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Attikan White Mist 2022 (Espresso) – Wholesale

1,710.00

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

1,710.00

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.

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 (Filter) – Wholesale

1,800.00
  • 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

1,800.00
  • 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.

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 (Espresso) – Wholesale

1,730.00
  • Producer: Lingapur Estates
  • Region: Belur
  • Type: 100% Arabica
  • Roast Profile: Espresso 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

1,730.00
  • Producer: Lingapur Estates
  • Region: Belur
  • Type: 100% Arabica
  • Roast Profile: Espresso 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.

 

Café Espresso Blend – 100% Arabica – Wholesale

1,450.00
  • Producers: Various
  • Region: Chikmagalur, Coorg
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1000 – 1200 MASL
  • Process: Washed & Naturals
  • Varieties: Various
  • Flavor Notes: Cocoa Nibs, Roasted Nuts, Honey

The most important factor that drives the success of any consumer-facing coffee business is the quality of their espresso blend. In India, espresso-based beverages are the fastest moving coffees in every HORECA outlet irrespective of its geographical location. The greatest challenge in developing the perfect espresso blend is ensuring that it is suitable for black coffee (espresso, americano, iced black coffees) as well as milk-based beverages (cappuccino, latte, macchiato, etc.)

At Naivo, we have spent years perfecting our signature Café Espresso Blend. We offer it with various combinations of Arabica and Robusta (60:40, 70:30, 80:20 and 100% Arabica) so you can choose the combination that fits the flavour preferences of your diverse customer base. Our blend is designed in such a way that it will yield a sweet, punchy and creamy espresso as well as delicious, flavourful and lip-smacking milk-based beverages.

Cocoa Nibs
Roasted Nuts
Honey

1,450.00
  • Producers: Various
  • Region: Chikmagalur, Coorg
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1000 – 1200 MASL
  • Process: Washed & Naturals
  • Varieties: Various
  • Flavor Notes: Cocoa Nibs, Roasted Nuts, Honey

The most important factor that drives the success of any consumer-facing coffee business is the quality of their espresso blend. In India, espresso-based beverages are the fastest moving coffees in every HORECA outlet irrespective of its geographical location. The greatest challenge in developing the perfect espresso blend is ensuring that it is suitable for black coffee (espresso, americano, iced black coffees) as well as milk-based beverages (cappuccino, latte, macchiato, etc.)

At Naivo, we have spent years perfecting our signature Café Espresso Blend. We offer it with various combinations of Arabica and Robusta (60:40, 70:30, 80:20 and 100% Arabica) so you can choose the combination that fits the flavour preferences of your diverse customer base. Our blend is designed in such a way that it will yield a sweet, punchy and creamy espresso as well as delicious, flavourful and lip-smacking milk-based beverages.

Café Espresso Blend – 60:40 Arabica Robusta – Wholesale

1,175.00
  • Producers: Various
  • Region: Chikmagalur, Coorg
  • Type: 60% Arabica, 40% Robusta
  • Roast Profile: Espresso Roast
  • Altitude: 950 – 1200 MASL
  • Process: Washed & Naturals
  • Varieties: Various
  • Flavor Notes: Roasted Nuts, Caramel, Milk Chocolate

The most important factor that drives the success of any consumer-facing coffee business is the quality of their espresso blend. In India, espresso-based beverages are the fastest moving coffees in every HORECA outlet irrespective of its geographical location. The greatest challenge in developing the perfect espresso blend is ensuring that it is suitable for black coffee (espresso, americano, iced black coffees) as well as milk-based beverages (cappuccino, latte, macchiato, etc.)

At Naivo, we have spent years perfecting our signature Café Espresso Blend. We offer it with various combinations of Arabica and Robusta (60:40, 70:30, 80:20 and 100% Arabica) so you can choose the combination that fits the flavour preferences of your diverse customer base. Our blend is designed in such a way that it will yield a sweet, punchy and creamy espresso as well as delicious, flavourful and lip-smacking milk-based beverages.

