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Balanoor Vontekad (India)

from 475.00
  • Producers: Rohan Kuriyan, Ashok Kuriyan (Balanoor Plantations)
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1100 – 1400 MASL
  • Process: Washed
  • Varieties: SL795
  • Flavor Notes: Honeydew, Golden Raisin, Citrus Blossom

With a delicate combination of silky texture, bright citrus notes and hints of honeydew melons and golden raisins, this coffee yields a very memorable cup. We’ve carefully tailored the ideal filter roast profile for this coffee that particularly helps it shine in Pourover and Aeropress brewing.

Grown and nurtured in the 50-acre IMO (Organic) Certified Vontekad division of MS Estate, Balanoor Plantations, we are delighted to mention that this lot reflects the relentless hard work and passion of Mr. Ashok Kuriyan and his son Rohan. Being very old friends of ours, we’ve always enjoyed visiting their farms, working with them and roasting their delightful coffees.

Honeydew
Golden Raisin
Citrus Blossom

from 475.00
  • Producers: Rohan Kuriyan, Ashok Kuriyan (Balanoor Plantations)
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1100 – 1400 MASL
  • Process: Washed
  • Varieties: SL795
  • Flavor Notes: Honeydew, Golden Raisin, Citrus Blossom

With a delicate combination of silky texture, bright citrus notes and hints of honeydew melons and golden raisins, this coffee yields a very memorable cup. We’ve carefully tailored the ideal filter roast profile for this coffee that particularly helps it shine in Pourover and Aeropress brewing.

Grown and nurtured in the 50-acre IMO (Organic) Certified Vontekad division of MS Estate, Balanoor Plantations, we are delighted to mention that this lot reflects the relentless hard work and passion of Mr. Ashok Kuriyan and his son Rohan. Being very old friends of ours, we’ve always enjoyed visiting their farms, working with them and roasting their delightful coffees.

Bukowski – Kerehaklu Snakehead Naturals (Microlot)

from 380.00
  • Producers: Pranoy Thipaiah, Ajoy Thipaiah
  • Region: Chikmagalur
  • Type: 100% Fine Robusta
  • Roast Profile: Filter Roast
  • Altitude: 1160 MASL
  • Process: Snakehead Naturals
  • Varieties: CxR Robusta
  • Flavor Notes: Clove, Vanilla, Pastry

Looking through the windows of De Longpre apartment near LA’s Thai Town, Charles Bukowski lived most of his years in the sixties and the seventies alchemizing the rugged, coarse and ugly aspects of Los Angeles into his transformative and beautiful verses. A very talented poet who converted some of life’s strangest, darkest and disturbing moments into vividly moving imagery, he is to be appreciated for his tremendous ability to enable anyone to find delight even in life’s roughest experiences. Robusta coffee – Arabica’s sister in the shadows is considered inferior, rougher and undesirable. But Pranoy Thipaiah of Kerehaklu Estate is writing a refreshing new chapter in the grand tale of Fine Robusta coffee and we are proud exponents of it. We present to you this unique lot of Snakehead Naturals Robusta dedicated to Charles Bukowski.

If the great modern poets could be compared to coffees, all of them would be specialty Arabicas, but good old Charles would stand out as a Fine Robusta. Perceived as too rugged, too bold and sometimes too mad, all it took was a single reading of a few of his raw verses to experience the phenomenal depth of the man. We invite you to experience our Fine Robusta masterpiece – conceptualized and brought to fruition by the passion, creativity and hard work of Pranoy Thipaiah – that will change your opinion of Robustas henceforth and widen your horizons of coffee understanding. Our light to medium filter roast reveals gentle spice notes of clove that diplomatically make way for hints of vanilla and a sweet pastry finish. Expect a full-bodied cup, silky texture throughout and a pleasant bitterness that lingers for just the right amount of time. Bukowski was judged, misunderstood, rejected and even hated. He didn’t seem to care and went about his poetry and craziness in absolute style. It didn’t take much time for his rebutters to turn into exalters. Kerehaklu’s daring Robusta lot holds its very own form of magic. Here’s your chance to experience it.

