Indian coffee, taken seriously
Six coffees, all grown within a day’s drive. Roasted upstairs on a 5 kg drum.
We buy from four estates
India grows very good coffee and exports almost all of it, usually as an anonymous input into someone else’s blend. We buy from four estates — three in Karnataka, one in Andhra — and we pay above the commodity rate because the alternative is asking a grower to subsidise our margin. We visit each of them at least once a season, which is how we know the Attikan lot is dried on beds and the Araku lot is dried on the patio. Everything is roasted here on a 5 kg drum, in batches, the week it goes out.
On the shelf
All 250 g. Whole bean unless you tell us your grinder.
FeaturedBaba Budangiri Washed
From a 40-acre estate in Chikmagalur we have bought from every year since 2020. Washed and dried on raised beds. Clean, bright, and the one we hand people who say they do not like black coffee.
Araku Natural
Grown by a tribal cooperative in the Araku valley and dried in the fruit. Loud, fruity and divisive — half the people who try it buy two bags and the other half go back to the washed.
Attikan Honey
Pulped natural from a shade-grown estate in the Biligiris. Sits between the other two — the sweetness of a natural without the fruit taking over.
FeaturedHouse Blend
Seventy per cent Chikmagalur arabica, thirty per cent Coorg robusta. Built for milk, and the reason our flat white tastes the same in January and July.
Filter Blend
Eighty-twenty with chicory, ground coarse for a South Indian filter. The one our regulars’ parents actually want.
Decaf Swiss Water
Chemical-free decaffeination, done in Vancouver on beans from the same Chikmagalur estate. It is a real coffee, which most decaf is not.