Roasted Nuts
Caramel
Milk Chocolate

1,175.00
  • Producers: Various
  • Region: Chikmagalur, Coorg
  • Type: 60% Arabica, 40% Robusta
  • Roast Profile: Espresso Roast
  • Altitude: 950 – 1200 MASL
  • Process: Washed & Naturals
  • Varieties: Various
  • Flavor Notes: Roasted Nuts, Caramel, Milk Chocolate

The most important factor that drives the success of any consumer-facing coffee business is the quality of their espresso blend. In India, espresso-based beverages are the fastest moving coffees in every HORECA outlet irrespective of its geographical location. The greatest challenge in developing the perfect espresso blend is ensuring that it is suitable for black coffee (espresso, americano, iced black coffees) as well as milk-based beverages (cappuccino, latte, macchiato, etc.)

At Naivo, we have spent years perfecting our signature Café Espresso Blend. We offer it with various combinations of Arabica and Robusta (60:40, 70:30, 80:20 and 100% Arabica) so you can choose the combination that fits the flavour preferences of your diverse customer base. Our blend is designed in such a way that it will yield a sweet, punchy and creamy espresso as well as delicious, flavourful and lip-smacking milk-based beverages.

Café Espresso Blend – 70:30 Arabica Robusta – Wholesale

1,225.00
  • Producers: Various
  • Region: Chikmagalur, Coorg
  • Type: 70% Arabica, 30% Robusta
  • Roast Profile: Espresso Roast
  • Altitude: 950 – 1200 MASL
  • Process: Washed & Naturals
  • Varieties: Various
  • Flavor Notes: Roasted Nuts, Caramel, Milk Chocolate

The most important factor that drives the success of any consumer-facing coffee business is the quality of their espresso blend. In India, espresso-based beverages are the fastest moving coffees in every HORECA outlet irrespective of its geographical location. The greatest challenge in developing the perfect espresso blend is ensuring that it is suitable for black coffee (espresso, americano, iced black coffees) as well as milk-based beverages (cappuccino, latte, macchiato, etc.)

At Naivo, we have spent years perfecting our signature Café Espresso Blend. We offer it with various combinations of Arabica and Robusta (60:40, 70:30, 80:20 and 100% Arabica) so you can choose the combination that fits the flavour preferences of your diverse customer base. Our blend is designed in such a way that it will yield a sweet, punchy and creamy espresso as well as delicious, flavourful and lip-smacking milk-based beverages.

Roasted Nuts
Caramel
Milk Chocolate

1,225.00
  • Producers: Various
  • Region: Chikmagalur, Coorg
  • Type: 70% Arabica, 30% Robusta
  • Roast Profile: Espresso Roast
  • Altitude: 950 – 1200 MASL
  • Process: Washed & Naturals
  • Varieties: Various
  • Flavor Notes: Roasted Nuts, Caramel, Milk Chocolate

The most important factor that drives the success of any consumer-facing coffee business is the quality of their espresso blend. In India, espresso-based beverages are the fastest moving coffees in every HORECA outlet irrespective of its geographical location. The greatest challenge in developing the perfect espresso blend is ensuring that it is suitable for black coffee (espresso, americano, iced black coffees) as well as milk-based beverages (cappuccino, latte, macchiato, etc.)

At Naivo, we have spent years perfecting our signature Café Espresso Blend. We offer it with various combinations of Arabica and Robusta (60:40, 70:30, 80:20 and 100% Arabica) so you can choose the combination that fits the flavour preferences of your diverse customer base. Our blend is designed in such a way that it will yield a sweet, punchy and creamy espresso as well as delicious, flavourful and lip-smacking milk-based beverages.

Café Espresso Blend – 80:20 Arabica Robusta – Wholesale

1,300.00
  • Producers: Various
  • Region: Chikmagalur, Coorg
  • Type: 80% Arabica, 20% Robusta
  • Roast Profile: Espresso Roast
  • Altitude: 950 – 1200 MASL
  • Process: Washed & Naturals
  • Varieties: Various
  • Flavor Notes: Roasted Nuts, Caramel, Milk Chocolate

The most important factor that drives the success of any consumer-facing coffee business is the quality of their espresso blend. In India, espresso-based beverages are the fastest moving coffees in every HORECA outlet irrespective of its geographical location. The greatest challenge in developing the perfect espresso blend is ensuring that it is suitable for black coffee (espresso, americano, iced black coffees) as well as milk-based beverages (cappuccino, latte, macchiato, etc.)

At Naivo, we have spent years perfecting our signature Café Espresso Blend. We offer it with various combinations of Arabica and Robusta (60:40, 70:30, 80:20 and 100% Arabica) so you can choose the combination that fits the flavour preferences of your diverse customer base. Our blend is designed in such a way that it will yield a sweet, punchy and creamy espresso as well as delicious, flavourful and lip-smacking milk-based beverages.

