Currently shipping coffee roasted on Feb 13th, 2026
Grown at Biccode Estate in Karnataka, this medium roast reflects the estate’s careful approach to fermentation and drying. After selective hand-picking, the cherries are sealed in anaerobic barrels with farm-grown banana leaves (yele in the local tongue), for 48 hours. They are then pulped and slow-dried on raised beds for 22 days, allowing the flavors to develop gradually.
In the cup, you’ll find notes of berries, milk chocolate and hazelnut giving a smooth and rounded profile.
