The coffee, the craft, how to use it.
Sweeter, richer, more intense.
Pavan Nanjappa at Venkids Valley Estate has produced exceptional honey-processed coffees for years. This year, the team took their Catuai from Yellow Honey to Red Honey — and the result is remarkable. Slightly sweeter, more intense, richer mouthfeel.
With sweet notes of Mango, rich butterscotch, and delicate hints of Hibiscus, this makes an incredible filter coffee. We roasted this lightly to let the coffee and the process really shine through.
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.
The dose is dependent on your cup size. For cup sizes up to 240ml use 18–20g. For larger cups use 22–23g.
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.
More like
Venkids Valley Estate.
Same roast philosophy. Different expression.
Try a new
direction.
Different roast. Different character.
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.
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