A medium roast featuring strawberry, caramel, vanilla, and a hint of rose.
Anoxic fermentation with a local yeast varital. An Experimental process to enhances sweetness and tropical notes
Enjoy caramel, strawberry, and vanilla with a subtle rose perfume.
Grown at 1300–1500 MASL in Chikmagalur’s Kerehaklu estate.
Crafted in small batches to ensure freshness, quality, and a one-of-a-kind experience.
Smooth caramel sweetness balanced by fresh strawberry, creamy vanilla, and floral rose.
A microlot from Kerehaklu estate, showcasing Chikmagalur terroir and experimental fermentation.
Beans fermented under oxygen-free conditions with Pichia yeast for a unique taste profile.
Grown in the biodiverse highlands of Chikmagalur, each bean reflects the unique soil, climate, and ecosystem of Kerehaklu estate.
Roasted in small batches to preserve nuanced flavors.
Our roasting and sourcing decisions are guided by one goal: exceptional flavor in every cup.
Join the conversation on what separates ordinary from extraordinary and why coffee belongs in the world of craft, not commodities.