The coffee, the craft, how to use it.
Yeast-fermented, remarkably clean.
A clean, high-grown natural from Biccode Estate in Hassan, produced by Hamsini Appadurai at 1250 MASL.
A Saccharomyces-fermented natural, grown at high elevation and kept remarkably clean — a full body with a long, lingering aftertaste.
How to get
the most
out of it.
Sweet and forgiving — start at 1:2.5 and stretch toward 1:3 for extra clarity. The apricot-jam body holds up even at longer ratios.
Apricot jam and milk chocolate make this a natural for milk drinks and iced milk drinks.
Balanced pour overs with full body — citrus keeps it fresh, the jam keeps it sweet.
Order a
sample pack.
Try a curated selection of our range before committing to a full bag. Six 150g portions — enough to dial in on each one.
Order Sample Pack →Book a
consultation
call.
Talk directly with Shivansh or Tejasvi — on sourcing, roast profiles, menu design, or barista training. No sales pitch, just coffee.
Book an Intro Call →