Process: This lot is a carefully processed Robusta CxR varietal from the Doddagandhi Block of Kerehaklu Estate. The plants are intercropped with citrus below a canopy of fig trees. The Snakehead Natural Process was undertaken where the fruits were first harvested selectively on picking mats laid below the bushes and a ripe-only approach. These were then brought back, rinsed thoroughly with the floats removed. Following this, the Robusta fruit were fermented as whole-fruit but underwater and in barrels – with parameters regularly checked. These were then dried on raised beds with regular raking and sorting. The process involved anoxic fermentation for 17.5 hours and the drying period was for 10 days.

 

Clove
Vanilla
Pastry

from 380.00
  • Producers: Pranoy Thipaiah, Ajoy Thipaiah
  • Region: Chikmagalur
  • Type: 100% Fine Robusta
  • Roast Profile: Filter Roast
  • Altitude: 1160 MASL
  • Process: Snakehead Naturals
  • Varieties: CxR Robusta
  • Flavor Notes: Clove, Vanilla, Pastry

Looking through the windows of De Longpre apartment near LA’s Thai Town, Charles Bukowski lived most of his years in the sixties and the seventies alchemizing the rugged, coarse and ugly aspects of Los Angeles into his transformative and beautiful verses. A very talented poet who converted some of life’s strangest, darkest and disturbing moments into vividly moving imagery, he is to be appreciated for his tremendous ability to enable anyone to find delight even in life’s roughest experiences. Robusta coffee – Arabica’s sister in the shadows is considered inferior, rougher and undesirable. But Pranoy Thipaiah of Kerehaklu Estate is writing a refreshing new chapter in the grand tale of Fine Robusta coffee and we are proud exponents of it. We present to you this unique lot of Snakehead Naturals Robusta dedicated to Charles Bukowski.

If the great modern poets could be compared to coffees, all of them would be specialty Arabicas, but good old Charles would stand out as a Fine Robusta. Perceived as too rugged, too bold and sometimes too mad, all it took was a single reading of a few of his raw verses to experience the phenomenal depth of the man. We invite you to experience our Fine Robusta masterpiece – conceptualized and brought to fruition by the passion, creativity and hard work of Pranoy Thipaiah – that will change your opinion of Robustas henceforth and widen your horizons of coffee understanding. Our light to medium filter roast reveals gentle spice notes of clove that diplomatically make way for hints of vanilla and a sweet pastry finish. Expect a full-bodied cup, silky texture throughout and a pleasant bitterness that lingers for just the right amount of time. Bukowski was judged, misunderstood, rejected and even hated. He didn’t seem to care and went about his poetry and craziness in absolute style. It didn’t take much time for his rebutters to turn into exalters. Kerehaklu’s daring Robusta lot holds its very own form of magic. Here’s your chance to experience it.

Process: This lot is a carefully processed Robusta CxR varietal from the Doddagandhi Block of Kerehaklu Estate. The plants are intercropped with citrus below a canopy of fig trees. The Snakehead Natural Process was undertaken where the fruits were first harvested selectively on picking mats laid below the bushes and a ripe-only approach. These were then brought back, rinsed thoroughly with the floats removed. Following this, the Robusta fruit were fermented as whole-fruit but underwater and in barrels – with parameters regularly checked. These were then dried on raised beds with regular raking and sorting. The process involved anoxic fermentation for 17.5 hours and the drying period was for 10 days.

 

Emily – Ratnagiri Anaerobic Naturals (Microlot)

from 565.00
  • Producers: Ashok Patre
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1340 MASL
  • Process: Anaerobic Fermented Naturals
  • Varieties: Catuai
  • Flavor Notes: Marmalada, Gooseberry, Peach

Emily – a tribute to one of America’s most daring and influential poets Emily Dickinson – comes from Ratnagiri Estate, the playground of coffee fermentation expert Ashok Patre. We sought a unique lot of coffee that did not just push beyond boundaries but explored flavourscapes that still only exist in the imagination.

While the great Emily Dickinson’s poetry rose to prominence only posthumously, it went on to influence people around the world over the next two centuries. Her poetry was a keen observation of the inescapable limitations that were immanent in her society at the time. Her words shed light on what could be possible but was still unrealized. In an era where women were often shunned from expressing themselves honestly, her verses broke those chains and expressed imagined and even imaginable escapes from the invisible prisons of society. This Anaerobic Fermented lot of Naturals from Ratnagiri Estate is a tribute to the future of coffee processing – an era during which coffee will no longer be limited by any prejudices.

