Origin Guide: India

• Karnataka (Chikmagalur, Coorg & Baba Budangiri): India's coffee heartland and the birthplace of the country's coffee story. Producing around 70% of national output, its estates sit under thick silver oak canopy at altitude, yielding balanced, full-bodied coffees with chocolate, spice, and dark fruit character. Home to Ratnagiri Estate.
• Kerala (Wayanad & Travancore): The traditional home of Robusta and the spiritual centre of Monsooned Malabar processing — coffees with heavy body, muted acidity, and earthy, savoury depth.
• Tamil Nadu (Nilgiris, Pulney & Shevaroy Hills): Higher, cooler growing at the southern tip, producing cleaner, brighter Arabicas with more clarity and a gentler body than their neighbours.

• Average Altitudes: 1,000m – 1,600m+ (Ratnagiri sits at roughly 1,370m / 4,500ft)
• Primary Processes: Washed and Natural are widespread, alongside the signature Monsooned process. A growing wave of experimental methods — carbonic maceration, anaerobic natural — is coming from the country's leading estates.
• Common Varietals: S795, Kent, Cauvery (Catimor), Selection 9, and newer estate selections such as Hemavathi.
• Harvest Window: November through February, extending into March at higher elevations.

Our Indian coffee reaches us through Covoya, our green coffee import partner, whose sourcing gives us access to standout estate lots with clear traceability back to the farm. The estate behind this coffee is Ratnagiri in Chikmagalur — a three-generation family farm established in 1920, owned and run by Ashok Patre and named for the silver oak canopy that shades its slopes. Working with a trusted importer lets us bring in coffees of this calibre while keeping the detail intact: the estate's name, its meticulous processing, and the story that sits behind every cup.