Specialty Coffees from Chikmagalur
Carefully cultivated in the highlands of Chikmagalur, Kardigandi Estate produces Arabica and Robusta coffees shaped by altitude, shade, season, and generations of stewardship.
Four Expressions of Origin
Specialty Washed Coffees
Clean cup profiles with balance and elegant structure.
Specialty Natural Coffees
Fruit-forward seasonal lots with expressive character.
Robusta Selections
Structured, bold, and refined robustas.
Microlots & Seasonal Releases
Limited standout harvest parcles.
Coffees From the Estate
At elevations of 3,800 to 4,200 feet above sea level, we cultivate and process coffees that reflect the growing conditions and character of the estate.
Washed Coffees
Clean, balanced coffees with clarity and structure.
Natural Coffees
Seasonal lots with expressive fruit character and complexity.
Robusta Selections
Carefully selected Robustas with body, structure, and character.
Microlots & Seasonal Releases
Limited seasonal lots exploring distinctive processing methods and new expressions of our coffee.
Cultivated at Kardigandi
Generations of coffee cultivation have shaped the selection of Arabica and Robusta varietals grown across the estate.
Selection 5 · Selection 6 · Chandragiri · Hemavati · Selection 9 · Yellow Catuai . Selection 795
Perideniya 274 · CxR
Each varietal responds differently to elevation, shade, rainfall, and season, contributing to the diversity and character of coffees produced at Kardigandi.
From Seedling to Harvest
Coffee is a crop measured in years, not months.
From nurturing young seedlings and establishing new plants to managing nutrition, shade, flowering, and fruit development, every harvest is the result of continuous care throughout the seasons.
At harvest, ripe cherries are selectively handpicked at their crimson-red stage by skilled estate workers, helping us begin the post-harvest process with carefully selected fruit.
Our approach is guided by a long-term view — caring for the crop while respecting the people, land, and environment that sustain it.
From Cherry to Green Bean
What happens after harvest is as important to quality as what happens on the plant.
At Kardigandi Estate, selectively picked ripe cherries are carefully handled and processed according to the intended lot. Our post-harvest approach combines established methods with continued experimentation, allowing us to explore different expressions of varietal, season, and origin.
Washed Process
Selected ripe cherries first undergo controlled anaerobic fermentation before entering our wet-milling process.
During wet milling, the cherries undergo flotation, helping separate lower-density and underdeveloped cherries from the selected lot. The selected cherries are then pulped to remove the outer fruit, followed by washing to remove the remaining mucilage.
The washed coffee is then naturally sun-dried and regularly turned using rakes to promote air circulation and ensure even drying, while moisture levels are carefully monitored throughout the drying process.
This approach is designed to preserve clarity and structure while allowing the character of the coffee and its origin to come through.
Natural Process
For our natural coffees, selectively picked ripe cherries are naturally sun-dried with the fruit intact.
During drying, the cherries are regularly turned using rakes to promote air circulation and ensure even drying, while moisture levels are carefully monitored.
This extended interaction between the seed and fruit can contribute greater sweetness, fruit expression, and complexity to the finished coffee.
Experimental Microlots
Selected harvests are set aside as experimental microlots, with processing methods evolving from season to season.
Depending on the coffee and intended profile, these may include controlled fermentation, inoculation, carbonic maceration, and other post-harvest techniques.
Produced in limited quantities, these lots allow us to explore new expressions of varietal, season, and origin while remaining rooted in the character of Kardigandi Estate.
Once processing and drying are complete, the green beans are bagged and allowed to rest before evaluation.
From Process to Cup
Once rested, our specialty coffees are cupped and assessed with a certified Q Grader to evaluate cup quality, identify distinctive lots, and understand how varietal, season, and processing are expressed in the cup.
This evaluation helps us identify and grade our specialty coffees, select distinctive lots, and present the most suitable offerings to our roasters and green coffee buyers.
For Roasters & Sourcing Partners
Kardigandi Estate welcomes inquiries from specialty roasters, sourcing partners, traders, and importers.
Green bean samples available to qualified buyers upon request.