WAYANADAN PREMIUM FILTER KAAPI 250G

In the cup

Strong and full bodied with a dark caramel sweetness from the chicory and the deep, low toned character Wayanad Robusta is known for. It stands up to milk and jaggery without thinning out, and the decoction runs thick rather than watery. If your filter coffee has been tasting weak, this is the correction.

What GI tagged actually means

Wayanad Robusta carries a Geographical Indication tag, which is a legal certification that the coffee comes from this district and is grown to a defined standard. It is the same class of protection that covers Darjeeling tea and Alphonso mangoes. Plenty of brands market themselves as Kerala roasters while buying their beans from Karnataka or Andhra Pradesh. We buy ours direct from Wayanad farmer producer organisations, a short drive from the factory that roasts it.

How to brew it

South Indian steel filter. Two heaped tablespoons in the upper chamber, press the disc down lightly, pour water just off the boil, and let it drip for fifteen to twenty minutes. One part decoction to three parts hot milk, sugar or jaggery to taste. Also works in a moka pot and a French press.

Who it's for

Anyone who grew up on filter kaapi and has been settling for supermarket packs. Also the right first pack if you have just bought a steel filter and are not sure what to put in it.

What's in it

60 percent GI tagged Wayanad Robusta, 40 percent high grade chicory. Sourced direct from Wayanad farmer producer organisations, roasted and ground in small batches at our factory in Chundale, Wayanad. Net weight 250g, around 25 cups. Every pack carries the batch number, roast date and best before, plus a QR code linking back to the lot. Read the roast date, not just the best before.