From Seed to Sip:

A Year Long 10-Step Process

This is a story of dedication and craft that we go through year on year, beginning from the moment a coffee seed meets the soil. Our process from seed to sip is an art form that blends tradition with innovation, ensuring every cup of our coffee is an ‘Ah!’. Please join us on the journey that begins long before the first sip.

GROWING The Seed of Excellence

Our journey starts with a carefully selected seed planted in Chikkamagaluru’s rich, fertile soil, developing the flavour profile that defines our coffee. Each seedling is nurtured in shaded beds before being moved to its permanent home on our estate. Here, under the watchful care of our skilled farmers, the young plants grow into robust coffee bushes. It’s a process steeped in tradition, driven by a commitment to quality from the very start.

HARVESTING Patience pays off

It takes 3-4 years for our coffeebushes to produce ripe, red cherries. We believe in the art of hand-harvesting,meticulously selecting only the ripest cherries. This selective picking processmay require multiple rounds, but it’s worth it—each cherry is handpicked toensure that only the best make it into your cup.

SORTING Ensuring Consistency

Once harvested, the cherries are promptly processed to lock in their freshness. We use both traditional dry and modern wet methods, depending on the batch. The dry method involves spreading cherries out under the sun for 15-20 days, allowing them to develop a deep, rich flavour. The wet method, in contrast, uses water to extract the beans, resulting in a cleaner, brighter profile. Each bean is carefully dried and sorted to ensure that only the finest are selected. 

GRADING The fine art of quality

The next step involves grading the beans. Here, we remove the outer skin and classify the beans into different grades based on size and quality. This careful grading ensures that each bean meets our high standards before it progresses to the next stage.

TASTING A sensory evaluation

Before moving to roasting, our beans undergo a tasting process. This step allows us to evaluate the flavour profile and ensure consistency. Our expert tasters assess each batch to confirm that it meets our precise flavour standards.

ROASTING Crafting the perfect flavour

Roasting is where the magic happens. Our state-of-the-art Diedrich Drum Roasters transform green beans into aromatic brown gems. By carefully controlling the roasting temperature, our experts bring out the unique flavours locked within each bean, whether it’s a light, medium, or dark roast.

BLENDING The secret to our unique flavour

Blending is where generations of expertise shine through. Our family has perfected the art of blending for seven generations, combining different beans to create unique flavour profiles. This careful blending process ensures that every batch of coffee maintains the same exceptional quality and flavor profile, time after time.

GRINDING The final touch

Once blended, the beans are ground to the perfect coarseness for your brewing method. Whether you prefer a fine grind for espresso, South Indian Filter Coffee, pour-overs or a coarser grind for French press, our grinding process ensures that you get the best flavour extraction from every cup.

PACKING Sealing in freshness

Timing is crucial when it comes to packing. Immediately after grinding, our coffee is vacuum-packed to preserve its freshness. This technology reduces residual oxygen and preserves the vibrant flavors of your coffee, ensuring that each cup tastes as fresh as the day it was roasted.

BREWING From our estate to your cup

Finally, our coffee reaches your lip. Whether you visit one of our cafés in Bengaluru, Chikkamagaluru, or Mysuru, or order online for brewing it at home, we’re proud to deliver our heritage coffee directly to you. You can savour the rich flavours that come from our meticulous process.