Stories of craft, origin, and the art of the perfect cup.
Inside Our Coorg Farm Visit
Three days with farming families in Kodagu at 1,100 metres. Misty mornings, red cherries hand-picked at dawn, and three generations of farming knowledge passed down without a manual. We walked the rows, sat in the drying yards, and watched a process that has barely changed in fifty years. Shade-grown trees slow everything down — the cherry takes longer to ripen, the bean grows denser, the flavour compounds multiply. The washed process strips the fruit within hours of picking. Raised beds in the open sun for twelve days. Then silence, until it reaches our roastery. All of it ends up in the cup you make each morning.
The Story Behind Bereiken Classic
Eight months of sourcing. Fourteen test batches. One roast profile that has not changed since the first production run. How India's first premium instant Arabica came to exist.