Filter - Naivo Café

Balanoor Chandragiri Washed (India)

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)

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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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

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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.

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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

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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.

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Kalledevarapura Nuggets (India)

from ₹440.00

Producer: DM Shankar, DS Shravan
Region: Baba Budan Giri
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 1150 – 1250 MASL
Processing: Washed
Varietals: SL795
Flavor Notes: Graham Crackers, Raisins, Sweet Lime

MNEB – Mysore Nuggets Extra Bold is India’s most sought-after grade of washed Arabica by traders, specialty coffee houses and coffee roasters around the world. The grade refers to AAA Arabica beans which is the highest grade (largest size) of Arabica beans. We bring to you a special lot of these famed Nuggets from Kalledavarapura Estate in the Baba Budan Giri region. While this grade is very popular across India and available with every commercial supplier, we chose to source it from Kalledevarapura Estate where the producers use the highest standards of picking, sorting, processing and curing. This helps us ensure quality and consistency in aroma and flavour.

Our tailored filter roast brings through a sweet and lemony acidity that brightens the subtle hints of juicy raisins and nutty graham crackers.

Graham Crackers
Raisins
Sweet Lime

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Kalledevarapura Nuggets (India)

from ₹440.00

Producer: DM Shankar, DS Shravan
Region: Baba Budan Giri
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 1150 – 1250 MASL
Processing: Washed
Varietals: SL795
Flavor Notes: Graham Crackers, Raisins, Sweet Lime

MNEB – Mysore Nuggets Extra Bold is India’s most sought-after grade of washed Arabica by traders, specialty coffee houses and coffee roasters around the world. The grade refers to AAA Arabica beans which is the highest grade (largest size) of Arabica beans. We bring to you a special lot of these famed Nuggets from Kalledavarapura Estate in the Baba Budan Giri region. While this grade is very popular across India and available with every commercial supplier, we chose to source it from Kalledevarapura Estate where the producers use the highest standards of picking, sorting, processing and curing. This helps us ensure quality and consistency in aroma and flavour.

Our tailored filter roast brings through a sweet and lemony acidity that brightens the subtle hints of juicy raisins and nutty graham crackers.

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Kerouac – Ratnagiri Carbonic Maceration (Microlot)

from ₹580.00

Producers: Ashok Patre
Region: Chikmagalur
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 1340 MASL
Process: Carbonic Maceration
Varieties: Catuai
Flavor Notes: Beaujolais Wine, Pistachio, Mosambi Rind

The Beat Generation of the Fifties was characterized by the incessant urge to break away from long-held traditions and strictures to traverse new paths that were never treaded before. The iconic face that represented this movement was the one and only Jean-Louis Lebris de Kerouac, fondly known as Jack Kerouac. From one of India’s pioneering plantations in the specialty coffee space – Ratnagiri Estate of Mr. Ashok Patre – we bring you a groundbreaking experimental microlot that represents all things rebellious about the modern coffee movement in India.

Coffee today finds itself in a Beat phase of its own as producers, traders, curers, roasters like ourselves and baristas push the limits of traditional processing, trading, roasting and brewing to release the infinite potential and grandeur of the coffee beverage. Processed using the Carbonic Maceration method that comes from the wine industry, this lot of coffee will have you dissolved in enthusiasm as you gurgle it on your palate to produce notes of Beaujolais Wine and Pistachio that jive on a sustained aroma of squeezed Mosambi Rind.

There is only one legend who can do justice to do the non-conventional nature of this coffee and that is Jack Kerouac himself – the poet and Beat genius who we dedicate this coffee to.

Process: The ripened coffee cherries following harvesting and sorting are fermented with carbon dioxide in sealed tanks. Carbon dioxide is pumped into these tanks while oxygen is allowed to escape from a valve above. This allows for the creation of a low oxygen environment referred to as an anaerobic environment. Various micro-organisms thrive in this environment that react with the coffee fruit and mucilage. These reactions will produce a number of different aromatic compounds that are largely responsible for the final flavour. Temperature and pressure increases in this environment which also allows for these compounds to migrate into the seed from the surrounding mucilage and fruit. The carbonic maceration process is known to yield winey, sweet, juicy and exotic coffees with very unique flavour notes.

