Sandalwood Estate

Origin

Tasting notes

Character

• Clean
  55
• Bright
  35
• Bold
  25
• Sweet
  25
• Comforting
  20

A beloved part of our perennial selection, Sandalwood Estate brews cups with tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. of rich dark chocolate, sweet prune and zesty orange marmalade. This washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. coffee, with coffee beans of the Sarchimor varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process., was grown at a lush coffee estate in Coorg. If you’ve tried our coffees from Attikan and Baarbara Estates, you’ll love the chocolatey flavour profile of this medium-dark roast. This heavy bodied coffee has a smooth, syrupy mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. which can best be enjoyed when brewed as an espresso or using a Moka Pot or French Press. The long, sweet aftertaste of butter biscuits and dried fruit comes through beautifully when you allow the brew to cool down a little. Recommended RestingRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. Period: 11 Days