Filter - Naivo Café

Balanoor Chandragiri Washed (India) – 2023

from ₹450.00

Producers: Rohan Kuriyan, Ashok Kuriyan (Balanoor Plantations)
Region: Chikmagalur
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 1100 – 1400 MASL
Process: Washed
Varieties: Chandragiri
Flavor Notes: Almonds, Floral, Gooseberries

The Chandragiri varietal when put through the washed process is characterized by clean and bright acidity complemented by nutty and tangy notes and a very subtle floral aroma. This coffee comes from one of our earliest producer partners – Balanoor Plantations – who are pioneers of washed coffees in India and have been exporting some of the finest Arabicas to specialty markets in Europe for several decades.

Our filter roast profile is a light to medium roast that yields a smooth, medium-bodied cup that shines across all manual brewing methods

Almonds
Floral
Gooseberries

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Balanoor Chandragiri Washed (India) – 2023

from ₹450.00

Producers: Rohan Kuriyan, Ashok Kuriyan (Balanoor Plantations)
Region: Chikmagalur
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 1100 – 1400 MASL
Process: Washed
Varieties: Chandragiri
Flavor Notes: Almonds, Floral, Gooseberries

The Chandragiri varietal when put through the washed process is characterized by clean and bright acidity complemented by nutty and tangy notes and a very subtle floral aroma. This coffee comes from one of our earliest producer partners – Balanoor Plantations – who are pioneers of washed coffees in India and have been exporting some of the finest Arabicas to specialty markets in Europe for several decades.

Our filter roast profile is a light to medium roast that yields a smooth, medium-bodied cup that shines across all manual brewing methods

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Balanoor Vontekad 2023 (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

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Balanoor Vontekad 2023 (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.

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Bukowski 2023 – 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:

Block name: Doddagandi Upper Block
Block details: Avocado, fig and jackfurit in canopy and understory
Soil: clay like but well drained soil
Biodiversity: bison and boar seen in this block
Brix at harvest: 25
Fermentation: Sequential underwater for 72 hours in ambient conditions of shade, aeration and regular mixing.
Drying: 20 days in polyhouse
Raking on raised beds: By hand every 30 mins
Ageing: In jute, off the ground

Clove
Vanilla
Pastry

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Bukowski 2023 – 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:

Block name: Doddagandi Upper Block
Block details: Avocado, fig and jackfurit in canopy and understory
Soil: clay like but well drained soil
Biodiversity: bison and boar seen in this block
Brix at harvest: 25
Fermentation: Sequential underwater for 72 hours in ambient conditions of shade, aeration and regular mixing.
Drying: 20 days in polyhouse
Raking on raised beds: By hand every 30 mins
Ageing: In jute, off the ground

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Grapefruit Cola – Kerehaklu Yeast Anoxic Naturals

from ₹690.00

Producers: Pranoy & Ajoy Thipaiah
Region: Aldur, Chikmagalur
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 1160 MASL
Process: Yeast Anoxic Naturals
Varieties: Selection 6
Flavor Notes: Lavender aroma and bright citric acidity with a medium body, jaggery sweetness and notes of honeydew melons, sugary grapefruit and sweet caramel.

We’re adding a new jewel to the showcase collection – “Grapefruit Cola” – a unique lot of yeast anoxic naturals produced with immense care and attention to detail by Pranoy & Ajoy Thipaiah at Kerehaklu Estate. Cultivated at an elevation of 1160 meters above sea level in Aldur, Chikmagalur, this coffee embodies the essence of its origin and the innovation of its producers.

The cherries were nurtured amidst a canopy of Red Cedar and Indian Beech trees complemented by rich, loose, and well-drained soil high in humus. This unique environment, combined with the region’s rich biodiversity (including Malabar Squirrels and a variety of reptiles), creates a one-of-a-kind terroir that lends the coffee its distinctive character. The fruits were picked at an optimal brix level of 24.5. The fermentation process, a true testament to groundbreaking innovation, involved a carefully crafted yeast concoction. The concoction was inoculated on the fruits for 56 hours in ambient conditions of shade, aeration, and regular mixing. Subsequently, the coffee was dried for 23 days in a polyhouse, with raking on raised beds occurring every 30 minutes, ensuring precise control of the drying process. The coffees were further rested in jute bags elevated off the ground ensuring the full development of flavor potential before it made its way to our roastery.

