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Smooth Arabica

66 Shades

66 Shades

780.00 INR
780.00 INR
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Grind Size Chart

Recommended Brewing Methods for 66 Shades
coldbrew
frenchpress
channa
chemex
aeropress
pourover
homeespresso
indianfilter
drip
mokapot
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Know Your Coffee

COFFEE Arabica, Yellow Honey

Yellow Honey has been a favourite among our Microlots for years, and we’ve often been asked why it couldn’t be available as a regular coffee. This year, thanks to our PICO processing unit, we can finally make that happen.

To make a Yellow Honey, ripe coffee cherries are selectively picked and pulped, leaving some of the sticky mucilage around the beans. The beans then undergo submerged fermentation for 48+ hours before being laid out to dry for over 20 days. The presence of mucilage and period of drying designates this honey process coffee as a Yellow Honey (as opposed to Red or Black). 

We’re especially happy to see Yellow Honey move from an occasional Microlot to a coffee we can make more regularly. It’s the result of years of work by our producers and processing team, and a process we’re excited to make a little more accessible.

FLAVOUR NOTES Cantaloupe & Citrus

BREW Pour Over

RECIPE For a pour over, place a filter in your dripper and rinse with hot water to eliminate the taste of paper. Add 15g of medium-ground coffee. Pour 250ml of hot water (92-94°C) in slow, circular motions, starting from the centre and moving outward, allowing the coffee to bloom, and continue pouring until the desired amount of water has passed through.

NOTE The 'best brewed with' list suggests methods for the best cup, but isn’t restrictive — this coffee can be ground and brewed however you prefer.

  • BR Hills, Karnataka

  • Mixed

  • 1200 MSL

  • Extended Fermentation & Honey Process

  • Chandragiri

  • Light Medium
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Transparently Traded

ORIGIN BR Hills, Karnataka

GROWER Achukkegowda

ABOUT Achukkegowda is a respected elder in his hamlet and an important part of our work in BR Hills. He guides our work on the ground, offers critical feedback, and shares traditional ecological knowledge that has been passed down through generations.

His coffee farm is also one of the most biodiverse in our grower network, with 66 native tree species growing across a single acre. It is a living example of what coffee farming can look like when the farm remains part of the larger forest landscape.

PRICE PAID IN 2026

₹1000/kg ~ $11.8/kg for equivalent green coffee

2.4x the Fair Trade minimum price

Our price isn’t driven by speculative markets but reflects quality and the growers' commitment to biodiversity-friendly farming. Our higher price floor ensures a more sustainable income for farmers.

MADE POSSIBLE BY PICO For the 2026 harvest, our village-level PICO processing unit gave our producer partners the infrastructure and support to experiment with post-harvest processing at a larger scale. This year, our partner producers worked closely with Asjad Ahmed and Arshiya Bose, both Q Post-Harvest Professionals, to build their skills and carefully manage picking, pulping, fermentation and drying.

But more than infrastructure, it has also created work in the village, bringing people together to sort coffee fruit, supervise fermentation and drying, and even turn processing waste into black gold — compost. It is this combination of shared learning, skilled work and better processing that has made it possible for us to take Yellow Honey from an occasional Microlot to a coffee we can offer more regularly.

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The Namesake

NAME 66 Shades (up in the canopy)

WHY 66 Shades We named this coffee 66 Shades after the 66 native tree species growing on Achukkegowda’s farm — the greatest diversity of native shade trees we’ve encountered across our grower network.

A coffee farm with a canopy this varied can provide habitat, food and shelter for a wide range of life, creating conditions that are closer to the surrounding forest. And as tree cover on coffee farms steadily declines, farms like Achukkegowda’s show us what is possible when coffee and biodiversity grow together.

Among the trees growing on his farm are Amla (Emblica officinalis), Cluster Fig (Ficus racemosa), Mathi (Terminalia paniculata), Mango (Mangifera indica), Jamun (Syzygium cumini), Flame of the Forest (Butea monosperma) and Red Silk Cotton (Bombax ceiba).

Photographs: Radha Rangarajan

FAQs

Have questions? We’ve got answers! Here are some of the questions people have had about 66 Shades. If you have more, check out our FAQs page or feel free to contact us!

How does 66 Shades taste different from your other coffees? -

66 Shades is a Yellow Honey coffee, which gives it a different character from our washed and other honey-processed coffees. The process brings out a bright, juicy cup with notes of ripe cantaloupe and citrus, balanced by the natural sweetness and body of the coffee.

Are all your coffees organic? -

While not all our coffees are certified organic, every kilo we source and roast is grown without chemical pesticides, fertilisers, weedicides, or fungicides. Organic certification can be prohibitively expensive for the smallholder producers we work with, but we ensure our practices align with organic principles. You can view a lab report here.

What is the best way to store this coffee? -

The best way to store your coffee is in an airtight, opaque container kept in a cool, dry place away from direct sunlight and moisture. For optimal freshness, we recommend transferring the coffee from its biodegradable bag into an airtight canister. We suggest that you avoid storing coffee in a fridge or freezer. Moving beans in and out of the freezer every time you make coffee can introduce moisture to the beans, resulting in potential mold growth and degradation of the coffee.

Do you have light, medium and dark roast options? -

We offer a variety of roast levels, including dark, medium, and light, each highlighting unique flavour profiles. Dark roasts are rich and robust with deep, chocolatey notes, medium roasts balance natural flavours with a smooth body, and light roasts are bright and aromatic, preserving the beans' natural acidity. Whether you prefer bold, balanced or delicate flavours, we've got you covered!

Why are there white flakes when I grind my coffee? -

The light tan flakes you see are coffee chaff, a natural by-product of the roasting process. Chaff is a parchment-like layer from the centre of the coffee bean and is more noticeable in lighter roasts, as darker roasts burn off most of it. When ground, chaff appears as lighter specks mixed with coffee grounds—it’s perfectly safe to brew and won’t affect your coffee or grinder.

Our coffee is in collaboration with people and nature

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