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Attikan White Mist 2022 (India)

from 450.00

The new harvest of Attikan White Mist is here! Enjoy this timeless nutty and chocolatey profile that has been revamped in 2022 to enhance every flavor note that makes this coffee a customer favourite.

  • Producers: Hamsini & Sriram Appadurai (Sangameshwar Coffee Estates)
  • Region: Bilgirirangana Hills
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1650 MASL
  • Process: Washed (Double Fermentation)
  • Varieties: SL9
  • Flavor Notes: Baker’s Chocolate, Roasted Nuts, Cedar

The first phrase that graced the lips of our Q-Grader when she analyzed this coffee was – “Bold and Beautiful.” By pushing this roast into medium dark territory, we get a lovely plethora of dark chocolate notes harmoniously dancing with nutty aromas and a rounded cedar finish. It is ideal for espresso brewing but is sure to be a favourite for Moka Pot enthusiasts and cold brew fanatics who experiment with cocktails and other brave concoctions. With excellent body and good solubility, espresso-brewing should be a breeze for professional and home-baristas alike. But hey, we’re not limiting this lot to 9-bar geeks alone. If you love surprises as much as we do, go ahead and try it in a Kalita or an Aeropress!

This coffee comes from Attikan Estate – a farm passionately nurtured over decades and proudly managed and pushed to new heights by current generation coffee producers Appadurai Sriram and his wife Hamsini. Attikan or the ‘White Hill’ is eternally soaked with mist giving the coffee a unique taste profile. The farm is situated at the highest altitude where coffee is cultivated in South India . Being flanked by a reserve forest, the wilderness helps Attikan maintain its pristine nature with no electricity or mobile connectivity.

Baker's Chocolate
Roasted Nuts
Cedar

from 450.00

The new harvest of Attikan White Mist is here! Enjoy this timeless nutty and chocolatey profile that has been revamped in 2022 to enhance every flavor note that makes this coffee a customer favourite.

  • Producers: Hamsini & Sriram Appadurai (Sangameshwar Coffee Estates)
  • Region: Bilgirirangana Hills
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1650 MASL
  • Process: Washed (Double Fermentation)
  • Varieties: SL9
  • Flavor Notes: Baker’s Chocolate, Roasted Nuts, Cedar

The first phrase that graced the lips of our Q-Grader when she analyzed this coffee was – “Bold and Beautiful.” By pushing this roast into medium dark territory, we get a lovely plethora of dark chocolate notes harmoniously dancing with nutty aromas and a rounded cedar finish. It is ideal for espresso brewing but is sure to be a favourite for Moka Pot enthusiasts and cold brew fanatics who experiment with cocktails and other brave concoctions. With excellent body and good solubility, espresso-brewing should be a breeze for professional and home-baristas alike. But hey, we’re not limiting this lot to 9-bar geeks alone. If you love surprises as much as we do, go ahead and try it in a Kalita or an Aeropress!

This coffee comes from Attikan Estate – a farm passionately nurtured over decades and proudly managed and pushed to new heights by current generation coffee producers Appadurai Sriram and his wife Hamsini. Attikan or the ‘White Hill’ is eternally soaked with mist giving the coffee a unique taste profile. The farm is situated at the highest altitude where coffee is cultivated in South India . Being flanked by a reserve forest, the wilderness helps Attikan maintain its pristine nature with no electricity or mobile connectivity.

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

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

Balanoor Vontekad (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

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.

Baudelaire – Stanmore Pineapple Naturals (Microlot)

from 555.00
  • Producers: MSP Coffee
  • Region: Yercaud, Shevaroys
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1220 – 1370 MASL
  • Process: Pineapple Fermented Naturals
  • Varieties: SL795, SL9
  • Flavor Notes: Lychee, Kiwi, Strawberry Jam

“You have to be always drunk. That’s all there is to it—it’s the only way. So as not to feel the horrible burden of time that breaks your back and bends you to the earth, you have to be continually drunk.

But on what? Wine, poetry or virtue, as you wish. But be drunk.”

