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Smooth Arabica

Sugarcane Honey

Sugarcane Honey

810.00 INR
810.00 INR
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Grind Size Chart

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

COFFEE Arabica Honey, Co-Ferment with Sugarcane

Sugarcane Honey is one of our experimental Microlots from the BR Hills, processed by producer partners Madamma and Basavanna with a spirit of curiosity and exploration.

For this lot, ripe coffee cherries were hand-picked and carefully sorted before being pulped and co-fermented with fresh sugarcane juice — one of the region's most familiar and widely enjoyed drinks. Over the next 48+ hours, naturally occurring microbes transformed the sugars present in both the coffee and the cane juice, creating a fermentation environment that shaped the coffee's flavour.

The coffee was then dried slowly on raised beds under partial sun, allowing the sugars, mucilage, and fermentation character to develop gradually over time. The result is an aromatic, smooth Arabica with notes of cane syrup, jaggery, and ripe tropical fruit. We recommend brewing it black to experience the full character of this unique process.

FLAVOUR NOTES Cane Syrup, Jaggery & Tropical Fruit

BREW AeroPress

RECIPE Use 16g of medium-coarse ground coffee and add 60g of water at 88°C, stirring gently five times to ensure all the grounds are saturated. After 30 seconds, pour in another 60g of water and allow the coffee to steep until 1 minute and 20 seconds. Then press slowly and steadily. Finally, add 40–50g of bypass water to bring the cup to a total volume of around 160–170g.

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

  • 1200MSL

  • Co-Ferment with Sugarcane & Arabica Honey

  • Chandragiri

  • Light Medium
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Transparently Traded

ORIGIN BR Hills, Karnataka

GROWERS Madamma and Basavanna

ABOUT Madamma has been an integral part of our Microlot journey over the last few years, bringing curiosity, care, and a willingness to experiment to every harvest. As a key member of our hamlet-level processing unit, she also trains fellow producers to identify and selectively pick only the ripest coffee fruit, one of the most important steps in producing exceptional specialty coffee.

Together with her husband Basavanna, she processed this Sugarcane Honey Microlot, continuing to explore new approaches to post-harvest processing. Their openness to experimentation has helped us better understand how small changes in processing can shape flavour, while creating opportunities for higher-value coffees. Madamma is among a growing number of women taking the lead in specialty coffee processing.

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.

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Microlots Matter

2026 MICROLOTS For the 2026 harvest, we kicked our processing up many notches. It began with hands-on workshops on post-harvest practices — from picking ripe coffee fruit to pulping, fermenting, and, crucially, drying. After working closely with our smallholder producer partners, we set up a PICO unit — a tiny, village-level processing hub — equipped with a shiny Penagos pulper that processed over 9,000 kilos of fruit in its very first run. But more than infrastructure, it created work: people came together to sort fruit, supervise fermentation and drying, and even turn waste into black gold — compost. This year, our partner producers worked closely with Asjad Ahmed and Arshiya Bose (both Q Post-Harvest Professionals) to craft Arabicas that are deeply flavourful, and just a little playful. What you’re tasting is the result of that collective effort — careful processing, shared learning, and many hands at work. These are our 2026 microlots, and we can’t wait for you to try them.

WHY But beyond taste, the Microlot Programme is a vital part of our mission to strengthen smallholder livelihoods. Through this programme, producers can earn over 1.4x the market price, helping them break cycles of debt. One of our partner growers shared how producing the Yellow Honey coffee allows her to hold on to her harvest, preventing family members from quickly selling it off at a fraction of its value.

JOIN US These Microlots are more than coffee; they’re about resilience, dignity, and meaningful change.

FAQs

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

What exactly are Microlots? -

Microlots are small lots of coffee that are unique in some way - often it's the origin or terroir and in our case, it's the processing method. You can think of Black Baza Microlots as delicious experiments!

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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