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Blue Tokai

Zironeum Peak

BEAN: Arabica |

COFFEE: Roasted

ROAST: Light |

TASTING NOTES: Passion Fruit, Berry Jam

TASTING NOTES: Passion Fruit, Berry Jam

We?re elated to introduce our latest light roast from Project Sankalp. This coffee has a juicy body with aromas of berries along with a citrusy, almost tea-like aftertaste. It is best enjoyed when brewed as a Pour Over or in an AeroPress. If you?ve been a fan of our Riverdale N72 and Harley Estate Pichia, you?ll relish this coffee?s flavour profile that has taste notes of passion fruit, berry jam and lemonade. To produce this lot, ripe coffee cherries were hand-sorted and stored in sealed barrels for 48 hours, devoid of oxygen, for anaerobic fermentation. This helped enhance the green beans? original fruity flavours. Post-fermentation, the cherries were laid out?in the sun on raised drying beds, then shifted to a shaded facility for slow-drying.

This coffee was grown at the highest altitude of the Zironeum Peak area by Project Sankalp. This initiative was undertaken to empower small and medium-sized farms in the Pulney region of Tamil Nadu to grow specialty coffee, keeping with the standards set by the Specialty Coffee Association.

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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