Our Why

Coffee isn’t just a product—it’s a promise. A promise that every bean is grown with care, every roast is tested for perfection, and every batch of powder stays true to the land it comes from.

The Process: No Secrets, Just Science & Soil

1. Growing

In Chikmagalur’s misty hills, coffee thrives under ancient shade trees. Farmers here use organic compost made from coffee husks, avoiding chemicals to protect the soil’s natural rhythm. Beans ripen slowly, absorbing notes of wild berries and earthy chocolate.

2. Sorting

After harvest, cherries are sorted twice:

  • By hand: Only the deepest red cherries are kept.
  • By density: Floating in water to remove defects.
    Why it matters: Flawed beans = bitter coffee. Ours never make the cut.

3. Roasting

  • Beans: Roasted in small batches over firewood, with temperature curves tailored to each farm’s harvest.
  • Powder: Made only from beans roasted within 48 hours, stone-ground to preserve oils lost in industrial grinding.

4. Testing

Every batch is lab-tested for:

  • Acidity (pH balanced for smoothness)
  • Moisture (<3% to prevent staleness)
  • Aroma (blind-tasted by our team daily)

5. Packaging

  • Beans: Sealed in compostable bags with one-way valves for freshness.
  • Powder: Packed in plant-based pouches lined with coffee husk paper.

For Those Who Care About the Details

Beans

  • Single-Origin: Traceable to specific farms in Chikmagalur.
  • Blends: Balanced for espresso, pour-over, or cold brew.

Coffee Powder

  • Filter Grind: Coarse for South Indian traditions.
  • Instant: Freeze-dried, no additives—just pure coffee.