We hope you enjoy the sweet notes of marmalade and peach in your cup that will give way to a tangy, gooseberry finish.

Process: Ripe cherries are selectively handpicked when they achieve the desired brix level and are fermented for 72 hours in specifically designed tanks for anaerobic fermentation. Following this, they are dried on raised beds until they achieve the ideal moisture content.

Marmalade
Gooseberry
Peach

from 565.00
  • Producers: Ashok Patre
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1340 MASL
  • Process: Anaerobic Fermented Naturals
  • Varieties: Catuai
  • Flavor Notes: Marmalada, Gooseberry, Peach

Emily – a tribute to one of America’s most daring and influential poets Emily Dickinson – comes from Ratnagiri Estate, the playground of coffee fermentation expert Ashok Patre. We sought a unique lot of coffee that did not just push beyond boundaries but explored flavourscapes that still only exist in the imagination.

While the great Emily Dickinson’s poetry rose to prominence only posthumously, it went on to influence people around the world over the next two centuries. Her poetry was a keen observation of the inescapable limitations that were immanent in her society at the time. Her words shed light on what could be possible but was still unrealized. In an era where women were often shunned from expressing themselves honestly, her verses broke those chains and expressed imagined and even imaginable escapes from the invisible prisons of society. This Anaerobic Fermented lot of Naturals from Ratnagiri Estate is a tribute to the future of coffee processing – an era during which coffee will no longer be limited by any prejudices.

We hope you enjoy the sweet notes of marmalade and peach in your cup that will give way to a tangy, gooseberry finish.

Process: Ripe cherries are selectively handpicked when they achieve the desired brix level and are fermented for 72 hours in specifically designed tanks for anaerobic fermentation. Following this, they are dried on raised beds until they achieve the ideal moisture content.

Finca La Secreta (Colombia)

from 450.00
  • Producer: Cafelumbus
  • Region: Ciudad Bolivar, Colombia
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1700 – 2050 MASL
  • Process: Washed
  • Varieties: Caturra
  • Flavor Notes: Coconut, Mandarin, Chocolate

Colombian coffees are known for their bold flavor enhanced by several layers of complexity. This lot of Supremo from Finca La Secreta is no exception bringing us a cup characterized by notes of coconut, mandarin and chocolate with very subtle hints of mirabelle oranges and a smooth herbal finish.

Finca La Secreta is located in the Ciudad Bolivar region of Colombia and is operated by specialty coffee exporters Cafelumbus who acquired the farm in 2019. The farm is a natural paradise boasting of a beautiful natural reserve with immense biodiversity within its confines.

Our roast profile is curated to work well in espresso brewing yielding great results in both black and milk-based beverages.

Coconut
Mandarin
Chocolate

from 450.00
  • Producer: Cafelumbus
  • Region: Ciudad Bolivar, Colombia
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1700 – 2050 MASL
  • Process: Washed
  • Varieties: Caturra
  • Flavor Notes: Coconut, Mandarin, Chocolate

Colombian coffees are known for their bold flavor enhanced by several layers of complexity. This lot of Supremo from Finca La Secreta is no exception bringing us a cup characterized by notes of coconut, mandarin and chocolate with very subtle hints of mirabelle oranges and a smooth herbal finish.

Finca La Secreta is located in the Ciudad Bolivar region of Colombia and is operated by specialty coffee exporters Cafelumbus who acquired the farm in 2019. The farm is a natural paradise boasting of a beautiful natural reserve with immense biodiversity within its confines.

Our roast profile is curated to work well in espresso brewing yielding great results in both black and milk-based beverages.

Ikkyū – Harley Yeast Maceration (Microlot)

from 515.00
  • Producers: DM Purnesh, DM Shankar
  • Region: Sakleshpur
  • Type: 100% Arabica
  • Roast Profile: Omni Roast
  • Altitude: 950 – 1050 MASL
  • Process: Yeast Maceration
  • Varieties:  SL 9 , SL 795
  • Flavor Notes: Carambola, Passion Fruit, Plum

Harley Estate – the jeweled plot of coffee land in Sakleshpur – sustained, nurtured and evolved by revolutionary coffee producer DM Purnesh and his family brings you a specially processed Yeast Macerated coffee that is curated by us to push you into a deep Zen state of bliss and contentment. There is only one genius that this coffee can be dedicated to and that is the iconoclastic, eccentric Zen Master Ikkyū Sojun.

