Every bag we roast starts the same way: as a red cherry on a tree in the Western Ghats. Here's the journey in brief.
1. Picked ripe
Only fully ripe, red cherries are picked — by hand, often over several passes through the season. Unripe cherries make thin, grassy coffee, so pickers are selective.
2. Processed
The fruit is removed and the beans are dried, either in the cherry (natural process, fruitier cup) or after pulping (washed process, cleaner cup).
3. Rested and graded
Green beans rest, then are graded by size and density. Only the best lots make it to specialty roasters.
4. Roasted in small batches
We roast to suit each coffee — lighter for delicate single origins like A Walk with Kivi, darker for bold blends like Harmony. Roast date matters more than any tasting note: fresh roast, fresh flavour.
That's why we roast to order in small batches, and why every bag carries coffees from estates we know by name — from Coorg and Chikmagalur to the hills of Mokokchung.