The coffee, the craft, how to use it.
Yellow honey, taken deeper.
An S795 Yellow Honey from Sharan Gowda's Salawara Estate in Sakleshpur, grown at 1143 MASL, now taken to a deeper medium-dark roast.
The coffee went through a 72-hour fermentation before being dried slowly over 15 days, building sweetness and citrus complexity layer by layer.
How to get
the most
out of it.
Rich and rounded at 1:2.5 (18g in, 45g out). For a denser, sweeter shot in milk, pull it down toward 1:2 — the dark chocolate carries either way.
Dark chocolate and dried fruits carry richly through milk — flat whites, lattes, and iced milk drinks.
Bold pour overs and deep espressos — orange zest keeps the darker roast lively.
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 →