Signature

Tasting Notes: 
This is our classic Indian coffee flavor profile - a well balanced coffee with sweet and savory flavor notes. We taste fruit and spicy flavors of a rum cake with a crisp apple finish. Round in body, earthy and grounding, this medium roast has medium acidity and caramel sweetness. 

Recommended Brew Methods: 
Cold Brew, French Press, Chemex, Drip / Pourover, Aeropress, Mokapot

Coffee Origins:
The Poobalang Estate is located in the Palani hills (Pulneys) region of the Western Ghats in Kodaikanal, Tamil Nadu. Originally established by the British in the late 1800s, the farm is now owned and managed by Uma Kataria, a third generation coffee producer. 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. The farm is about 50 hectares in size and coffee is grown alongside pepper vines and orange trees. The estate has its own mill where the coffee cherries are sorted, depulped, fermented, washed and then dried on patios.

Producer: Uma Kataria
Region: Palani hills, Kodaikanal, Tamil Nadu, India
Altitude: 4,100 ft. / 1,250 meters
Variety: Selection 13, Chandragiri
Process: Fully washed and dried in the sun

Tasting Notes: 
Sweet and savory, this is a full-bodied coffee that has blackberry jam and dark chocolate flavor notes. It has bright fruit acidity balanced by a rich chocolate and brown sugar sweetness. Round in body with a smooth, creamy texture. Tastes great black and paired with milk or milk substitute. 

Recommended Brew Methods: 
Cold Brew, French Press, Chemex, Drip / Pourover, Aeropress, South Indian Filter, Mokapot, Espresso
Espresso: Optimal brew ratio 1:1.14 - 22g in, 25g out, over 44s extraction.

Coffee Origins:
Badnekhan estate is located at the foothills of the Merthi Mountain in Chikmagalur district of Karnataka. A family-owned estate since the 1940s, Badnekhan is part of Devon Plantations and is currently managed by Mrs. Roshin Varghese. We are proud to source from one of the few female-managed farms in India which have been historically led by men and governed by a patriarchal inheritance system. 

Badnekhan means "forest land" in the local language, and true to its name the estate is blessed with high altitude, ample shade, and abundant mountain spring waters. The coffee beans are judiciously washed and dried in the sun using raised beds. This produces superior quality beans that regularly win Flavour of India/Fine Cup awards (the Indian equivalent to Cup of Excellence). In recent years, this included a National First Place in the Best Arabica category.

Producer: Roshin Varghese
Region: Merthi Mountains, Chikmagalur, Karnataka, India
Altitude: 4,200 feet / 1,300 meters
Variety: S795
Process: Fully washed and dried in the sun

Tasting Notes:
This is a versatile coffee that tastes good at different roast levels. We chose a lighter medium roast profile to showcase the bright citrus flavors that are well complemented by a caramel sweetness. Tastes like peanut brittle and malt chocolate with a lingering citrus aftertaste.

Recommended Brew Methods: 
French Press, Chemex, Drip / Pourover, Aeropress

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.

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

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Tasting Notes:
A smooth mellow coffee with aromas of sandalwood and flavors of semisweet chocolate, cloves, cedar, and salted caramel. With its low acidity and heavy body, this coffee is perfect for milk-based drinks. 

We recommend brewing this coffee in the French Press, stovetop Moka pot or as an Espresso. Note: (1) this coffee is very soluble, so start dialing in using a very fine grind and 1:2 brew ratio; and (2) rest coffee for at least 7 days after roast day before brewing.

Coffee Origins:
One of the lowest acidity coffees you will find, Monsooned Malabar is a truly unique Indian coffee. 'Monsooning' is a post-harvest processing method where the coffee beans are exposed to monsoon rain and winds for three to four months along the Southwestern coast of India. As a result the beans swell in size, losing their original acidity, and turn pale gold in color. Monsooned Malabar coffee is unique to the Malabar Coast of Karnataka, Kerela, and the Nilgri mountains of Tamil Nadu, and is protected under India's Geographical Indications of Goods Act. This status not only protects the coffee's identity from imitation but also promotes the economic well-being of the region and its coffee growers.

The process dates back to British colonial rule, when coffee was transported by sea from India to Europe. Today, the conditioning process is replicated naturally during the monsoon months along the Malabar coast. The intriguing origin of the monsooned process and unique flavor profile are the reason that Monsoon Malabar is well-known and loved all over the globe.

We source our beans through our import partner Josuma Coffee Company from Aspinwall Coffee Co. in Mangalore, who ensures only fully monsooned beans are used to deliver AAA Super Grade Monsoon Malabar. This gives the coffee its clean and rich taste. 

Region: Mangalore, Karnataka, India
Producer: Aspinwall 
Grade: AAA Super
Process: Monsooned

What is Peaberry Coffee?
Typically the coffee fruit (cherry) contains two seeds that develop flat against each other like two halves of a peanut. This is what we know as "coffee beans".
In about 5% of the cherries only one of the two seeds is fertilized and develops in the shape of a pea without anything to flatten it. This oval coffee bean is known as "peaberry".
Peaberry coffee beans are usually sold in bulk or commodity coffee without being separated. We find these beans so interesting and full of rich, complex flavors that we requested a bag for this special offering.
Peaberry beans are hand-sorted during the harvest process and taste completely different from their twin counterparts of the same plant.  Hope you enjoy it as much as we do! 

Tasting Notes:
This is a rich and complex coffee layered with flavor notes of cherry vanilla and baker's chocolate. Medium bodied with a velvety mouthfeel, this coffee is quite tasty any way you brew it. Great for espresso as well as filter 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. We also source the S795 variety Plantation-AB coffee from this farm - see our Kerkeicoondah Single Estate offering. 

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