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Morning Mist — Light Roast roast Arabica coffee from Chikmagalur
Morning Mist — Light Roast roast Arabica coffee from Chikmagalur
Morning Mist — Light Roast roast Arabica coffee from Chikmagalur
Morning Mist — Light Roast roast Arabica coffee from Chikmagalur

Morning Mist

Ikkis Coffee Roasters
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From ₹875

Morning Mist is a light roast coffee from Ratnagiri Estate in Chikmagalur, Karnataka, grown at 1350 MASL. The coffee is a Catuai varietal processed via a…

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About Morning Mist

Morning Mist is a light roast coffee from Ratnagiri Estate in Chikmagalur, Karnataka, grown at 1350 MASL. The coffee is a Catuai varietal processed via a 48-hour anaerobic natural fermentation using temperature-controlled bio-fermenters followed by 23 days drying on shaded raised beds. It features flavors of jasmine, apricot, and grapes and is best suited for pour-over, AeroPress, and iced brews.

Production details

RoastLight Roast
ProcessAnaerobic Natural — 48h bio-fermenter + 23 days raised-bed drying
RegionChikmagalur
EstateRatnagiri Estate
VarietyCatuai
SpeciesArabica
Suggested brew methodsAeropress, Pour Over
Tags
Limitedfilterlight roastsingle originspecialty
Taste Experience

Flavor Profile.

Our sensory profile maps the defining characteristics of this coffee, helping you understand its unique character and choose the perfect bean for your palate.

Acidity4.0Sweetness4.0Body3.0Bitterness1.0Clarity

Tasting Notes

Original tasting notes from Ikkis Coffee Roasters

ApricotGrapesJasmine

Pricing & Availability

₹875
In Stock
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Good to Know

Before You Brew.

Quick answers on how Morning Mist tastes, brews, and where it comes from.

Coffee Q&A

Ikkis Coffee Roasters's tasting notes for Morning Mist lean toward Apricot, Grapes and Jasmine. Flavor is subjective and shifts with roast freshness, grind size, and brew method, so your cup may vary.

Morning Mist is a single-origin coffee, sourced from one origin rather than blended, so it reflects the character of that specific place.

Morning Mist is suggested for Aeropress and Pour Over. As a rule of thumb: espresso needs a fine grind, pour-over and drip a medium grind, and French press or cold brew a coarse grind. Dial in from there to taste.
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