Hegbal Estate - Supernatural Chandragiri

Candied Strawberry • Concord Grape • Cacao Nib

• Aroma: Sweet strawberry preserves, floral honey, and dark fruit aromatics.

  Flavor: Candied strawberry and juicy Concord grape supported by subtle layers of cacao.

  Acidity: Bright and sparkling with a refreshing fruit-driven character.

  Body: Medium-heavy and remarkably juicy with a syrupy texture.

  Finish: Long, expressive, and clean, gently tapering into elegant cacao nib notes.

The term "Supernatural" refers to an extended slow-dried natural process in which the coffee cherry remains intact around the seed for a prolonged period during drying.

This patient approach allows the coffee to develop deeper sweetness, concentrated fruit character, and a fuller mouthfeel while preserving clarity in the cup. Careful management of drying conditions and fermentation ensures that the resulting profile remains vibrant and expressive rather than overwhelming.

The result is a cup that feels both wild and precise, showcasing the exciting possibilities of modern coffee processing.

Best enjoyed as a filter coffee, where its structure and layered fruit notes can fully open.

Ideal Brew Methods: Pour-over • AeroPress

This coffee continues to evolve after roasting.

While it can be enjoyed from 7 days off roast, we recommend allowing it to rest for 10–14 days to experience its fullest expression. During this period, the cup gains greater sweetness, clarity, and integration, allowing its fruit character and silky texture to shine.

Peak Expression

Best enjoyed between 12–30 days off roast.

With time, expect the cup to become rounder, sweeter, and increasingly expressive while retaining its vibrant acidity.

Origin: Chikmagalur, Karnataka, India Producer: Hegbal Estate Variety: Chandragiri Process: Supernatural (Extended Slow-Dried Natural) Elevation: 1,250 MASL Roast Profile: Light Roast Best For: Filter Brewing

This coffee shines with higher extractions and a clean paper-filter brew.

V60 (Recommended)

Coffee: 15 g Water: 250 g Water Temperature: 93°C Grind Size: Medium-fine Brew Time: 2:45–3:15

Recipe

• Bloom with 45 g water for 45 seconds.

• Pour slowly to 120 g.

• Continue pouring to 190 g at 1:15.

• Finish at 250 g by 1:45–2:00.

• Allow the brew to draw down naturally.

Expected Cup: Vibrant fruit sweetness, juicy acidity, and a lingering cacao finish.

Origami Dripper

Coffee: 18 g Water: 300 g Water Temperature: 92–93°C Grind Size: Medium

Recipe

• 50 g bloom for 45 seconds.

• Pour to 150 g by 1:00.

• Pour to 230 g by 1:40.

• Finish at 300 g by 2:00.

• Total brew time: 2:45–3:15.

Expected Cup: Enhanced sweetness, layered fruit character, and silky body.

AeroPress

Coffee: 15 g Water: 220 g Water Temperature: 90°C Grind Size: Medium-fine

Recipe

• Add coffee and water together.

• Stir gently for 10 seconds.

• Steep until 1:45.

• Press slowly over 30 seconds.

Expected Cup: Dense fruit character, syrupy texture, and pronounced cacao notes.

Dialing In

For a brighter and more fruit-forward cup:

• Grind slightly coarser.

• Lower the brew temperature to 92°C.

For more sweetness and body:

• Grind slightly finer.

• Increase the brew temperature to 94°C.