Roasted Coffee in Aurangabad, India

Honey-processed Catuai aged in reclaimed whiskey and rum barrels from Odisha distilleries. The 30-day barrel rest imparts layers of vanilla, oak, and spirit warmth onto the coffee's natural sweetness. A conversation piece roast, complex, bold, and absolutely unmistakable.

One of Odisha's highest-grown washed Arabicas, from Oak Winds Farm at 1150–1450m elevation in Pottangi. Extended wet fermentation (36 hours) followed by slow shade drying on raised beds yields a cup of exceptional brightness and floral complexity. Limited lots available per season.

Honey-processed Catuai from the Saptagiri Plantation's highest blocks. The 72-hour mucilage drying on raised beds in Koraput's dry-season sun concentrates natural fruit sugars, delivering a sweet, complex cup that balances floral aromatics with honeyed texture.

Honey-processed S795 from the Maa Mangala estate in Jeypore. The tropical microclimate of this valley imparts distinctive mango-like sweetness to the cherry, amplified by the honey processing method. A standout Odisha coffee for buyers seeking unusual, origin-expressive lots.

Wild-foraged civet coffee (Kopi Luwak) from Brown Valley Coffee Estate, roasted. Coffee cherries pass through the digestive tract of the wild Asian palm civet, ferment naturally, and are hand-collected, cleaned and sun-dried, then roasted medium to keep the smooth, low-bitter cup the washed processing produces. Wild-foraged, never caged; seasonal and available only in small quantities.

Natural-process Chandragiri rested in barrels seasoned with whiskey and Old Monk rum. The natural's dark-fruit sweetness meets molasses, oak and a warm spirit finish. A limited barrel lot — bold, rounded and unmistakable.

HSD honey lot from Brown Valley rested in Teacher's blended-Scotch barrels. The semi-dry sweetness of the HSD base carries malt, vanilla-oak and a clean stone-fruit lift. Balanced rather than boozy.

Certified-organic S795 natural rested in dark-rum barrels. The clean organic terroir keeps it from turning heavy; expect brown sugar, cocoa and a mellow rum warmth. The most approachable of the barrel series.

Washed S795 rested with vanilla pods in whiskey oak. The clean washed base stays transparent, letting bourbon vanilla and soft oak sit alongside caramel and a citrus lift. The most delicate of the barrel lots.

Natural Chandragiri co-conditioned with cherry and rested in whiskey barrels. The natural's inherent dark-cherry note is amplified into a jammy, almost liqueur-like cup, with almond and dark chocolate underneath.

S795 natural co-fermented with orange peel and finished in rum barrels. Bright candied-orange and marmalade notes lift the natural's cocoa base, with a rum warmth on the finish. Christmas in a cup.