Smooth, chocolatey Arabica from the southern part of India. Roasted in small batches, and good however you brew it.
Shade grown, picked by hand and dried in the sun in the southern part of India, then roasted in small batches. What you get is smooth, chocolatey Arabica that's just as good from a plunger as it is from an espresso machine.
Medium roast coffee beans with notes of milk chocolate, jaggery and toasted almond. Espresso machine, French press or a bleary-eyed 6am pour-over. It tastes good every way.
Thatha started his coffee farm in the southern part of India about ten years ago. It's Arabica only, grown in the shade of tall trees, picked by hand and dried in the sun.
He's cheeky, a bit strict and has a very kind heart. His own coffee order is simpler: filter, black.
Grown and picked by Thatha.
Arabica grown under tall shade trees in the southern part of India, and picked by hand when the cherries are properly ripe.
The beans are dried in the sun, then roasted in small batches to a smooth medium roast. Not sitting on a shelf for months.
Espresso, French press, pour-over or a proper South Indian filter. It's very hard to get wrong.
A comfortable medium roast that tastes good however you brew it: black, with milk, at 6am or 4pm.
Round and smooth, never bitter.
A warm, caramel-like sweetness.
A nutty, gentle finish.
Pick your method. Here's where we'd start.
Seriously delicious coffee, roasted in small batches and sent to your door.
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