The coffee, the craft, how to use it.
One of Tamil Nadu's highest farms.
Laks Farm in Pachalur Village sits in one of the highest coffee-growing regions in Tamil Nadu — fully organic, free of chemical pesticides, and intercropped with oranges, cardamom, pepper and banana. Mr. H. R. Iyer is without doubt one of the sweetest and most earnest people we have encountered in coffee.
Pickers wear colour-coded bands to select only the ripest, highest-brix cherries. Lots are sorted for defects twice before a Penagos washer-pulper, then dried on raised beds — two mornings of sun followed by 20–25 days of shade drying. The altitude gives dense beans and a beautiful, lingering aftertaste.
How to get
the most
out of it.
Recommended 1:2 ratio. For pour over: 15g at 1:15, 95°C, 5 equal pours every 30s, 3:00–3:15 total.
A straight 1:2 shot (18g in, 36g out) at 93°C. Dense high-grown beans — grind slightly finer than you'd expect; sweetness peaks around 27–32 seconds.
Cherry sweetness and nuttiness come through cleanly in milk — a dependable latte and cappuccino coffee.
Citrus, cherries, and nuts with a beautiful aftertaste — classic washed clarity as pour over or Americano.
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 →