Our carefully tailored filter roast profile unlocks a mesmerizing lavender aroma that will turn your environment into a brewing temple. The first sip makes the cup come alive with a vibrant citric acidity, accompanied by a velvety medium body that coats the palate. A delightful jaggery sweetness emerges, dancing gracefully with enchanting notes of honeydew melons and sugary grapefruit. This enchanting tale of flavor meets its epilogue in a sweet caramel finish that beckons you for another engulfing slurp.

We invite you to participate in this interesting rendezvous of nature’s finest elements, expert craftsmanship, and a passion for sustainable coffee production, all encapsulated within each invigorating cup.

Lavender
Honeydew
Grapefruit
Caramel

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Grapefruit Cola – Kerehaklu Yeast Anoxic Naturals

from ₹690.00

Producers: Pranoy & Ajoy Thipaiah
Region: Aldur, Chikmagalur
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 1160 MASL
Process: Yeast Anoxic Naturals
Varieties: Selection 6
Flavor Notes: Lavender aroma and bright citric acidity with a medium body, jaggery sweetness and notes of honeydew melons, sugary grapefruit and sweet caramel.

We’re adding a new jewel to the showcase collection – “Grapefruit Cola” – a unique lot of yeast anoxic naturals produced with immense care and attention to detail by Pranoy & Ajoy Thipaiah at Kerehaklu Estate. Cultivated at an elevation of 1160 meters above sea level in Aldur, Chikmagalur, this coffee embodies the essence of its origin and the innovation of its producers.

The cherries were nurtured amidst a canopy of Red Cedar and Indian Beech trees complemented by rich, loose, and well-drained soil high in humus. This unique environment, combined with the region’s rich biodiversity (including Malabar Squirrels and a variety of reptiles), creates a one-of-a-kind terroir that lends the coffee its distinctive character. The fruits were picked at an optimal brix level of 24.5. The fermentation process, a true testament to groundbreaking innovation, involved a carefully crafted yeast concoction. The concoction was inoculated on the fruits for 56 hours in ambient conditions of shade, aeration, and regular mixing. Subsequently, the coffee was dried for 23 days in a polyhouse, with raking on raised beds occurring every 30 minutes, ensuring precise control of the drying process. The coffees were further rested in jute bags elevated off the ground ensuring the full development of flavor potential before it made its way to our roastery.

Our carefully tailored filter roast profile unlocks a mesmerizing lavender aroma that will turn your environment into a brewing temple. The first sip makes the cup come alive with a vibrant citric acidity, accompanied by a velvety medium body that coats the palate. A delightful jaggery sweetness emerges, dancing gracefully with enchanting notes of honeydew melons and sugary grapefruit. This enchanting tale of flavor meets its epilogue in a sweet caramel finish that beckons you for another engulfing slurp.

We invite you to participate in this interesting rendezvous of nature’s finest elements, expert craftsmanship, and a passion for sustainable coffee production, all encapsulated within each invigorating cup.

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Jasmine-Kissed Cranberry – Ratnagiri Yeast Carbonic Naturals

from ₹710.00

Producers: Ashok Patre
Region: Chikmagalur
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 1340 MASL
Process: Yeast Carbonic Naturals
Varieties: Selection 9
Flavor Notes: Rich jasmine aroma and sparkling malic acidity with complex fruit notes of raspberries, cranberries and rose apples. Juicy and full-bodied with a lingering, floral finish.

Jasmine-Kissed Cranberry – the first of our exciting Showcase microlot collection – is the result of a remarkable 104-hour extended yeast carbonic maceration process of the Selection 9 Varietal masterminded by Ashok Patre at Ratnagiri Estate. The cherries were hand-picked at an impressive peak ripeness of Brix 25.2 after cultivation at an altitude of 1340 MASL. Fermented in advanced stainless-steel fermenters, a unique strain of yeast was used to foster an environment rich in carbon dioxide. This meticulous process induces a great deal of complexity in the beans setting up the foundation for an exceptional coffee experience. The next crucial step involves slow drying on raised beds that allow the flavors to develop and intensify gradually. The coffee was subjected to further drying over the course of 30 days with constant stirring, ensuring the utmost care and attention to detail at every stage.

