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Sláinte 2024 (Whiskey Barrel Aged Coffee)

from 760.00
  • 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.

Dark Rum
Black Currant
Jujube

from 760.00
  • 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.

Sugary Gooseberries – Ratnagiri 96H Carbonic Naturals

from 705.00
  • Producers: Ashok Patre
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1350 MASL
  • Process: 96H Carbonic Naturals
  • Varieties: Catuai
  • Flavor Notes: Bright citric acidity with medium body complemented by notes of sugared gooseberries and undertones of graham crackers leading to a walnut finish.

The extensive realm of espresso, as diverse and evolved as it is, remains tethered by limitations. While a roaster can experiment wildly with acidity, it remains imperative to uphold an acceptable degree of equilibrium. No matter how fruity and floral the notes, it is still essential to ensure a sumptuous mouthfeel that leaves an enduring imprint on the palate. Furthermore, a robust foundation of sweetness is pivotal in constructing a shot’s reputation for superior quality.

The pioneering endeavours of Mr. Ashok Patre from Ratnagiri Estate combine with the learning minds of our roasting team to bring you “Sugary Gooseberries” – a magical espresso roast that delves deep into dimensions of funkiness without dismantling the fundamental elements of a quality shot. Catuai cherries, harvested with a stellar brix level of 26 at an elevation of 1350 metres above sea level, underwent a closely monitored 96-hour carbonic maceration process. The fermentation process was executed within state-of-the-art stainless steel tanks (the levels of sterilisation upheld at Ratnagiri Estate are unparalleled and with continuous research and development, they are exponentially improved from one season to the next). Subsequent to fermentation, the produce was slow-dried on elevated beds with continuous stirring over a 31-day period.

This batch afforded our roasters the latitude to experiment with various parameters in order to craft a captivating coffee experience for you. Savour the opulent notes of sugared gooseberries, vibrant citric acidity, and a medium body with delicate undertones of graham crackers. The refined and harmonious interplay of flavours culminates in an intriguing walnut finish, leaving you with a delightful memory and an eager inclination to brew more. Happy espresso!

Sugared Gooseberries
Citrus Blossoms
Graham Crackers
Walnuts

from 705.00
  • Producers: Ashok Patre
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1350 MASL
  • Process: 96H Carbonic Naturals
  • Varieties: Catuai
  • Flavor Notes: Bright citric acidity with medium body complemented by notes of sugared gooseberries and undertones of graham crackers leading to a walnut finish.

The extensive realm of espresso, as diverse and evolved as it is, remains tethered by limitations. While a roaster can experiment wildly with acidity, it remains imperative to uphold an acceptable degree of equilibrium. No matter how fruity and floral the notes, it is still essential to ensure a sumptuous mouthfeel that leaves an enduring imprint on the palate. Furthermore, a robust foundation of sweetness is pivotal in constructing a shot’s reputation for superior quality.

The pioneering endeavours of Mr. Ashok Patre from Ratnagiri Estate combine with the learning minds of our roasting team to bring you “Sugary Gooseberries” – a magical espresso roast that delves deep into dimensions of funkiness without dismantling the fundamental elements of a quality shot. Catuai cherries, harvested with a stellar brix level of 26 at an elevation of 1350 metres above sea level, underwent a closely monitored 96-hour carbonic maceration process. The fermentation process was executed within state-of-the-art stainless steel tanks (the levels of sterilisation upheld at Ratnagiri Estate are unparalleled and with continuous research and development, they are exponentially improved from one season to the next). Subsequent to fermentation, the produce was slow-dried on elevated beds with continuous stirring over a 31-day period.

This batch afforded our roasters the latitude to experiment with various parameters in order to craft a captivating coffee experience for you. Savour the opulent notes of sugared gooseberries, vibrant citric acidity, and a medium body with delicate undertones of graham crackers. The refined and harmonious interplay of flavours culminates in an intriguing walnut finish, leaving you with a delightful memory and an eager inclination to brew more. Happy espresso!

Tangy Mango – Zoya 144H Anaerobic Naturals

from 635.00
  • Producers: Danish Ali
  • Region: Baba Budan Giri
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1275 MASL
  • Process: 144H Anaerobic Naturals
  • Varieties: Chandragiri, Selection 795
  • Flavor Notes: Tangy malic acidity with rich, syrupy body. Refreshing mosambi aroma with notes of mangoes, prunes, and hints of litchi leading to a sweet and nutty finish.

