Best Brewed With
Please note that the best brewed with list is not comprehensive and does not dictate that the coffees cannot be brewed with any other methods. These are the the methods we think will extract the best possible cup. However, this coffee can be ground and enjoyed with any brew method that you desire.
This next drop from the Project Sankalp series is in the 86+ category. We dropped this coffee into the cooling tray around 205°C. It’s got a distinctly sweet malic acid, reminiscent of red apples, as well as a biscuity mouthfeel. Pretty ideal on filter brewing methods such as Kalita Wave, French press, Aeropress and Chemex. It’s got a buttery finish and is a nice daily afternoon cup. Cupper’s notes for this microlot are Red Apple, Watermelon and Biscuits.
About The Origin
We're honoured to roast several coffees from the Ampthill Downs region in the coming months. This harvest, our coffees from the region were grown at 1375- 1678 meters above sea level, qualifying as ‘Strictly High Grown' (‘SHG’) coffees. When coffee is grown at such exceptionally high elevations in cooler temperatures, it matures slowly, allowing more time for the bean to develop an enhanced flavour profile and body.
These coffees are also processed under ‘European Preparation’ ('EP') norms. These practices begin at the cherry harvest, continue with hand sorted removal of defective beans and foreign material without industrialized machinery, preserving local livelihoods, and continue until the beans arrive to roast at Subko.
Ampthill Downs is the name that the Pulney’s region of Tamil Nadu was given by the British. We've chosen to feature our coffees under this name to showcase the diversity of influences upon nomenclature across the subcontinent with its rich and diverse history.
Nearby Kodaikanal- the bohemian hill station of yore, where coffee is far from the only stimulant readily available- Ampthill Downs is located on the easternmost region of the Western Ghats- considered one of the world’s top biodiversity hotspots.
Frogs and butterflies, gaur-Indian bison, Malabar giant squirrels, emerald doves, and hornbills are common sights. Avocados, hill bananas, citrus fruit, passionfruit, jackfruit, guava, hibiscus, rose, and wild honey are also prevalent.
What's Project Sankalp?
According to the governing body in coffee (the SCA), garnering 80+ points deems a coffee lot as ‘specialty’. When a Q-grader assigns points to a coffee, they do so in decimal increments.
At 85 points, excellence is attained.
At 90 points, a chimera is realised.
Project Sankalp bridges Waribok_Daribok and Subko’s resolute manifesto to imbue a newfound vitality to coffee from the Indian subcontinent as a global specialty heavyweight, hitherto renowned only for its lore: Sankalp at 86 points; Sankalp Reserve at 88 points; Sankalp Rare at 90+ points.