Reimagining Indian Coffees for the Global Specialty Stage

Indian coffee has been part of global trade since the 17th century. Yet today, in the world of specialty coffee, Indian origin coffees remain under-appreciated or altogether left out of the story. Walk into a café in Singapore, London, or Melbourne, and you’ll see Ethiopia, Colombia, or Panama on the menu. Rarely do you find the incredible microlots from Chikmagalur, the fruit-forward naturals from Coorg, or the tea-like washed coffees from the Nilgiris.

For too long, Indian coffee has been typecast as Monsooned Malabar - often just to check a box than as a daily showcase - or “fine robusta”, blended quietly into espressos. But estates across the Western Ghats are rewriting this story. Through anaerobic fermentation, honey processing, and carbonic maceration, they are producing coffees with tropical fruit notes, layered sweetness, and cupping scores that rival the best in the world.

We believe these coffees deserve a bigger stage. Based in Singapore, a crossroads of trade and culture, we connect pioneering Indian estates with roasters and consumers worldwide.

If you’d like to know more or explore these coffees for your business, please leave your contact information and we’ll be in touch.