The second showcase lot from Danish Ali’s Zoya Estate is Tangy Mango – a 144-hour anaerobically fermented batch of naturals, carefully processed and roasted to deliver a syrupy and sweet espresso with ripe fruit expressions.

The process began with the meticulous handpicking of fruits at their peak ripeness, followed by the removal of any floaters. Fermentation was conducted anaerobically in airtight bags for a whopping 144 hours, which contributed to the development of complexity in the coffee. The resulting beans were slowly dried under shaded conditions and consistently raked until they reached the ideal moisture level.

After days of careful profiling, we have identified the perfect espresso roast profile that accentuates a tangy malic acidity, complemented by a syrupy, juicy texture. An invigorating aroma of mosambi leads to pronounced notes of mangoes and prunes, with subtle hints of litchi. The experience concludes with a sweet and nutty finish, making it a fully-rounded espresso that offers ample room for experimentation.

Mosambi
Mango
Prune
Litchi

from 635.00
  • Producers: Danish Ali
  • Region: Baba Budan Giri
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1275 MASL
  • Process: 144H Anaerobic Naturals
  • Varieties: Chandragiri, Selection 795
  • Flavor Notes: Tangy malic acidity with rich, syrupy body. Refreshing mosambi aroma with notes of mangoes, prunes, and hints of litchi leading to a sweet and nutty finish.

The second showcase lot from Danish Ali’s Zoya Estate is Tangy Mango – a 144-hour anaerobically fermented batch of naturals, carefully processed and roasted to deliver a syrupy and sweet espresso with ripe fruit expressions.

The process began with the meticulous handpicking of fruits at their peak ripeness, followed by the removal of any floaters. Fermentation was conducted anaerobically in airtight bags for a whopping 144 hours, which contributed to the development of complexity in the coffee. The resulting beans were slowly dried under shaded conditions and consistently raked until they reached the ideal moisture level.

After days of careful profiling, we have identified the perfect espresso roast profile that accentuates a tangy malic acidity, complemented by a syrupy, juicy texture. An invigorating aroma of mosambi leads to pronounced notes of mangoes and prunes, with subtle hints of litchi. The experience concludes with a sweet and nutty finish, making it a fully-rounded espresso that offers ample room for experimentation.

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.

Thoreau – Kerehaklu Weaver Washed (Microlot) – 2023

from 515.00
  • Producers: Pranoy Thipaiah, Ajoy Thipaiah
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1160 MASL
  • Process: Weaver Washed
  • Varieties: Selection 9
  • Flavor Notes: Lemon, Green Grapes, Floral

Our first washed lot in The Poetry of Coffee Collection comes from Kerehaklu Estate – owned, managed and nurtured by Ajoy Thipaiah and his son Pranoy. They share a great connection with their land and an immense passion for farming and processing coffee. With a strong focus on how their practices influence the ecosystem and the surrounding environment, they bring stunning coffees to roasters across India and around the world. Their process thrives on phenomenal attention to detail which in turn assists the roaster in understanding the coffee treasure being worked with to achieve a perfect transformation from green to roasted coffee. It is a rare and special ability to draw upon the most detailed observations in nature and the happenings around one to construct arduous works of art that are shrouded in curious metaphor but conceal the most beautiful truths about the earth and the universe around us. It is only fitting for us to dedicate this lot to Henry David Thoreau – the masterful transcendental author of the renowned literary work  Walden.

Thoreau wrote a great deal about his solitary life in nature and how true contentment was found in learning to live in self-sufficiency. The illumination of Thoreau was a consequence of his deep understanding of nature’s harmonies which were a result of his simple day-to-day life lived in a small cabin beside Walden Pond. Experience Thoreau – an elegant, washed lot with floral aromas and notes of lemon and green grapes – a work of art born out of the harmony between arduous efforts of the Thipaiahs and the natural soul of Kerehaklu Estate.

Process Details

Block: Bulldozer Patte

Block details: High density of Kanchikayi lime trees in understory + cluster figs and Rosewood in canopy.

