Attikan White Mist

Acidity

Mouthfeel

Sweetness

Bitterness

Best Brewed With

About the farm

This coffee comes from Attikan Estate – a farm passionately nurtured over decades and proudly managed and pushed to new heights by current generation coffee producers Appadurai Sriram and his wife Hamsini. Attikan or the ‘White Hill’ is eternally soaked with mist giving the coffee a unique taste profile. The farm is situated at the highest altitude where coffee is cultivated in South India. Being flanked by a reserve forest, the wilderness helps Attikan maintain its pristine nature with no electricity or mobile connectivity.

Attikan was founded by a Scottish man, Randolf Morris who is believed to have ridden on horseback from Coonoor in the Nilgiri Mountains to BR Hills in 1888. After he was incapacitated by a bison encounter, Attikan estate was managed by his wife and thereafter by their son A.E.C.Morris. The founder of Sangameshwar Coffee Estates – K.S.Vaidyanathan – acquired Attikan from his friend Jr Morris and thus it became a part of Sangameshwar Coffee Estates.

The annual rainfall pattern and the co-existence of elephants, tigers, leopards, Indian Gaur, black bear, and spotted deer along with wild native fauna make the coffees grown here quite exemplary. The area surrounding the estate having been the hideout of the infamous deceased bandit Veerappan adds to the mystery of Attikan.

• Direct Trade
• Quality Focused

Black

With Milk

Best Brewed With

30g
Coffee Dose

390ML
of water

1:13 ratio of
Coffee to water.

96oC
Temperature

4 min
Brew time

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20g
Coffee Dose

200ML
of water

1:10 ratio of
Coffee to water.

96oC
Temperature

5:00 min
Brew time

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18g
Coffee Dose

36ML
of water

1:2 ratio of
Coffee to water.

94°C
Temperature

25-30 seconds
Brew time

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30g
(approximately 5 tablespoons)

180ml
(+50ml if consuming black)

1:6 ratio of
Coffee to water.

96°C
Temperature

10-12 min
Brew time

View Detailed guide