Coorg, in the hills of Karnataka, grows some of India's finest coffee under shade on family estates. Single-origin means one place, one character — no blending to hide behind.
Arabica or Robusta?
Arabica is smoother and more aromatic, with gentle acidity and sweetness — the everyday cup for most people. Robusta is bolder and more bitter, with nearly double the caffeine and a thick crema, prized in a strong espresso or a classic South Indian filter coffee.
Grind to match your method
- Coarse for a French press.
- Medium for pour-over and drip.
- Fine for a South Indian filter or moka pot.
- Grind just before brewing — ground coffee stales within days.
A simple ratio
Start around 1:15 — roughly 15 grams of coffee to 250 ml of water — and adjust to taste. Water just off the boil (about 92–96°C) gets the best out of the grounds without scorching them.
Buy it roasted to order, grind it fresh, and single-origin Coorg rewards you every morning.