During the Raj years, coffee from India took a long voyage to the European ports when the beans exposed to the sea-wind and rain changed visbly in color and appearence. Our beans once harvested are meticulously hand picked for grade and cured, and left to age on the Malabar coast of the Arabian Sea for three to four months under contolled conditions , where they tone down significantly in the saline and rain laden Monsoon winds. The acidity dissolves into a neutral ph flavor profile, earning it a GI status.
The  brew is heavy bodied, pungent and musty, with an aftertate of dark chocolate and definite notes of spices and nuts.
 
Region: Chikmagalur , Karnataka 
Process: Monsoon exposed
Altitude: 4150 Feet / 1260 Mtrs
Best with: French Press, Clever Dripper, Cold Brew, Moka Pot, South Indian Filter
Cupper's Notes: Musty, Dark Chocolate, Spices and Dry Nuts