The coffee, the craft, how to use it.
Clean, sweet, and unapologetically fruity.
Pranathi Shetty runs Kolibyle Estate in Mudigere, Chikmagalur — an all-women farm that's been in her family for seventy years. She focuses on naturally processed coffees using minimal intervention and organic farming methods.
Ripe cherries were picked and meticulously sorted, fermented anaerobically for 96 hours, then dried on raised beds for 28 days. A light roast with notes of raspberry, white chocolate, and fresh stone fruits — super bright, clean acidity, beautifully balanced by a soft milk chocolate finish.
How to get
the most
out of it.
Grind finer than a medium. Pull a longer shot at 1:2.5 to coax sweetness without astringency. WDT before tamping is essential.
Great coffees need great and clean grinders — don't forget to clean those burrs!
Delicate fruit and floral notes lift gently through steamed milk — best in lighter milk ratios like a cortado or small flat white.
Shines brightest as a pour over or filter — the full aromatic complexity opens without milk.
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 →