This honey-processed Robusta comes from Craigmore Kattimuttu, a long-standing family estate in Kodagu where biodiversity, soil health and selective picking guide the work on the farm. The coffee is harvested at peak ripeness, with defects removed immediately to keep the fermentation clean. After a second round of hand-sorting, the cherries are pulped using a waterless eco-pulper that preserves the mucilage - an approach that conserves water and supports a sweeter, fuller expression.

Drying takes place on raised beds under cover, with frequent turning to keep the airflow steady and the fermentation even. When the coffee reaches 11–12% moisture, it is rested in cool conditions for several weeks to stabilise and mature before milling. This careful, low-intervention process brings a clearer and more refined structure to the Robusta species, shaped by the regenerative farming practices that Farokh Anklesaria has developed at Craigmore Kattimuttu