One of the coffees comes from South India Coffee Company (SICC). We visited them in February 2025, and learned so much about the incredible work that Komal and Akshay are doing. Whether it's coffee genetics, or processing, or research on coffee species, they've just put in so much time and energy into their coffee lots to be balanced, complex, and unique. The lot we chose to be a portion of this blend is a carbonic macerated natural processed Chandragiri. This one adds notes of dried fruit, and adds a dimension of acidity and complexity to the cup.

The base component is produced by Mr. Ashok Patre. Everyone in Indian coffee calls him Mr. Ashok. Not just Ashok. There's a level of respect that's put on his name because he's been banging the drum on Indian specialty coffee for the past 25+ years. We stopped by Ratnagiri Estate near Chikmagalur in February as well, and it was immediately clear that Mr. Ashok is operating at a level that most people outside India don't know about yet. We think he has one of the most advanced coffee processing facilities in India (maybe even the world). Having a microbiologist on site, multiple bioreactors, combined with Mr. Ashok's wealth of knowledge, the result is a coffee that is next level.

Together, these two coffees create a blend that represents what Coffee Wallas is all about — showcasing the breadth and quality of Asian coffee in a way that's approachable and delicious.