Tastes Like - Grape juice, Light bodied, Raisins sweetness || Roasting Profile - Filter || Varietal - SLN9 || Altitude - 1350 MASL || Process - Honey Sun Dried || Estate Name - Gungegiri Estate || Producer Name -  Hamsini Appadurai || Harvest Year - 2023 - 2024  Producers Note -  The cherries are pulped and then fermented with their mucilage in a restricted-oxygen environment. The coffees are then slow dried on raised beds with regular aeration & consistent rolling.  Roasters Note -   This coffee, a honey sun dried, is complex and beautiful.  Roasted to be a filter roast, this coffee was introduced to a comparatively lower temperature and roasted with an objective to develop the complex flavours of the bean. Perfect for a drip method, this coffee boasts the tasting notes of Grape Juice, Raisin like sweetness and has a light body.

Tastes Like - Brown Sugar, Vanilla & Grapefruit like Sourness || Roasting Profile - Filter ( Light Roast )  || Process - Organic Natural || VARIETAL - S795 Heirloom || ALTITUDE -  1740 MASL  || Producer Name - Meera Jagdish || Harvest Year - 2023-2024 || 100% Arabica Organic Coffee Producers Note ~  "A lot of love and hardwork (and prayers too!) went into producing this coffee, and this is reflected in the delicate flavours and clean cup. The coffee was entirely sun dried to retain the flavours over a period of  30 days, under gentle sunshine. It has sweet after taste of honey on the palate with jasmine and almond notes." Roasters Note - "One of our Organic Coffee offerings, this coffee is sophisticated yet beautiful. The profile of this coffee was created in such a way that more intricate flavours could be enhanced. Roasted to be a filter roast, this coffee is exposed to a fairly low charge temperature allowing more time for it develop and keep more complex flavours intact and maintaining it to develop the sugars in a way that it aids the final experience of the cup.  With tasting notes Brown Sugar, Vanilla, Grapefruit like Sourness this coffee is perfect for a drip method and tastes best when brewed on a V-60 Pour Over or a Chemex." Muthu, Core team member 

Tastes Like - Honeymelon, Papaya & Grapefruit || Roasting Profile - Filter ( Light Roast )  || Altitude - 1280 MASL || Varietal: SLN 9 || Process - Anaerobic Naturals || Producer Name - Aveen Rodrigues || Harvest Year - 2023-24 || 100% Arabica Coffee Producers Note ~"We have selectively hand-picked ripe red cherries and fermented them in anoxic conditions for 70 hours. The pH was monitored and not allowed to drop below 4 by keeping the barrels in cool conditions. We expect this coffee to have a  fruitier note of berries like strawberry and raspberry." Coffee Roasters Note ~"A beautiful process and a beautiful cup. Packed with notes of Honeymelon, Papaya and Grapefruit, this coffee is carefully roasted with an optimum development ratio while controlling the graph post first crack for the desired output. Suitable for a manual brew, this coffee tastes best as an Iced Aeropress or Pour Over." Muthu - Core Team Member 

Tastes Like - Valencia Orange,  Red Grape and Apple-like Sweetness || Roasting Profile - Filter ( Light Roast )  || Altitude - 1550 MASL || Varietal: Selection 9, Catimore || Process - Lactic Fermentation Natural || Producer Name - P.K. Ramachandran || Harvest Year - 2023-24 || 100% Arabica || Fermentation Duration - 110 Hours Coffee Producer's Note:In the Lactic Fermentation Natural process, coffee fruits are transferred to a special fermentation tank where anaerobic conditions are maintained. A lactobacillus bacteria mix and yogurt are added to the coffee fruits in the fermentation tank. The temperature is kept below 22 degrees Celsius, and pH and oxygen levels are carefully monitored to create an environment conducive for lactobacillus to flourish and dominate the fermentation. This fermentation process is prolonged for 110 hours. After fermentation, the coffees are moved to raised beds for drying, where they must be raked to ensure even drying. The drying process is slow, taking 18 to 28 days until the coffee reaches a moisture content of 10% to 12%. Following drying, the coffees are rested for a minimum of 15 days. In the post-drying process, the coffee is hulled with great care, and the beans are completely garbled to ensure a defect-free grade.

Tastes Like - Bitterlime , Raspberry and Short finish || Roasting Profile - Filter ( Light Roast )  || Altitude - 1550 MASL || Varietal: Selection 9, Catimore || Process - Anaerobic Natural 96 Hours || Producer Name - P.K. Ramachandran || Harvest Year - 2023-24 || 100% Arabica || Fermentation Duration - 96 Hours Coffee Producer's Note:In the Anaerobic Natural 96 Hours process, coffee fruits are transferred to a special fermentation tank where they undergo fermentation for 96 hours in anaerobic conditions. During this time, the temperature is carefully maintained below 21 degrees Celsius, and the pH levels are closely monitored. After the fermentation process is complete, the coffee beans are moved to raised beds for drying.