Kodagu, Karnataka
Coorg Reserve
Kodagu, Karnataka
Coorg Reserve
Washed arabica off shaded slopes — orange peel, cardamom and a long brown-sugar finish.
Right from the hills...
Cherries are pulped at the estate, sun-dried on raised beds, and carried down before the mist burns off — so the roast still tastes of where it grew.
High on the ghat, arabica cherries ripen slow in dappled shade, fed by mountain mist.
Pickers walk the rows by hand, taking only the cherries that have turned full red.
Green beans turn in the drum until they crack — sugars caramelising into flavour.
Burrs break the roasted bean down to a grind matched to the brew it's bound for.
Hot water meets grounds, and the cup that started on a hillside is finally poured.
From the Western Ghats to the hills of the Northeast — never blended, always dated to the picking week.
Washed arabica off shaded slopes — orange peel, cardamom and a long brown-sugar finish.
Natural-processed, dried on the vine — jaggery, ripe cherry and a cocoa-dark body.
Organic, grown above 3,200 feet — dark chocolate, stewed plum and a whisper of tamarind.
Shade-grown under wild pepper vines — wild honey, green cardamom and soft citrus.
Small single-estate lot — toffee, blood orange and roasted walnut.
High-altitude arabica grown beside tea gardens — black tea, muscat grape and jasmine.
Washed on the estate between cardamom rows — green cardamom, wild honey and a lime-leaf lift.
Sun-dried on open mats in the Blue Mountains — bergamot, black plum and toasted almond.
Shade-grown under jack and silver oak — nutmeg, brown sugar and soft stone fruit.
Tribal-grown and organic by tradition — red apple, molasses and a clean, gentle acidity.
A young origin at four thousand feet — wild berry, black tea and a curl of woodsmoke.
Smallholder lots off the ridge villages — passionfruit, cane sugar and jasmine.
Tell us how you drink it and we'll point you at the estate that suits you — from twelve origins across India.