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Kynetra Coffee
Our flagship blend: S795 brightness balanced with Chandragiri sweetness, medium-roasted for a versatile cup that works from espresso to stovetop.
The Signature is the coffee we drink every morning on the estate. It’s a 70:30 blend of washed S795 and honey-process Chandragiri, developed over three seasons of cupping trials to find the ratio that satisfies both the specialty drinker and the everyday South Indian palate.
Medium-roasted to 207°C, it sits in the sweet spot between preserving S795’s floral brightness and developing Chandragiri’s caramel depth. The result: caramelised sugar on the nose, fresh orange zest brightness in the mid-palate, and a clean, sweet finish.
Versatile by design — it tastes just as good pulled as a 20-second shot as it does slow-dripped for 4 minutes. This is the one we recommend first to anyone new to Kynetra.
Origin
Kynetra Estate, Pollibetta — S795 + Chandragiri blend, 1,100–1,280m
Grade
Medium
Weight
250g
Brew Temp
92–95°C
Steep Time
25–28s espresso / 4 min press / pour-over 3 min
Five dimensions scored 0–100 from our cuppers.
Brew Guide
Pour-over: 15g / 240ml, 92°C, 3 min. Espresso: 18g / 36g in 26–28s, 93°C. Filter (South Indian): 10g per serve, no chicory needed. French press: 12g / 200ml, 4 min.
Temperature
92–95°C
Steep Time
25–28s espresso / 4 min press / pour-over 3 min
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.
My go-to morning espresso — consistent and excellent
The Estate Signature Medium is what I reach for every morning. The blend is dialled in — bright enough to be interesting, balanced enough not to need careful brewing. I pull it on a home machine at 9 bars and it gives a thick, honey-coloured crema. My second bag arrived before the first ran out. That says everything.
