Coffee Life
In the misty hills of Chikkamagaluru, India, the Rao family had been cultivating Arabica coffee for generations. Their plantation, nestled amidst the Western Ghats, was blessed with fertile soil and a climate perfect for Arabica beans. The Raos prided themselves on their sustainable farming practices, hand-picking only the ripest cherries to ensure the highest quality.
Coffee Culture
The cherries were processed using the washed method, where they were meticulously pulped, fermented, and sun-dried, resulting in beans with a bright acidity and floral notes. As the beans dried under the gentle sun, the earthy aroma filled the air, a testament to the care taken at every step.
Ready to Go!
With the beans now ready for export, an important milestone was reached. The Raos has all set to hit the specialty coffee roasters in Germany, to bring their coffee to discerning European palates. Carefully packed the beans into jute bags, each stamped with “Loam, Chikkamagaluru” in bold letters, symbolizing their pride in their heritage.
Coffee purpose
For us, this wasn’t just about business—it was about sharing the essence of their land with the world. Their coffee, nurtured by the unique terroir of Chikkamagaluru, was now on its way to bring warmth and joy to distant lands, embodying the spirit of their homeland in every sip.
