Anugraha Estate is a progressive Indian specialty coffee producer known for its focus on organic cultivation, careful fermentation and flavour-driven processing. The estate follows a crop-to-cup philosophy, combining ecological farming practices with scientific post-harvest methods to produce traceable single-origin coffees that meet global specialty standards.
Located in the high-elevation growing regions of South India, Anugraha produces primarily Arabica varieties such as SLN795 and heirloom selections, processed through methods including slow sun-dried naturals and anaerobic fermentations. These approaches enhance complexity and allow the coffees to develop fruit-forward aromatics, floral notes and structured sweetness, often expressing profiles such as berries, jackfruit, watermelon, cocoa, malt and delicate spice tones depending on process and roast style.
The estate follows a largely organic approach to soil nutrition and plant health, ensuring balance between agricultural productivity and long-term ecological sustainability. Careful harvesting and controlled processing help maintain clarity and consistency in the cup, while small-batch fermentation experiments continue to push sensory boundaries within Indian specialty coffee.
Anugraha coffees are typically characterised by clean structure, balanced acidity and layered flavour complexity, reflecting both meticulous processing and the unique microclimate of the region. The estate represents a modern expression of Indian coffee production, combining sustainability, precision and a quality-focused approach from cultivation through final cup.

Baarbara Estate, established in 1896, is one of the historic coffee plantations located in the Bababudangiri range of Chikmagalur, widely regarded as the birthplace of Indian coffee. Positioned between 3850–5350 ft (1170–1630 MASL) in the mist-rich Western Ghats, the estate cultivates predominantly high-elevation Arabica under dense native shade, creating ideal conditions for slow cherry maturation and refined flavour development.
The estate produces carefully hand-picked and hand-sorted specialty coffees, processed to preserve clarity and aromatic complexity. Baarbara coffees are typically known for balanced and clean cup profiles, often expressing chocolate, nutty sweetness, mild citrus brightness and gentle floral notes, reflecting the biodiversity-rich environment in which they are grown.
Shade-grown among native trees such as jackfruit, fig, silver oak and rosewood, the coffees benefit from rich soil fertility and ecological balance, contributing to depth, structure and consistency in the cup. With certifications including Rainforest Alliance and UTZ, Baarbara demonstrates a continued commitment to sustainable cultivation and quality-focused processing from farm to roast.
Led by fourth-generation producers, Baarbara Estate combines legacy cultivation practices with evolving processing techniques, producing expressive single-origin coffees that reflect the heritage and terroir of Chikmagalur while maintaining relevance within contemporary specialty coffee.

Kerehaklu Estate — meaning “the shelter by the lake” in old Kannada — is a 250-acre coffee plantation located in the Western Ghats near Aldur, Chikmagalur. Managed by fourth-generation producer Ajoy, alongside Pranoy, the estate integrates traditional cultivation knowledge with scientific approaches to biodiversity conservation and post-harvest processing. The estate operates with a strong focus on ecological balance, maintaining a landscape rich in flora, fauna and native microbial life that contributes directly to cup character.
Kerehaklu produces a diverse range of Arabica, Canephora (Robusta), Liberica and Excelsa, cultivated at an average altitude of ~3750 ft (1140 MASL) with annual rainfall of approximately 80 inches. Arabica varieties include Selection 5B, Selection 6, Selection 795, Chandragiri (Sarchimor), Selection 9, Selection 10, Yellow Bourbon, Obata, SL14 and SL28, while Canephora selections include CxR, 274, TR9, Peradeniya and Naro-Kituza, along with small volumes of Liberica and Excelsa.
Since 2019, the estate has significantly expanded its focus on post-harvest innovation, working with both traditional washed, honey and natural methods as well as experimental fermentations using native microflora, selected yeasts and koji cultures. These controlled processes produce coffees with high clarity, structured sweetness and complex flavour profiles, often expressing layered fruit characteristics, delicate florals, cocoa notes and refined fermentation-driven complexity.
Rooted in a legacy of coffee cultivation since 1953, Kerehaklu represents a thoughtful balance of heritage, biodiversity and processing innovation, contributing distinctive, traceable coffees that reflect both the ecology of the Western Ghats and a progressive approach to specialty coffee production.

