From one red cherry to your cup
Legend says coffee came to India as seven beans carried to these hills. We still grow it the slow way: under shade, picked by hand, roasted to order.
Four roasts, one hillside
Every bag is roasted the week it ships. Pick a roast, a size and how you brew.
The story, in six chapters
Origin
Legend says that in the 1600s a pilgrim named Baba Budan carried seven coffee beans home from Yemen and planted them on these hills. The range now carries his name, and Chikmagalur is where India's coffee story begins.
Shade
Our coffee grows beneath tall silver oaks and native trees, with pepper vines climbing their trunks. The shade slows the cherries down, and slower cherries make a sweeter cup.
Harvest
Pickers walk the same rows again and again through the winter harvest and take only cherries that are fully ripe. It is slow work, and it is where the sweetness comes from.
Sun
The cherries dry on brick patios for about three weeks, raked into rows several times a day so every one dries evenly.
Roast
We roast in small batches, cool the beans fast and print the roast date on every bag. Your order is roasted for you, not pulled from a shelf.
Brew
In South India coffee drips slowly through a steel filter, meets hot milk, and is poured between tumbler and davara until it foams. One long pour cools it and wakes it up.
Filter coffee, four steps