Natural Process — South Indian Filter Roast
Kynetra Coffee
Natural-processed S795 taken to filter roast — the familiar depth of South Indian filter coffee but with fruit-forward complexity that sets it apart from commodity blends.
About this Coffee
South Indian filter coffee is usually brewed dark and served with chicory. This product flips the formula: natural-process sweetness at a filter roast level means you get all the body and bitterness South Indian drinkers expect, plus a wild jammy note in the background that rewards attention.
The natural process cherry drying adds 20–25 Brix of fruit-sugar contribution into the green bean. When roasted to filter levels — about 210°C — those sugars caramelise without burning, creating a cup that is simultaneously comforting and surprising.
Use in your traditional South Indian brass or steel filter (no chicory needed), or in a drip machine. Also excellent as a stovetop brew.
Quick Facts
Origin
Kynetra Estate — S795 Arabica, natural process, 1,200m
Grade
Medium-Dark
Weight
250g
Brew Temp
90–93°C
Steep Time
Drip through filter decoction
Tasting Profile
Five dimensions scored 0–100 from our cuppers.
Scores
Pairs well with
Brew Guide
How to Brew
Traditional filter: 2 heaped tsp (10–12g) in the upper container, press lightly. Pour 120ml boiling water, allow slow decoction over 10 minutes. Dilute 1:3 with hot milk. Add sugar to taste.
Temperature
90–93°C
Steep Time
Drip through filter decoction
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.
Customer Reviews
No reviews yet. Be the first to share your thoughts.
