Kalledevarapura Estate pulped sun-dried is a speciality coffee of Arabica quality.
It grows between 1000 and 1450 m above sea level, in a temperature range of 12 to 32 °C.
The experienced growers, now in their fifth generation, carefully care for the plant at every stage and manually pick the drupes, containing the beans, using the picking method, and then re-check and re-select all the harvested cherries.
After that they are processed using the semi-washed method, which gives a pleasant, fresh acidity in the cup.
All around the plantation grow mostly oak, jackfruit and fig trees. It is thanks to these that the raw beans develop an aromatic range of ever-changing, new and intense aromas.
A great aromatic intensity is perceived on the nose. During the tasting you will immediately perceive sweet notes of almonds, tea leaves and red fruits, which also carry a soft and pleasant malic acidity, which, however, is soon lost in favour of notes of milk chocolate and tobacco, before ending again with the delicate taste of vanilla.
Kalledevarapura is an eco-friendly coffee of the highest refinement, find out more in the video below.
In espresso, we recommend a dose of 8.5 g per person, to be able to fully enhance the aromatic intensity, together with a velvety body.
Suitable for
Those looking for a balanced and elegant single origin, sweet and with a wide aromatic range
Data sheet
Aromatic notes
Almonds, tea leaves, red fruits, milk chocolate, tobacco and vanilla
Intensity
7/10
Body
5/9
Sweetness
5/9
Bitterness
3/9
Acidity
6/9
Aroma intensity
7/9
Toasting
Medium
Suitable for
Those looking for a balanced and elegant single-origin, sweet with a wide aromatic range
Origins
India
Location
Bababudangiri Region , India
Altitude
1000m – 1450m asl
Type of crop
Picking
Type of processing
Semi-washed
Varieties
Arabica
Thanks to medium roasting, the carefully selected raw coffee bean can express itself to the fullest, releasing every natural aroma and never being overly bitter. Try it even without sugar, it will be amazing!
The coffee is stored inside a sealed bag, self-protected with a one-way valve, which allows the coffee to degas, without letting in oxygen, which would oxidize it. This makes it possible to keep the coffee beans fresh and aromatic even after several months.
Notes for the 250g bean package:
Roasted coffee beans
Packaged in food grade nitrogen protective atmosphere with one-way valve
250 gr net weight and
Notes for 250g ground package:
Coffee roasted in beans and then grounded
Packaged in food grade nitrogen protective atmosphere with one-way valve
250 gr net weight and
Coffee History
Today we travel to India in the Baba Budan Giri hills, below the Tropic of Cancer, constituting the main region for the production and consumption of the dark drink.
Specifically, 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, the transport of raw beans outside Arabia, the only grower and exporter, was illegal precisely because they feared competition from possible other countries.
Then Baba Budan smuggled seven coffee beans in his beard. Other legends say that instead he ingested the grains and then… once he arrived in his land.
He brought grains from Yemen to the kingdom of Mysore, now part of Karnataka, where he planted them on a hill. From which the hilly area took its current name of Baba Budan Giri.
Giri means hill in the local language and the first harvest in India took place in 1700.
The development of this type of crop was encouraged by the British colonial rule.
Since independence the sector has grown by leaps and bounds. However, the market is dotted with about 250,000 coffee farmers and most are small local family-run producers.
Areas
Coffee is traditionally grown on the hills of the Western Ghats, then spreading to the southernmost states of Karnataka, the area from which our Kalledevarapura comes, and Tamil Nadu.
These regions are cool throughout the year and enjoy abundant rainfall. The soil is deep and fertile. Furthermore, the peculiarity of this territory is the presence of tall trees, which allow coffee plants to be grown in the shade, sheltering them from the strong and hot direct sun.
These conditions create fertile ground for growing great coffee!
The same plantations then not only cultivate coffee, but also pepper, cardamom, cinnamon, cloves, nutmeg and 45 other types of plants. This botanical heterogeneity gives the beans a great aromatic variety and intensity in taste.
Furthermore, these shade trees just mentioned, are very important for the local ecosystem, in fact:
they prevent soil erosion
repel nutrients in the soil
they protect the coffee plants from bad weather
and they 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 turned up, ready to capture all the imaginative automatic nuances and the heady scent of flowers, fruits and spices.
Overall, Indian arabica coffees have good acidity and a good creaminess, rich in aromas: from tea leaves to chocolate, from ripe pulp fruit to red fruits, from chocolate to honey and from nuts to spices and tobacco. In short, a riot of taste.
Our Kalledevarapura is good in every extraction: from espresso, to moka to filter coffees for percolation and infusion.
Coffee is traditionally grown on the hills of the Western Ghats, then spreading to the southernmost states of Karnataka, the area from which our Kalledevarapura comes, and Tamil Nadu.