South India Coffee Company (SICC) was founded in 2017 by husband-and-wife duo Akshay Dashrath and Komal Sable, fifth-generation coffee producers from Coorg, one of India’s oldest coffee-growing regions. Established to bring Indian specialty coffee to global audiences, SICC focuses on building a collaborative, transparent supply chain that supports sustainably produced coffees with strong traceability, consistency and quality.
Working closely with progressive estates such as Mooleh Manay, SICC offers a distinctive range of Arabica, Robusta and Excelsa coffees, including varieties such as S795, SLN6, Catuai, Old Peridinia CxR and Excelsa. Through carefully controlled natural, honey and experimental processing methods, the coffees typically present structured sweetness, layered fruit characteristics such as plum, berry and tropical notes, balanced chocolate undertones, and refined acidity, while their specialty robustas demonstrate depth, body and clean finish, showcasing the evolving potential of Indian canephora.
Inspired by their experience in the UK and recognising the limited presence of Indian coffees internationally, the founders set out to position India as a respected origin within the global specialty coffee landscape. Today, SICC operates across India, the USA and the UK, with integrated logistics and warehousing capabilities, while collaborating with partners across Saudi Arabia, Europe and Singapore. By combining generational cultivation knowledge with a modern, research-led approach to processing and sourcing, Akshay and Komal continue to contribute to a more equitable, innovative and globally recognised future for Indian specialty coffee.

Sangameshwar Coffee Estates, founded in 1957 by K.S. Vaidyanathan, is a third-generation coffee enterprise led by Mr. S. Appadurai and Mrs. Hamsini Appadurai. Rooted in a philosophy of stewardship, the estates combine legacy cultivation practices with precision processing to produce expressive, high-quality coffees shaped by altitude, biodiversity and careful craftsmanship.
Across its estates, coffees are selectively hand-picked, meticulously processed, slow-dried on raised beds, and dry-milled using modern sorting technologies to ensure consistency and clarity in the cup. Soil health is maintained using natural inputs such as coffee cherry pulp, coconut fibre and in-house compost, supporting a regenerative ecosystem that preserves flavour integrity year after year.
The portfolio spans high-grown Arabica and Robusta varieties including SLN 9, SLN 795, Chandragiri, Catimor, Catuai and Peradeniya selections, cultivated between 950 and 1600 MASL across biodiverse landscapes rich in native flora and fauna. The resulting cup profiles are typically clean, structured and nuanced, often expressing layered sweetness, balanced acidity and distinctive terroir-driven complexity.
With estates such as Karadykan, Gungegiri, Attikan and Biccode, Sangameshwar continues its founding vision producing coffees that reflect both the character of the land and a generational commitment to quality, sustainability and traceability.

Ratnagiri Estate, located in the Bababudangiri hills of Chikmagalur in the Western Ghats, is recognised as one of India’s pioneering specialty coffee producers. Managed by Ashok Patre, the estate has played a key role in advancing Indian coffee through a strong focus on innovation, sustainability and precision processing, helping position India as a respected origin in the global specialty coffee industry.
Grown at elevations ranging approximately between 1300–2000 MASL under multi-layered shade, Ratnagiri cultivates primarily Arabica varieties such as Catuai, Chandragiri and Cauvery, alongside experimental microlots. The estate is known for applying meticulous cherry selection techniques, including ripeness measurement and controlled fermentation protocols, to achieve high clarity and consistency in the cup.
Ratnagiri has become especially recognised for its progressive approach to post-harvest processing, working with washed, honey, natural, anaerobic and culture-driven fermentations to develop expressive flavour profiles. Coffees from the estate typically present structured sweetness, bright fruit notes, cocoa, caramel and layered acidity, with experimental lots often showing complex profiles such as stone fruit, citrus, spice and tropical nuances.
Through Ratnagiri International, the estate also provides integrated services across sourcing, processing and export of specialty coffee, supporting global roasters with traceable microlots and consistent quality. This lab-to-cup approach combines traditional cultivation knowledge with modern scientific methods, ensuring coffees that reflect both the biodiversity of the Western Ghats and a forward-looking vision for Indian specialty coffee.

Raxidi Lobo Estate, established in 1952, is located in the biodiverse Western Ghats of Karnataka at elevations ranging between 3500–4200 ft (1065–1280 MASL). The estate is known for its strong focus on organic and sustainable cultivation, producing environmentally responsible coffees that reflect the ecology and microclimate of the region.
Coffee is grown under a dense canopy of native shade trees, supporting soil health, conserving water and enhancing biodiversity across the farm. This natural cultivation approach creates stable growing conditions that contribute to balanced cherry development and consistent cup quality. Raxidi produces primarily Arabica and specialty Robusta selections, carefully harvested and processed to preserve clarity and structure in the cup.
Coffees from Raxidi Lobo Estate typically present fresh berry characteristics, dark chocolate sweetness and delicate floral nuances, supported by full body and low acidity. Through minimal use of external inputs and a strong emphasis on ecological balance, the estate continues to produce distinctive single-origin coffees that combine sustainability with flavour precision, reflecting the unique terroir of the Western Ghats.