Coffee

Our coffee comes from the hills of Coorg, Kodagu, where the cool climate and red soil grow some of the country’s finest Arabica. We source from growers we know and roast in small batches, so the beans reach you fresh, not flat. Brewed, Coorg Arabica opens up in layers, a little fruit, a little flower, a quiet hit of chocolate, and a clean finish. In a Karnataka home, coffee is rarely just a drink. It is the reason to sit down, the start of a conversation, the thing an amma makes before anyone is properly awake. Browse our coffee range below, roasted and packed in our Malleshwaram kitchen and shipped across India.To brew it the Karnataka way, use a steel filter: two chambers, a press, and patience. The decoction drips slow and dark, and you mix it with hot milk and a little sugar, lifting it high to fold in the foam. That first tumbler, hot enough to warm your fingers through the steel, is how most mornings in this part of the country begin. We grind some of our beans fine for a south Indian filter and some coarse for a French press, so you can brew to your own habit. Kept airtight and away from light, our coffee holds its character for a few weeks. Once a pack is open, use it while it is still fragrant, because ground coffee is at its best when it is fresh.