Showing 1–30 of 36 results

Kaveri Espresso Blend

250.002,100.00
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

200.001,760.00
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

240.002,100.00
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

450.004,050.00
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

225.002,300.00
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

250.002,100.00
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

 

Julien Peak

210.001,925.00
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

 

Neri Malai

250.002,150.00
  1. 100% Arabica

The fragrance of roasted nuts and milk chocolate will take you by surprise. Well-balanced with all of what you need in a quality cup; intense flavours, mild acidity and hints of spices.

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

240.002,150.00
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

 

Genesis

425.003,655.00
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, Tamil Nadu
Elevation:  (1400-m) above sea level
Processing Method:  Different Processed
Roast Level:  City Roast / Medium
Cultivars:  Cauvery
Grade:  Clean Bulk

 

Turkish Blend

280.002,000.00

From café’s in Istanbul bazaars, Turkish coffee became famous worldwide for its intensity, oriental flavor and unique aroma.
Marc’s Turkish Coffee is made by using superb Indian Arabica coffee, blended with cardamom, grown in the jungles of Wayanad.
‘Coffee Ideas!’ carefully selects and sources the ingredients, which come from certified Indian organic plantations.

Salawara Estate

300.002,750.00

 

Certification: Rain Forest
Origin: Hassan, Karnataka
Elevation:  (1000-m) above sea level
Processing Method:  Red Honey
Roast Level:  New England Roast
Cultivars: Chandragiri
Grade:  AA

 

Colombia Supremo-Decaf

1,325.00
100% Arabica, Shade Grown, 80+ Coffee

250g

Origin:  Colombia
Elevation: 1400-1600masl
Processing Method:  Decaf CO2 method
Roast :  City Roast
Cultivars:  Caturra
Grade:  AA

 

Indonesia – Sumatra Mandheling

3,700.00

250g

100% Arabica, Shade-Grown, 80+ Coffee
Origin: Sumatra, Indonesia
Elevation: 1400-1600masl
Processing Method:  Giling Basah (Washed)
Roast Level:  Full City Roast / Dark
Cultivars:  Typica
Grade: AA

 

Foundations of Speciality Coffee

29,599.00

This is a holistic introduction to the world of speciality coffee,
exploring it’s many aspects, rather than solely the final product.
We will be tasting and exploring some of the best international and Indian coffees during this week!
Classes will take place from 10am-1pm and 3pm-5pm.
6 modules, 1 final assessment and five days of everything coffee!
Hope to see you soon in Auroville!

*rates include 18% GST, but do not include food and lodging.

for enquiry please contact: contact@marcscoffees.com | Phone : +91-0413-2623119 and +91 72008 81291

The Mahseer

850.003,200.00

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 to
environmental, 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 

Coffee Cupping Session

1,999.00

Join us in our Roastery (30 meters east of our Cafe in Auroville) for a 2-hour, in-depth introduction to cupping! We will learn how to use The Flavour Wheel, cup a limited selection of speciality coffees from around the world and score them, following the SCA cupping protocols.

Includes a brewing session of the class’s favourite coffee,
fresh beans of 100g Marc’s Coffee for participants to take home, and also some exciting coupons for online orders.

We are changing the cupping and brewing session to 10 am- 12 pm

Please note:
  1. This is a non-refundable course. Try to be on time and refrain from using perfume for that day as it interlopes the original aroma of the coffee.
  2. The booking should be done 24hrs prior to the class for the confirmation

French Press

2,300.00

The timeless French Press, reinvented.

+ 100g free packet of Koraput coffee to start with!

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AeroPress Go

3,999.00

Perhaps the trendiest of all new coffee inventions. Brew as you travel, practice all variations and surprise your friends on your hand press coffee techniques!

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Specialty Indian Decaf

270.00

Pack of 100 grams

We are proud to present you with our Indian specialty decaf coffee.

We see it as a big step in the industry that we can fulfill our needs and those of a country and supply India with a specialty grade Indian decaf.

This coffee is roasted as a full city, or in other words, it is a medium-dark roast. We recommend that you brew it as an espresso in the Moka or French press.

May the coffee spirit be with you

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Cold Drip 18H JUMBLE

850.00

(3 units of 190 ml) 

Three different brews in one box.

Now shipping: 1x Mahseer, 1x Neri Malai and 1x Canephora, three completely different flavour profile cold drips in one box.

About the Coffee we are Brewing:

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.

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The Chesnut Grinder

6,500.00

The perfect little gadget for beginners, and long-time coffee lovers, who enjoy their coffee freshly hand-ground.

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Black Mirror Scale

4,650.00

For extremely precise espressos and pour-overs.

 

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The Standard Tote

200.00

The Standard edition is made with a soft cotton for your cafe hops and carrying around your fresh coffee packets. Made locally and screen printed around the corner here in Auroville. 

 

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The Mahseer Cold Drip 18H

850.00
(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.

Add to cart

Neri Malai Cold Drip 18H

850.00

(3 units of 190 ml) 

About the Coffee we are Brewing:

Srinivasan is a passionate coffee planter and we admire his commitment to preserving the plantation completely free of any chemicals. Pure soil is what the coffee plant needs to yield juicy and sweet berries. Our “roaster and planter” relationship has grown over the years. For this coffee, only AA grade size beans are selected. We’ve paid many a visit to each other, enriching and inspiring each other, with one common goal: to produce delicious coffees for you.

Sensory Experience: The Coffee that resembles Whisky

Neri Malai in drip translates to you taking a sip and having to pause to appreciate it. The main characteristic of this coffee is that it makes your mouth feel as if you are eating a piece of milk chocolate, the acidity of a pleasant medium strength. And the aftertaste is smooth, filled with sweet spice, such as cinnamon and vanilla.

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The Plantation Tote

800.00

This tote is for the coffee hunters and an environment of adventure: the Plantation Tote. It is made with a thick, water-resistant canvas – a super sturdy and durable material. Made locally and screen printed around the corner here in Auroville.

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Cold Drip 18H Pranoy’s Pride

850.00

(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

Add to cart