The process of brewing a traditional cup of Continental Malgudi Filter Coffee begins with the coffee plant. Grown under the canopy of evergreen trees, the plant grows to maturity in the mild, cool and salubrious climate of South India’s hill tracts.
When the plant matures, every year, flowers bloom in profusion, giving out a heady fragrance and attracting millions of pollinator bees. The annual flowers produce berries which ripen slowly and fill out better, because they are grown in the shade. They have an excellent cupping (taste) quality.
When the berries are fully ripe and cherry red in colour, they are handpicked by expert coffee pickers. The coffee berries are fermented first and the pulp covering the seed is removed. The fermentation process allows the coffee’s enzymes to break apart, develop sugars and to give a smooth mouth feel.
The beans are then pulped and the husk is removed. Once they are cleaned, they are dried in the natural light of the sun for a few days and then the best beans are hand-picked to be evenly slow-roasted, powdered and converted into Continental Malgudi Filter Coffee.
Only the highest grade of beans from the best coffee plantations of South India make the grade.
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Continental Malgudi Filter Coffee is made from the perfect blend of superior quality beans
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These beans are uniformly roasted, freshly ground and perfectly blended with chicory in proportions of 80:20 and 60:40.
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To prepare an authentic cup of Continental Malgudi filter coffee, all you need is your choice of Malgudi blend, a dabra set, coffee-filter, sugar, water and milk.
