Indian coffee has always been seen in the specialty coffee world as filler or blender coffee, this one is an example of why it isn't. Suneal and Dustin visited Komal and Akshay of South India Coffee Company (SICC) in February 2025, and were so impressed by the coffee species work they're doing.

Robusta has been dismissed by most in specialty coffee. It's the species associated with commodity blends, harshness, and the bottom of the barrel. Most Robusta is typically grown for volume, slightly more climate resilience, and usually not for a quality coffee.

Because of Komal and Akshay's expert understanding of coffee species and processing, they put in the same level of intentional care usually reserved for the best Arabica, into this Robusta. Putting this coffee through a 120-hour, extended carbonic maceration, also sealed in their own designed fermentation drums with a custom yeast culture, this Robusta was transformed. After drying slowly in a polyhouse, their care and attention has rounded out the rough edges to a smooth cup, reduced bitterness on the finish, and amplified sweetness that is typically lacking in Robusta. The result: a coffee that can hold its own, and comes with a valuable story worth sharing.