Omni - Naivo Café

Ginsberg – Baarbara Carbonic Maceration (Microlot)

from ₹535.00

Producers: Sreeraksha Pournesh, Poojya Prasad
Region: Chikmagalur
Type: 100% Arabica
Roast Profile: Omni Roast
Altitude: 1170 – 1600 MASL
Process: Carbonic Macecration
Varieties: SL795
Flavor Notes: Mandarin, Black Cherry, Nectarine

Carbonic Maceration as a process was extremely popular in the wine industry before it exploded into the universe of coffee. Groundbreaking, diverse and ever-changing, the process is used by creative producers looking to unlock hidden potential in the coffees that they grow. Baarbara Estate, located at the foothills of Baba Budan Giri, has been producing coffee for over a century, and with a clear vision in mind, have played a major role in promoting Indian specialty coffee to roasters across India. We dedicate this lot to beat poet Allen Ginsberg – the founding father of the Beat Generation who brought us groundbreaking poems like Howl and Kaddish that defined the counterculture of the sixties and the seventies. Honest, gritty and uncompromising, he transcended the structural limitations of traditional poetry and introduced the literary world to an improvisational rhythmic style of poetry that channeled raw and honest emotions.

The carbonic maceration process gives this coffee a winey texture and will roll onto your palate like a refreshing, juicy concoction. As expected, this coffee is bursting with sweet and fruity notes. You will find black cherries, nectarine and mandarin that tend to linger and leave a smooth and pleasing aftertaste. A huge congratulations to Sreeraksha Pournesh who with his hard work and passion has brought forth this gem of Indian coffee.

Mandarin
Black Cherry
Nectarine

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Ginsberg – Baarbara Carbonic Maceration (Microlot)

from ₹535.00

Producers: Sreeraksha Pournesh, Poojya Prasad
Region: Chikmagalur
Type: 100% Arabica
Roast Profile: Omni Roast
Altitude: 1170 – 1600 MASL
Process: Carbonic Macecration
Varieties: SL795
Flavor Notes: Mandarin, Black Cherry, Nectarine

Carbonic Maceration as a process was extremely popular in the wine industry before it exploded into the universe of coffee. Groundbreaking, diverse and ever-changing, the process is used by creative producers looking to unlock hidden potential in the coffees that they grow. Baarbara Estate, located at the foothills of Baba Budan Giri, has been producing coffee for over a century, and with a clear vision in mind, have played a major role in promoting Indian specialty coffee to roasters across India. We dedicate this lot to beat poet Allen Ginsberg – the founding father of the Beat Generation who brought us groundbreaking poems like Howl and Kaddish that defined the counterculture of the sixties and the seventies. Honest, gritty and uncompromising, he transcended the structural limitations of traditional poetry and introduced the literary world to an improvisational rhythmic style of poetry that channeled raw and honest emotions.

The carbonic maceration process gives this coffee a winey texture and will roll onto your palate like a refreshing, juicy concoction. As expected, this coffee is bursting with sweet and fruity notes. You will find black cherries, nectarine and mandarin that tend to linger and leave a smooth and pleasing aftertaste. A huge congratulations to Sreeraksha Pournesh who with his hard work and passion has brought forth this gem of Indian coffee.

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Huila Supremo Decaf (Colombia)

from ₹465.00

Producer: CR3
Region: Huila, Colombia
Type: 100% Arabica
Roast Profile: Omni Roast
Altitude: 1200 – 1800 MASL
Process: DCM Decaffeination
Varieties: Various
Flavor Notes: Mandarin, Malt, Roasted Nuts

Colombia is the third-largest producer of coffee in the world and the largest producer of washed Arabica. Colombia Supremo refers to the largest size of beans from Colombia. Supremo is a screen size of 17 or 18. Huila is framed by the Central and Eastern ranges of the Andes and greatly benefits from the nitrogen-rich volcanic soil. Most of the Region sits in the Magdalena Valley which provides great variation in climate. Most of the farms in the Huila region are between 1200 and 1800 m.a.s.l.

The DCM decaffeination process used for this lot ensures a sweet cup with brightened acidity. The Omni Roast profile perfected for this lot helps the coffee perform well in espresso and manual brewing methods.

