you'll find rasasri tucked into the hills of madikeri, where the cardamom scent mingles with coffee blossoms year-round. their coorg beans carry that distinctive spice-forward brightness, nothing like the flat commodity stuff. the roasting happens in small batches, filling their stone building with smoke that drifts across the estate grounds. when you cup their medium roast, expect black pepper notes that dance with honey sweetness. this is indian coffee done right, no shortcuts.

curated by gautam khorana, editor · updated

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