1956
The year the family bought the hill
YERCAUD · SHEVAROY HILLS · 4500 FT
Filter Kaapi
Freshly Spiced
Pure By Bees
The decoction takes twenty minutes and cannot be hurried. That is the point. Arabica grown at 4500 feet, fine-ground for the stainless steel / brass filter, and thick enough to hold its shape against hot milk.
Pepper picked green off the silver oaks and dried black in the sun. Cardamom sieved by hand from 5 mm to 8.5 mm. The same canopy, the same morning, two hundred meters apart.
For ten days in March every coffee flower on the slope opens white, and the hives we keep between the rows work nothing else. That flow — jasmine-sweet, unheated, unfiltered — is what fills the 700 g jar.
Only Arabica
Sun-dried
Rainforest Alliance & FSSAI
Use this code to get 10% off your first order
Only Arabica
Sun-dried
Rainforest Alliance & FSSAI
Use this code to get 10% off your first order
Why customers love us
We are not a coffee brand. We are the estate.
Because the people who grew it are the people who packed it. A picker walking one row here passes cardamom at knee height, coffee at chest height and pepper spikes overhead — three crops, one basket round, one family answerable for all of them.
Grown, dried, ground and sealed inside the fence
4500
ft
Where the cherry ripens slowly
100
%
Only Arabica
4
Generations of one planting family
What that means
From the slope to your morning cup.
It ripens slower up here
Under a closed canopy at 4500 feet the cherry takes weeks longer to fill, and those extra weeks are where sweetness and body come from. Coffee grown at low elevation ripens fast, and tastes it.
Six trees hold the roof up
Silver oak, teak and jackfruit form the top storey; suli, vagai and nagai fill the gaps. Their leaf fall is most of our fertiliser and their roots hold the slope through four months of monsoon.
The canopy sets the ceiling
We cannot plant another row of coffee without felling a shade tree, so we do not. The harvest is whatever the canopy allows that year — which is why some lots sell out and none of them get stretched.
The yard does the drying
Pepper is laid out green until it wrinkles black. Cardamom goes to the floor and is sieved afterwards, 5 mm up to 8.5 mm. , machine dried — slower, weather-dependent, and the reason the aroma survives.
From the estate
The harvest, set on the table.
Four harvests off one canopy. Hover any of them to see where it grew — the pepper photograph is the same row as the coffee one.
Swipe products
Most Re-order
Estate Grown Coffee
Pure Arabica, or the 80:20 coffee-and-chicory grind the South actually brews. Medium roast, fine ground, six months in a sealed pouch.
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Packed on the estate · Yercaud
Our story
Some flavours cannot be manufactured. They have to be grown — slowly, at altitude, under a canopy that has known one family for 70 years.
On our mountainside in the Shevaroys, coffee blossoms open white after the first spring rain. Pepper vines take the long way up the silver oaks. Cardamom ripens in the shade between them. We pick, wash and machine-dry every harvest right here, so that what reaches your kitchen still remembers the mountain.
This is not a factory's idea of flavour. It is a farm's.
Pure by nature. Perfect by taste.
The road up from Salem turns twenty times and drops six degrees. Everything we sell exists because of that last bend.
A sole proprietorship run by a fourth-generation planter. Ask which block your pepper came off and someone walks you to the tree.
Three crops on one acre is inefficient by every industrial measure, and is exactly why the coffee tastes the way it does.
Pulped the same evening, spread thin on the yard, sieved and graded by hand. Total distance before packing: two kilometres, downhill.
The twenty-minute drip, the tumbler pulled high, pepper cracked over rice at the last second. The half we never get to see.
Standing orders
Most people mean to reorder. Very few remember.
The pouch runs out on a Tuesday, you make do with something from the supermarket, and six months later you have forgotten what the good stuff tasted like. A standing order removes the decision — we prepare and send on a rhythm you set once.
What comes
How often should the estate send one?
Coffee options
Reviews
1,240 reviews. 4.9 average.
4.9 average94% would buy again
How to make filter coffee
A South Indian tradition, brewed to perfection
Two tablespoons of fine grind, 150 ml of water just off the boil, twenty minutes of waiting, then one part decoction to three parts hot milk. Nine steps, twenty-five minutes, nothing but a Stainless steel / brass Filter and a tumbler.
Boil water
Boil clean drinking water and let it cool slightly — a rolling boil scorches the grounds.
Add coffee powder
Two tablespoons — about 20g — of filter grind into the bottom chamber. Level it, never tamp twice.
Pour water
Pour the boiled water into the top chamber in one steady go.
Close & let it brew
Lid on. Fifteen to twenty minutes. Do not lift it to check — patience is the technique.
Prepare the decoction
Dark, syrupy decoction collects in the bottom chamber. That is the whole argument.
Boil milk
Fresh full-fat milk, brought to a boil in a vessel. It must go in hot, never warm.
Mix decoction & milk
Pour the decoction into the milk — roughly one to one — and add sugar to taste.
Dabara — mix & froth
Pull the coffee back and forth between tumbler and dabara until a thick head builds.
Serve hot & enjoy
Drink it while the froth holds. Filter coffee waits for nobody.
Before you buy
Talk to us
The questions we get every day
These are the ones we answer standing in the drying yard. If yours is not here, a person replies — usually the same day, and usually the person who grew it.
What is filter coffee powder actually made of?
Coffee and chicory. Ours is sold pure, or as an 80:20 grind — eighty parts Arabica to twenty parts roasted chicory root. Chicory is not a filler: it slows the drip, thickens the decoction and gives filter coffee the body that survives hot milk.
Is the estate organic?
Not certified organic, and we will not claim it. We hold Rainforest Alliance certification on the coffee and an FSSAI licence, both audited and renewed annually. The canopy does most of the work a spray would: leaf fall feeds the soil, shade suppresses weeds, birds handle the pests.
How long do your products stay fresh, and how should I store them?
For the best quality and freshness, store each product as recommended:
- Pepper: Best used within 3 years. Store in a cool, dry place.
- Coffee: Best used within 6 months. Transfer to an airtight container after opening.
- Cardamom: Best used within 1 year. Store in an airtight container.
- Honey: Best used within 2 years. Transfer to a clean glass container for storage.
Why does estate pepper cost more?
Because it is one estate's crop, hand-picked and machine-dried, rather than a pooled commodity lot — about 10 to 15% above market. Vines on living trees pick up something the trellised, kiln-dried version does not, and we cannot make that cheaper without making it worse.