Beaujolais Wine
Pistachio
Mosambi Rind

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Kerouac – Ratnagiri Carbonic Maceration (Microlot)

from ₹580.00

Producers: Ashok Patre
Region: Chikmagalur
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 1340 MASL
Process: Carbonic Maceration
Varieties: Catuai
Flavor Notes: Beaujolais Wine, Pistachio, Mosambi Rind

The Beat Generation of the Fifties was characterized by the incessant urge to break away from long-held traditions and strictures to traverse new paths that were never treaded before. The iconic face that represented this movement was the one and only Jean-Louis Lebris de Kerouac, fondly known as Jack Kerouac. From one of India’s pioneering plantations in the specialty coffee space – Ratnagiri Estate of Mr. Ashok Patre – we bring you a groundbreaking experimental microlot that represents all things rebellious about the modern coffee movement in India.

Coffee today finds itself in a Beat phase of its own as producers, traders, curers, roasters like ourselves and baristas push the limits of traditional processing, trading, roasting and brewing to release the infinite potential and grandeur of the coffee beverage. Processed using the Carbonic Maceration method that comes from the wine industry, this lot of coffee will have you dissolved in enthusiasm as you gurgle it on your palate to produce notes of Beaujolais Wine and Pistachio that jive on a sustained aroma of squeezed Mosambi Rind.

There is only one legend who can do justice to do the non-conventional nature of this coffee and that is Jack Kerouac himself – the poet and Beat genius who we dedicate this coffee to.

Process: The ripened coffee cherries following harvesting and sorting are fermented with carbon dioxide in sealed tanks. Carbon dioxide is pumped into these tanks while oxygen is allowed to escape from a valve above. This allows for the creation of a low oxygen environment referred to as an anaerobic environment. Various micro-organisms thrive in this environment that react with the coffee fruit and mucilage. These reactions will produce a number of different aromatic compounds that are largely responsible for the final flavour. Temperature and pressure increases in this environment which also allows for these compounds to migrate into the seed from the surrounding mucilage and fruit. The carbonic maceration process is known to yield winey, sweet, juicy and exotic coffees with very unique flavour notes.

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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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Masai AA Top (Kenya)

from ₹590.00

Producer: Josra
Region: Mount Kenya, Kirinyaga
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 1500 – 2100 MASL
Process: Washed
Varieties: Selection 34, Ruiru 11
Flavor Notes: Black Currant, Merlot Grapes, Pecan

Kenya is popular around the world for producing coffees with good body and bright floral and fruity expressions. AA Masai Top is one of the top grades from the region and this specially prepared lot comes from Mount Kenya in the Kirinyaga area. The lot comprises of special varietals Selection 34 and Ruiru 11 that were specifically developed in Kenya.

Grown at a very high altitude, this coffee is particularly appreciated for its superbright acidity that is brought forth by distinct notes of Merlot Grapes and Black Currant with a Pecan Nut finish. Enjoy an unforgettable brew with any Pourover method, the Aeropress or a French Press.

Black Currant
Merlot Grapes
Pecan

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Masai AA Top (Kenya)

from ₹590.00

Producer: Josra
Region: Mount Kenya, Kirinyaga
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 1500 – 2100 MASL
Process: Washed
Varieties: Selection 34, Ruiru 11
Flavor Notes: Black Currant, Merlot Grapes, Pecan

Kenya is popular around the world for producing coffees with good body and bright floral and fruity expressions. AA Masai Top is one of the top grades from the region and this specially prepared lot comes from Mount Kenya in the Kirinyaga area. The lot comprises of special varietals Selection 34 and Ruiru 11 that were specifically developed in Kenya.

Grown at a very high altitude, this coffee is particularly appreciated for its superbright acidity that is brought forth by distinct notes of Merlot Grapes and Black Currant with a Pecan Nut finish. Enjoy an unforgettable brew with any Pourover method, the Aeropress or a French Press.

New

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Sláinte 2023 (Whiskey Barrel Aged Coffee)

from ₹535.00

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 ₹535.00

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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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

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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.

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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)

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 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 32 hours (24 + 8 respectively) 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)

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 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 32 hours (24 + 8 respectively) 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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