As the grand tradition of Zen began to dwindle into feverishly strict practices dictated by generations of tradition, Ikkyū showed his peers the true way with his unstructured poetry, unpolished honesty and exotic approach to life. He abandoned the conservative ways of monkhood and never feared to indulge in every pleasing experience that life had on offer. We invite you to partake in the Harley experience – a plantation that has been pioneering experimental processing in India over the last decade. This Yeast Macerated lot is characterized by sweet notes of Carambola (starfruit), passion fruit and underlying plum hints that are sure to bring you into a state untethered bliss.

Process: Selectively harvested whole ripe cherries with the highest sugar content were washed with clean water and stored in an airtight container for fermentation. Yeast was added to this environment and fermentation was allowed to take place for 18 hours. Following this, the produce was moved to raised beds for drying over a period of 22 days.

Carambola
Passion Fruit
Plum

from 515.00
  • Producers: DM Purnesh, DM Shankar
  • Region: Sakleshpur
  • Type: 100% Arabica
  • Roast Profile: Omni Roast
  • Altitude: 950 – 1050 MASL
  • Process: Yeast Maceration
  • Varieties:  SL 9 , SL 795
  • Flavor Notes: Carambola, Passion Fruit, Plum

Harley Estate – the jeweled plot of coffee land in Sakleshpur – sustained, nurtured and evolved by revolutionary coffee producer DM Purnesh and his family brings you a specially processed Yeast Macerated coffee that is curated by us to push you into a deep Zen state of bliss and contentment. There is only one genius that this coffee can be dedicated to and that is the iconoclastic, eccentric Zen Master Ikkyū Sojun.

As the grand tradition of Zen began to dwindle into feverishly strict practices dictated by generations of tradition, Ikkyū showed his peers the true way with his unstructured poetry, unpolished honesty and exotic approach to life. He abandoned the conservative ways of monkhood and never feared to indulge in every pleasing experience that life had on offer. We invite you to partake in the Harley experience – a plantation that has been pioneering experimental processing in India over the last decade. This Yeast Macerated lot is characterized by sweet notes of Carambola (starfruit), passion fruit and underlying plum hints that are sure to bring you into a state untethered bliss.

Process: Selectively harvested whole ripe cherries with the highest sugar content were washed with clean water and stored in an airtight container for fermentation. Yeast was added to this environment and fermentation was allowed to take place for 18 hours. Following this, the produce was moved to raised beds for drying over a period of 22 days.

Java Rubi Rimbun (Indonesia)

from 600.00
  • Producer: Rimbun Jaya Abadi
  • Region: Kamojang Mountain, West Java, Indonesia
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1650 MASL
  • Process: Washed
  • Varieties: Adungsgari
  • Flavor Notes: Butterscotch, Caramel, Maple Syrup

One century ago, Arabica coffee in West Java used to be the world’s finest coffee. It faded for a while as it was slowly being replaced with tea. Since 2002, when the coffee market recovered, Arabica Coffee in West Java was replanted. Due to agroclimatic advantages and good management, West Java Arabica Coffee plantations yielded a good quantity of specialty coffee. The farm where this coffee is produced by Rimbun Jaya Abadi is located in Kamojang Mountain in West Java, Indonesia. The red cherries are selectively handpicked during the harvest. The coffee from this farm is also environment-friendly as it is planted using the agroforestry-permaculture method and processed using high standards of equipment.

We’ve curated an espresso roast with this coffee that reveals sweet notes of butterscotch, caramel and maple syrup. Brew a creamy espresso or with it or enjoy a strong, full-bodied cappuccino, latte or any other milk-based beverage!

Butterscotch
Caramel
Maple Syrup

from 600.00
  • Producer: Rimbun Jaya Abadi
  • Region: Kamojang Mountain, West Java, Indonesia
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1650 MASL
  • Process: Washed
  • Varieties: Adungsgari
  • Flavor Notes: Butterscotch, Caramel, Maple Syrup

One century ago, Arabica coffee in West Java used to be the world’s finest coffee. It faded for a while as it was slowly being replaced with tea. Since 2002, when the coffee market recovered, Arabica Coffee in West Java was replanted. Due to agroclimatic advantages and good management, West Java Arabica Coffee plantations yielded a good quantity of specialty coffee. The farm where this coffee is produced by Rimbun Jaya Abadi is located in Kamojang Mountain in West Java, Indonesia. The red cherries are selectively handpicked during the harvest. The coffee from this farm is also environment-friendly as it is planted using the agroforestry-permaculture method and processed using high standards of equipment.

