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Blue Tokai

Monsoon Malabar AA- Hoysala Estate

BEAN: Arabica |

COFFEE: Roasted

ROAST: Medium Dark |

TASTING NOTES: Cocoa Nibs, Nutty, Dried Fruit

TASTING NOTES: Cocoa Nibs, Nutty, Dried Fruit

After our long-standing monsooned blend, we’re excited to bring back single-estate Monsoon Malabar from Hoysala Estate. This full-bodied coffee with its sweet aromas of butter biscuits and chocolatey aftertaste is best enjoyed when brewed as an Espresso, in the Moka Pot or the French Press. If you’ve tried our previous monsooned coffee, you’ll love this single-origin lot’s nutty flavour profile with taste notes of cocoa nibs and dried fruits. The winds and humidity from seasonal monsoon rain change the characteristics of the beans and creates a unique flavour profile. While this process has its accidental roots in colonial India when a shipment to Europe was attacked by the full force of monsoon winds, similar conditions have been recreated in a controlled environment for consistency in every lot produced.

540.001,840.00

This product is currently out of stock and unavailable.

Our mission since we started has stayed simple: introduce our customers to the estates we directly buy our great tasting coffee from, roast the beans with care, and make high quality coffee more accessible through our cafes and our website.
The coffee we roast is the coffee we like to drink, and we hope you like it too.
At Blue Tokai Coffee Roasters, we follow a simple set of beliefs.
Transparency is much more than just where we get our beans from.
The first thing we did when we started our company was to highlight our award winning farms.
This idea of transparency organically evolved to the way we worked in other areas too – our baristas are always present to discuss brewing tips, our customer service team are there to walk you through your coffee questions, and our roasting team to show you how they work.
A culture of constant learning is the key to always pushing coffee forward.

We are consistently researching, testing and implementing best practices throughout our business to raise the bar.
Making refractometers essential for our café brewing. holding advanced sensory learnings for junior roasters, and experimenting with processing at the farm level are just some of the ways that our highly skilled team is constantly evolving the way Indian coffee is treated, experienced or communicated about.
Sourcing the best coffee beans does not guarantee good coffee.
Although we have a dedicated sourcing team for green beans and have invested in establishing quality roasting parameters, we know that a lot more steps still have to fall into place to brew a good cup. This is why we have worked hard to create coffee training centres to impart leading procedures such as equipping baristas with assessing and reporting tools for precision brewing, and cupping every single batch that is roasted to ensure consistent quality.

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