Roasted Nuts
Caramel
Milk Chocolate

1,300.00
  • Producers: Various
  • Region: Chikmagalur, Coorg
  • Type: 80% Arabica, 20% Robusta
  • Roast Profile: Espresso Roast
  • Altitude: 950 – 1200 MASL
  • Process: Washed & Naturals
  • Varieties: Various
  • Flavor Notes: Roasted Nuts, Caramel, Milk Chocolate

The most important factor that drives the success of any consumer-facing coffee business is the quality of their espresso blend. In India, espresso-based beverages are the fastest moving coffees in every HORECA outlet irrespective of its geographical location. The greatest challenge in developing the perfect espresso blend is ensuring that it is suitable for black coffee (espresso, americano, iced black coffees) as well as milk-based beverages (cappuccino, latte, macchiato, etc.)

At Naivo, we have spent years perfecting our signature Café Espresso Blend. We offer it with various combinations of Arabica and Robusta (60:40, 70:30, 80:20 and 100% Arabica) so you can choose the combination that fits the flavour preferences of your diverse customer base. Our blend is designed in such a way that it will yield a sweet, punchy and creamy espresso as well as delicious, flavourful and lip-smacking milk-based beverages.

Cerro Azul Gesha – Naturals (Colombia)

from 2,000.00
  • Producer: Café Granja La Esperanza
  • Region: Valle del Cauca, Colombia
  • Type: 100% Arabica
  • Roast Profile: Omni Roast
  • Altitude: 1700 – 2000 MASL
  • Process: Naturals
  • Varieties: Gesha
  • Flavor Notes: Red Apple, Guava, Strawberry Jam, Raspberry Lemonade

We’re excited to bring you our second lot from the world-renowned, prestigious Colombian super-specialty producer – Café Granja La Esperanza. This Gesha comes from their precious gem of a farm, Cerro Azul, located at an altitude of almost 2000 metres above sea level. The Gesha varietal needs no introduction but this carefully nurtured lot surely does. As is the case with any specialty coffee, we recommend allowing your cup of Cerro Azul Gesha Naturals to cool a bit once you have brewed it. Your initial sips will reveal sweet red apples and guava. The tactile is rich and creamy and is enhanced by a bright and sparkling acidity that lingers on. Further investigation of the rich experience of your palate will introduce hints of raspberry lemonade and a slightly sweet strawberry jam aftertaste.

The process involves rigorous and selective picking of cherries when they have attained a grape-like colour and a brix reading of 18. The fermentation is carried out for 36 hours after which the produce is left for 48 hours in a silo for drying (at an average temperature of 35 °C). They are then passed through the solar dryer for approximately 15 days.

Café Granja La Esperanza was founded in 1945. After many years of hard work, the farm was very productive regardless of the changes in the country and in the international coffee market. Third generation coffee growers Rigoberto and Luis Eduardo Herrera have always harbored a very special interest in coffee production and processing. Born in Caicedonia, Valle del Cauca, they began to revolutionize the specialty coffee scene in 1998 and continue the family dream that began in 1945. Cafe Granja La Esperanza manages 3 farms: Cerro Azul, Potosi, and Las Margaritas. At Finca Cerro Azul, only the Gesha variety is grown. The Finca is called Cerro Azul or ‘Blue Mountain’ because when Don Rigoberto was living on the nearby La Esperanza farm, the mountain he could see from his house looked blue and white because of the mist which surrounded its peak. On visiting the land, he felt a positive energy from the land and the neighbours which made him decide to buy the land and transform it into Finca Cerro Azul. Café Granja La Esperanza are the only producers who had 3 coffees featured in Coffee Review’s Best 15 Coffees of the World in 2019 – all three coffees scoring 95 and above.

We invite you to indulge in this amazing coffee experience and experience the fruit of the dreams, hopes, visions and hard work of each person in the value chain who has contributed to its creation.

