Coffees of 2021 : Mystic Melon by Ikkis Roasters

 

the coffee

☕️: @ikkiscoffee
🌱:  mooleh manay, @southindiacoffeeco
⚙️:  honey sun dried
📌 : SLN795; Catuai 

south india coffee co

The South India Coffee Company was started in 2017 by husband and wife duo Akshay Dashrath and Komal Sable.

We are 5th generation coffee planters from Coorg, one of the oldest coffee growing regions in India. Having spent a significant amount of time in the UK for the last 10 years, we realised that Indian Coffees are underrated and under-represented(1)

the estate : mooleh manay

Mooleh Manay Estate was established in 2013 by 4th generation coffee planter, Ms. G.G. Padmashree with the aim of producing sustainable and environmentally responsible high quality coffee using modern farming techniques. The plantation is located in North Coorg, on the banks of the Harangi backwaters in the foothills of the Western Ghats.(2) The 5th generation coffee planter Akshay Dashrath and Komal Sable, in 2017, carried this plantation forward. Their stay in UK influenced their understanding of the time, money and effort involved in growing quality coffee in India as well as the farming practices used here. Mooleh Manay Estate specialises in Arabica and Robusta, focusing on sustainable shade grown coffees. (4)

the roaster : ikkis coffee roaster

From their website…

At a time and age when pursuing a passion for roasting coffee beans was uncommon, we chose to take upon ourselves, the task of exploring this challenging arena. Owing to our aviation background, we had to travel extensively and rejuvenated ourselves with many steaming cups of hot coffee. They helped us stay agile and handle frequent jet lag and exhaustion issues with ease, by drawing from reserves of energy we never knew we had. As time flew, our paths began crossing more often, and personal story unravelled too. After all, sharing the same passion for travelling, and love for good coffee, too helped us fall in love with each other and soon we also became life partners. During long trips on highways and seemingly unending cross country rides, great cups of hot coffee just kept us going smoothly. They strengthened our bond and we clearly saw a bright future beckoning us.

Few years down the line, our minds too caught up with our hearts, when we began to share good coffee with many others. Friends encouraged us no end while relishing the coffee we made. We knew we had a lot more to learn about many critical aspects of best coffee flavour production, to satisfy our enthusiasm. This is why we decided to gain the best possible experience and then start our own venture. So, in 2019, we both pursued a certification course in Coffee Roasting & Sensory Evaluation in Vietnam. So, we became certified members of renowned Specialty Coffee Association (SCA). From learning basic fundamentals to understanding intricate processes of fine roasting, numerous stages were involved in this professional certification. That is how we gained valuable hands on experience and expertise for safe, reliable, quality coffee roasting. 

Our roastery under brand name Ikkis, operates out of Chandigarh at present. We produce fine, single origin Arabica with high cupping scores. We will first reach out to connoisseurs of coffee and offer sensorial amalgamation of coffee of unmatchable quality & variety. As members of SCA, we use latest tools and technology, within strict protocols of our association. Ikkis plans to introduce and popularise its high-grade speciality products, even to other steadily increasing and discerning coffee lovers of today. Our aim is to establish Ikkis as one of the best in its league. We are confident Ikkis will soon turn into a roaster brand, popular for its dulcet tones and an enviable reputation.(3)

 

what i want to remember

its widely known that iam always a diehard fan of all beans that come from mooleh manay. there’s something in the water i tell you. all coffees are winey, boozy and all good adjectives 🙂
this coffee was a bit different. a traditional pourover i felt dint truly bring out the full potential of the beans. rapids worked better. but what worked best was immersions. (again, thank you Binny for tip). the longer this coffee interacted with water, the more it bloomed (see what i did there). if you are getting this coffee do immersions – frenchpress, Aero-press it or put some in a WOBH coffee bag and steep it.
what worked best for me was inverted-aeropressing 1 :17. 15g :245g. i mixed it all in one go and let it steep for  1:30 minutes. plunge and then bypass with another 10g. oh if you do a cold brew please tell me how it was. unfortunately when i had this coffee (way back in october), life was hectic and i was travelling with no access to time and patience required for a CB.
p.s. what’s the reason for not having a pic/video of the AP recipe on the video? life happened and i was in it.
 😬

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