Indian Origin Coffees

• Producer: PKC Family
• Region: Servarayan Hills
• Type: 100% Arabica
• Roast Profile: Filter Roast
• Altitude: 1220 – 1400 MASL
• Process: Watermelon Fermentation
• Varieties: SL9, SL5b
• Flavor Notes: Honeysuckle, Pear, Vanilla

We’re bringing you a refresher of this bestselling lot that was initially released for International Coffee Day in 2021 that reveals the plenitude of the flavor potential in coffee. An underlying note of pears complemented by vanilla and a floral hint of honeysuckle display the unique results brought about by the watermelon fermentation process. The cup is balanced with medium acidity and body and is ideal to brew with all Pourover Devices, Aeropress, Moka Pot and Cold Brew.

Process: Once cherries are picked and rinsed as usual, they are sealed in fermentation tanks in which very low oxygen levels are maintained (anaerobic fermentation). The cherries are sealed in the tanks along with watermelon fruit with their juices squeezed out. Fermentation takes place for 72 hours and after the ideal pH value and sugar content is attained, the cherries are removed and dried in the sun on raised drying beds. Drying takes place under controlled shade which allows the producer to control moisture and microorganism activity. After 2 days of drying in approximately 75% sunlight, the shade is eliminated to speed up drying until the final moisture content is attained. The dried cherries are then rested for a certain period of time before being shipped off for hulling.

• Producers: DM Purnesh, DM Shankar
• Region: Sakleshpur
• Type: 100% Arabica
• Roast Profile: Filter Roast
• Altitude: 950 – 1050 MASL
• Process: Whiskey Barrel Aged
• Varieties:  Selection 9
• Flavor Notes: Dark Rum, Black Currant, Jujube

Unveil hidden dimensions of complexity in this very unique lot of coffee. We worked with Harley Estate to produce this lot which involved aging batches of selection 9 cherries in Amrut Whiskey Barrels for a period of 3 months. Following this, the cherries were removed and dried on raised beds to complete their development. Bittersweet notes of dark rum with undertones of black currant and the Jujube fruit lead into an anti-climactic smoky finish. This coffee is undoubtedly only for the brave-hearted!

We recommend trying this in V60 pourover, Chemex and Aeropress. It’s a perfect choice for cold brew lovers as it induces a lot of character into cold-brew drinks.

• 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.