OF ALL THE METHODS BY WHICH ONE CAN BREW A CUP OF COFFEE, A POUR OVER RANKS HIGH UP ON OUR LIST.

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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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KINARU 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 POURED 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 LINES OF A SURVEY MAP FORM THE DESIGN ELEMENT IN THE NAME. AND THE DOT OF THE 'i' - THAT'S THE SURVEY MAP KEY CODE FOR A WELL!

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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.

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FOR OUR FIRST KINARU, WE HAVE CHOSEN A COFFEE THAT HAS BEEN NURTURED, GROWN & PROCESSED SO VERY CAREFULLY, WITH THE KIND OF ATTENTION TO DETAIL WE LOVE TO INCLUDE IN OUR WORK AS WELL.

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THIS COFFEE BEAN BLURS THE BOUNDARIES BETWEEN WASHED, HONEY AND NATURAL PROCESSES. THE CHERRIES ARE PULPED WATERLESS, MAKING THE PROCESS ONE THAT IS SUSTAINABLE AND KIND TO THE ENVIRONMENT. THEY GO THROUGH AN EXTENDED FERMENTATION IN FARM-MADE COFFEE VINEGAR, COAXING OUT RARE FRUITY & CACAO NOTES. FINALLY THE BEANS ARE WASHED BY HAND, AND SLOW-DRIED IN THE SHADE ON RAISED BEDS.

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PREPARE TO BE SURPRISED BY THIS COFFEE.

JUST LIKE WHEN YOU PEER INTO ONE OF OUR WELLS. :)