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Tulum Coffee

Thogarihunkal 3.0 – Chocolatey

BEAN: Arabica |

COFFEE: Roasted

ROAST: Medium |

TASTING NOTES: Chocolate, Jaggery, Peanut Brittle / Chikki

TASTING NOTES: Chocolate, Jaggery, Peanut Brittle / Chikki

This 2022 Thogarihunkal washed coffee is Truly chocolatey. It is sweet and Medium-heavy-bodied with low acidity. We really like this as an Espresso due to its Cocoa notes, and as Cold Brew, due to its natural sweetness. With the Aroma and sweetness of jaggery, this one has a finish of Peanut Brittle notes. This one is an all-rounder coffee. works perfectly as a black coffee or with milk. Brews a delicious manual/ filter brew as well. Its is our loyal one

 Flavour Notes :-Chocolate, Jaggery, Peanut Brittle / Chikki

 Process :– Washed

 Roast level :– Medium

 Altitude :- 3800 – 4200ft

 Location :– Chikmagalur, Karnataka

 Suggested equipment: Espresso, Cold Brew

*No added sugar, honey, fruit, flavour, chicory or preservatives.

490.00950.00

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The Journey

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.

Pura Vida,
Pallav Haria

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