Musiri Familie in Wald umgeben von Kaffeebäumen

Musiri Village

Orange · Blacberry · Dark Cherry · Chocolate

Roasted Coffee

€15,40

(€7,70/100g)

Tax included. Shipping calculated at checkout

Size:

200 g

Variant

Granulation

Facts

Country	India
Region	Araku Valley, Musiri
Farm / Farmer	Chedda Jayaram and families from Musiri
Variety	Selection 9
Processing	Honey
Altitude	1197 m

Suitable For

Filter | AeroPress | French Press

Farm History

Chedda Jayaram’s family has been farming through generations and coffee is a vital part of their family legacy. He grew up on the farm, learning the tricks of the trade from his father and grandfather. Jayaram’s plot greets the lungs with a crisp, refreshing air that also pervades the entire Musiri and Vasabandha village. In his well-organised plantation, the resultant coffee is a proof of decades of farming experience passed down from one generation to another.

His two daughters, Yashasvi and Shravya, studying at present, will later take care of his life’s work, says Jayaram, continuing the family tradition.

As part of the Naandi aid project, which has been supporting the region and its families for over 20 years, this exceptional coffee was produced and received over 88 points from the international jury at the "Gems Of Araku" coffee competition.

We are happy to also support this project in the coming years and to share the wonderful coffees of Baankubedda with you. Have fun cupping it!

Preparation Filter Coffee

There are many different recipes that lead to an excellent cup of coffee, the following example should serve as a basic recipe and can be changed and adapted according to your wishes and willingness to experiment. With this recipe you will brew about 270 ml of coffee, that is one cup, or two cups.

Here is a small guide:

	V60	CHEMEX
Water temperature	90 – 96 °C	90 – 96 °C
Brewing ratio	1:15	1:15
Dose	18 g	18 g
Amount of water	300 g	300 g
Grind	Medium 20 – 30 Clicks on the Comandante	Medium-coarse 24 – 35 Clicks on the Comandante

Step by step

Step 1 Preparation:

Grind 18 g of coffee
Rinse the filter paper to get rid of papery flavor and preheat the brewer.

Step 2 Blooming:

Pour in 18 g of coffee.
Start timer.
With approx. 40 g water, wet all coffee evenly and quickly.

Blooming prepares the coffee for the coming extraction.

Step 3 Intervals:

Use slow circular motions going inward and back outward in spirals for each pour

00:30 min to 120 g
00:50 min to 180 g
01:15 min to 240 g
01:40 min to 300 g

Finally, wait until the coffee has finished brewing and enjoy!

Family Project SUPREMO

Our quality standards

We are convinced that no machine can replace a traditional roasting start and a good roasting master. At Supremo, coffee is not industrially produced - because Supremo is a traditional family coffee roaster. Day after day we work hard together to produce the best coffee and to inspire our customers for true coffee enjoyment! We attach great importance to first-class and always checked manual work.

The roasting craft

We roast in several small, traditional cast-iron roasting drums. We take our time until the coffee is really well roasted - each roasting batch separately. Due to the slow roasting, the coffee tastes strong and is particularly easy on the stomach and digestible. Insiders call this "Cast Iron Slow Roast". We call it: "Good things take time". Because if you roast too hot and too fast, you get beans that are brown on the outside - but don't reveal much of the magic inside. But this is exactly what we want to get out of the beans. After roasting, we do not rub the beans with water. We cool them with air and thus give them the opportunity to intensify the roasting aroma. Best craftsmanship and time - that is our secret!