This season, we are harvesting and pulping ripe coffee beans. There is a shortage of hand pulpers in the hamlet.

Coffee in India

India’s coffee history is shrouded in some mystery. How did coffee get here? Was it indeed Baba Budan who carried seven beans in his belt from Mecca or were there traders who crossed the Arabian Sea in search of prosperity? When the British arrived in the 1600s looking for ways to break a Dutch monopoly on the spice trade, tea and coffee were “backyard crops” in India. In 1840, an experimental plot was set up in Telicherry and thereafter across the Shevaroys, Nilgiris and Coorg. High elevation, sunny slopes, ample rainfall and soil rich in humus content was ideal for Arabica cultivation.

At this time, surrounding forests were dense and rich in biodiversity. Early planters write of 'conquering the jungle'. Their diaries are living records of what sorts of biodiversity existed at the time.

On a single occasion I secured six varieties of walking stick insects of the most wonderful forms and shapes.
Edwin L. Arnold (1883)

Also cool is that coffee in India is by and grown under the shade of indigenous trees. Although for a short period in the early 1900s, trees were cleared from plantations in India, they were also rapidly planted back. Remote sensing and Landsat data shows that since the 1970s, tree cover on coffee farms has diminished significantly - 33% in some districts.

The nature of landholdings in India is quite diverse but an overwhelming majority of producers cultivate on less than 10 acres. Many smallholder farmers depend on coffee for their primary livelihoods. Access to fair and transparent markets and financial inclusion is limited.

What goes into getting coffee right?

These are the main stages of coffee production. We only have to get them all right for the perfect Black Baza Coffee Brew.

Biodiversity Friendly Farming

Coffee is grown san chemical inputs and under natural vegetation.

Selective picking and hand-pulping

Only ripe fruits are picked to reduce greeny harshness. Fruits are hand pulped to minimise any damage to beans.


We roast our coffee beans distinctly depending on region and variety. We roast our coffee once or twice a week. We deliver our coffee within three days of a roast


We hull as well go, beans are kept in their skin to retain flavour and freshness


Our coffees are blended post-roasting to best highlight the flavour of each bean type. The heterogeneity of coffees from each region is preserved.

Grading, Garbling

Coffee beans are graded by size and quality.


Coffee available on shelves is often a generic grind. We custom-grind beans depending on how it will be eventually brewed this further preserves freshness and flavour.


In 2017 we decided enough is enough. We couldn't bear to have our packaging outlast our coffee by millions of years in a landfill. So our packaging is biodegradable (except our 100g bags. A callout for help here!). The outer bag comes from sugarcane waste and our inner plastic will decompose between 6-24 months in landfill conditions.

Coffee Buyer's Guide

If selecting which coffee to drink will throw you into the depths of choice paradox or information overload, fear no longer! You might find our rather unconventional buyer's guide just the sort of thing you need to help decide!

How to brew your coffee

Our coffees are quite versatile in how you brew them and its difficult to botch up their making! Yet you wouldn't be too far out if you kept a few tricks in mind.