Know your subscription

UPDATE: You can now add a set of field notes to your cart while selecting shipping options. Every month we photocopy (almost) for you an entry from our field diary. Available for Rs 10/-

The Luna

120540

A natural, sun-dried Robusta with dark chocolate notes.

Best Brewed with:

Indian Filter Coffee

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Know your subscription

UPDATE: You can now add a set of field notes to your cart while selecting shipping options. Every month we photocopy (almost) for you an entry from our field diary. Available for Rs 10/-

Know the grower
Ashakiran is an organic estate bursting with the liveliest Robusta coffee. Spiders and wasps replace chemical sprays as pest-control. Leaf litter from forest trees substitute chemical fertilizers. Butterflies and bees help pollinate coffee and maintain productivity in the absence of chemical inputs. A biodiversity-friendly farm like this is a playground for Luna moths. We hope to actively monitor Lunas to evaluate the impact of our efforts on such species.
Origin
Kodagu
Elevation
900 m
Forest Type
Moist Deciduous
Process
Natural and sun-dried Robusta
Tasting Notes

KM: This is STRONG. Needs a small accompaniment.

RM: If black, then I think the Pour Over works best. The Aeropress and French Press brews turn out too ‘robust’!

SK: Chocolatey stuff happening here!

IG: The flavour changes quite a bit depending on the brewing method. The French Press is leafy but the Pour Over is caramel custard and butter like!

The inspiration
The Luna or Indian Moon Moth is one of the largest moths in India, with a wingspan of up to 5 inches. Lunas are romantic busybodies at dusk, flying to and from each other with alacrity. They are also prolific silk producers, once common but now more endangered. Scientists believe that Lepidoptera (fancy word for moths and butterflies) are good indicators of the health of a forest. That’s why we grin with glee when we sight them in coffee farms!

 

Tasting Notes

KM: This is STRONG. Needs a small accompaniment.

RM: If black, then I think the Pour Over works best. The Aeropress and French Press brews turn out too ‘robust’!

SK: Chocolatey stuff happening here!

IG: The flavour changes quite a bit depending on the brewing method. The French Press is leafy but the Pour Over is caramel custard and butter like!

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