Raxidi Naturals

After selective picking of the best coffee cherries, the cherries were washed and kept in a stainless steel container. We used a strain called W1 which is a mix of yeast and bacteria to ferment the cherries for 48 hours in an anaerobic condition. After which they were removed and taken to raised beds for slow drying for 21 days. In the drying yard a controlled environment was maintained accounting for temperature and humidity which was monitored regularly. Raxidi Estate, located at an elevation of 950-1000 meters in Sakleshpur, Karnataka, spans 165 acres and has been nurtured by three generations of the Lobo family since the 1950s. Currently, father-daughter duo Richard and Rachel Lobo continue this legacy, cultivating Arabica varieties such as Selection 6, Catimore, and Chandragiri, alongside Robusta varieties like old Peredenia and Selection 270. Their focus on micro-lots and innovative processing techniques results in coffee with unique depth and character, with every step, from handpicking cherries to using pure spring water, executed with precision.