Our Coffees
Kaveri Espresso Blend
85% Arabica, 15% Robusta
Our Espresso Blend is composed of three different coffees, to produce a fragrant, sweet, aromatic, round bodied, and balanced cup. The quintessence of an Indian Espresso; complex notes of roasted nuts, caramel, warm spices, red fruits, and cacao.| Certification: | Rainforest and UTZ |
| Origin: | Pulney Hills, Tamil Nadu |
| Elevation: | 2500-4000 ft (750 - 1200 m) above sea level |
| Processing Method: | 70% fully washed; 30 % sun-dried / natural Gives a mix of highlighting acidity, as well as the roundness and sweetness of sun-dried processing |
| Roast Level: | City roast / Medium (217°C / 420 F MET) Balances the acidity and flavour notes with the strong caramels from darker roasts |
| Cultivars: | Indian Selection varieties |
| Grade: | AA, AB, PB |
Buma Devi
50% Arabica, 50% Robusta
This combination in right proportions - of Robusta and Arabica beans - gives perfect parity between starkly contrasting notes. The aroma has a real earthy feel consisting of honey, caramel, piercing spices and black grapes, balanced out with a deep dark-bold vibe. It has a strong and round body.| Certification: | Organic + Fair Trade |
| Origin: | Wayanad, Kerala |
| Elevation: | 2500 - 3000 ft (750-900m) above sea level |
| Processing Method: | Natural |
| Roast: | Full City / Dark roast (227°C / 440 F MET) Bitter notes of caramel and dark-chocolate emerge. |
| Grade: | AB, PB |
Malabar Blues
50% Arabica, 50% Robusta
In short, this coffee is culture and tradition in a cup. It holds the fine aromas of raisins, caramel and traces of spice. Its chocolate notes are bold and the tinge of vanilla tops the whole experience. The coffee has a silky smooth, yet full body.| Cetification: | UTZ |
| Origin: | Coorg, Karnataka |
| Elevation: | 2500-3000 ft (750 - 900 m) above sea level |
| Processing Method: | Monsooned Makes coffee smooth and mellow, India's own specialty processing method. |
| Roast : | dark-roast (225°C / 437 F MET) Smooth dark chocolate bitters and some natural sweetness. |
| Grade: | AA |
Roaster's note:
A coffee seed wrapped in leaf gold that will smack you out of your dreams in the morning, or whenever you need a kickstart. If you believe you don't like espresso, try this. It'll change the way you think about espresso. Extra smooth & chocolaty extremely low in acidity. If it was chewable, we could sell it as cake.
Balmaadi
100% Arabica
This is easily among the rarest and finest coffees our roastery has to offer.
The brew’s aroma is best described with notes of dark chocolate, forest ripe fruits. Round and sweet body like sultana syrup. It has an exquisite acidity that gives a lot of character to this lovely coffee.| Certification: | Organic |
| Origin: | Nilgiris, Tamil Nadu |
| Elevation: | 4000-6000 ft (1200 - 1800 m) above sea level |
| Processing Method: | Natural |
| Roast Level: | City Roast / Medium (213°C / 415 F MET) Gives the perfect balance between the original and the roast characteristics to the coffee bean. |
| Cultivars: | Selection 795, Bourbon, Kents, Caturra |
| Grade: | clean bulk |
Pranoy’s Pride
100% Arabica, Shade Grown
This brew’s profile is best described as berried – reflecting the richness of the forest it’s grown in. It is a very bold and balanced cup. It has fresh acidity that isn’t too pronounced but offers just the right spark on the palette.| Origin: | Chickmangalur – Karnataka |
| Elevation: | (1200m) above sea level |
| Processing Method: | Natural |
| Roast : | Omni |
| Cultivars: | Arabica S6 |
| Grade: | Clean Bulk |
Monsooned Malabar
100% Arabica