After arduous profiling sessions, we pinpointed the ideal filter profile that embraces the immense complexity present in this coffee. We’ve brought forth an explosion of fruity expressions including cranberries, raspberries and rose apples that are preceded by a rich jasmine aroma. An enlivening malic acidity is married to a juicy, full-bodied texture that leaves a lasting impression. The floral finish lingers long, inviting you to savor every sip until you reach the bottom of your cup.

Jasmine-Kissed Cranberry is a grand celebration of Indian microlot coffee, and you are invited to sinfully indulge!

Jasmine
Cranberries
Raspberries
Rose Apples

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Jasmine-Kissed Cranberry – Ratnagiri Yeast Carbonic Naturals

from ₹710.00

Producers: Ashok Patre
Region: Chikmagalur
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 1340 MASL
Process: Yeast Carbonic Naturals
Varieties: Selection 9
Flavor Notes: Rich jasmine aroma and sparkling malic acidity with complex fruit notes of raspberries, cranberries and rose apples. Juicy and full-bodied with a lingering, floral finish.

Jasmine-Kissed Cranberry – the first of our exciting Showcase microlot collection – is the result of a remarkable 104-hour extended yeast carbonic maceration process of the Selection 9 Varietal masterminded by Ashok Patre at Ratnagiri Estate. The cherries were hand-picked at an impressive peak ripeness of Brix 25.2 after cultivation at an altitude of 1340 MASL. Fermented in advanced stainless-steel fermenters, a unique strain of yeast was used to foster an environment rich in carbon dioxide. This meticulous process induces a great deal of complexity in the beans setting up the foundation for an exceptional coffee experience. The next crucial step involves slow drying on raised beds that allow the flavors to develop and intensify gradually. The coffee was subjected to further drying over the course of 30 days with constant stirring, ensuring the utmost care and attention to detail at every stage.

After arduous profiling sessions, we pinpointed the ideal filter profile that embraces the immense complexity present in this coffee. We’ve brought forth an explosion of fruity expressions including cranberries, raspberries and rose apples that are preceded by a rich jasmine aroma. An enlivening malic acidity is married to a juicy, full-bodied texture that leaves a lasting impression. The floral finish lingers long, inviting you to savor every sip until you reach the bottom of your cup.

Jasmine-Kissed Cranberry is a grand celebration of Indian microlot coffee, and you are invited to sinfully indulge!

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Kiri AA Top (Kenya)

from ₹610.00

Producer: Kiri Washing Station
Region: Mount Kenya, Kirinyaga
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 1450 MASL
Process: Washed
Varieties: Ruiru 11, SL 28, SL 34, Batian
Flavor Notes: Blueberry, Walnut, Concord Grape

We’ve explored several coffee origins around the world but Kenya remains one of our favourites. Producing some of the world’s most exotic tasting coffees, Kenyan lots are renowned for their exhilarating acidity, bright and clear floral and fruit notes with juicy body and pleasant nutty aftertastes. These beans are generally super-dense packing explosive flavours that are easy to bring out in your cup without the need for complex brewing recipes.

Kenya yields a biennial crop with the primary harvest between October and December and the second harvest between June and August. Our lot from the Kiri Washing Station in the Kirinyaga County was harvested in the primary season and arrived in India in February. We have spent over a month profiling it to ensure we deliver a coffee to you that is delicious, juicy, packed with exotic flavours and ready to make your palate explode. Manual brewing methods are best suited for this filter roast with our suggestions being Kalita, V60, Chemex and Aeropress. The coffee will also work as an espresso if you are someone who likes sparkling acidity and tangy, fruity and strong winey notes in your shot (make sure you experiment with grind size as this is a filter roast and it will require some dial-in patience to achieve the ideal shot).

Enjoy notes of blueberries and concord grapes bouncing of a juicy, lingering texture to end with an anti-climactic walnut finish. This coffee is made for all varieties of coffee enthusiasts with diverse preferences and is something you should definitely not miss. Slurp away!