We’re adding coffee to that list with our specially curated lot of Pineapple Fermented Naturals from Stanmore Estate of MSP Plantations dedicated to the romance poet extraordinaire – Charles Pierre Baudelaire. He induced a sense of exoticism, ephemerality and sublimity into the simple, real experiences of everyday life. Baudelaire is an espresso roast driven by the objective of delivering a sweet and fruity punch elegantly revealing itself through a jammy texture and a scrumptious lychee note. Careful examination will bring hints of strawberry and kiwi to your attention. Mr. Baudelaire – the first modernist – crafted literary works that captured the changing nature of beauty in an urban metropolis. This lot of coffee is also a fierce project in modernism – a multi-layered and complex process of growth, harvest, processing and roasting through which we try to capture the changing nature of beauty in coffee and particularly the universe of espresso.

So be drunk, friend. You have to be always drunk. But on what? Wine, poetry, virtue or coffee, as you wish. But be drunk!

Process: Whole ripe cherries are handpicked and sorted after which they are triple rinsed to remove all impurities. These cherries are then fermented with single farm, single varietal hill pineapples which allow for consistent fermentation. Fermentation is allowed until the target pH readings are achieved. The brix of pineapples is measured and kept constant to ensure repeatability. Following fermentation, the produce is dried on raised tables under partial shade for a period of 18 to 24 days.

Lychee
Kiwi
Strawberry Jam

from 555.00
  • Producers: MSP Coffee
  • Region: Yercaud, Shevaroys
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1220 – 1370 MASL
  • Process: Pineapple Fermented Naturals
  • Varieties: SL795, SL9
  • Flavor Notes: Lychee, Kiwi, Strawberry Jam

“You have to be always drunk. That’s all there is to it—it’s the only way. So as not to feel the horrible burden of time that breaks your back and bends you to the earth, you have to be continually drunk.

But on what? Wine, poetry or virtue, as you wish. But be drunk.”

We’re adding coffee to that list with our specially curated lot of Pineapple Fermented Naturals from Stanmore Estate of MSP Plantations dedicated to the romance poet extraordinaire – Charles Pierre Baudelaire. He induced a sense of exoticism, ephemerality and sublimity into the simple, real experiences of everyday life. Baudelaire is an espresso roast driven by the objective of delivering a sweet and fruity punch elegantly revealing itself through a jammy texture and a scrumptious lychee note. Careful examination will bring hints of strawberry and kiwi to your attention. Mr. Baudelaire – the first modernist – crafted literary works that captured the changing nature of beauty in an urban metropolis. This lot of coffee is also a fierce project in modernism – a multi-layered and complex process of growth, harvest, processing and roasting through which we try to capture the changing nature of beauty in coffee and particularly the universe of espresso.

So be drunk, friend. You have to be always drunk. But on what? Wine, poetry, virtue or coffee, as you wish. But be drunk!

Process: Whole ripe cherries are handpicked and sorted after which they are triple rinsed to remove all impurities. These cherries are then fermented with single farm, single varietal hill pineapples which allow for consistent fermentation. Fermentation is allowed until the target pH readings are achieved. The brix of pineapples is measured and kept constant to ensure repeatability. Following fermentation, the produce is dried on raised tables under partial shade for a period of 18 to 24 days.

Biccode Washed Catimor (India)

from 455.00
  • Producer: Lingapur Estates
  • Region: Belur
  • Type: 100% Arabica
  • Roast Profile: Omni Roast
  • Altitude: 1200 MASL
  • Process: Washed
  • Varieties: Catimor
  • Flavor Notes: Grilled Pineapple, Lemon, Hazelnut

This fascinating special prepared washed lot from Biccode Estate holds a number of pleasantly fruity expressions together in the cup, which is generally rare for a washed coffee. The Catimor varietal has long been favoured by several farmers in India and Southeast Asia for its hardy, disease-resistant and high-yielding nature. It also presents excellent flavours in the cup, crisp acidity and a very pleasing sweet, aftertaste.

