Roast            Medium / All Brewing Methods
Region          Manjarabad, Western Ghats, Chikmagular District.
Varietal        SLN9 – SLN6 – S-795
Altitude        915 – 1220
Soils              Deep friable, porous, rich in organic matter, slightly acidic.
Process         Fully Washed
Cup Score    82.25

Tasting Notes
Delicate winey stone fruit notes in the front palate, with a smooth silky body. Honey and malt notes linger in the finish.

Kelagur Heights Coffee and Tea Estates is owned by the Mathias Family for the past four generations. It is located in the first range of the Western Ghats in the Chikmagular District of Karnataka State.

Spread over 120 hectares, Kelagur Heights Estate harvest up to 150 tonnes annually of some of the finest Arabica and Robusta coffee beans each season.

With Arabica, the main varietals are S 795 and Selection 9 and with Robusta, it is a mix of old robusta and S 274 which grows at lower elevations. Coffee grows under a mixed canopy of shade with the upper canopy comprising trees such as ficus; albizzia; cedrela toona and javanica.

The Estate has fully integrated facilities for coffee processing, with on site pulp houses and curing works. Fourteen perennial springs on the Estate ensure that the washed Arabica and Robusta grades are both of the highest standard.

With all their coffees, the emphasis for Kelagur Heights Estate has always been on sustainability under the expert guidance of the Central Coffee Research Institute of India and this particular variety is a hybrid developed in conjunction with them.

Developed ostensibly to be disease resistant and sustainable, this variety is from a specific gene bank developed by the Central Coffee Research Institute in India.

Kelagur Coffee has won the Flavour of India Fine Cup Award for Arabica in 2008 as well as for their Robusta grades in 2005 which bears testimony to their continued emphasis on quality.


Roast           Medium / All brewing methods
Region         Multiple Regions
Varietal       SL28 & SL34
Altitude      1500 – 2100
Process       Fully Washed
Cup Score   82

Tasting Notes
Bright apricot and lemon acidity up front, with smooth chocolate and almond notes that linger in the finish.

Approximately 15 farmers across a mix of coops throughout the central Kenyan regions of Embu, Kisii, Kirinyaga, Machakios, Nakuru and Nyeri are responsible for the production of this Peaberry graded coffee. Grown in a picturesque location surrounded by mountains and national parks, the high altitude at which it is grown makes this bean particularly dense and concentrating the inherent bright acidity and fruity notes.

The Peaberry bean itself is somewhat of an anomaly, as it forms as a single seed or bean inside the cherry rather than the normal cherry which contains two seeds, with flattened sides facing together. Due to its rare occurrence, only about 5% of beans harvested are of the Peaberry variety. These are separated from the rest of harvest during processing, resulting in a refined and much sought-after flavour profile.


Roast            Medium / All Brewing Methods
Region         Sidamo
Varietal       Heirloom Varietals
Altitude      1927 – 1943
Process       Fully Washed
Cup Score  86.75

Tasting Notes
Crisp orange and nectarine acid carries through a smooth full body, with tropical pineapple and chocolate notes lingering in the finish.

The ‘Kebel’ of Uraga is in the Guji district, in the province of Sidamo, which lies in the mountainous zone of South Central Ethiopia. Nestled in the Oromia rain catchment area, the Sidamo region is ideally located for agricultural production, unlike other, harsher regions of the country.

The high altitudes at which this coffee is grown give the bean a naturally high density and contribute to its unique flavour notes of spice, wine and chocolate while increasing the bright crisp lemon citrus acidity.

Ripe cherries are delivered fresh-picked to the Uraga Washing Station for careful sorting and pulping, before fermentation for 36-48 hours, depending on the climactic conditions. After this point the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on raised African beds for 12 – 15 days (until the ideal moisture level has been reached).

In the daytime the parchment needs to be raked and turned periodically to ensure a consistent drying process. The coffee is also covered between 12pm and 3pm to protect it from the hot sun, and at night time to protect it from rainfall and moisture. Once the coffee has dried to the right level it is transported to Addis Ababa for dry-milling, grading, sorting and handpicking, before being bagged in GrainPro for export.