Blueberry
Walnut
Concord Grape

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Kiri AA Top (Kenya)

from ₹610.00

Producer: Kiri Washing Station
Region: Mount Kenya, Kirinyaga
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 1450 MASL
Process: Washed
Varieties: Ruiru 11, SL 28, SL 34, Batian
Flavor Notes: Blueberry, Walnut, Concord Grape

We’ve explored several coffee origins around the world but Kenya remains one of our favourites. Producing some of the world’s most exotic tasting coffees, Kenyan lots are renowned for their exhilarating acidity, bright and clear floral and fruit notes with juicy body and pleasant nutty aftertastes. These beans are generally super-dense packing explosive flavours that are easy to bring out in your cup without the need for complex brewing recipes.

Kenya yields a biennial crop with the primary harvest between October and December and the second harvest between June and August. Our lot from the Kiri Washing Station in the Kirinyaga County was harvested in the primary season and arrived in India in February. We have spent over a month profiling it to ensure we deliver a coffee to you that is delicious, juicy, packed with exotic flavours and ready to make your palate explode. Manual brewing methods are best suited for this filter roast with our suggestions being Kalita, V60, Chemex and Aeropress. The coffee will also work as an espresso if you are someone who likes sparkling acidity and tangy, fruity and strong winey notes in your shot (make sure you experiment with grind size as this is a filter roast and it will require some dial-in patience to achieve the ideal shot).

Enjoy notes of blueberries and concord grapes bouncing of a juicy, lingering texture to end with an anti-climactic walnut finish. This coffee is made for all varieties of coffee enthusiasts with diverse preferences and is something you should definitely not miss. Slurp away!

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Kudiraipanjan Watermelon Naturals – 2023 (India)

from ₹550.00

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.

Honeysuckle
Pear
Vanilla

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Kudiraipanjan Watermelon Naturals – 2023 (India)

from ₹550.00

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.

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Mubarak Estate Washed (India)

from ₹460.00

Producers: Samia Subhani
Region: Baba Budan Giri
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 1585 MASL
Process: Washed
Varieties: Selection 795
Flavor Notes: Grapes, Raisins, Sweet Lime

In the misty heights of Baba Budan Giri at around 5200 feet above sea level lies Mubarak Estate – a thriving farm overlooking the many fertile districts of the Giri region. The farm is managed by young fourth generation coffee planter Samia who waltzes through the many challenges of growing coffee at this altitude. Her undying passion has brought this delicious lot of washed Arabica into our hands which we have profiled to shine in manual brewing. Your first sip will welcome you with pleasant citric acidity leading to notes of juicy grapes and raisins. A lingering aroma of sweet lime will accompany you throughout the experience and leave you with a gradually diminishing, sugary aftertaste. This one’s for you washed coffee lovers looking for a uniform cup with good acidity, mild sweetness and scattered hints of bitterness. Have it black or bring in the milk, you’ll do perfectly fine either way!

Grapes
Apricot
Sweet Lime

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Mubarak Estate Washed (India)

from ₹460.00

Producers: Samia Subhani
Region: Baba Budan Giri
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 1585 MASL
Process: Washed
Varieties: Selection 795
Flavor Notes: Grapes, Raisins, Sweet Lime

In the misty heights of Baba Budan Giri at around 5200 feet above sea level lies Mubarak Estate – a thriving farm overlooking the many fertile districts of the Giri region. The farm is managed by young fourth generation coffee planter Samia who waltzes through the many challenges of growing coffee at this altitude. Her undying passion has brought this delicious lot of washed Arabica into our hands which we have profiled to shine in manual brewing. Your first sip will welcome you with pleasant citric acidity leading to notes of juicy grapes and raisins. A lingering aroma of sweet lime will accompany you throughout the experience and leave you with a gradually diminishing, sugary aftertaste. This one’s for you washed coffee lovers looking for a uniform cup with good acidity, mild sweetness and scattered hints of bitterness. Have it black or bring in the milk, you’ll do perfectly fine either way!

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Pink Guava & Shiraz – Zoya 96H Anaerobic Naturals

from ₹640.00

Producers: Danish Ali
Region: Baba Budan Giri
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 1275 MASL
Process: 96 Hour Anaerobic Fermented Naturals
Varieties: Chandragiri
Flavor Notes: Medium body and mild grape-like acidity complemented by notes of ripe pink guavas and sweet raisins. Subtle hints of shiraz wine and almonds in the aftertaste.

