The coffee, the craft, how to use it.
Four hours in cold water, flavour locked in.
An expressive Catimor grown at Gungegiri Estate in Chikmagalur by Hamsini Appadurai at 1250 MASL, and processed as a cold soak natural.
After selective hand-picking, the cherries are siphoned and rested overnight in a fruit tank, then soaked in barrels of cold water for four hours to lock in the inherent flavours. They are finally shade-dried for 18 days for even, gentle drying.
How to get
the most
out of it.
Great coffees need great and clean grinders — don't forget to clean those burrs!
Grapefruit and lychee lift through light milk — keep ratios small so the fruit stays on top.
Filter-first — grapefruit, lychee, and figs into a jammy finish. Also pulls a striking juicy 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 →