Chikmagalur is the birthplace of Indian coffee, and its landscape continues to make it one of the finest regions for cultivation

Sitting between 3,000–5,000 feet above sea level, the estates here enjoy cooler temperatures and slower cherry development.

This slower maturation at higher altitudes allows sugars to build gradually, giving the beans greater sweetness, acidity, and complexity. 

Equally important is the soil. Chikmagalur’s hills are rich in iron and minerals, with a natural loamy-red texture that retains moisture yet drains well—perfect for coffee roots to thrive

Combined with steady monsoon rains and dense shade from native forests, these conditions create an ecosystem where coffee grows in harmony with the land.

The result is a cup that often carries smooth chocolate and nutty undertones, balanced by delicate fruit and spice.

For our first releases, we chose Chikmagalur because it represents the best of Indian terroir: altitude, soil, and heritage coming together in the bean. It’s where India’s coffee story began, and the ideal place for us to begin ours.