This brew has a very unique fragrance due the "Monsooning" process. Mellow, soft and smooth body with hints of roasted malt and a winy finish.| Certification: | UTZ |
| Origin: | Coorg, Karnataka |
| Elevation: | 2500-3000 ft (750 - 900 m) above sea level |
| Processing Method: | Natural & Monsooned Makes coffee smooth and mellow, India's own specialty processing method. |
| Roast: | New England / Light Roast (200°C / 392 F MET) Puts the little acidity in Monsooned coffee forward to highlight the rare aromas. |
| Grade: | AA |
Neri Malai
- 100% Arabica
| Certification: | Organic |
| Origin: | Pulneys Hills, Tamil Nadu |
| Elevation: | 1200 - meters above sea level |
| Processing Method: | Washed |
| Roast: | City Roast / Medium |
| Grade: | AA |
Old Kent Estate
100% Arabica
As any excellent Dark Roast cup of coffee, this single-estate coffee has the common, bold, smoky notes. This goes hand in hand with the cacao highlights. It's touch of uniqueness lies in the spiced tones that come as an always pleasant surprise.| Origin: | Coorg - Karnataka |
| Elevation: | (1000-1100m) above sea level |
| Processing Method: | Natural and Washed |
| Roast : | Vienna Roast |
| Cultivars: | Arabica Indian Selection |
| Grade: | AA |
Julien Peak
100% Arabica
This brew's aroma is an amalgamation of citrus notes, cinnamon, accompanied by the sweetness of molasses. When tasted, the floral citric notes come forward, with a juicy acidity, well-balanced by nutty notes of peanut brittle and sweet spices.| Certification: | UTZ |
| Origin: | Shevaroy Hills, Tamil Nadu |
| Elevation: | 4000 - 5000 ft (1200-1500m) above sea level |
| Processing Method: | Washed / wet-processed (with a previous fermentation of 24 hours) Gives more acidic and floral aroma notes with less body than the natural dry process. |
| Roast: | City Roast / Medium (207°C / 405 F MET) The subtle aromas of sweet cinnamon and citrus come forward. |
| Cultivars: | Selection 795, Chandragiri |
| Grade: | A |
Sandalkad
100% Fine Robusta
This coffee has a deep and sweet fragrance of chocolate and mature red fruits. It is robust in body, smooth to the tongue and has a rich and lingering aftertaste.| Certification: | Rainforest Certified |
| Origin: | Coorg, Karnataka |
| Elevation: | 1000 -m above sea level |
| Processing Method: | Washed C x R |
| Roast Level: | City Roast / Medium |
| Cultivars: | C x R |
| Grade: | Clean Bulk |
Genesis
100% Arabica
Intense, fresh and exotic flavours define the fragrance of our Genesis Blend. Floral aromas with hints of spices; the result of well fermented Arabica coffee. Pay attention to the sensations created by the honey like sweetness and bright acidity in the aftertaste.| Certification: | Organic |
| Origin: | Bababudan Giris, Karnataka |
| Elevation: | (1400-m) above sea level |
| Processing Method: | Different Processed |
| Roast Level: | City Roast / Medium |
| Cultivars: | Cauvery |
| Grade: | Clean Bulk |
Turkish Blend
Salawara Estate
Indonesia – Sumatra Mandheling
The Mahseer
Specialty Indian Decaf
Skia blend
The Mahseer Cold Drip 18H
(3 units of 190 ml)
About the coffee :
Placing Indian Coffees on the map
The Mahseer is a single estate washed specialty coffee from Kerehaklu Estate, Aldur, Chikkamagaluru.
This coffee creates an impact on many levels, from social toenvironmental, and bringing awareness to the nearly extinct
Humpback Mahseer
Origin: Kerehaklu Estate, Aldur, Chikkamagaluru. A plantation in the hands of the Thipaiah family for 5 generations has unique terroir, biodiversity and an average elevation of 1158 masl.
Biodiversity: Block frequented by bison and elephant and malabar squirrel in canopy.
