Chocolate Coffee 

Food & Nutrition

Tea, Coffee & Beverages

Coffee

Vanalaya English Caramel Flavoured Coffee is a smooth, medium-roasted coffee with a buttery caramel flavour to satisfy sweet cravings. Caramel flavour adds just the right amount of richness to this medium-roast coffee. Create moments to savour with each single-serving cup, from the brewing aroma to the last sip. You can also try our Hazelnut Coffee, Chocolate Mocha Coffee, English Caramel Coffee, Chocolate Orange Flavoured Instant Coffee, Sothern Classic Instant Coffee, Premium Instant Coffee, Vanilla Coffee, instant coffee powder, instant coffee pouch, black coffee powder, black coffee for weight loss.

Vanalaya English Caramel Flavoured Instant Coffee

Thogarihunkal has been making great coffee since 1857 and has mastered the art of growing speciality coffee by experimenting with different processing methods. They have been awarded the best cup of india award several times. This thogarihunkal washed coffee is chocolatey and slightly floral. It is sweet and full-bodied, perfect for starting the day. We really like this as an espresso due to its cocoa notes, and as cold brew, due to its natural sweetness. It also has a complex flavour of sweet lime, which makes the coffee cup bright, making it perfect for a manual brew.

Thogarihunkal Washed - Chocolatey (Filter Cofee)

250gms

 500gms

Process : Black Honey Tasting Notes : Dark chocolate, cranberry and Sweet Finesse Black Honey – The seeds from the ripest coffee cherries are removed of their skin and pulped. This cherry seed has a mostly all of its mucilage left on it. Mucilage is the sticky fruity substance caked on the seed. It is also essential to determining the sweetness of your final brew! Unlike other methods, in which the mucilage gets removed, honey processed involves leaving this mucilage on while the cherry seed ferments with continuous rotation.

Malabar Banded (Aeropress Grind)

100gms

200gms

500gms

It’s time for another Producer Series coffee! This time around, we’re featuring coffee from Riverdale Estate—a farm we featured twice in this series last year! The farm gets its name from a freshwater stream called ‘Riverdale’ that meanders through it. This lot was processed using a unique method, in which grapes were added to the fermentation process. Ripe red cherries were handpicked from selective higher elevation blocks of the estate. After the floaters were removed, high brix cherries were triple washed in clean spring water and fermented with green grapes under a controlled environment for 3 to 4 days. This lent the coffee its warm aromas of freshly baked chocolate chip cookies and cinnamon that make it perfect to bring in the winter season. The coffees were exposed to direct sunlight for 2-3 days with the pH level and temperature being monitored regularly to ensure cup consistency. Post fermentation, the coffees were transferred to raised beds and sundried for 2-3 days. After this, they are then transferred to partially covered raised beds. The moisture level was recorded per day to ensure uniform drying. Finally, after 21-30 days, the coffees were allowed to rest in green pro bags for 4-5 weeks. Our roasters profiled this as a light roast to further enhance its intricate flavour notes of cranberry, apricot, lychee and black tea.

Producer Series Lot 8 | Riverdale Estate Grape Fermentation (Inverted Aeropress)

Attikan Estate's arabica coffee comes from the Biligiriranga Hills in Karnataka and is one of most popular coffees. Sweet with fruity overtones and balanced acidity, this is the darkest of our standard medium roasts and recommended for espresso lovers. It is a versatile coffee that also works for manual brewing such as Moka Pot, South Indian Filter and Aeropress. Located to the south of Mysore, the Biligiriranga Hills, or ‘white hills’ are named after the mist that hangs over the region. At 1650 metres, it is amongst the highest coffee growing regions in India and grows Selection 9, Selection 795, Cauvery and Kent varieties of Arabica, along with Silver Oaks, citrus, and fig trees. Tasting Notes: Dark Chocolate, Figs + Roasted Almond Roast Level: Medium Dark We recommend Channi Grind , If you don't have any coffee brewing equipment yet.

Attikan Estate (Commercial Espresso)

250g

 500g

 1kg

Our Bold Cold Brew Blend is roasted medium-dark that gives a full bodied glass of refreshing cold brew. With notes of dark chocolate, toffee, and roasted nuts, this blend has very little acidity and a bittersweet finish. Tasting Notes: Dark Chocolate, Toffee + Roasted Hazelnut Roast Level: Medium Dark

Cold Brew Blend Bold (Whole Beans)

<ul><li>Two of the most universally loved flavours, chocolate &amp; coffee, &nbsp;rolled into one, present THE most decadent and delicious combination yet. Roasted and flavoured on demand!</li><li>The gooey-chocolate intensifies the &nbsp;100% washed Arabica from the highlands of chikmagalur. &nbsp;Dark-Chocolate, chocolate syrup, with a dark molasses undertones. &nbsp;City++ to Full City+. Good as a stand alone hot black or iced coffee. &nbsp;Even better for espresso!</li><li>ROASTED to perfection on our PROBAT roaster. Roasted IN-HOUSE and ON-ORDER Only.</li><li>Freshly Roasted Coffee roasted to Order and Ground to suit your brewing method.</li><li>Brewing Instructions&nbsp;-&nbsp;This is not Instant Coffee. Brew a mug of coffee with 200ml of filtered water and 2 rounded tablespoons of ground coffee(approx. 8-10gm) with your choice of equipment.</li></ul>

