India

Tamil Nadu

Perky

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: 1,200 masl
Process: Washed
Variety: Robusta
Roast: Medium–Dark

The story

Single-origin Robusta — the bean most specialty roasters won't touch solo because it doesn't behave. We ran it anyway, roasted medium-dark, and it came back with roasted almond, warm spice, and dark chocolate. Big body, serious caffeine, no apologies. Pull it as espresso or moka and hold on.

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.

Roasted almondNutty / Cocoa
SpicesSpices
Dark chocolateNutty / Cocoa

Explore the full wheel →

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.

How we brew it

Made for this cup.

Espresso (Normale)

Rich, concentrated shots — for when you've got a machine and grinder to dial in.

1:2·28 sec·Fine

Brew it step by step

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
Brew it this way
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
Brew it this way
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
Brew it this way

The roast

How we roasted it.

Our logo is a roast curve — bean temperature over the roast. Here's the real one behind this coffee. New here? Lighter tastes brighter, darker tastes bolder — neither's better.

Charge

82 °F

First crack

6:43 · 423 °F

Development

0:56 · 12%

Drop

7:39 · 433 °F

Measured on a Kaffelogic Nano — the actual sample roast we dialed in before scaling the batch.

Where it's from

Tamil Nadu

Here's what we taste.

It starts with the fruit.

Made for this cup.

Espresso (Normale)

The same beans, a different cup.

How we roasted it.

From Tamil Nadu.

Fresh by design, not by accident.