The coffee, the craft, how to use it.
Low grown, punching way above.
A fruit-forward carbonic maceration natural from Bisal Munti Estate in Mandya, Karnataka, produced by Susheel Gyanchand and sourced through SICC. At just 650 MASL it is one of our lower-grown lots, yet remarkably expressive.
In carbonic maceration, whole cherries ferment inside a sealed tank flooded with carbon dioxide — a technique borrowed from winemaking that produces vivid, fruity, aromatic cups. Here it builds intense fruit while keeping the cup clean.
How to get
the most
out of it.
Don't forget to puck prep (WDT) for great tasting espressos.
Strawberry and milk chocolate make this a natural in small fruity milk drinks.
Strawberry, grapefruit, and jammy sweetness — expressive as pour over, bold as a fruity espresso.
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 →