Estate Arabica — Medium-Dark Roast
Kynetra Coffee
Our single-estate Arabica taken to medium-dark — deeper caramel, dark chocolate, and roast complexity while preserving the Coorg origin character.
About this Coffee
Not everyone wants a light, acidic single-origin. This medium-dark lot is for the drinker who loves the depth of a well-roasted bean but still wants estate traceability and a clean backstory.
We use a blend of S795 and Chandragiri from across our blocks, selecting lots with higher solids content that can carry extra roast without becoming acrid. Peak temperature is 215°C — just into second crack — held briefly to develop caramel Maillard compounds.
The cup leads with dark chocolate and roasted hazelnut, followed by a brown-sugar sweetness and a clean, roasty finish with low acidity. Perfect for milk drinks: the flavours cut through a flat white or cortado without being lost.
Quick Facts
Origin
Kynetra Estate, Pollibetta — mixed Arabica blocks, 1,100–1,280m
Grade
Medium-Dark
Weight
250g
Brew Temp
93–96°C
Steep Time
25–28s espresso / 4 min press
Tasting Profile
Five dimensions scored 0–100 from our cuppers.
Scores
Pairs well with
Brew Guide
How to Brew
Espresso: 18g / 36g in 27s at 94°C. Ideal for milk-based drinks. Moka pot: medium-coarse grind, fill to safety valve. French press: 12g / 200ml, 4 min.
Temperature
93–96°C
Steep Time
25–28s espresso / 4 min press
Brew Calculator
Select a brew style and number of cups — we’ll give you exact quantities.
Full-fat milk: 300ml — add after initial water steep. Total liquid per cup ≈ 270ml.
South Indian Filter — Method
Add equal parts hot milk to the decoction for a classic South Indian kaapi.
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