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BEAN: Arabica |
ROAST: Medium Dark |
TASTING NOTES: Hazelnut, Coconut
TASTING NOTES: Hazelnut, Coconut
Tan | Baarbara Estate
At an elevation of 5350 ft above sea level, Baarbara estate has been reaching for the clouds since 1896. They have been growing and perfecting each aspect of coffee growing to its processing. While perfecting the coffee, they received multiple awards for sustaining the environment and treating their employees fairly.
Apart from coffee, the estate is also home to 100 different species of birds and mammals. They have been working with multiple authoritative bodies to maintain the biodiversity, which they call the Coffee Bio System.
This Baarbara estate coffee is hazelnutty with a tinge of coconut. It is heavy-bodied and is roasted to a medium-dark to give you the perfect kick in the morning. It is complex in its flavour with a lingering aftertaste, making it ideal for a strong black coffee or a milk-based beverage.
For a Cold-Brew, we suggest going 50-50 with Baarbara HSD and Thogarihunkal Washed to bring out the best flavour.
Location – Bababudangiri, Chikmagalur
Process – Honey Sun Dried
Roast level – Medium-Dark
Altitude – 3850 – 5350ft
Flavour Notes – Hazelnut, Coconut, Apricot
Suggested equipment: Filter Coffee, Espresso, French Press, Cold Brew
*No added honey, sugar, flavour, chicory or preservatives
₹490.00 – ₹950.00
Ideated in Brazil | Learnt in Mexico | Founded in India
(This is a note written by Pallav Haria)
I was an Exchange student Living in Sao Paulo, Brazil (2013-14).
I had just finished schooling and had travelled there to live their life, to learn about their culture.
It was exciting, and I had no idea what was in store for me. Before Brazil, I had never really had coffee. There definitely was some instant coffee involved, but it wasn’t until I lived there that I discovered the taste of real coffee.
My friends and I would sit in the backyard drinking brewed coffee from a Morphy Richards Brewer and just sit there for a couple of hours, connecting.
We would fill our tumblers, and go for a walk to a park or sit by the lake. The coffee was just magical, but to be honest it was those moments surrounding coffee that I fell in love with. Coffee is romantic.
In 2017 I travelled to Mexico to meet up with my friends from Brazil. It was a short trip. I had planned to go visit friends in multiple cities for about 2 months.
During this travel, I fell in love with a city called Merida. It is a colonial city located in Yucatan, about Three hours from Tulum.
Conde Nast also named it the most beautiful small city in the world. So when I was leaving, I promised myself to go back there. So after 8 months, I moved. I got a nice little house with a huge front yard, a mini windmill and a dog.
I lived there for a year doing a few jobs, while also working at a cafe called Estacion 72. While I was working there I learnt a lot about the basics of coffee.
The basics of roasting and brewing. I learnt a lot by talking to people, local roasters who would bring their coffees to the cafe and being trained by a professional.
It was during this time when I had a clear goal of what I wanted to do ahead.
In 2019 I came back to India. Very soon after that, I started moving around the country visiting farms, roasters and talking to and being trained by professionals in the industry and from the coffee board of India. I started reading books and blogs about coffee.
It took me two years to have a final and a clear path in my head to start Tulum. I was sure and secure of what and how I wanted to do it.
And I can say it with pride that I am a coffee roaster now, and the founder of Tulum Coffee.