With notes of grilled pineapple, lemon and a hint of hazelnut, this lot is a flavor bomb that will explode into a dancing fusion of delectable ripe expressions in your cup.

Grilled Pineapple
Lemon
Hazelnut

from 455.00
  • Producer: Lingapur Estates
  • Region: Belur
  • Type: 100% Arabica
  • Roast Profile: Omni Roast
  • Altitude: 1200 MASL
  • Process: Washed
  • Varieties: Catimor
  • Flavor Notes: Grilled Pineapple, Lemon, Hazelnut

This fascinating special prepared washed lot from Biccode Estate holds a number of pleasantly fruity expressions together in the cup, which is generally rare for a washed coffee. The Catimor varietal has long been favoured by several farmers in India and Southeast Asia for its hardy, disease-resistant and high-yielding nature. It also presents excellent flavours in the cup, crisp acidity and a very pleasing sweet, aftertaste.

With notes of grilled pineapple, lemon and a hint of hazelnut, this lot is a flavor bomb that will explode into a dancing fusion of delectable ripe expressions in your cup.

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

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.

 

Finca San Ramon (Nicaragua)

from 350.00
  • Producer: Eduardo Jose Rizo Lopez
  • Region: Jinotega
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1200 – 1500 MASL
  • Process: Washed
  • Varieties: Catuai, Caturra, Bourbon
  • Flavor Notes: Cinnamon, Tamarind, Caramel

The coffee from Finca San Ramon displays a caramel flavor with underlying tangy tones of tamarind and a sweet-spiced cinnamon finish. Nicaraguan coffees like this lot are typically milder and more balanced in acidity compared to other Central American coffees. They perform brilliantly in espresso brewing and make for sweet and balanced cups.

Cinnamon
Tamarind
Caramel

from 350.00
  • Producer: Eduardo Jose Rizo Lopez
  • Region: Jinotega
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1200 – 1500 MASL
  • Process: Washed
  • Varieties: Catuai, Caturra, Bourbon
  • Flavor Notes: Cinnamon, Tamarind, Caramel

The coffee from Finca San Ramon displays a caramel flavor with underlying tangy tones of tamarind and a sweet-spiced cinnamon finish. Nicaraguan coffees like this lot are typically milder and more balanced in acidity compared to other Central American coffees. They perform brilliantly in espresso brewing and make for sweet and balanced cups.

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

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.

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

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.

Kudiraipanjan Lactic Honey (India)

from 515.00
  • Producer: PKC Family
  • Region: Servarayan Hills
  • Type: 100% Arabica
  • Roast Profile: Omni Roast
  • Altitude: 1220 – 1400 MASL
  • Process: Lactic Honey
  • Varieties: SL9, Catimor, SL5b
  • Flavor Notes: Green Apple, Raspberry, Honeyed Melons

This experimental lot from Kudiraipanjan Estate in the Servarayan Hills yields a jammy, creamy cup with notes of honeyed melons and green apple. A quick, clean finish ends with hints of freshly picked, sweet raspberries.

The Lactic Fermentation process creates an environment allowing for the growth of Lactic Acid bacteria. The process takes place under anaerobic conditions (reduced oxygen environment) with the continuous scrutiny of sugar levels, oxygen and pH. The bacteria generate Lactic Acid that influences the flavor profile of the coffee. Following this process, the coffee is cleaned and dried under shade with the drying controlled until the desirable moisture level is achieved.

Green Apple
Raspberry
Honeyed Melons

from 515.00
  • Producer: PKC Family
  • Region: Servarayan Hills
  • Type: 100% Arabica
  • Roast Profile: Omni Roast
  • Altitude: 1220 – 1400 MASL
  • Process: Lactic Honey
  • Varieties: SL9, Catimor, SL5b
  • Flavor Notes: Green Apple, Raspberry, Honeyed Melons

This experimental lot from Kudiraipanjan Estate in the Servarayan Hills yields a jammy, creamy cup with notes of honeyed melons and green apple. A quick, clean finish ends with hints of freshly picked, sweet raspberries.

