From Farm to Cup

Location & Terroir

Our coffee comes from shade-grown estates in India's Western Ghats—a UNESCO World Heritage biodiversity hotspot spanning Karnataka, Kerala, and Tamil Nadu.

These aren't industrial plantations. They're multi-generational family estates where coffee grows under native canopy trees (silver oak, pepper vines, cardamom) at elevations between 1,000–1,600 meters.

Key regions we source from:

• Chikmagalur – The birthplace of Indian coffee, known for balanced, clean Arabicas
• Coorg (Kodagu) – High-altitude estates producing complex, floral profiles
• Nilgiris – Unique microclimates yielding bright, tea-like characteristics
• Wayanad – Organic-focused estates with experimental processing

The Farmers We Partner With

We don't work with anonymous suppliers. We build long-term relationships with estate owners and farmer cooperatives who share our commitment to quality.

Every farmer we partner with:

• Cultivates specialty-grade Arabica (and select Robusta for espresso blends)
• Practices sustainable, shade-grown agriculture
• Invests in selective hand-picking at peak ripeness
• Maintains detailed harvest records for full traceability

We visit estates personally. We cup their lots. We document their stories. When you buy Takaraa coffee, you're not buying from "India"—you're buying from specific people, specific places, specific harvests.

Indian coffee harvest runs from November to February, with timing varying by region and elevation.

Selective Hand-Picking

Specialty coffee demands precision. Our partner estates use selective hand-picking—harvesting only ripe cherries at their peak.

This means:

• Multiple passes through the same trees over weeks
• Trained pickers who understand ripeness indicators
• Higher labor costs, but dramatically better cup quality
• Immediate sorting to remove defects before processing

This isn't efficient. But it's essential for specialty-grade coffee.

Processing is where coffee's flavor potential is unlocked—or lost. We work with estates that treat processing as craft, not commodity production.

Washed (Wet) Processing

Cherries are pulped, fermented to remove mucilage, then washed and dried. This method produces clean, bright, complex coffees with pronounced acidity and clarity.

Flavor profile: Floral, citrus, tea-like, high clarity

Natural (Dry) Processing

Whole cherries are dried intact, allowing fruit sugars to infuse the bean. Results in fruit-forward, wine-like sweetness with fuller body.

Flavor profile: Berry, tropical fruit, chocolate, syrupy body

Honey Processing

A hybrid method where some mucilage remains during drying. Offers balanced sweetness with complexity.

Flavor profile: Caramel, stone fruit, balanced acidity

Monsooned Processing (Unique to India)

Beans are exposed to monsoon winds in ventilated warehouses, reducing acidity and creating earthy, full-bodied profiles perfect for espresso.

Flavor profile: Chocolate, spice, low acidity, heavy body

Experimental Methods

Select estates experiment with anaerobic fermentation, carbonic maceration, and extended fermentation—pushing flavor boundaries while maintaining quality control.

Traceability commitment: Every lot we source includes processing method documentation, fermentation times, and drying protocols. No guesswork.

After drying, parchment coffee is milled to remove outer layers, then graded by size, density, and defect count.

Our Grading Standards

• Screen size: 15+ for premium Arabica (larger, denser beans)
• Defect sorting: Hand-sorted to remove quakers, broken beans, foreign matter
• Density separation: Ensures uniform roasting characteristics
• Moisture content: Maintained at 10-12% for optimal shelf stability

Only beans that meet specialty-grade standards (80+ SCA score) make it into Takaraa lots.

Before we commit to a lot, we cup it. Multiple times. Using SCA protocols.

What We Evaluate

• Aroma: Fragrance (dry) and aroma (wet)
• Flavor: Complexity, balance, distinctiveness
• Acidity: Brightness and quality (not just intensity)
• Body: Mouthfeel and texture
• Aftertaste: Length and pleasantness of finish
• Sweetness: Natural sugars and balance
• Uniformity: Consistency across multiple cups
• Clean cup: Absence of defects or off-flavors

We document cupping scores, tasting notes, and roast recommendations for every lot. This data travels with the coffee to our roaster partners.

Transparency promise: We share cupping scores and tasting notes with every purchase. You're not buying blind.

Green coffee is fragile. Improper storage or shipping can destroy months of careful work.

Our Quality Preservation Protocol

• Climate-controlled storage: Beans stored at optimal temperature and humidity
• GrainPro or vacuum-sealed bags: Protects against moisture and oxidation
• Container shipping: Temperature-monitored throughout transit
• Fast turnaround: From harvest to roaster in 60-90 days (not 6+ months)

We track every shipment. We monitor conditions. We ensure what arrives at the roaster is exactly what we cupped at origin.

This is where our partners—roasters and cafés—take over.

We provide:

• Roast recommendations based on bean density, moisture, and flavor profile
• Brew guides for optimal extraction (espresso, filter, immersion)
• Ongoing support to help partners showcase Indian coffee at its best

Our job isn't done when the beans leave our hands. We're invested in ensuring the final cup honors the farmer's work.