January Roaster's Choice - India Chikmagalur

We're excited to share our first Roaster’s Choice pick for 2026 - India Chikmagalur! Produced by Ashok and Divya Patre on their farm in Ratnagiri, this is a renowned specialty coffee from farmers known for innovative processing, including Carbonic Maceration, which has been used for this specific single origin with the Catuaí variety.

Carbonic Maceration is a fermentation technique where coffee cherries ferment in an oxygen-free (anaerobic) environment, often with added yeasts, creating unique, fruity and complex flavours. 

Expect notes of tender Tomato Vines, sweet Medjool Dates, and creamy roasted Pine Nuts.

To help you get the most out of this speciality coffee, our roastery team have created a brew guide to develop the sweet yet umami flavour and give you a barista-quality cup at home.

ESPRESSO BREW GUIDE

1. Remove the portafilter from your machine and wipe it clean, if needed.

2. Flush your group-head, ensuring the shower screen is free from any previous residue. 

3. Dose 18.5g of coffee into the basket.

4. Level the coffee within the basket, take your tamper and apply a firm amount of pressure, ensuring all the grounds lie flat and even.

5. Gently insert the portafilter back into the group head, placing the scales and cup underneath.

6. Start extraction. 

7. When you have achieved a 35g yield of espresso, brewed between 30-35 seconds, stop the extraction. 

8. Remove the cup, serve with silky steamed milk or enjoy black. Try it with almond milk to accentuate the nuttier notes.

V60 BREW GUIDE

1. Place filter paper into V60 and wet. Weigh out 18g of coffee and grind to a setting on the coarser side of medium. Place coffee into the filter paper and level. Tare scales and heat water to 96°C ideally.

2. Set a stopwatch and begin by pouring 40g of water onto the centre of the coffee, ensuring all grounds are saturated, stirring or swirling if required. 

3. Wait until the timer reaches 30 seconds, allowing for the coffee to bloom, releasing gases and oils from the coffee. Then, pour in concentric circles around half a centimetre away from the edge of the coffee until you reach 110g of water. Slowly raise the brewer, swirl the coffee, and tap it onto the top of the server to ensure the grounds are evenly distributed, thereby ensuring an even extraction.

4. Allow the coffee to steep and wait until the timer reaches 1.30. Once again, pour in concentric circles, raise the coffee to 180g. Swirl and tap.

5. Wait until the timer reaches 2.30, pour up to 240g, swirl and tap the brewer. 

7. Allow for all the water to draw down through the coffee, aiming for an extraction time of between 3-3.30.

8. Let the coffee sit for a minute before swirling and pouring the coffee into your cup from a height to aerate the coffee.

9. Enjoy a smooth, sweet filter coffee!

Join our Roaster's Choice Coffee Club to be first in line for new and limited edition single origins.