Red Apple
Guava
Strawberry Jam
Raspberry Lemonade

from 2,000.00
  • Producer: Café Granja La Esperanza
  • Region: Valle del Cauca, Colombia
  • Type: 100% Arabica
  • Roast Profile: Omni Roast
  • Altitude: 1700 – 2000 MASL
  • Process: Naturals
  • Varieties: Gesha
  • Flavor Notes: Red Apple, Guava, Strawberry Jam, Raspberry Lemonade

We’re excited to bring you our second lot from the world-renowned, prestigious Colombian super-specialty producer – Café Granja La Esperanza. This Gesha comes from their precious gem of a farm, Cerro Azul, located at an altitude of almost 2000 metres above sea level. The Gesha varietal needs no introduction but this carefully nurtured lot surely does. As is the case with any specialty coffee, we recommend allowing your cup of Cerro Azul Gesha Naturals to cool a bit once you have brewed it. Your initial sips will reveal sweet red apples and guava. The tactile is rich and creamy and is enhanced by a bright and sparkling acidity that lingers on. Further investigation of the rich experience of your palate will introduce hints of raspberry lemonade and a slightly sweet strawberry jam aftertaste.

The process involves rigorous and selective picking of cherries when they have attained a grape-like colour and a brix reading of 18. The fermentation is carried out for 36 hours after which the produce is left for 48 hours in a silo for drying (at an average temperature of 35 °C). They are then passed through the solar dryer for approximately 15 days.

Café Granja La Esperanza was founded in 1945. After many years of hard work, the farm was very productive regardless of the changes in the country and in the international coffee market. Third generation coffee growers Rigoberto and Luis Eduardo Herrera have always harbored a very special interest in coffee production and processing. Born in Caicedonia, Valle del Cauca, they began to revolutionize the specialty coffee scene in 1998 and continue the family dream that began in 1945. Cafe Granja La Esperanza manages 3 farms: Cerro Azul, Potosi, and Las Margaritas. At Finca Cerro Azul, only the Gesha variety is grown. The Finca is called Cerro Azul or ‘Blue Mountain’ because when Don Rigoberto was living on the nearby La Esperanza farm, the mountain he could see from his house looked blue and white because of the mist which surrounded its peak. On visiting the land, he felt a positive energy from the land and the neighbours which made him decide to buy the land and transform it into Finca Cerro Azul. Café Granja La Esperanza are the only producers who had 3 coffees featured in Coffee Review’s Best 15 Coffees of the World in 2019 – all three coffees scoring 95 and above.

We invite you to indulge in this amazing coffee experience and experience the fruit of the dreams, hopes, visions and hard work of each person in the value chain who has contributed to its creation.

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

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.

Finca La Secreta (Colombia)

from 450.00
  • Producer: Cafelumbus
  • Region: Ciudad Bolivar, Colombia
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1700 – 2050 MASL
  • Process: Washed
  • Varieties: Caturra
  • Flavor Notes: Coconut, Mandarin, Chocolate

Colombian coffees are known for their bold flavor enhanced by several layers of complexity. This lot of Supremo from Finca La Secreta is no exception bringing us a cup characterized by notes of coconut, mandarin and chocolate with very subtle hints of mirabelle oranges and a smooth herbal finish.

Finca La Secreta is located in the Ciudad Bolivar region of Colombia and is operated by specialty coffee exporters Cafelumbus who acquired the farm in 2019. The farm is a natural paradise boasting of a beautiful natural reserve with immense biodiversity within its confines.

Our roast profile is curated to work well in espresso brewing yielding great results in both black and milk-based beverages.

Coconut
Mandarin
Chocolate

from 450.00
  • Producer: Cafelumbus
  • Region: Ciudad Bolivar, Colombia
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1700 – 2050 MASL
  • Process: Washed
  • Varieties: Caturra
  • Flavor Notes: Coconut, Mandarin, Chocolate

Colombian coffees are known for their bold flavor enhanced by several layers of complexity. This lot of Supremo from Finca La Secreta is no exception bringing us a cup characterized by notes of coconut, mandarin and chocolate with very subtle hints of mirabelle oranges and a smooth herbal finish.

Finca La Secreta is located in the Ciudad Bolivar region of Colombia and is operated by specialty coffee exporters Cafelumbus who acquired the farm in 2019. The farm is a natural paradise boasting of a beautiful natural reserve with immense biodiversity within its confines.

Our roast profile is curated to work well in espresso brewing yielding great results in both black and milk-based beverages.

Finca San Ramon (Nicaragua)

from 410.00
  • 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 410.00
  • 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.

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

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.

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

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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