We’ve curated an espresso roast with this coffee that reveals sweet notes of butterscotch, caramel and maple syrup. Brew a creamy espresso or with it or enjoy a strong, full-bodied cappuccino, latte or any other milk-based beverage!

Rumi – Baarbara Pineapple Naturals (Microlot)

from 540.00
  • Producers: Sreeraksha Pournesh, Poojya Prasad
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1170 – 1600 MASL
  • Process: Pineapple Fermented Naturals
  • Varieties: SL795
  • Flavor Notes: Kiwi, Grape, Grilled Pineapple

The art of espresso in its simplest form can be described as the search for perfection – which filtered down is nothing but the search for meaning. The ideal batch of beans, the accurate grind size, the perfect pressure of extraction and temperature of water come together to conclude in a blissful expression of flavor in the form of an espresso. This magical procedure is an endless journey toward perfection and it is one that never ends. We’ve taken a small but calculated step toward that perfection in the form of Rumi – our experimental microlot form Baarbara Estate roasted to shine and deliver a magical espresso experience. Dedicated to history’s most beloved Sufi romantic poet – Jalal ad-Din Muhammad Rumi – this lot of Pineapple Fermented Naturals is curated to deliver a sweet and exotic espresso intended to twist and delight your senses.

Rumi’s poetry forms an unbreakable bridge between mysterious inner dimensions and raw human experience while leaving its reader in exuberant bliss craving for more. This special lot of coffee named after this very special poet will help you brew an enchanting espresso and encourage coffee experiments that will help spark the curious and creative dimensions within you.

Kiwi
Grape
Grilled Pineapple

from 540.00
  • Producers: Sreeraksha Pournesh, Poojya Prasad
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1170 – 1600 MASL
  • Process: Pineapple Fermented Naturals
  • Varieties: SL795
  • Flavor Notes: Kiwi, Grape, Grilled Pineapple

The art of espresso in its simplest form can be described as the search for perfection – which filtered down is nothing but the search for meaning. The ideal batch of beans, the accurate grind size, the perfect pressure of extraction and temperature of water come together to conclude in a blissful expression of flavor in the form of an espresso. This magical procedure is an endless journey toward perfection and it is one that never ends. We’ve taken a small but calculated step toward that perfection in the form of Rumi – our experimental microlot form Baarbara Estate roasted to shine and deliver a magical espresso experience. Dedicated to history’s most beloved Sufi romantic poet – Jalal ad-Din Muhammad Rumi – this lot of Pineapple Fermented Naturals is curated to deliver a sweet and exotic espresso intended to twist and delight your senses.

Rumi’s poetry forms an unbreakable bridge between mysterious inner dimensions and raw human experience while leaving its reader in exuberant bliss craving for more. This special lot of coffee named after this very special poet will help you brew an enchanting espresso and encourage coffee experiments that will help spark the curious and creative dimensions within you.

Sylvia – Kudiraipanjan Anaerobic Naturals (Microlot)

from 505.00
  • Producers: PKC Family
  • Region: Servarayan Hills
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1400 MASL
  • Process: Anaerobic Fermented Naturals
  • Varieties: SL9, SL5B
  • Flavor Notes: Mango, Barbados Cherry, Red Grape

Mysterious, strange and shocking, but eventually delightful – Sylvia – is the first masterpiece in our Poetry of Coffee Collection that pays tribute to the queen of confessional poetry – Sylvia Plath. This coffee boasts of an energizing acidity that sparkles through with every sip. Deeper explorations will reveal a mysterious, tartish note of Barbados Cherries leading to juicy red grapes and a very subtle hint of sweet mangoes. Our light filter roast keeps the flavours bright and lively allowing the coffee to express more complexity as the temperature cools.

Bold, fierce, and unforgiving – Sylvia Plath destroyed the subtle veneers of elegant vocabulary and fluffy lyrics to explore and express some of the deepest, strangest, darkest AND delightful human emotions through her poetry. Her verses live on inspiring honesty in writers and artists across the world pushing them to create art that is bold and transcends the opinions of critics. We believe creators of coffee must aspire to do precisely the same. We’ve partnered with Kudiraipanjan Estate – a producer who shares a similar vision as us for the development of coffee in India – to create SYLVIA for you, and we know that you’re going to absolutely love it!

