Whole beans only · Grinder required
Roast date on every pack. Grind just before brewing.
A 120-hour anoxic-fermented Excelsa, spontaneously fermented within a natural cave. The cool, stable environment provided consistent conditions throughout the five-day fermentation, followed by controlled drying. This method was designed to develop a clean, precisely defined fruit profile while preserving the inherent structure and distinctive character of the Excelsa.
A bold, spice driven cup with layered complexity. Aromas of woody spice and dried fruit lead into a wine-like acidity carrying notes of clove, plum, and black currant. Caramel and molasses sweetness rounds out a creamy body, finishing long and spicy with woody, fruit-laced complexity that lingers on the palate.
The Terra Vagamon Conservancy is a restored forest agriculture system in the Vagamon Hills of Kerala. Coffee is cultivated here within a regenerating native canopy. The property was previously a lumber camp and has undergone long-term natural and assisted regeneration. Coffee is grown as an understory crop within this mixed species environment, with Arabica, Robusta and Excelsa cultivated under varied shade conditions. The system prioritises maintaining native vegetation, soil cover and the ecological functions of the forest alongside coffee production.