The Lactic Fermentation process creates an environment allowing for the growth of Lactic Acid bacteria. The process takes place under anaerobic conditions (reduced oxygen environment) with the continuous scrutiny of sugar levels, oxygen and pH. The bacteria generate Lactic Acid that influences the flavor profile of the coffee. Following this process, the coffee is cleaned and dried under shade with the drying controlled until the desirable moisture level is achieved.

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

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.

Monsoon Malabar AA (India)

from 420.00
  • Producer: Aspinwall
  • Region: Karnataka
  • Type: 100% Arabica
  • Roast Profile: Omni Roast
  • Altitude: 1000 – 1500 MASL
  • Process: Monsooned
  • Varieties: Various
  • Flavor Notes: Earthy, Mellow, Dark Chocolate

An overcast day, a reminiscent mood and a bottomless cup of India’s famed Monsoon Malabar. Our handpicked lots of Monsooned coffee are procured from Aspinwall – one of the best and largest producers of Monsoon Malabar in the modern world. Experiment with your brewing and look out for a unique bitter dark chocolate flavor in this cup that complements its earthy and mellow characteristics.

Earthy
Mellow
Dark Chocolate

from 420.00
  • Producer: Aspinwall
  • Region: Karnataka
  • Type: 100% Arabica
  • Roast Profile: Omni Roast
  • Altitude: 1000 – 1500 MASL
  • Process: Monsooned
  • Varieties: Various
  • Flavor Notes: Earthy, Mellow, Dark Chocolate

An overcast day, a reminiscent mood and a bottomless cup of India’s famed Monsoon Malabar. Our handpicked lots of Monsooned coffee are procured from Aspinwall – one of the best and largest producers of Monsoon Malabar in the modern world. Experiment with your brewing and look out for a unique bitter dark chocolate flavor in this cup that complements its earthy and mellow characteristics.

Rumi – Baarbara Pineapple Naturals (Microlot)

from 540.00
  • Producers: Sreeraksha Pournesh, Poojya Prasad
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1170 – 1600 MASL
  • Process: Pineapple Fermented Naturals
  • Varieties: SL795
  • Flavor Notes: Kiwi, Grape, Grilled Pineapple

The art of espresso in its simplest form can be described as the search for perfection – which filtered down is nothing but the search for meaning. The ideal batch of beans, the accurate grind size, the perfect pressure of extraction and temperature of water come together to conclude in a blissful expression of flavor in the form of an espresso. This magical procedure is an endless journey toward perfection and it is one that never ends. We’ve taken a small but calculated step toward that perfection in the form of Rumi – our experimental microlot form Baarbara Estate roasted to shine and deliver a magical espresso experience. Dedicated to history’s most beloved Sufi romantic poet – Jalal ad-Din Muhammad Rumi – this lot of Pineapple Fermented Naturals is curated to deliver a sweet and exotic espresso intended to twist and delight your senses.

Rumi’s poetry forms an unbreakable bridge between mysterious inner dimensions and raw human experience while leaving its reader in exuberant bliss craving for more. This special lot of coffee named after this very special poet will help you brew an enchanting espresso and encourage coffee experiments that will help spark the curious and creative dimensions within you.

Kiwi
Grape
Grilled Pineapple

from 540.00
  • Producers: Sreeraksha Pournesh, Poojya Prasad
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1170 – 1600 MASL
  • Process: Pineapple Fermented Naturals
  • Varieties: SL795
  • Flavor Notes: Kiwi, Grape, Grilled Pineapple

The art of espresso in its simplest form can be described as the search for perfection – which filtered down is nothing but the search for meaning. The ideal batch of beans, the accurate grind size, the perfect pressure of extraction and temperature of water come together to conclude in a blissful expression of flavor in the form of an espresso. This magical procedure is an endless journey toward perfection and it is one that never ends. We’ve taken a small but calculated step toward that perfection in the form of Rumi – our experimental microlot form Baarbara Estate roasted to shine and deliver a magical espresso experience. Dedicated to history’s most beloved Sufi romantic poet – Jalal ad-Din Muhammad Rumi – this lot of Pineapple Fermented Naturals is curated to deliver a sweet and exotic espresso intended to twist and delight your senses.