Mandarin
Malt
Roasted Nuts

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Huila Supremo Decaf (Colombia)

from ₹465.00

Producer: CR3
Region: Huila, Colombia
Type: 100% Arabica
Roast Profile: Omni Roast
Altitude: 1200 – 1800 MASL
Process: DCM Decaffeination
Varieties: Various
Flavor Notes: Mandarin, Malt, Roasted Nuts

Colombia is the third-largest producer of coffee in the world and the largest producer of washed Arabica. Colombia Supremo refers to the largest size of beans from Colombia. Supremo is a screen size of 17 or 18. Huila is framed by the Central and Eastern ranges of the Andes and greatly benefits from the nitrogen-rich volcanic soil. Most of the Region sits in the Magdalena Valley which provides great variation in climate. Most of the farms in the Huila region are between 1200 and 1800 m.a.s.l.

The DCM decaffeination process used for this lot ensures a sweet cup with brightened acidity. The Omni Roast profile perfected for this lot helps the coffee perform well in espresso and manual brewing methods.

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Ikkyū – Harley Yeast Maceration (Microlot)

from ₹515.00

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

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

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

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

Carambola
Passion Fruit
Plum

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Ikkyū – Harley Yeast Maceration (Microlot)

from ₹515.00

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

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

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

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

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Kilimbi Honey Red Bourbon (Rwanda)

from ₹550.00

Producer: Joseph Ntarindwa
Region: Nymasheke
Type: 100% Arabica
Roast Profile: Omni Roast
Altitude: 1650 – 1850 MASL
Process: Honey Sun Dried
Varieties: Red Bourbon
Flavor Notes: Rooibos Tea, Red Apple, Champak

This is the first time we are bringing you a lot from Rwanda and we are thrilled that it is honey sun dried – the popular post-harvest method that has only been recently implemented in Rwanda and is attracting amazing feedback from roasters around the world. Furthermore, the varietal in this lot is Red Bourbon and it’s grown at a staggering altitudes of 1650 – 1850 MASL which sets up a recipe for definite deliciousness. This coffee comes from Joseph Ntarindwa who runs the award-winning Kilimbi Washing Station – the first producers and exporters of honey processed coffees in the history of Rwanda.

Similar to other coffees in this region, you will get subtle tea-like and sweet herbal notes in your cup. Our omni roast sets up potential for great results in espresso and manual brew with the former requiring some experimentation from the brewer’s end to achieve the ideal levels of acidity and sweetness. As you grind your beans or first unzip your bag of ground coffee, immerse yourself in the very subtle and citric aroma of Magnolia Champaca (Champak). Rooibos tea and sweet red apple are notes to look out for in your cup that will have a medium tactile and a milk chocolate hint in the aftertaste. Our journey with Rwanda has just begun! We would love to have you join us on what promises to be a long expedition.

Rooibos Tea
Red Apple
Champak

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Kilimbi Honey Red Bourbon (Rwanda)

from ₹550.00

Producer: Joseph Ntarindwa
Region: Nymasheke
Type: 100% Arabica
Roast Profile: Omni Roast
Altitude: 1650 – 1850 MASL
Process: Honey Sun Dried
Varieties: Red Bourbon
Flavor Notes: Rooibos Tea, Red Apple, Champak

This is the first time we are bringing you a lot from Rwanda and we are thrilled that it is honey sun dried – the popular post-harvest method that has only been recently implemented in Rwanda and is attracting amazing feedback from roasters around the world. Furthermore, the varietal in this lot is Red Bourbon and it’s grown at a staggering altitudes of 1650 – 1850 MASL which sets up a recipe for definite deliciousness. This coffee comes from Joseph Ntarindwa who runs the award-winning Kilimbi Washing Station – the first producers and exporters of honey processed coffees in the history of Rwanda.

Similar to other coffees in this region, you will get subtle tea-like and sweet herbal notes in your cup. Our omni roast sets up potential for great results in espresso and manual brew with the former requiring some experimentation from the brewer’s end to achieve the ideal levels of acidity and sweetness. As you grind your beans or first unzip your bag of ground coffee, immerse yourself in the very subtle and citric aroma of Magnolia Champaca (Champak). Rooibos tea and sweet red apple are notes to look out for in your cup that will have a medium tactile and a milk chocolate hint in the aftertaste. Our journey with Rwanda has just begun! We would love to have you join us on what promises to be a long expedition.

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La Pastora (Costa Rica)

from ₹465.00

Producer: Cooperativa Tarrazu
Region: Tarrazu
Type: 100% Arabica
Roast Profile: Omni Roast
Altitude: 1200 – 1900 MASL
Process: Washed
Varieties: Caturra, Red and Yellow Catuai
Flavor Notes: Cocoa Nibs, Melons, Grapes

From the world-famous coffee region of Tarrazú in Costa Rica comes La Pastora – a balanced coffee with citrus acidity and a beautiful body carrying notes of cocoa nibs and melons with a grapy finish.

