Behind Every Great Cup...
...are the finest specialty beans, roasted with care. Whether you’re a home barista, a curious beginner, or simply starting your day, we’re here to elevate every cup — so you can truly taste the difference.
Meet KEREHAKLU
This is no ordinary coffee. A limited-edition nano-lot from Kerehaklu Estate in Chikmaglur, fermented with native microbes and specialty yeasts — yielding a cup that’s vibrant, layered, and truly one of a kind.
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Home brewer, filter coffee lover, or café owner — wherever you are on your coffee journey, no question is too small
Get in TouchFAQ
A drip coffee maker or a French press is great for beginners. They’re simple and don’t require expensive equipment.
Yes! Filtered water enhances the coffee’s flavor by avoiding minerals or impurities that might affect taste.
Pour-over highlights the coffee’s nuanced flavors and is brewed manually. Espresso is a concentrated shot brewed under pressure.
Light roasts are bright and fruity, medium roasts are balanced and smooth, and dark roasts are bold and smoky. Experiment to find your favorite!
Store coffee in an airtight, opaque container in a cool, dry place away from sunlight, heat, and moisture. Whole beans stay fresh longer than ground coffee, so grind just before brewing if possible. Avoid storing coffee in the fridge or freezer for daily use, as this can introduce moisture and odors. For best flavor, buy only what you'll use in 1–2 weeks and keep containers filled to minimize air exposure.
Not yet, but reach out to us and we can work out a custom arrangement just for you!
Specialty coffee is coffee made from the highest-quality beans grown in ideal conditions and roasted with care to bring out their natural flavors—like notes of fruit, chocolate, or caramel.
These flavors aren’t added—they occur naturally, just like in wine or fine chocolate.
Great point—many people do think the flavours in specialty coffee come from added ingredients. But the fruity or chocolatey notes you taste in specialty coffee aren’t added flavours—they’re naturally present in the beans, and come from the type of coffee plant, the soil and climate it’s grown in, how it's processed, and how it's roasted.
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