Soil: Red, rich in iron and humates, good microbial activity

Brix at harvest: 22.5

Process: The Weaver Washed

Fermentation: Sequential anoxic for 41 hours in ambient conditions of shade, aeration and regular mixing

Drying: 13 days in sun

Raking on raised beds: By hand every 30 mins

Lemon
Green Grapes
Floral

from 515.00
  • Producers: Pranoy Thipaiah, Ajoy Thipaiah
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1160 MASL
  • Process: Weaver Washed
  • Varieties: Selection 9
  • Flavor Notes: Lemon, Green Grapes, Floral

Our first washed lot in The Poetry of Coffee Collection comes from Kerehaklu Estate – owned, managed and nurtured by Ajoy Thipaiah and his son Pranoy. They share a great connection with their land and an immense passion for farming and processing coffee. With a strong focus on how their practices influence the ecosystem and the surrounding environment, they bring stunning coffees to roasters across India and around the world. Their process thrives on phenomenal attention to detail which in turn assists the roaster in understanding the coffee treasure being worked with to achieve a perfect transformation from green to roasted coffee. It is a rare and special ability to draw upon the most detailed observations in nature and the happenings around one to construct arduous works of art that are shrouded in curious metaphor but conceal the most beautiful truths about the earth and the universe around us. It is only fitting for us to dedicate this lot to Henry David Thoreau – the masterful transcendental author of the renowned literary work  Walden.

Thoreau wrote a great deal about his solitary life in nature and how true contentment was found in learning to live in self-sufficiency. The illumination of Thoreau was a consequence of his deep understanding of nature’s harmonies which were a result of his simple day-to-day life lived in a small cabin beside Walden Pond. Experience Thoreau – an elegant, washed lot with floral aromas and notes of lemon and green grapes – a work of art born out of the harmony between arduous efforts of the Thipaiahs and the natural soul of Kerehaklu Estate.

Process Details

Block: Bulldozer Patte

Block details: High density of Kanchikayi lime trees in understory + cluster figs and Rosewood in canopy.

Soil: Red, rich in iron and humates, good microbial activity

Brix at harvest: 22.5

Process: The Weaver Washed

Fermentation: Sequential anoxic for 41 hours in ambient conditions of shade, aeration and regular mixing

Drying: 13 days in sun

Raking on raised beds: By hand every 30 mins

Unnakki Estate Washed (India)

from 470.00
  • Producers: Utsav Gowda
  • Region: Joldal
  • Type: 100% Arabica
  • Roast Profile: Omni Roast
  • Altitude: 1220 – 1370 MASL
  • Process: Washed
  • Varieties: Chandragiri
  • Flavor Notes: Cane Sugar, Apricot, Honey

As we traverse the vast and expanding landscape of complex coffees birthed by even more complex special fermentation techniques, there is a sense of nostalgia and attachment to washed lots. And when we stumble across a washed lot with distinguished characteristics and explosively bright and sweet expressions, we cannot help but make it our daily driver coffee. Our relationship with Unnakki Estate began through continued conversations with the young and passionate Utsav Gowda who orchestrates the show at the farm. An aspiring lawyer shuffling between classes, exams and protecting his harvest against unexpected rains at the coffee farm, Utsav is the perfect representation of the future of Indian Coffee.

We are delighted to bring you this juicy washed lot that displays scrumptious expressions of cane sugar and apricot with undertones of natural honey. Enjoy this diverse coffee in Aeropress, V60, French Press, Chemex, traditional drip filters and espresso!

Cane Sugar
Apricot
Honey

from 470.00
  • Producers: Utsav Gowda
  • Region: Joldal
  • Type: 100% Arabica
  • Roast Profile: Omni Roast
  • Altitude: 1220 – 1370 MASL
  • Process: Washed
  • Varieties: Chandragiri
  • Flavor Notes: Cane Sugar, Apricot, Honey

As we traverse the vast and expanding landscape of complex coffees birthed by even more complex special fermentation techniques, there is a sense of nostalgia and attachment to washed lots. And when we stumble across a washed lot with distinguished characteristics and explosively bright and sweet expressions, we cannot help but make it our daily driver coffee. Our relationship with Unnakki Estate began through continued conversations with the young and passionate Utsav Gowda who orchestrates the show at the farm. An aspiring lawyer shuffling between classes, exams and protecting his harvest against unexpected rains at the coffee farm, Utsav is the perfect representation of the future of Indian Coffee.

We are delighted to bring you this juicy washed lot that displays scrumptious expressions of cane sugar and apricot with undertones of natural honey. Enjoy this diverse coffee in Aeropress, V60, French Press, Chemex, traditional drip filters and espresso!

