“Agumbe" South Indian Filter Coffee Powder - Coffee: 70%, Chicory: 30%
Rs.600.00
Regular price Rs.539.00This handpicked coffee is roasted, ground, and mixed with chicory to give the delicious aroma and taste of south Indian coffee.
- This coarsely ground roasted coffee has a rich intense flavor and aroma.
- Packaged after being freshly roasted and ground to maintain exceptional quality.
- Makes an aromatic thick decoction when used in a south Indian filter.
- Available in a dark roast for those who prefer a stronger coffee taste
- Grown, Roasted & Packaged in Chikmagalur
Medium Roast (Also Known As Regular, City, American, Breakfast)
The Goldilocks of all roasts, medium roasts are known for their balanced flavors. Fairly aromatic, this roast lets you experience both the flavor of the roasting process, and the complexity of the coffee bean’s natural notes. It lacks the oily sheen of darker roasts and the grainy taste of light roasts. It is also less acidic than a light bean and contains more caffeine than the dark ones. Roasted until just before caramelisation, this saporous coffee has a light brown colour and appeals to a wide range of palates.
Medium - Dark Roast (Also Known As Full City, After Dinner, Viennese)
This versatile roast profile allows you to cling on to most of the flavors offered by the medium roast while adding the depth of the dark roast to your cup. The gateway roast takes great pride in its introductions of bitter and smoky notes to your palate. It’s sitting-on-the-fence nature extends to its appearance as well, giving it a rich dark brown colour with hints of oil cautiously peeking atop the beans
Dark Roast (Also Known As Espresso, Continental, Italian, French)
Dark roast coffee boasts a full-bodied, single-note flavour and is the most richly aromatic type of roast. Much of this bold-tasting coffee’s flavour comes from the roasting process and is usually described as smoky with a hint of bitterness. As the name suggests the beans have a distinctive dark chocolate or even black colouring due to caramelisation of the natural sugars in the beans. To create a dark roast, coffee beans are roasted for longer than a light or medium roast. The high temperature achieved during the roast removes much of the moisture and caffeine that was present in the beans. The beans develop a coat of oil on the surface that gives this roast its characteristic sheen. Dark roasts are favoured in Europe and are often used for creating espresso blends as they contain less caffeine.
