250gm

100% Arabica

Meet the legend that put India on the global coffee map. ‘Monsooned’ by a super cool process that splashes beans down with saltwater, this coffee picks up calming, earthy and mellow flavours made to savour. This is petrichor in a cup.

ROAST: MEDIUM

TASTES LIKE:

250gm

100% Arabica

Centuries ago, when the legendary Baba Budangiri dropped some of these beans in the hills of South India, even he didn’t know they’d become this absolute beast of a coffee. Grown at 4500 feet above sea level, this coffee’s got flavours that are complex like calculus. With it’s smooth, natural sweetness, it’s no surprise this bean’s been racking up so many awards!

ROAST: LIGHT MEDIUM

TASTES LIKE:
 

250gm

100% Arabica

All hail the king. Only 2% of India’s AAA-rated beans are XL sized enough to qualify as Mysore Nuggets, so you know this is the real deal. Full-bodied and with a powerful aroma, this king handles his loyal subjects of sugar and milk with ease. Make sure you pop a royal salute before you sip on this Indian coffee gold.

 ROAST: LIGHT MEDIUM

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250gm

100% Arabica

Brewed in chilled water, cold brew makes a drink that's smoother, mellower and rounder than it's cousin hot coffee. Instead of just using any bean, we put together an astral blend that takes iced caffeine to up to galactic levels. Polaris shines through any kind of milk or sweetener and if you're bold enough - even cocktails. 

ROAST: MEDIUM

TASTES LIKE:

250gm

100% Arabica

If your coffee plantation is right next to a leopard sanctuary, things are definitely going to get wild. Coming from way down South, Nilgiri aka ‘Blue Mountain’ coffee is one of Tamil Nadu’s finest beans. Grown alongside the combo of sugar-cane, orange and eucalyptus, this one’s got flavours that are modern and distinct.  

ROAST: MEDIUM

TASTES LIKE:

250gm

100% Specialty Robusta

A deliciously dramatic revamp, Kerehaklu HSD is here to put some respect on the Robusta name through the power of post-harvest processing. After being treated to an elaborate two-step fermentation, these beans get whisked away to raised beds and raked every 45 minutes while they dry out in the sun for 17 days. Pioneered by young gun Pranoy Thipaiah, this process makes sure your brews are packed with flavour and firepower in equal measure!

ROAST: Medium Dark

TASTES NOTES: Dark Chocolate, Maple Syrup, Raisin

ESTATE: Kerehaklu

BLOCK: Nalaka Savira Block

VARIETY: Congensis x Robusta

PROCESS: Bridal Veil Honey Sun Dried 

ELEVATION: 3770 ft

ARTWORK BY: Osheen Siva

250gm

Whiskey Barrel-Aged Speciality Robusta

At Dope, we like to aim big when we shoot our shot. So to fire off this round, we went for the double-barrel.

Now that our Whiskey Barrel hit the spot and introduced many coffee fans to a boozy brew that can replace their usual iced drinks, it's time to meet the second shot of our double barrel - Specialty Robusta.  

Often given a bad rap when compared to Arabica, it’s a lesser-known fact that if treated well, certain Robustas make brilliant brews. And if you still have your doubts, one sip of this badass bean will clear them up immediately!

TASTE LIKE: Fermented, Sweet, Fruity