Enjoy this coffee across several manual brewing methods including Pourovers, Aeropress and French Press. Experiment with any forms of cold brew to bring out some bright and interesting fruity notes.

Process

This lot of naturals was anaerobically fermented and comes from Kudiraipanjan Estate where a perpetual passion for experimental processing is yielding great coffees year after year.

Once ripened cherries on the coffee trees reach the desired brix level, they are selectively handpicked by highly-trained pickers, washed in water tanks to sort out light beans, dust, foreign particles and other wastes. Further selective sorting is done to eliminate over-ripened & under-ripened cherries. Once the the cherries are ready, they’re deposited into specially designed fermentation barrels in which the coffee is sealed without oxygen & fermented for 72 hours. The pH and temperature levels are carefully monitored during fermentation. Following this, the fermented produce is moved to drying the zone. Drying is done in varying temperature and humidity conditions over a period of 20-23 days until the desired moisture levels of 11 – 11.5% are achieved. This unique process allows for bright acidity and sweetness to develop in the beans inside.

 

Mango
Barbados Cherry
Red Grape

from 505.00
  • Producers: PKC Family
  • Region: Servarayan Hills
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1400 MASL
  • Process: Anaerobic Fermented Naturals
  • Varieties: SL9, SL5B
  • Flavor Notes: Mango, Barbados Cherry, Red Grape

Mysterious, strange and shocking, but eventually delightful – Sylvia – is the first masterpiece in our Poetry of Coffee Collection that pays tribute to the queen of confessional poetry – Sylvia Plath. This coffee boasts of an energizing acidity that sparkles through with every sip. Deeper explorations will reveal a mysterious, tartish note of Barbados Cherries leading to juicy red grapes and a very subtle hint of sweet mangoes. Our light filter roast keeps the flavours bright and lively allowing the coffee to express more complexity as the temperature cools.

Bold, fierce, and unforgiving – Sylvia Plath destroyed the subtle veneers of elegant vocabulary and fluffy lyrics to explore and express some of the deepest, strangest, darkest AND delightful human emotions through her poetry. Her verses live on inspiring honesty in writers and artists across the world pushing them to create art that is bold and transcends the opinions of critics. We believe creators of coffee must aspire to do precisely the same. We’ve partnered with Kudiraipanjan Estate – a producer who shares a similar vision as us for the development of coffee in India – to create SYLVIA for you, and we know that you’re going to absolutely love it!

Enjoy this coffee across several manual brewing methods including Pourovers, Aeropress and French Press. Experiment with any forms of cold brew to bring out some bright and interesting fruity notes.

Process

This lot of naturals was anaerobically fermented and comes from Kudiraipanjan Estate where a perpetual passion for experimental processing is yielding great coffees year after year.

Once ripened cherries on the coffee trees reach the desired brix level, they are selectively handpicked by highly-trained pickers, washed in water tanks to sort out light beans, dust, foreign particles and other wastes. Further selective sorting is done to eliminate over-ripened & under-ripened cherries. Once the the cherries are ready, they’re deposited into specially designed fermentation barrels in which the coffee is sealed without oxygen & fermented for 72 hours. The pH and temperature levels are carefully monitored during fermentation. Following this, the fermented produce is moved to drying the zone. Drying is done in varying temperature and humidity conditions over a period of 20-23 days until the desired moisture levels of 11 – 11.5% are achieved. This unique process allows for bright acidity and sweetness to develop in the beans inside.

 

Thogarihunkal Honey (India)

from 495.00
  • Producers: Nandan Gowda
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1220 MASL
  • Process: Honey Sun Dried
  • Varieties:  Chandragiri
  • Flavor Notes: Orange Blossom, Grapefruit, Cola Candy

Sit back, close your eyes and indulge in Thogarihunkal Honey – a work of art will take your taste buds dancing down candy lane. With rich and juicy acidity, each sip of this coffee will bring you a serendipitous encounter with mysterious notes that we are yet unable to name. Overlaying these mysterious expressions is an unmissable aroma of oranges and grapefruit with a splashing dash of cola candy on your palette. Here’s a coffee that will quench your morning thirst, make for an awakening initiation to a lazy Sunday brunch and even light up your Friday evenings before you head out to party. Black is the way we like it with the Chemex brewing the juiciest cup, the Aeropress brewing the sweetest and a V60 displaying a more balanced rendition of this coffee. So, go ahead, indulge!