Rumi’s poetry forms an unbreakable bridge between mysterious inner dimensions and raw human experience while leaving its reader in exuberant bliss craving for more. This special lot of coffee named after this very special poet will help you brew an enchanting espresso and encourage coffee experiments that will help spark the curious and creative dimensions within you.

Sláinte 2022 (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

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.

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

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.

 

Thogarihunkal Honey (India)

from 495.00
  • Producers: Nandan Gowda
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1220 MASL
  • Process: Honey Sun Dried
  • Varieties:  Chandragiri
  • Flavor Notes: Orange Blossom, Grapefruit, Cola Candy

Sit back, close your eyes and indulge in Thogarihunkal Honey – a work of art will take your taste buds dancing down candy lane. With rich and juicy acidity, each sip of this coffee will bring you a serendipitous encounter with mysterious notes that we are yet unable to name. Overlaying these mysterious expressions is an unmissable aroma of oranges and grapefruit with a splashing dash of cola candy on your palette. Here’s a coffee that will quench your morning thirst, make for an awakening initiation to a lazy Sunday brunch and even light up your Friday evenings before you head out to party. Black is the way we like it with the Chemex brewing the juiciest cup, the Aeropress brewing the sweetest and a V60 displaying a more balanced rendition of this coffee. So, go ahead, indulge!

Process: Only the sweetest cherries – with a brix level above 18 – are selectively handpicked in the honey process. The cherries are then sorted to eliminate fruit that have not completely ripened yet. The fruit are then pulped without using water. Pulping is done such that some of the mucilage is still left over the inner parchment. The first stage of drying involves drying in open sunlight for 3 days. Following this, drying takes place on raised beds in shade to slow down the process and reduce the impact of sunlight. The coffees are finally stored and allowed to rest for 30 days before it is shipped of to the mills.

Orange Blossom
Grapefruit
Cola Candy

from 495.00
  • Producers: Nandan Gowda
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1220 MASL
  • Process: Honey Sun Dried
  • Varieties:  Chandragiri
  • Flavor Notes: Orange Blossom, Grapefruit, Cola Candy

Sit back, close your eyes and indulge in Thogarihunkal Honey – a work of art will take your taste buds dancing down candy lane. With rich and juicy acidity, each sip of this coffee will bring you a serendipitous encounter with mysterious notes that we are yet unable to name. Overlaying these mysterious expressions is an unmissable aroma of oranges and grapefruit with a splashing dash of cola candy on your palette. Here’s a coffee that will quench your morning thirst, make for an awakening initiation to a lazy Sunday brunch and even light up your Friday evenings before you head out to party. Black is the way we like it with the Chemex brewing the juiciest cup, the Aeropress brewing the sweetest and a V60 displaying a more balanced rendition of this coffee. So, go ahead, indulge!

Process: Only the sweetest cherries – with a brix level above 18 – are selectively handpicked in the honey process. The cherries are then sorted to eliminate fruit that have not completely ripened yet. The fruit are then pulped without using water. Pulping is done such that some of the mucilage is still left over the inner parchment. The first stage of drying involves drying in open sunlight for 3 days. Following this, drying takes place on raised beds in shade to slow down the process and reduce the impact of sunlight. The coffees are finally stored and allowed to rest for 30 days before it is shipped of to the mills.

TIMEMORE – Black Mirror Weighing Scale

4,600.00

A craft coffee brewer requires a scale that offers undisputed precision so that the brewing process is always kept in control. Timemore’s Black Mirror scale makes it easy to execute challenging recipes ensuring you enjoy delicious coffee every time you brew a batch.

4,600.00

A craft coffee brewer requires a scale that offers undisputed precision so that the brewing process is always kept in control. Timemore’s Black Mirror scale makes it easy to execute challenging recipes ensuring you enjoy delicious coffee every time you brew a batch.

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