Coffee Type: Finely ground
Roast Level: Dark Roast
Origin: Coorg, India
The Arabica beans lend a smooth, slightly sweet profile with hints of chocolate and sugar, while the Robusta beans add a bold, intense bitterness with an earthy aftertaste. Chicory, a traditional addition to Karnataka coffee, enhances the brew with its woody, nutty undertones and a thicker texture, thanks to its natural fiber and starch content. The result? A rich, aromatic coffee that evokes the comforting petrichor—the smell of rain.
Brew It the South Indian Way
The best way to enjoy Smell of Rain is with a traditional South Indian filter—a brewing method perfected over centuries. This slow-percolation process allows coffee to drip gradually over 20 minutes, 6 hours, or even overnight, forming a strong, syrupy decoction. Unlike espresso, this concentrate is not consumed directly but diluted with hot water for a black coffee or blended with sweetened milk for a classic South Indian experience.
How to Brew South Indian coffee at Home
- Add your ground coffee into the top chamber and make sure you level the bed.
- When placing the ‘umbrella’ over the coffee grounds, be careful not to compact it too much.
- Pour hot water (98 C) on top and place the lid on.
- Let it drip through the filter for about 20 minutes.
- Once the decoction is ready, top it up with hot water, or sweetened milk.
Bring home the true taste of South Indian coffee with Smell of Rain—a blend that reconnects you to tradition, warmth, and the aroma of fresh monsoon rains.
