Chikmagalur Arabica Coffee

Details

Single-estate pure Arabica coffee from the Baba Budangiri slopes above Chikmagalur, grown between 1,100 and 1,400 metres under an indigenous multi-tier forest canopy of rosewood, silver oak, fig, and jackfruit. Cherries are hand-picked ripe, fully washed in mountain spring water, sun-dried on clean patios, and small-batch drum roasted to a balanced Medium-Dark roast, with the actual roast date stamped on every pack rather than a misleading packing date standing in for one. The primary cheat in Indian coffee is chicory. Roasted chicory root grinds to the same dark powder, costs a fraction of coffee, and dissolves away in the cup. While a coffee-chicory mixture is a legitimate product when declared (as in South Indian filter blends), chicory in a pack sold as pure coffee is adulteration. In the laboratory, caffeine content settles it: chicory contains 0.00% caffeine, so any chicory pulls the figure below the statutory Arabica band. Robusta blended in to cheapen the pack pushes caffeine above the band. The same HPLC assay settles both questions at once. After that come spent coffee grounds recycled from industrial instant-coffee factories, roasted date seed, and tamarind seed powder.

• Single estate Baba Budangiri provenance: 100.00% pure Arabica (Selection 79.5 and Selection 9 cultivars) grown between 1,100 and 1,400 metres in the birthplace of Indian coffee (GI Reg. Nos. 497 and 498). Never blended with anonymous commercial lots.
• Fully washed and patio sun-dried: Cherries are pulped within 12 hours, naturally fermented in spring water, and dried slowly on raised patios to 10.50% to 11.50% moisture, delivering a crisp, clean cup with zero mold off-notes.
• Medium-Dark roast profile: Unlocks deep notes of dark chocolate, toasted hazelnut, and caramelized raw sugar while reducing sharp acidity; exceptional for both rich black brews and traditional milk-based coffee.
• Zero chicory root (0.00%): Assayed per lot by HPLC caffeine content (1.00% to 1.40% pure Arabica band) and microscopic vessel examination, confirming complete absence of chicory.
• Zero Robusta dilution (0.00%): Enforced by caffeine ceiling; zero cheap, bitter Robusta blended in.
• Zero spent or exhausted grounds: Water-soluble extractives tested at 27.00% to 30.50% (exceeding FSSAI 26.00% floor), mathematically guaranteeing virgin un-exhausted beans.
• Ochratoxin A (OTA) mycotoxin safety: Raised-patio drying and HPLC-FLD lot screening cap OTA at <= 2.00 ug/kg (over 2.5 times stricter than the statutory 5.00 ug/kg limit).
• Zero added flavours, caramel or colour: 100.00% natural roast aromatics; strictly zero synthetic pyrazine sprays or caramel colorants.
• Packaging physics with one-way degassing valves: 250 g in pharmaceutical Type III amber glass jars with one-way silicone degassing valves (100% UV shield, zero plastic contact); 500 g in heavy-duty valved kraft barrier refill pouches under nitrogen flush (headspace O2 < 1.00%).
• Brewing guidance: Whole bean (grind fresh); Coarse (South Indian filter, French press, cold brew); Medium (pour-over, Aeropress, drip); Fine (espresso, stovetop moka pot).