Venkids Valley Washed (India) – Fine Robusta

from 375.00
  • Producers: Pavan & Shilpa Nanjappa
  • Region: Coorg
  • Type: 100% Fine Robusta
  • Roast Profile: Omni Roast
  • Altitude: 800 – 1150 MASL
  • Process: Washed
  • Varieties: Old Peradeniya, CxR
  • Flavor Notes: Cardamom, Nutmeg, Dark Chocolate

We’ve made much progress on our exploration of Fine Robustas in the effort to showcase the high quality of Robusta coffee produced in India. Most of Indian Robusta is exported to Europe and Australia while the major volume of what stays in the country is used by Instant Coffee manufacturers and roasters focused on mass-produced commercial blends for Espresso and South Indian filter Coffee. With revolutionary advancements in farming, fermentation and post-harvest processing, our producers are now inducing a great deal of excitement in the Robusta space. This washed lot from Venkids Valley estate delivers a lip-smacking espresso with spicy expressions of nutmeg and cardamom and a strong dark chocolate finish. Our omni-roast has helped tailor this lot for an interesting experience in manual brews as well with Pourover brewing and Aeropress delivering a full-bodied cup with similar spice notes and an underlying jaggery sweetness.

If you are a Robusta enthusiast or a coffee lover with a curious mind, we highly recommend this lot that showcases the promising future of Indian Washed Robustas.

Cardamom
Nutmeg
Dark Chocolate

from 375.00
  • Producers: Pavan & Shilpa Nanjappa
  • Region: Coorg
  • Type: 100% Fine Robusta
  • Roast Profile: Omni Roast
  • Altitude: 800 – 1150 MASL
  • Process: Washed
  • Varieties: Old Peradeniya, CxR
  • Flavor Notes: Cardamom, Nutmeg, Dark Chocolate

We’ve made much progress on our exploration of Fine Robustas in the effort to showcase the high quality of Robusta coffee produced in India. Most of Indian Robusta is exported to Europe and Australia while the major volume of what stays in the country is used by Instant Coffee manufacturers and roasters focused on mass-produced commercial blends for Espresso and South Indian filter Coffee. With revolutionary advancements in farming, fermentation and post-harvest processing, our producers are now inducing a great deal of excitement in the Robusta space. This washed lot from Venkids Valley estate delivers a lip-smacking espresso with spicy expressions of nutmeg and cardamom and a strong dark chocolate finish. Our omni-roast has helped tailor this lot for an interesting experience in manual brews as well with Pourover brewing and Aeropress delivering a full-bodied cup with similar spice notes and an underlying jaggery sweetness.

If you are a Robusta enthusiast or a coffee lover with a curious mind, we highly recommend this lot that showcases the promising future of Indian Washed Robustas.

Yirgacheffe Grade 2 Top (Ethiopia)

from 505.00
  • Producer: Haileslassie Ambaye
  • Region: Yirgacheffe
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1500 – 2000 MASL
  • Process: Washed
  • Varieties: Heirloom
  • Flavor Notes: Jasmine, Wild Berries, Citrus Blossom

A highly-nuanced cup that shouts “exotic” in every direction of its presence. The Yirgacheffe is world renowned for its sparkling citric acidity and blossoming floral flavors. A long-term favorite across the board – our roasters, quality analysts, friends and customers always keep coming back for another cup.

One of the great traits of this coffee is its ability to taste unexpectedly non-coffee like. Beginning with notes of jasmine and finishing clean and winey, the juicy acidity of this cup will leave you smiling with a deep sense of amazement and curiosity at the complexity of coffee.

Jasmine
Wild Berries
Citrus Blossom

from 505.00
  • Producer: Haileslassie Ambaye
  • Region: Yirgacheffe
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1500 – 2000 MASL
  • Process: Washed
  • Varieties: Heirloom
  • Flavor Notes: Jasmine, Wild Berries, Citrus Blossom

A highly-nuanced cup that shouts “exotic” in every direction of its presence. The Yirgacheffe is world renowned for its sparkling citric acidity and blossoming floral flavors. A long-term favorite across the board – our roasters, quality analysts, friends and customers always keep coming back for another cup.

One of the great traits of this coffee is its ability to taste unexpectedly non-coffee like. Beginning with notes of jasmine and finishing clean and winey, the juicy acidity of this cup will leave you smiling with a deep sense of amazement and curiosity at the complexity of coffee.

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