Est. Mylapore, 1947
Filter Coffee.
Brewed in Tradition.
Slow-dripped decoction from hand-roasted Chikmagalur beans, poured the old way — from a height, with steam rising and chicory on the breath.
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01
Brass Filter
Two-chamber decoction filter, hand-finished. Each cup begins with a slow, gravity-fed drip — never rushed.
02
Single Estate
Beans from the Bababudangiri slopes of Chikmagalur, roasted weekly in small batches to a deep, smoky finish.
03
Banana Leaf
Tiffin served the proper way — on washed leaf with sambar, three chutneys and a tumbler of kaapi on the side.
Our Bean
Roasted in small batches, every Sunday before dawn.
We work with a single family of growers on the Bababudangiri hills, where Indian coffee was first planted by Baba Budan in the 17th century. Our blend — 80% peaberry arabica, 20% chicory — is cup-tested twice before it reaches the filter.
How we brew it→