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Kynetra Coffee
Clean and balanced Cauvery washed lot — crisp citrus brightness, mild body, and a nutty finish that makes it the friendliest single-origin in our lineup.
The Cauvery hybrid (also called Catimor) was bred for disease resistance and consistent production, making it a workhorse variety across South India. But at 1,150m with careful wet-milling and clean fermentation, it punches well above its utilitarian reputation.
Washed processing removes the fruit entirely before drying, letting the bean’s intrinsic character dominate. The result is a transparent cup — what you taste is pure terroir: the mineral-rich laterite soil of Coorg, the misty climate, the altitude.
Medium-roasted to bring out gentle citrus brightness without suppressing the variety’s characteristic nuttiness. Reliably excellent from any brew method, which is why we recommend it to single-origin newcomers as a starting point.
Origin
Kynetra Estate — Cauvery/Catimor hybrid, 1,150m, Washed
Grade
Medium
Weight
250g
Brew Temp
92–95°C
Steep Time
25s espresso / 4 min French press
Five dimensions scored 0–100 from our cuppers.
Brew Guide
French press: 12g / 200ml, 93°C, 4 min. Espresso: 18g / 35g in 26s at 94°C. Drip: 60g per litre, medium grind.
Temperature
92–95°C
Steep Time
25s espresso / 4 min French press
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.
Cauvery washed Arabica — my daily cup and I will not change it
I switched to this Cauvery washed Arabica four months ago after years of supermarket blends. The difference was immediate — cleaner cup, more aroma, and a brightness that does not turn bitter as it cools. I grind fresh each morning on a hand grinder and brew in a Vietnamese drip filter. The beans stay fresh for three weeks in the sealed tin I transferred them to.