Process: Only the sweetest cherries – with a brix level above 18 – are selectively handpicked in the honey process. The cherries are then sorted to eliminate fruit that have not completely ripened yet. The fruit are then pulped without using water. Pulping is done such that some of the mucilage is still left over the inner parchment. The first stage of drying involves drying in open sunlight for 3 days. Following this, drying takes place on raised beds in shade to slow down the process and reduce the impact of sunlight. The coffees are finally stored and allowed to rest for 30 days before it is shipped of to the mills.

Orange Blossom
Grapefruit
Cola Candy

from 495.00
  • Producers: Nandan Gowda
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1220 MASL
  • Process: Honey Sun Dried
  • Varieties:  Chandragiri
  • Flavor Notes: Orange Blossom, Grapefruit, Cola Candy

Sit back, close your eyes and indulge in Thogarihunkal Honey – a work of art will take your taste buds dancing down candy lane. With rich and juicy acidity, each sip of this coffee will bring you a serendipitous encounter with mysterious notes that we are yet unable to name. Overlaying these mysterious expressions is an unmissable aroma of oranges and grapefruit with a splashing dash of cola candy on your palette. Here’s a coffee that will quench your morning thirst, make for an awakening initiation to a lazy Sunday brunch and even light up your Friday evenings before you head out to party. Black is the way we like it with the Chemex brewing the juiciest cup, the Aeropress brewing the sweetest and a V60 displaying a more balanced rendition of this coffee. So, go ahead, indulge!

Process: Only the sweetest cherries – with a brix level above 18 – are selectively handpicked in the honey process. The cherries are then sorted to eliminate fruit that have not completely ripened yet. The fruit are then pulped without using water. Pulping is done such that some of the mucilage is still left over the inner parchment. The first stage of drying involves drying in open sunlight for 3 days. Following this, drying takes place on raised beds in shade to slow down the process and reduce the impact of sunlight. The coffees are finally stored and allowed to rest for 30 days before it is shipped of to the mills.

Udayagiri Washed (India)

from 445.00
  • Producers: Kalasaiah Family
  • Region: Hosapura
  • Type: 100% Arabica
  • Roast Profile: Omni Roast
  • Altitude: 1250 MASL
  • Process: Washed
  • Varieties: SL795, Chandragiri
  • Flavor Notes: Hazelnut, Citrus Blossom, White Chocolate

As Indian coffee moves through new dimensions of experimentation yielding the wildest flavours and aromas, there are those of you out there who will never betray the classic bold flavor of a solid Indian Washed Arabica. This washed lot from our new producer partner – Udayagiri Estate – is clean, uniform and bold in flavor and suitable for classical coffee lovers.

The lot is a mix of Selection 795 and Chandragiri varietals with the former bringing timeless notes of Hazelnut and White chocolate to the cup and the latter ensuring the ideal spark of acidity with a pleasant citrus blossom note. Have it black or with milk, have it all day long. If you like your coffee to be bold, straightforward and uniform in flavor, this is sure to be a favourite.

Hazelnut
Citrus Blossom
White Chocolate

from 445.00
  • Producers: Kalasaiah Family
  • Region: Hosapura
  • Type: 100% Arabica
  • Roast Profile: Omni Roast
  • Altitude: 1250 MASL
  • Process: Washed
  • Varieties: SL795, Chandragiri
  • Flavor Notes: Hazelnut, Citrus Blossom, White Chocolate

As Indian coffee moves through new dimensions of experimentation yielding the wildest flavours and aromas, there are those of you out there who will never betray the classic bold flavor of a solid Indian Washed Arabica. This washed lot from our new producer partner – Udayagiri Estate – is clean, uniform and bold in flavor and suitable for classical coffee lovers.

The lot is a mix of Selection 795 and Chandragiri varietals with the former bringing timeless notes of Hazelnut and White chocolate to the cup and the latter ensuring the ideal spark of acidity with a pleasant citrus blossom note. Have it black or with milk, have it all day long. If you like your coffee to be bold, straightforward and uniform in flavor, this is sure to be a favourite.

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