Experiences
Four ways in — one that comes to your city and three that bring you up to Coorg. All of them hands-on, none of them a tour. You will be given something to carry.
A grinder, six brewers, whatever is in the current release and a table you are welcome to crowd around. We pour the same coffee two ways so you can taste what the method did, and we will happily settle the argument about whether you actually dislike black coffee. No booking, no jargon, no minimum knowledge.
We leave the tasting room at 06:15, while the cloud is still lying in the valley below the pulping shed. You will walk the shade blocks that go into Highland Reserve, put your hand on a rosewood that predates the estate by a century, and learn to tell a ripe cherry from a nearly-ripe one by squeezing it. It ends at the nursery with a cup of whatever came off the drum that week.
In December and January you can join a picking pass. You are given a basket, a row and a supervisor who will politely reject anything under-ripe. Most guests fill about four kilos in three hours; the crew average is nineteen. At the end your cherry goes through the pulper with the day’s intake and we write your name on the drying bed it lands in.
The long one. You start at the tree at first light and finish at the cupping table after dark, having pulped, fermented, turned a drying bed, sorted by hand, roasted a 500 g sample and cupped it blind against two of our production lots. Lunch is on the drying yard. Twelve guests a month, no more, because there is only one drum.
Before you set off
Six hours from Bengaluru by road, four from Mysuru, and an hour from Madikeri. The last two kilometres are unsealed and steep — a hatchback manages it in dry weather, not in monsoon.
Closed shoes with grip, sleeves, and something you do not mind staining. It is 14–18 °C at dawn on the ridge even in April. Leeches appear in the wet months; we hand out salt.
Every experience includes food cooked by the estate kitchen — rice, greens from the kitchen garden, and whatever the pepper vines are doing. Tell us about allergies when you book, not when you arrive.
Both welcome on the walks, neither on harvest days for the obvious reasons. There are three estate dogs and they will find you long before you find them.
Dates open monthly
Tell us roughly when you want to come and how many of you there are. We will send back what is actually available rather than a booking form.