Process: Washed – Genetics : SL9 Arabica – Block: Mavinahatti – Roast profile: Medium omni – Brix at harvest: 22 – Drying: 14 days in polyhouse – Ageing: In jute, off the ground
About The brewing method:
We chose the cold drip because of the flavour clarity it offers,
opposed to the cold brew that is an immersive brewing method, cold drip is a percolation brew. In other words once the coffee is extracted, the coffee drips down into a chamber and does not keep on extracting.
Once received do keep in a refrigerated environment.
Shake well before consuming and once opened, consume in the next 24 hours. 
Cold Drip 18H JUMBLE 2.0
(3 units of 190 ml)
Three different brews in one box.
Now shipping: 1x Mahseer, 1x Pranoy’s Pride and 1x Orange Infused.
three completely different flavor profile cold drips in one box.
About the Brewing Method:
We chose the cold drip because of the clarity of flavor that it offers. As opposed to the cold brew, which is an immersive brewing method, cold drip is a percolation brewing method. In other words, once the coffee is extracted, the coffee drips down into a chamber and does not keep on extracting.
Once received, do keep in a refrigerated environment.
Shake well before consuming and, once opened consume within 24 hours.
Cold Drip 18H Pranoy’s Pride
(3 units of 190 ml)
About the cold drip coffee:
Pranoy's pride is fermented by the process of anoxic fermentation- fermentation that occurs in the absence of oxygen in shaded ambient conditions and is ranked on raised beds by hand, giving this coffee its distinct flavour of strawberries, cream milk chocolate and butter.
About The brewing method:
We chose the cold drip because of the flavour clarity it offers, opposed to the cold brew that is an immersive brewing method, cold drip coffee is a percolation brew. In other words once the coffee is extracted, the coffee drips down into a chamber and does not keep on extracting.
Once received do keep in a refrigerated environment.
Shake well before consuming and once opened, consume in the next 24 hours
Canephora Cold Drip 18H
(3 units of 190 ml)
About the Coffee we are Brewing:
Canephora is the mother of robusta, the second most cultivated coffee species in the world. It has never been big on the specialty scene though, but we and others are working on changing that. Commonly canephora/robusta is know to be bitter and harsh, but with the right post-processing techniques and roasting profiles you can create as complex a cup as this cold drip delivers.
Sensory Experience: The Coffee that resembles Whisky
The canephora cold drip 18h and whisky flavour profiles share the traits of complexity and depth. They both carry hints of caramel, vanilla and brown spices, with bodies that seem to layer your mouth with honey.
Skia Blend Cold Drip 18H
(3 units of 190 ml)
Three brews in one box.
Now shipping: 3x Skia Blend
About the Brewing Method:
We chose the cold drip because of the clarity of flavour that it offers. As opposed to the cold brew, which is an immersive brewing method, cold drip is a percolation brewing method. In other words, once the coffee is extracted, the coffee drips down into a chamber and does not keep on extracting.
Once received, do keep in a refrigerated environment.
Shake well before consuming and, once opened consume within 24 hours.
About the Beans:
Skia blend
Shade grown in coorg
Ashis rao a first generation planter who is stepping in the game with a whole new perspective and focusing on value addition with science and technology.
Origin: Skia is situated in Coorg, Karnataka.
Blend: 60% rousta 40% arabica
Biodiversity: The area flourishes with Jackfruit, Avocado, Pepper, and a variety of Native Forest Trees - Process: Molecular lactic fermentation - Genetics: Robusta- CxR, Arabica- Chandragiri - Producer: Ashish Rao - Roast profile: Medium dark - Elevation: 1024 masl - Drying: Polyhouse with temperature and humidity monitoring ground - recommended with: milk
Sensory Experience: Hazelnut, walnut and brownie fudge
Terroir: Coorg’s optimal growing conditions along with abundant rainfall and shade from native trees that enhance slow bean development, result in an exquisite blend of Arabica and Robusta beans known for their quality and flavour.
