Aeropress Grind

Filter Grind

French Press Grind

Pour Over Grind

Whole Beans

Tat Tvam Asi Organic Farm

Food & Nutrition

Tea, Coffee & Beverages

Coffee

Process : Yellow Honey Tasting notes- Sweet lime, Jaggery Yellow Honey – The seeds from the ripest coffee cherries are removed of their skin and pulped. This cherry seed of its has 25% of 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. Tasting notes- Sweet lime, jaggery

Paris Peacock (Aeropress Grind)

100gms

200gms

500gms

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)

Process : Red Honey Tasting notes- Lots of green Apple, Mandarin, Lemon and flashes of Caramel Red Honey – The seeds from the ripest coffee cherries are removed of their skin and pulped. This cherry seed 50% 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 Rose (Aeropress Grind)

Process : Anaerobic Fermented Tasting notes- Nut, Dark Chocolate and Prunes Espresso Blend – A 50-50 blend of Arabica and Robusta for traditional filter coffee with milk. The Arabica used is dark roasted dense, high altitude beans generally used for specialty black coffee. The Robusta is picked and processed with care usually reserved for the finest Arabicas.

Blue Tiger (Aeropress Grind)

Chocolate Pansy (Aeropress Grind)

1kgs

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.