La Pastora is a branded coffee that is solely produced by CoopeTarrazú R.L. The cooperative prides itself on a focused set of commitments to sustainability, protection and improvement of the environment, high-quality products/services and improving the quality of life of its members and the associated community.

Cocoa Nibs
Melons
Grapes

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La Pastora (Costa Rica)

from ₹465.00

Producer: Cooperativa Tarrazu
Region: Tarrazu
Type: 100% Arabica
Roast Profile: Omni Roast
Altitude: 1200 – 1900 MASL
Process: Washed
Varieties: Caturra, Red and Yellow Catuai
Flavor Notes: Cocoa Nibs, Melons, Grapes

From the world-famous coffee region of Tarrazú in Costa Rica comes La Pastora – a balanced coffee with citrus acidity and a beautiful body carrying notes of cocoa nibs and melons with a grapy finish.

La Pastora is a branded coffee that is solely produced by CoopeTarrazú R.L. The cooperative prides itself on a focused set of commitments to sustainability, protection and improvement of the environment, high-quality products/services and improving the quality of life of its members and the associated community.

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Udayagiri Washed (India)

from ₹445.00

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

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

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

Hazelnut
Citrus Blossom
White Chocolate

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Udayagiri Washed (India)

from ₹445.00

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

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

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

New

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Zoya AAA Naturals (India)

from ₹535.00

Producers: Caffeine Nirvana
Region: Baba Budan Giri
Type: 100% Arabica
Roast Profile: Omni Roast
Altitude: 1275 MASL
Process: Naturals
Varieties: Selection 795, Chandragiri, Selection 5B
Flavor Notes: Cane Sugar, Lychee, Peach

Indian coffee is an infinite landscape that we are perpetually exploring only to find new gems that reveal themselves to us season after season. One such gem we encountered this year was Zoya Estate in the Baba Budan Giri region. The family of Ishrath Ali that runs the estate boast experience of almost three centuries of producing coffee in the region. This year, they produced an amazing lot of AAA Naturals comprised of the Selection 795, Chandragiri and Selection 5B varietals. A carefully tailored omni roast profile from our end empowers this coffee with the special ability to taste oustanding across espresso and filter brewing. The cup is characterized by a pleasant cane sugar sweetness, is full-bodied and with taunting hints of peach and lychee.

Process:

Berries are handpicked which have achieve ripeness in the range of 90% – 110%. The fermentation done was a mix of 6-hour Aerobic Fermentation followed by 16-hour anaerobic fermentation. The drying time was for a period of 16 days during which the coffee was closely monitored to ensure no undesirable effects were caused by climactic conditions. The beans were rested for a period of 3 – 4 months under cool conditions. Dry milling was done with the help of Mr. Ashok Patre of Ratnagiri Estate. The beans were finally screened and sorted to separate AAA beans the yield a high quality lot with complex characteristics.

Cane Sugar
Lychee
Peach

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Zoya AAA Naturals (India)

from ₹535.00

Producers: Caffeine Nirvana
Region: Baba Budan Giri
Type: 100% Arabica
Roast Profile: Omni Roast
Altitude: 1275 MASL
Process: Naturals
Varieties: Selection 795, Chandragiri, Selection 5B
Flavor Notes: Cane Sugar, Lychee, Peach

Indian coffee is an infinite landscape that we are perpetually exploring only to find new gems that reveal themselves to us season after season. One such gem we encountered this year was Zoya Estate in the Baba Budan Giri region. The family of Ishrath Ali that runs the estate boast experience of almost three centuries of producing coffee in the region. This year, they produced an amazing lot of AAA Naturals comprised of the Selection 795, Chandragiri and Selection 5B varietals. A carefully tailored omni roast profile from our end empowers this coffee with the special ability to taste oustanding across espresso and filter brewing. The cup is characterized by a pleasant cane sugar sweetness, is full-bodied and with taunting hints of peach and lychee.

Process:

Berries are handpicked which have achieve ripeness in the range of 90% – 110%. The fermentation done was a mix of 6-hour Aerobic Fermentation followed by 16-hour anaerobic fermentation. The drying time was for a period of 16 days during which the coffee was closely monitored to ensure no undesirable effects were caused by climactic conditions. The beans were rested for a period of 3 – 4 months under cool conditions. Dry milling was done with the help of Mr. Ashok Patre of Ratnagiri Estate. The beans were finally screened and sorted to separate AAA beans the yield a high quality lot with complex characteristics.

Omni Roast

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