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India
Araku + Tamil Nadu
Perky
$12
Size
115 g (4 oz) specialty whole bean coffee
How often
Subscriptions are available on 10 oz (285g) and 2 lb (910g).
Grind
Grind it yourself. Keeps longest.
1
Roasted after you order — fresh, dated, never shelf-stale.
Grinding is free, done the day it ships.
Free shipping on every order — no minimum, no code.
Free local delivery in Austin on orders $21+ — choose it at checkout.
Taste it first
In Austin? We're pouring this one at Austin Coffee Festival — come try it before you commit to a bag.
Palmer Events Center · 900 Barton Springs Rd, Austin, TX 78704Sat, Oct 17 · 9 AM – 4:30 PM CT · Sun, Oct 18 · 9 AM – 4:30 PM CT
Where to find us
Elevation- 1,000–1,400 & 1,200 masl
Process- Washed
Variety- Arabica (Selection 9, Cauvery) + Robusta
Roast- Medium
The story
We built this one to live in a portafilter. An arabica-robusta blend roasted medium: Araku Valley arabica to keep it balanced, a shot of Tamil Nadu robusta for the crema and body most single-origin espresso can't muster. It drinks like dark chocolate, roasted nuts, and spices, with enough weight to hold its shape in a flat white instead of vanishing into the milk. Pull it around 1:2 in 28 seconds, then nudge the grind until the shot pours the way you like. No pour-over detour. Straight to the shot.
What we got
Here's what we taste.
This is what the cup reminds us of — you might get something else, and that's the fun of it. Here's where it lands on the wheel.
- Dark chocolateNutty / Cocoa
- CocoaNutty / Cocoa
- Full body
- Low acidity
Why it tastes like this
It starts with the fruit.
Before roasting, before brewing, someone decided how to get the seed out of the cherry. That choice does more to the cup than almost anything after it.
- This coffee
Washed
The fruit is stripped off within hours, and the seed ferments in water before drying bare.
Clean and transparent. You taste the place it grew and the varietal, not the fruit it came in — so acidity reads sharper and the cup is easier to pick apart.
Honey
The skin comes off but the sticky layer underneath stays on through drying.
The middle ground, and the one people guess wrong. Rounder and sweeter than washed, without the fermented edge a natural can take on.
Natural
The whole cherry dries with the seed still inside it, fruit and all, for weeks.
Heavier, sweeter, unmistakably fruity — berries and jam. It's the loudest of the three, and where funk comes from when a coffee tastes wild.
Three ways
The same beans, a different cup.
We buy for versatility, so this isn't a bag that only works one way. Here's what changes when you brew it differently — and which of them we'd reach for.
Pour-over
Hoffmann V60
Water passes through the bed once and drains away.
The cleanest, most separated cup — acidity reads brightest and individual notes stay distinct. Also the fussiest: grind and pour speed both show up in the taste.
- Grind
- Medium-fine · Comandante ~25 clicks
- Ratio
- 1:16.7
- Time
- ~4 min
Immersion
Hoffmann French Press
Grounds sit in the full volume of water for the whole brew, then get separated at the end.
Heavier body and more blended flavor — notes overlap rather than standing apart. Much harder to get wrong, which is why it's the forgiving one.
- Grind
- Coarse
- Ratio
- 1:16.7
- Time
- ~9 min
- We'd start here
Espresso
Espresso (Normale)
Pressure forces a small amount of water through a tightly packed bed in seconds.
Concentrated and syrupy. The same coffee reads sweeter and far more intense, and its sharper edges get louder along with everything else.
- Grind
- Fine
- Ratio
- 1:2
- Time
- 28 sec
The roast
How we roasted it — both sides.
Our logo is a roast curve — bean temperature over the roast. A blend means more than one: here are the real curves behind each component, roasted separately and blended after.
- ArakuFC 6:09Dev 1:10 · 16%Drop 7:19
- RobustaFC 6:43Dev 0:56 · 12%Drop 7:39
Measured on a Kaffelogic Nano — the actual sample roasts we dialed in before scaling each batch.
Where it's from
A blend across origins.
Freshness
Fresh by design, not by accident.
Roasted to order
Small batches, roasted the week you order — never pulled off a warehouse shelf.
Out within the roast week
Off the cooling tray and into a box within days, so it lands near its peak.
Give it a week to rest
Coffee tastes best 1–4 weeks after roast — we date every bag. Why →
More from the lineup
Flavor and origin marks by OpenMoji, licensed under CC BY-SA 4.0.