Our Process

From Seed to Cup

Six meticulous steps. Every batch roasted with intention - from the hillside farms of karnataka to your cafe counter.

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Step 01 - Origin

Sourcing

Exceptional coffee starts long before roasting. We source coffees that meet our standards for flavor, reliability, and overall quality, creating a strong foundation for every roast..

Direct-trade partnerships · Harvest-dated lots · Altitude 900-1200m

Step 02 - Inspection

Green Bean QC

Every incoming batch is hand-sorted and moisture-tested. Defective, misshapen, or discoloured beans are removed before a single bean enters the roaster.

Moisture 10-12% · Max 3% defect threshold · Screen size grading

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Step 03 - Development

Roast Profiling

Each origin demands its own curve. We dial time-temperature profiles to coax out sweetness, body, and acidity tailored to the brew method and equipment at your cafe.

Artisan software logs · Custom profiles per cafe · ROR-guided development

Step 04 - The Craft

Precision Roasting

Small-batch roasting in a drum roaster, with bean probe and exhaust sensors monitored live. Airflow, charge temperature, and drum speed are adjusted in real time.

Batches max 5 kg · +/-0.5 deg C bean probe accuracy · Logged every 30 sec

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Step 05 - Verification

Quality Control

Every roast is cupped against a reference sample and scored. Batches that fall outside our flavor and consistency standards are never shipped.

SCA cupping protocol · · Blind batch comparison

Step 06 - Delivery

Fresh Delivery

Roasted, degassed for 24 hours, then sealed in nitrogen-flushed valve bags and dispatched Pan-India.

24-hr degas · · Pan-India same-week dispatch

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