Tariero's  Chocofudge  Flavoured  Ground  Coffee  Pack of 3 100gms  | Medium Roast Medium Grind

Pack of 3 100gms

Process : Anaerobic Fermentation Tasting notes- Orange, sweet lime, honey nectar with floral finesse. Anaerobic Fermentation – The ripest beans are picked and pulped and placed in hermetic tanks and the fermentation goes on for a few hours to days depending on environment and recipe ( we experiment with tropical fruits, spices etc). A close watch on the temperature and ph results in one of our most unique and special lots till date. These coffees taste anything from gingerbread, cinnamon, tropical fruits or even bubble gum.

Chocolate Pansy (French Press Grind)

Introducing this year’s harvest from Seethargundu Estate (with a little twist)! For the past three years, we have been offering this coffee as a light roast, but this time around our roasters have chosen to profile it as a medium roast to enhance the washed green beans’ flavours. Its silky caramel-like mouthfeel and sweet aromas of milk chocolate and black tea will warm you from the inside out! This coffee’s flavour notes of black tea, caramel and orange are a treat for espresso lovers and manual brewers alike. Situated in the Nelliyampathy Hills region of the Western Ghats in Kerala, Seethargundu Estate is one of just two global Demeter-certified biodynamic estates that grows coffee. The Selection 9 Arabica coffee grown in the estate is handpicked and processed on site. This year’s beans from Seethargundu Estate are roasted light to retain its delicate flavours of black tea, raisin and hazelnut. We recommend brewing this coffee as a Pour Over to best enjoy its complex dried fruit characteristics. Seethargundu Estate is situated in the Nelliyampathy Hills region of the Palakkad district in Kerala, and is one of the few Demeter-certified biodynamic coffee estates in the world. The organic farm grows crops like tea, oranges, pepper, vanilla, along with Robusta and Selections 5B, 8, 9, BBTC and Chandragiri of Arabica, that are handpicked and processed on site using washed, natural and semi-washed methods. These coffees are planted under a double canopy of shade. The farm ensures that all of its various initiatives, such as organic animal husbandry, plant production, landscaping, water supply and its use of biodynamic processes meet the highest organic qualifications. Tasting Notes: Black Tea, Caramel, Orange Roast Level: Medium We recommend Channi Grind , If you don't have any coffee brewing equipment yet.

Seethargundu Estate (Aeropress)

Cold Brew Blend Light (Coffee Filter)

Cold Brew Blend Light (Commercial Espresso)

Thogarihunkal Washed - Chocolatey (Inverted AeroPress)

This medium-dark roast is a blend made with beans sourced from some of the finest farms we partner with - Seethargundu and M.S. Estates. We roast this coffee medium-dark to bring out its intense flavour of dark chocolate with notes of roasted almond and mildly acidic stone fruit. This versatile blend is best enjoyed as espresso, french press or moka pot to intensify its rich, smooth body and pleasant lingering stone fruit notes. Seethargundu Estate is situated in the Nelliyampathy Hills region of the Palakkad district in Kerala and is just one of the few Demeter-certified biodynamic coffee estates in the world. M.S. Estate's organic Arabica is grown in the rolling Sahyadri range of the Western Ghats in Chikmagalur, Karnataka. The farm is known for ensuring the traceability of every single bean. Tasting Notes: Dark Chocolate, Stone Fruit + Roasted Almond Roast Level: Medium Dark We recommend Channi Grind , If you don't have any coffee brewing equipment yet.

Organic Rosewood Blend (Channi)

 1000g

Our organic coffee from M.S Estate is a washed Ethiopian heirloom variety. Our roasters profiled this as a medium roast to bring out its complex aromas of caramelised peach and brown sugar, and dried fruit-like aftertaste. With sweet notes of milk chocolate, peach and golden raisin, this coffee is recommended black or with milk, brewed as an Espresso, Cold Brew, Pour Over or in the Moka Pot. Merthi Subbangudigy Estate, otherwise known as M.S. Estate, is located in the rolling Sahyadri range of the Western Ghats in Chikmagalur, Karnataka. The high altitude, in addition to high levels of rainfall which can reach up to 350 cms per year, rich soil and evergreen shade have helped nurture the Arabica and Robusta plants that grow here. M.S. Estate is one of several coffee estates owned by Balanoor Plantations, whose experience in the coffee industry dates back to 1937. Amongst the Arabica, M.S. Estate grows Chandragiri, selection 795, selection 9, Kent, BBTC, MS Hybrid, Cauvery and Ethiopian heirloom. Tasting Notes: Milk Chocolate, Peach and Golden Raisin Roast Level: Medium We recommend Channi Grind , If you don't have any coffee brewing equipment yet.

