Story of Salana Manor in India _ how to drink Grade A Coffee beans in Salana, India

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Hot ▼ [India Salana Class A]

The ratio of medium baked water to powder is 1:15-1680 yuan / 250g.

There is no special flavor, chocolate, toffee aroma, very sweet, very slippery and thick.

INDIA, Thalanar Estate, Washed @ Knockbox Coffee Company

I drank Indian coffee beans for the first time.

The dry powder tastes plain, not amazing.

The former Cocao is the most prominent.

The fruit acid is dominant in the middle and later segment.

Indian Coffee Manor-- the Story of Salana Manor and Sasa Sestic

I am the director of ONA Coffee, the founder of Project Origin, and the champion of the 2015 World Barista Competition (WBC). Accompanied by many friends and colleagues, I have always been on the adventurous journey of coffee and experienced a lot of stories along the way. Today, I'm going to share with you one of the ones that impressed me the most.

I recently visited a plantation in India and I think our years-long relationship with a local coffee grower is a good testament to ONA Coffee's business philosophy and our values.

As early as 2011, I started working with the Thalanar Estate Plantation in India. Pathy, a relative of the owner, visited Canberra and asked me if I wanted to taste the coffee they grew. Six months later, he brought some samples from the plantation. the coffee tasted very good and the quality was as good as the other Indian coffee we received. Pathy told me that locally, the coffee they grow was sold wholesale to a processing plant as a commodity and then mixed with coffee from other plantations, and Pathy had no idea where his coffee was being sold.

To me, the things he told were interesting and strange. When I was baking the sample he brought me, he told me that this was the first time he had seen and tasted his own coffee. I thought the potential of coffee was good, so I decided to establish a direct trade partnership with the Thalanar Estate plantation.

I visited India in early 2012, and I specially brought some Thalanar Estate coffee. When I came to the plantation, I gave tasting training to the owner, the staff and the owner's family. It was the first time in 30 years that they had tasted their own coffee. I will never forget the feeling of serving coffee to the owner of the garden.

Since then, the relationship between us has become closer and closer. For a long time, their coffee has always been buried, the unique quality of coffee is difficult to be reflected. To me, what is important is not only the business relationship between us, but also the social and deep relationship. I am glad to be able to provide help and support to the local community; in turn, their development has promoted our progress. At that time, ONA was just on the right track, and after years of struggle and exploration, we finally felt confident and targeted. The whole team is United and enthusiastic, and the company has slowly accumulated popularity and reputation in Australia.

I was shocked by the experience of visiting Thalanar. As far as we are concerned, we are eager to promote the development of the coffee industry, and we know very well that the development of the coffee industry is inseparable from the hard work of growers. When I came to Thalanar, I found that the original grower's living environment was so bad and the resources were so scarce. They don't get the rewards they deserve, they don't have the money to hire new employees, and old ones are losing.

I realized that I had to do more than just buy coffee home. I need to spend more time to get to know them, build a relationship with them, and build mutual respect to help them improve their efficiency and increase the value of their products. Work requires passion, but only passion, without the necessary resources is futile.

As a result, Project Origin came into being. I decided to establish more contact with growers and provide them with more help. After returning home, I discussed with other members of the ONA team, and finally we decided to set up another company, Project Origin, which is focused on origin and local social development.

Over the years, we have achieved rich results in Thalanar, and Project Origin has also made rapid development. With Project Origin, we get to know ourselves better, and by providing more help, our relationship with growers has changed subtly. Using the resources on hand, we have set up nurseries for Thalanar, improved the health system, and set up health stations. Through continuous efforts, the improvement is not only the quality of products, but also the quality of life of growers.

Brewing Analysis of Indian Coffee-Salana Grade A Coffee

Hand punch reference

Stew with V60 cup, 15 grams of powder and 30 grams of water for 35 seconds, extract at 89-90 degrees Celsius, 1:15, grind small Fuji 3.5. the second time water injection to 140ml, wait for water to drop and then slowly water injection, uniform speed, water level should not be too high, again water injection to 225ml stop, extraction time 2:00 seconds ~

When brewing, it quickly brings out the attractive aroma of melons, fruits and spices, and feels the chocolate-rich cream texture after the entrance.

END