The coffee, the craft, how to use it.
A Vienna roast built to shine in milk.
A rich, yeast-fermented natural from Melkodige Estate in Chikmagalur, produced by Aveen Rodrigues from SLN9 at 950 MASL.
Taken to a Vienna roast — a special natural built for depth and richness, and made to shine in milk.
How to get
the most
out of it.
Dark roast, gentle treatment — keep water at 90–92°C and stretch to 1:2.5–1:3 to dodge roast bitterness. Dose down slightly for small cups; it carries milk effortlessly.
This is its home turf — rich, sweet, and intense through milk, hot or iced.
For dark-roast lovers: a heavy, sweet pour over or a traditional short 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 →