(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.

(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.

(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

(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.

(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.