Quality takes time. One bean at a time.
Quality takes time. One bean at a time.
In Araku Valley’s Bakuru village, farmers Korra Chittibabu and Varalakshmi tend their coffee at elevations of 3,790 to 4,362 feet. Cool air, dark rocky soil,…
In Araku Valley’s Bakuru village, farmers Korra Chittibabu and Varalakshmi tend their coffee at elevations of 3,790 to 4,362 feet. Cool air, dark rocky soil, and a canopy of wild mango, jackfruit, and silver oak trees imbue this coffee with a quiet complexity. At this elevation, the coffee cherries ripen gradually, allowing sugars to concentrate and aromatic complexity to develop. The cherries are processed using the specialized black honey drying method, which preserves the natural sweetness of the bean, lending this coffee its rounded body and distinctive fruitiness. A medium roast coaxes out the full personality of the beans. The flavor opens with a gentle sweetness reminiscent of rose apple and buttercream cookies and is balanced by notes of caramel and baker's chocolate. Best enjoyed through slow brewing methods like pour-over or French press.
Our sensory profile maps the defining characteristics of this coffee, helping you understand its unique character and choose the perfect bean for your palate.
Original tasting notes from Araku Coffee
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