Of all the methods by which one can brew a cup of Coffee, a Pour Over ranks high up on our list.
This manual drip method allows for so many flavours to bloom and the result is a clean, bright cup of coffee.
Seeing as we enjoy this method so much we figured we would have a Coffee in our repertoire dedicated to this method of brewing particularly. And so - Kinaru!
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Kiṇaṟu is the Tamil word for an open Well.
Much like a well, the Pour Over equipment allows for the water at a set temperature to be pour over all the coffee grounds equally. The well fills up, gravity takes over & pulls the water through the coffee. As the well depletes, more water can be poured in. Considering the quick extraction, the flavours are always fresh.
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A Kinaru is also a very integral part of farm life. On our farm we have several open wells built in a traditional brick style. We are forever peering into the wells to observe the rise & fall of the water table with the seasons.
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When we imagined a Pour Over Coffee on a Farm and the name Kinaru to go with it, a Survey Map immediately came to mind.
The contour lines of a Survey Map form the design element in the name. And the dot on the i - that’s the survey map key code for a well!
This Kinaru Coffee will change often. It will be a different bean, a different estate, a different roast - all suited to be our Pour Over Coffee.
​Prepared to be surprised by this coffee. Just like when you peer into one of our wells. :)
How to pronounce
"KINARU"
Roast Profile:
LIGHT
THE BEAN
Location:
Thizama Village
Nagaland
Varietals:
SL9
Chandragiri
Elevation:
Nagaland - 1350m ASL
Process
Nagaland
Anaerobic Natural
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Selective harvesting of ripe cherries
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Anaerobic fermentation until the ideal pH level is reached
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Coffee is then dried for 15-20 days
