Mysore is one of the most popular varieties of Indian coffee - known for its unique flavour profile. It's primarily grown in the hilly areas of the Western Ghats at 800 - 1100 metres above sea level. The region's rich soil, moderate climate, and ample rainfall contribute to the development of some top notch beans.
Mysore coffee is characterised by its mild acidity and medium body. It has a well-balanced flavour with hints of chocolate, toffee brittle, and nuts. Often the decaffeination process can overly soften the profile. But we found that this particular decaf packs a punch!
Our decaffeinated version uses the CO2 method, which removes the need for chemicals when removing the caffeine. The CO2 circulates through the beans for several hours, extracting the caffeine. The caffeine-rich CO2 is then separated from the beans and the CO2 is recycled and reused.
The process also uses less water and energy than other decaffeination methods. The final caffeine content in this coffee, after decaffeination, is 0.1%.
Mysore coffee is often enjoyed as filter coffee locally - a popular brewing method in South India. The ground coffee remains in the cup and is mixed with hot water, and the resulting brew is then mixed with hot milk and sugar to create a flavourful and aromatic cup of coffee. After the brewing period, the grounds sink to the bottom. This unfiltered brew is traditionally served in a steel tumbler and Davarah - a small metal cup and saucer.
