We roast single-estate beans from the hills of Chikmagalur every morning, then brew them with care in our sunlit Indiranagar café.
Every bag we sell was green coffee a week ago. We buy direct, roast in small batches and serve it while it still tastes of the hillside.
Traceable lots from eleven farms we visit every harvest.
Small batches, profiled by hand for each bean.
Weighed, timed and tasted before it leaves the bar.
Our partner farmers in the Baba Budangiri hills grow arabica under silver oak and pepper vines. Only fully red cherries are picked, by hand, over several passes.
The cherries are pulped, fermented and dried on raised beds for up to three weeks, then the green beans are sorted by eye before they travel to Bengaluru.
Each lot gets its own roast profile on our 12 kg drum roaster. We cup every batch before it is bagged, and nothing sits on the shelf for more than three weeks.
At the bar, every shot is weighed and timed and every pour-over is brewed to order, so the cup in your hands tastes exactly as the farmer intended.
Forty seats, tall windows, good music and no rush. Bring a book, bring a friend, stay for a second cup.
Plan your visit
Espresso₹160
Cortado₹220
Flat white₹240
V60 pour-over₹300Cappuccino₹240
Chemex for two₹520Ember mocha₹280
Cold brew₹260
Butter croissant₹180
Iced oat latte₹290Filter kaapi₹140Jaggery cold brew₹280Cardamom bun₹160Cold brew tonic₹300The V60 here changed how I think about coffee. Bright, clean, and they always tell you which farm it came from.
My whole team works from the long table on Fridays. The cardamom buns sell out by eleven, so come early.
I order the Hillside beans every fortnight. They arrive two days after roasting and my morning filter has never tasted better.
Roasted on Monday, delivered by Wednesday anywhere in Bengaluru. Choose a coffee, tell us how you brew, and we will grind it to match.