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Sandalwood Estate

BEAN: Arabica |

COFFEE: Roasted

ROAST: Medium Dark |

TASTING NOTES: Dark Chocolate, Prune, Orange Marmalade

TASTING NOTES: Dark Chocolate, Prune, Orange Marmalade

Our first seasonal coffee from 2022’s harvest, Sandalwood Estate, is delicious with tasting notes of rich dark chocolate, sweet prune and zesty orange marmalade. This washed coffee of the Sarchimor variety was grown at the lush coffee estate in Coorg. If you’ve tried our coffees from Attikan and Baarbara Estates, you’ll love the chocolatey flavour profile of this medium dark roast. This heavy bodied coffee has a smooth, syrupy mouthfeel which can best be enjoyed when brewed as an Espresso, Pourover or using an Aeropress, Moka Pot or French Press. The long, sweet aftertaste of butter biscuits and dried fruit come through beautifully when you allow the brew to cool down a little.

Sandalwood Estate is located at an altitude of 1050 metres and was established in 1878. The family that currently manages it has looked after the 200-acre estate since 1949. The estate’s coffee beans are shade grown in Suntikoppa and distributed both locally and internationally to roasters in Italy, USA, Norway and Russia.


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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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