Project Giri : Kalledevarapura Estate, Karnataka: Thermal Shock (Medium Roast)
5.0(1)
From ₹1095
Single Origin Coffee: Kalledevarapura Estate, Karnataka. Medium Roast (250g). Process: Thermal Shock.
About Project Giri : Kalledevarapura Estate, Karnataka: Thermal Shock (Medium Roast)
Single Origin Coffee: Kalledevarapura Estate, Karnataka. Medium Roast (250g). Process: Thermal Shock.
Production details
RoastMedium Roast
ProcessThermal Shock
RegionKarnataka
EstateKalledevarapura Estate
VarietySLN 795
SpeciesArabica
Tags
pan india arabica
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.
Sensory mapping not yet available for this release.
Tasting Notes
Original tasting notes from Subko Specialty Coffee Roasters
Cacao NibsChardonnay WineGreen Apple
Pricing & Availability
1 Review for Project Giri : Kalledevarapura Estate, Karnataka: Thermal Shock (Medium Roast)
Community Feedback
Ratings & Reviews.
5.0
out of 5100% recommend
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Community Voices
What Others Are Saying.
1 review
5.0
RecommendsBetter blackfilter
?Anonymous·2 days ago
Good to Know
Before You Brew.
Quick answers on how Project Giri : Kalledevarapura Estate, Karnataka: Thermal Shock (Medium Roast) tastes, brews, and where it comes from.
Coffee Q&A
Subko Specialty Coffee Roasters's tasting notes for Project Giri : Kalledevarapura Estate, Karnataka: Thermal Shock (Medium Roast) lean toward Cacao Nibs, Chardonnay Wine and Green Apple. Flavor is subjective and shifts with roast freshness, grind size, and brew method, so your cup may vary.
Project Giri : Kalledevarapura Estate, Karnataka: Thermal Shock (Medium Roast) is a single-origin coffee, sourced from one origin rather than blended, so it reflects the character of that specific place.
Project Giri : Kalledevarapura Estate, Karnataka: Thermal Shock (Medium Roast) is suggested for Aeropress, Cold Brew, Espresso, French Press, Moka Pot 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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