Pink Guava & Shiraz is the result of our exciting association with young Danish Ali of Caffeine Nirvana who operates Zoya Estate in the Baba Budan Giri region. Meticulously handpicked ripe and juicy cherries from an altitude of 1275 meters above sea level were subjected to a strictly monitored anaerobic fermentation process in airtight bags. The fermentation was allowed for a period of 96 hours in an environment of high temperature and low humidity. The bags were strategically placed in shaded areas to ensure controlled fermentation. Following this, the coffee was spread on mats and sundried over a period of 12 days. The gradual drying process allows the coffee to develop maximum flavor potential which is later unlocked in the roasting stage.

Our filter profile highlights the exquisite features of this lot including a mild and pleasing grape-like acidity gracefully dancing on a medium-bodied, slurpy texture. This is followed by prominent notes of pink guava and sweet raisins evoking a tropical symphony on the palate. A delightful aftertaste of shiraz wine with subtle hints of almonds lingers on the taste buds to leave you with a satisfying finish.

We are proud to be associated with Caffeine Nirvana who are committed to producing coffees with more complexity each season. Young Danish has put his heart and soul into the production of this coffee and it has been a pleasure working by his side to bring this delightful lot into your cup.

Pink Guavas
Sweet Raisins
Shiraz Wine
Almonds

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Pink Guava & Shiraz – Zoya 96H Anaerobic Naturals

from ₹640.00

Producers: Danish Ali
Region: Baba Budan Giri
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 1275 MASL
Process: 96 Hour Anaerobic Fermented Naturals
Varieties: Chandragiri
Flavor Notes: Medium body and mild grape-like acidity complemented by notes of ripe pink guavas and sweet raisins. Subtle hints of shiraz wine and almonds in the aftertaste.

Pink Guava & Shiraz is the result of our exciting association with young Danish Ali of Caffeine Nirvana who operates Zoya Estate in the Baba Budan Giri region. Meticulously handpicked ripe and juicy cherries from an altitude of 1275 meters above sea level were subjected to a strictly monitored anaerobic fermentation process in airtight bags. The fermentation was allowed for a period of 96 hours in an environment of high temperature and low humidity. The bags were strategically placed in shaded areas to ensure controlled fermentation. Following this, the coffee was spread on mats and sundried over a period of 12 days. The gradual drying process allows the coffee to develop maximum flavor potential which is later unlocked in the roasting stage.

Our filter profile highlights the exquisite features of this lot including a mild and pleasing grape-like acidity gracefully dancing on a medium-bodied, slurpy texture. This is followed by prominent notes of pink guava and sweet raisins evoking a tropical symphony on the palate. A delightful aftertaste of shiraz wine with subtle hints of almonds lingers on the taste buds to leave you with a satisfying finish.

We are proud to be associated with Caffeine Nirvana who are committed to producing coffees with more complexity each season. Young Danish has put his heart and soul into the production of this coffee and it has been a pleasure working by his side to bring this delightful lot into your cup.

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Skia Coffee – Beliyappa Estate Yellow Honey (India)

from ₹530.00

Producers: Ashish Rao (Skia Coffee)
Region: Nelaji, Coorg
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 1025 MASL
Process: Yellow Honey
Varieties: Chandragiri
Flavor Notes: Citronella, Tamarind, Tomato

At Naivo, our vision entails bringing a vast number of young and passionate producers into our large and global family. We are delighted to introduce the work of young and talented producer, Ashish Rao of Skia Coffee, whose passion and dedication shine through in every bean.

Crafted as a filter roast, this lot of Yellow Honey unveils a captivating symphony of flavours with every sip. Notes of citronella, tamarind, and tomato dance gracefully on the palate, creating a sensory journey that is both unique and intriguing. Its medium-bodied, tea-like texture further enhances the experience, making it an ideal choice for those seeking a comforting yet vibrant cup.

With its bright acidity, expect a lively and refreshing character, invigorating the senses with each sip. Perfectly suited for manual brewing methods, such as pour-over, French press, or AeroPress, it allows brewers to unlock its full potential and explore its rich taste profile.

