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Attikan White Mist

Bold & Balanced
Flavour Notes
Baker’s Chocolate, Cedar, Roasted Nuts
Espresso Roast
India

490.00930.00

Grind Size Chart

Choose the perfect grind size for your coffee

Whole Beans

  • long shelf-life
  • Controlled Brewing

Very Fine

  • turkish

Fine

  • Espresso

Medium fine

  • Aeropress
  • MOKAPOT
  • South indian filter

Medium

  • V60 pourover
  • electric drip filter
  • Inverted Aeropress

Medium coarse

  • CHemex

coarse

  • French Press
  • Cold Brew
  • CHanni

The first phrase that graced the lips of our Q-Grader when she analyzed this coffee was – “Bold and Beautiful.” By pushing this roast into medium dark territory, we get a lovely plethora of dark chocolate notes harmoniously dancing with nutty aromas and a rounded cedar finish. It is ideal for espresso brewing but is sure to be a favourite for Moka Pot enthusiasts and French Press fanatics who love a bold cup with a classic taste profile.

With excellent body and good solubility, espresso-brewing should be a breeze for professional and home-baristas alike. This coffee displays medium sweetness, rich mouthfeel, and medium-low acidity making it great for black and milk-based espresso beverages. But hey, we’re not limiting this lot to 9-bar geeks alone. Brew this lot on a Moka Pot or a French Press for a bold cup with a uniform and consistent flavor profile.

This coffee was processed using the washed method that involved a special double fermentation technique.

Producer
Hamsini & Sriram Appadurai (Sangameshwar Coffee Estates)
Region
Bilgirirangana Hills
Altitude
1650 MASL
Type
100% Arabica
Process
Washed (Double Fermentation)
Varieties
SL9

Flavor
Characteristics

Acidity

Mouthfeel

Sweetness

Bitterness

About the farm

This coffee comes from Attikan Estate – a farm passionately nurtured over decades and proudly managed and pushed to new heights by current generation coffee producers Appadurai Sriram and his wife Hamsini. Attikan or the ‘White Hill’ is eternally soaked with mist giving the coffee a unique taste profile. The farm is situated at the highest altitude where coffee is cultivated in South India. Being flanked by a reserve forest, the wilderness helps Attikan maintain its pristine nature with no electricity or mobile connectivity.

Attikan was founded by a Scottish man, Randolf Morris who is believed to have ridden on horseback from Coonoor in the Nilgiri Mountains to BR Hills in 1888. After he was incapacitated by a bison encounter, Attikan estate was managed by his wife and thereafter by their son A.E.C.Morris. The founder of Sangameshwar Coffee Estates – K.S.Vaidyanathan – acquired Attikan from his friend Jr Morris and thus it became a part of Sangameshwar Coffee Estates.

The annual rainfall pattern and the co-existence of elephants, tigers, leopards, Indian Gaur, black bear, and spotted deer along with wild native fauna make the coffees grown here quite exemplary. The area surrounding the estate having been the hideout of the infamous deceased bandit Veerappan adds to the mystery of Attikan.

  • Direct Trade
  • Quality Focused

Best Had

Black

With Milk

Best Brewed With

30g
Coffee Dose

390ML
of water

1:13 ratio of
Coffee to water.

96oC
Temperature

4 min
Brew time

20g
Coffee Dose

200ML
of water

1:10 ratio of
Coffee to water.

96oC
Temperature

5:00 min
Brew time

18g
Coffee Dose

36ML
of water

1:2 ratio of
Coffee to water.

94°C
Temperature

25-30 seconds
Brew time

30g
(approximately 5 tablespoons)

180ml
(+50ml if consuming black)

1:6 ratio of
Coffee to water.

96°C
Temperature

10-12 min
Brew time

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