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Last Roast: Sep 15, 2020
We have limited stock available of our last roast. Your order will be shipped within 1-2 business days.

Taste Like: 
This seasonal blend reminds us of hot summer days spent cooling off with vanilla ice cream infused with cardamom and sprinkled with lemon zest. The silky texture is complemented by a medium body. The complex flavors of this coffee swirl and sing with every sip, keeping you coming back for more. 

Brew Guide: 
Best as Filter brew.
Chemex: 20g coffee, medium-coarse grind + 300g water @ 200F -> bloom for 45s and then brew for 3.5 mins.
Inverted Aeropress: 40g coffee, fine grind + 150g water @ 200F -> bloom for 30s and then press down over 30s. Mix with 150g of warm milk (or substitute) and enjoy!  (Makes 2 cups of cortado-style coffee).

Coffee Origins:
The Verano blend is made up of 50% Indian and 50% Honduras coffee.

Sourced from Kerkeicoondah Estate in the Chikmagalur district of Karnataka, this farm is thoughtfully managed by the Mammen family for three generations. The traditional shade-growing method is used and coffee is inter-cropped with other spices that yield a complex flavor profile. For this blend, the coffee is roasted light to keep the citrus acidity with a well-developed body. It adds the brightness and cardamom sweetness for the summer blend.  Region: Chikmagalur district, Karnataka, India Altitude: 1,200 meters / 3,940 feet Variety: S-795 Process: Fully washed and dried in the sun

Café Organico Marcala, S.A. (COMSA) is a cooperative of more than 1,500 coffee producers. Known as Finca Humana (the Human Farm), living in harmony with nature is the foundational philosophy of the COMSA producer-members. They put a huge emphasis on education, training, innovation, and development of sustainable agricultural practices and consistent quality coffee production.  The coffee is roasted to a medium level and lends the sweet base note and silky texture to the blend. Region: Marcala, La Paz, Honduras Altitude: 1,300 – 1,700 meters / 4,265 - 5,577 feet Variety: Bourbon, Catuai, Caturra, Lempira, Ihcafe 90, Pacas, and Typica Process: Fully washed and dried in the sun and mechanical dryers Certifications: Bird-friendly, Fair Trade, Organic

Next Roast: TBD, early October
We roast beans specifically for you to deliver the freshest coffee and are collecting orders to schedule our next roast.

Tastes Like:
This is a versatile coffee that tastes good at different roast levels. We chose a lighter medium roast profile to showcase the clean, crisp fruit flavors that are well complemented by a caramel sweetness. Tastes like peanut brittle and malt chocolate with a fruity tart aftertaste.

Brew Guide:
Best as a Filter brew. The French Press will bring out the body and maintain the smoothness, while a Drip or Pourover balances the fruit acidity and sweetness with a good body. 
French Press: 15g coffee, coarse grind + 226g water @ 200F -> bloom for 45s and then brew for 3.5 mins. 
Pourover: 14g coffee, medium grind + 226g water @ 200F -> bloom for 45s and then brew for 3 mins. Our favorite pourover is Kalita wave for this coffee.

Coffee Origins:
Kerkeicoondah Estate is located in the Chikmagalur district, within the state of Karnataka, India. One of the two Arabica coffee plantations owned by the Mammen family, the estate has been managed by the family for three generations. The coffee is shade-grown and inter-cropped with pepper, cocoa, and cardamom.

Region: Baba Budangiri Mountains, Chikmagalur, Karnataka, India
Altitude: 3,940 feet / 1,200 meters
Variety: S795
Process: Fully washed and dried in the sun

Next Roast: TBD, early October
We roast beans specifically for you to deliver the freshest coffee and are collecting orders to schedule our next roast.

Taste Like: 
Flavor notes include apricot, dark chocolate, and hints of jasmine. Clean silky texture, balanced acidity with a sweet aftertaste. 

Brew Guide: 
Good for Filter & Espresso. 
Our favorite brew method is the Chemex to get the crisp acidity and subtle fruit/floral notes. As an espresso, this coffee is smooth, chocolatey, nutty, and just delicious in the cup!
Chemex: 20g coffee, medium-coarse grind + 300g water @ 200F -> bloom for 45s and then brew for 3.5 mins.
Espresso: Optimal brew ratio 1:2 - 21g in - 47g out, brewed over 36s.

Coffee Origins:
The Arabidacool Estate is located near the foothills of Baba Budangiri, the birthplace of Arabica coffee in India. The estate covers 142 hectares with a distinct micro-climate that is reflected in the cup profile. Coffee is grown in a biodiverse ecosystem under a thick canopy of old-growth trees that enriches the coffee flavor and maintains the natural forest environment. They are leaders in sustainable agriculture and social responsibility with certification from Rainforest Alliance and SA8000® Standard.

Region: Baba Budangiri Mountains, Chikmagalur, Karnataka, India
Altitude: 4,200 ft. / 1,300 meters
Variety: S-795, SLN 6, Kents and S-4345/HDT XC
Process: Fully washed and dried in the sun
Certifications: Rainforest Alliance Certified™, SA8000®

Next Roast: TBD, early October
We roast beans specifically for you to deliver the freshest coffee and are collecting orders to schedule our next roast. 

New to Indian or Kaveri coffee? Don't know which one to pick? Try them all!
We would love to give you a full introduction to the rich flavors of Indian coffees with our current offerings:
- Kerkeikoondah
- Arabadicool
- Verano Blend

The sample pack includes a total of three bags of coffee (selected size). The individual coffee is hand-roasted to bring out the inherent bean flavors that reflect their origins and best overall taste in your cup. Click on the links above to get flavor notes, brew guides, and origin details for each coffee.