We’ve opted for a medium roast with Ginimao to bring out the most of it’s warming spice and dried red berry fruit foundation. Chocolate and pecan build over this base with subtle notes of bittersweet treacle. An orange citrus hint enhances the bright, tangy acidity which maintains structure without sharpness, balanced by a medium sweetness. As the coffee cools, a delicate white grape character emerges, adding refinement to the rounded, biscuit-like mouthfeel. Warming spice and cocoa linger gently on the aftertaste, creating a well-structured cup that showcases the best of Indian natural processing.

The century old Ginimao Estate, run by Steven Rebello, sits on the edge of the Bhadra Tiger Reserve and reflects this wider regional approach to environmentally considered coffee farming. The estate forms part of a broader habitat supporting native fauna. Over the last two decades, Arabica regeneration has been carried out carefully, protecting indigenous flora while maintaining consistent production. This micro lot is a natural processed coffee made from the S975 cultivar, a Kent Arabica selection with Typica heritage long associated with Indian coffee.