Araku Coffee

Araku's grand cru from the best plots in the valley, balancing roundness and intensity: dates, caramel and yellow fruit. Versatile across all brew methods. Organic, roasted in Paris.

Dates, caramel, yellow fruit

A grand cru from Araku's best high plots, where slow ripening builds aromatic complexity. A light roast brings out hazelnut and milk chocolate with softness and balance; recommended for slow brewing methods. Organic, roasted in Paris.

Hazelnut, milk chocolate

From plots in Baankubedda, a village on a river island in the heart of the Araku highlands. Generous texture with plum, candied cherry and raisin and a vibrant acidity; ideal for espresso, moka or cold brew. Organic, roasted in Paris.

Plum, candied cherry, raisin

A micro-lot grown by Dobatti Polayya in Hectaguda village, inside the Araku Valley nature reserve, hand-picked and farmed organically. Redcurrant, raspberry and hibiscus over a velvety body with delicate brown spice; cupping score 88. Omni-roasted for filter and espresso.

Redcurrant, raspberry, hibiscus, brown spice

Made from the first cherries of the year, grown under agroforestry in the Araku highlands. Fresh and subtle — amaretto, orange zest and brown sugar — at a light roast suited to slow coffee and tea lovers. Organic, roasted in Paris.

Amaretto, orange zest, brown sugar

An organic 100% Arabica from the Araku Valley at a medium roast, chosen for balance and roundness: almond paste, brown sugar and forest honey. Suits every brew method. Roasted in Paris.

Almond paste, brown sugar, forest honey

Araku's most intense organic blend, from carefully selected plots in the Araku highlands, roasted dark for espresso, moka pot and milk drinks. Dark chocolate, caramel and cane sugar with the roundness of Indian highland coffee. Roasted in Paris.

Dark chocolate, caramel, cane sugar