Carefully tended at an elevation of 1025 meters above sea level, the coffee reflects the unique terroir of Coorg, resulting in an exceptional cup that captures the essence of the region’s finest offerings. Whether you are a seasoned coffee enthusiast or an adventurous explorer of coffee’s infinite subtleties, this gem from Beliyappa Estate is a must-try. We invite you to experience this partnership between Naivo and Skia, and embark on a sensory expedition that celebrates the true spirit of Coorg’s coffee culture.

Citronella
Tamarind
Tomato

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Skia Coffee – Beliyappa Estate Yellow Honey (India)

from ₹530.00

Producers: Ashish Rao (Skia Coffee)
Region: Nelaji, Coorg
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 1025 MASL
Process: Yellow Honey
Varieties: Chandragiri
Flavor Notes: Citronella, Tamarind, Tomato

At Naivo, our vision entails bringing a vast number of young and passionate producers into our large and global family. We are delighted to introduce the work of young and talented producer, Ashish Rao of Skia Coffee, whose passion and dedication shine through in every bean.

Crafted as a filter roast, this lot of Yellow Honey unveils a captivating symphony of flavours with every sip. Notes of citronella, tamarind, and tomato dance gracefully on the palate, creating a sensory journey that is both unique and intriguing. Its medium-bodied, tea-like texture further enhances the experience, making it an ideal choice for those seeking a comforting yet vibrant cup.

With its bright acidity, expect a lively and refreshing character, invigorating the senses with each sip. Perfectly suited for manual brewing methods, such as pour-over, French press, or AeroPress, it allows brewers to unlock its full potential and explore its rich taste profile.

Carefully tended at an elevation of 1025 meters above sea level, the coffee reflects the unique terroir of Coorg, resulting in an exceptional cup that captures the essence of the region’s finest offerings. Whether you are a seasoned coffee enthusiast or an adventurous explorer of coffee’s infinite subtleties, this gem from Beliyappa Estate is a must-try. We invite you to experience this partnership between Naivo and Skia, and embark on a sensory expedition that celebrates the true spirit of Coorg’s coffee culture.

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Sláinte 2023 (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

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Sláinte 2023 (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.

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Terrazas Del Pisque – Bourbon Anaerobic Naturals (Ecuador)

from ₹780.00

Producer: Arnaud Causse
Region: Pichincha, Ecuador
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 2100 MASL
Process: Anaerobic Fermented Naturals
Varieties: Bourbon
Flavor Notes: Lemon, Chocolate, Raspberry, Red Wine

Ecuador has been known for adopting Kenya’s methods of processing, producing mostly washed and double-washed coffees. Over the past decade, producers have been applying new methods of cultivation and processing, especially within the Loja region. We’ve seen an increase in Natural processed coffees coming from Ecuador which compliments the country’s clean, high-body cups with additional sweetness.

Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador’s Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first. For anaerobic lots like this one, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.

This lot expresses winey fruit acidity with scrumptious lemon, raspberry and chocolate notes. The Bourbon varietal is a Typica-related variety that is the result of a natural mutation of Typica-derivative coffees cultivated in Yemen and transplanted to Île Bourbon (now called Réunion Island).

Lemon
Chocolate
Raspberry
Red Wine

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Terrazas Del Pisque – Bourbon Anaerobic Naturals (Ecuador)

from ₹780.00

Producer: Arnaud Causse
Region: Pichincha, Ecuador
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 2100 MASL
Process: Anaerobic Fermented Naturals
Varieties: Bourbon
Flavor Notes: Lemon, Chocolate, Raspberry, Red Wine

Ecuador has been known for adopting Kenya’s methods of processing, producing mostly washed and double-washed coffees. Over the past decade, producers have been applying new methods of cultivation and processing, especially within the Loja region. We’ve seen an increase in Natural processed coffees coming from Ecuador which compliments the country’s clean, high-body cups with additional sweetness.

Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador’s Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first. For anaerobic lots like this one, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.

This lot expresses winey fruit acidity with scrumptious lemon, raspberry and chocolate notes. The Bourbon varietal is a Typica-related variety that is the result of a natural mutation of Typica-derivative coffees cultivated in Yemen and transplanted to Île Bourbon (now called Réunion Island).

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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

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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.

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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

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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

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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

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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.

Filter Roast

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