M.S. Estate Organic (French Press)

Thogarihunkal Washed - Chocolatey (Moka Pot)

This year, we are partnering with Kerehaklu Estate to get you our first Robusta offering, ever. This R-graded coffee is the first time that the estate has processed specialty grade Robusta. Growing this harvest was also an example of the estate’s push towards sustainable farming, with the use of just rain water instead of normal irrigation techniques. Halley Huli Natural Our friends at Kerehaklu used a natural processing technique called ‘Halley Huli’ for this lot. It is an anaerobic, double float process where the cherries are left in ceramic vats overnight. It also has a considerably shorter fermentation time as compared to Arabica. To process this lot, Kerehaklu processed CxR — Congensis crossed with Robusta. Coffee Congensis is closely related to both Arabica and Robusta, and is known to improve the flavour profile of the coffee. Kerehaklu is constantly pushing the boundaries with their coffee, and this clean, smooth lot can prove to be a game changer for Indian Robusta. This coffee has a heavy body, predominantly chocolatey taste notes and a creamy, plush mouthfeel that is perfectly finished off with an aftertaste of roasted almonds and caramel. This coffee’s beautiful aromas of baking chocolate, roasted nuts and caramel are paired best with milk, and so our roasters recommend brewing this as an Espresso or in the Moka Pot. Tasting Notes: Bittersweet Chocolate, Caramelised Almonds, Butter Biscuits Roast Level: Medium Dark We recommend Channi Grind , If you don't have any coffee brewing equipment yet.

Kerehaku Estate Robusta (French Press)

Attikan Estate (Cold Brew)

Attikan Estate (Home Espresso)

Attikan Estate (Pourover)

Organic Rosewood Blend (Aeropress)

Process : Black Honey Tasting Notes : Dark chocolate, cranberry and Sweet Finesse Black Honey – The seeds from the ripest coffee cherries are removed of their skin and pulped. This cherry seed has a mostly all of its mucilage left on it. Mucilage is the sticky fruity substance caked on the seed. It is also essential to determining the sweetness of your final brew! Unlike other methods, in which the mucilage gets removed, honey processed involves leaving this mucilage on while the cherry seed ferments with continuous rotation.

Malabar Banded (Pour Over Grind)

Producer Series Lot 8 | Riverdale Estate Grape Fermentation (Channi)

Cold Brew Blend Bold (Aeropress)

Delicately refreshing!!! A trip down the memory lane, this drink is inspired by the taste of an After Eight mint with an espresso! A blend of fresh mint drizzled with milky Chocolate. It’s the perfect after 8 moment (dinner treat)!! DIRECTION Make cafe like coffee at home .. at ease .. without any machine! Use one teaspoon (2g) per cup and add Hot/Cold milk or water. DESCRIPTION • Bespoke hand Crafted Luxury • Our flavour infused coffee uses the highest quality Arabica and Robusta beans handpicked from the best plantations all over the world. • 100% pure coffee and no traces of chicory • No artificial additives and no sugar. • Shelf life - 365 days. To enjoy this coffee at its best, please consume within 3 months of breaking the seal. • Store in a cool dry place

Bavarian Mint Instant Coffee

Process : Only Anaerobic Tasting notes- Orange, sweet lime, honey nectar with floral finesse. Anaerobic Fermentation – The ripest beans are picked and pulped and placed in hermetic tanks and the fermentation goes on for a few hours to days depending on environment and recipe ( we experiment with tropical fruits, spices etc). A close watch on the temperature and ph results in one of our most unique and special lots till date. These coffees taste anything from gingerbread, cinnamon, tropical fruits or even bubble gum.

Chocolate Pansy (Filter Grind)

Channi Riverdale Estate Grape Fermentation This lot was processed using a unique method, in which grapes were added to the fermentation process. Ripe red cherries were handpicked from selective higher elevation blocks of the estate. After the floaters were removed, high brix cherries were triple-washed in clean spring water and fermented with green grapes under a controlled environment for 3 to 4 days. This lent the coffee its warm aromas of freshly baked chocolate chip cookies and cinnamon that make it perfect to bring in the winter season. The coffees were exposed to direct sunlight for 2-3 days with the pH level and temperature being monitored regularly to ensure cup consistency. Post-fermentation, the coffees were transferred to raised beds and sundried for 2-3 days. After this, they are then transferred to partially covered raised beds. The moisture level of coffee was recorded daily to ensure uniform drying. The moisture level was recorded per day to ensure uniform drying. Finally, after 21-30 days, the coffees were allowed to rest in green pro bags for 4-5 weeks. Our roasters profiled this as a light roast to further enhance its intricate flavor notes of cranberry, apricot, lychee, and black tea.