Everything we currently roast, in one place. Indian single origins from named estates, house and espresso blends built for milk, experimental processes, and fine robusta we take as seriously as the arabica.

Nothing here is roasted in advance. You order, we roast within 48 hours, and the roast date goes on the bag. In-stock coffees sit at the top of this page; sold-out lots sit at the bottom.

Not sure where to start? Take the 60-second quiz, or build a Pick Your Five pack and taste five at once.

Anaerobic and carbonic maceration lots are fermented in sealed tanks with the oxygen shut out, so a different set of microbes does the work and the producer controls temperature and time instead of leaving it to the weather. The flavours that come out are not subtle: tropical fruit, wine, cinnamon, sometimes a boozy edge. Whether that reads as extraordinary or as a fault depends almost entirely on how tightly the tank was managed.

Treat these as the most fragile coffee you own. Rest them at least two weeks from the roast date. Under-rested ferments taste sharp and solventy, and people write off a good lot when the coffee simply was not ready yet. Brew cooler, 88 to 91C, and coarser than you would a washed coffee at the same roast level, because the aromatics are already extreme and heat pushes them towards acetone. Drink them black first. Milk and sugar erase precisely the thing you paid extra for.

These sit at the experimental end of what we roast; the rest of the range is in all coffees.

The four people keep re-ordering. No guessing, no 33-coffee menu — just the roasts that go first and come back into the basket without us asking.

Small batches, roasted to order.

Chikmagalur is where coffee in India started, on the slopes of Baba Budangiri in the Malnad belt of Karnataka. Estates here sit roughly between 1,000 and 1,500 metres, under native shade trees, with a monsoon that arrives hard and a dry spell that follows it. The combination gives beans that are dense but rounded, chocolate and caramel far more often than sharp acidity, with fruit showing up mainly in the naturals and the ferments.

The regional signature is body. Chikmagalur lots hold their shape in milk and under pressure better than most Indian coffee, which is why so many espresso blends lean on them. Shade also slows cherry ripening, and slower ripening is why these beans tolerate a wider roast range than altitude alone would suggest. If you are comparing estates, brew them side by side on the same recipe before you change anything. The differences between Ratnagiri, Kaimara and Baarbara are real, but they are not loud.

The history of the region is set out on our Baba Budangiri coffee page.

Full immersion, metal filter, no paper. Nothing absorbs the oils, so a French press keeps body and texture that a paper-filtered brew strips out, and it keeps fines too, which is why the last centimetre of the cup is often muddy. These are coffees with enough structure to reward that: medium and medium-dark lots where chocolate, nut and spice carry the weight.

Grind coarse, near breadcrumb. Use 60g of coffee per litre of water at 94C, stir the crust at four minutes, skim the foam and floating grounds off the top with two spoons, then wait another five before plunging. Push the plunger down slowly and pour the whole pot out immediately. Coffee left sitting on the bed keeps extracting and turns bitter in the jug. Preheat the beaker as well; a cold glass costs you several degrees in the first minute.

If you are unsure which roast suits your press, find your coffee narrows it down.

A moka pot is not an espresso machine. It builds around 1.5 bar of steam pressure, not nine, and it pushes water through the bed close to boiling. That combination extracts fast and punishes anything roasted too light or ground too fine. The coffees here are chosen for the opposite: medium to medium-dark lots with chocolate, nut and caramel weight that stay sweet when the brew runs hot.

Grind slightly coarser than you would for espresso, closer to table salt than flour. Fill the basket level and do not tamp it; a tamped moka basket chokes and the safety valve does the rest. Start with hot water in the boiler so the pot spends less time on the flame, take it off the heat the moment the stream turns pale and gurgles, and cool the base under a tap. Most bitter moka coffee is not the bean. It is the last ten seconds.

Ratios, water temperatures and timings for every method are in our brew guides.

Everything about the steel tumbler is slower. Hot water sits on a tightly packed bed inside a two-chamber filter and drips through under nothing but gravity for fifteen to twenty minutes. That long contact time needs a fine, almost powdery grind and a roast dark enough to give the decoction body. Beans ground for pour over will run through in three minutes and taste like weak tea.

Use four to five heaped teaspoons for a 200ml tumbler. Press the bed level with the plunger disc, firm but not sealed, add a splash of water first and let it soak for thirty seconds before filling the rest. Water off the boil, lid on, and then leave it alone. Decoction to hot milk is roughly 1:4, with the sugar going in while both are still hot. Chicory is a choice, not a defect, and the blends here take it well.

We grind to filter fineness at checkout; the other methods are covered in our brew guides.

The AeroPress does two things at once: it steeps like a press, then filters through paper like a pour over. Brew time is under two minutes, the pressure from your hand is gentle, and the paper takes out the oils. The method flatters clarity and forgives almost everything else, which makes it the most tolerant device most people own and the reason the coffees here skew light and medium with fruit and citrus worth showing off.

Inverted or standard barely matters. The grind does: finer than French press, coarser than espresso, roughly fine sand. Try 15g to 220g of water at 85C, stir for ten seconds, cap and steep to 1:30, then press for 30 seconds and stop the moment you hear air. Pressing past the hiss drags bitter fines through the paper. If a bright coffee comes out sharp, drop the water temperature before you shorten the steep.

The full method sits alongside the others in our brew guides.

Cold brew is coffee steeped in cold water, then filtered. No heat, so extraction runs slow and selective. Two schools work here. They want different beans and different timings, and most cold brew advice only describes one of them.

The first is the heavy school. Low-acid lots with weight: monsooned Malabar, medium-dark blends built on cocoa and toasted nuts, naturals carrying dried fruit, and robusta processed with care. Grind coarse, close to French press. Use 1:8 by weight for a concentrate you dilute 1:1 with water or milk. Steep 16 to 24 hours at room temperature. Push much past that and you pull wood and bitterness, not sweetness. If you want it stronger, add coffee, not time.

The second is the bright school. Light washed roasts steeped short, giving a cold brew closer to iced tea than to chocolate. SUNBURST CHILL is our example: blood orange, jasmine tea and honeyed pear. These lots do go flat on a long steep. The fix is a shorter one, roughly 8 to 12 hours, and a slightly coarser grind. That holds the acidity together and stops the cup turning vegetal.

Ratios for every method are on our coffee to water ratio page.