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Blue Tokai

Thogarihunkal Estate – Anaerobic Natural

BEAN: Arabica |

COFFEE: Roasted

ROAST: Medium |

TASTING NOTES: Mulberry, Apple, Milk Chocolate 

TASTING NOTES: Mulberry, Apple, Milk Chocolate 

Our anaerobic natural from Thogarihunkal Estate is back! A sip of this coffee will leave you with a sweet aftertaste of toffee and chocolate once it cools down. If you’ve previously tried our natural coffees from Hoysala, Kudiraipanjan and Orchardale Estate, you’ll love this medium roast’s flavours of mulberry, apple, and milk chocolate. This heavy bodied coffee with its sweet aromas of dried berries is best enjoyed when brewed as an espresso, pour over, AeroPress or in a French Press.

For this lot, ripe coffee cherries were hand-sorted and stored in sealed barrels for 48 hours, devoid of oxygen, for anaerobic fermentation. Post-fermentation, the cherries were laid out in the sun on raised drying beds where a garden net was used on top to avoid excess sunlight, and then shifted to a shaded facility for slow-drying.

Tasting Notes: Mulberry, Apple, Milk Chocolate

Roast Level: Medium


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 cafe 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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