Grand Reserve
Sourced from the highest and most select plots—the Grand Cru—of Araku Valley, ARAKU Grand Reserve coffee is cultivated at high elevation by farmers Badnaini Sombabu and Subadramma. Grown in dark, rocky soil under a canopy of silver oak, mango, jackfruit, and jamun trees, this coffee reflects both the diversity of its terrain and the care with which it is grown.
The flavour opens with notes of tropical fruit and citrus, followed by delicate florals and deeper notes of dates and olives, creating a cup that is both vibrant and well-rounded. Enjoy this brew black or with a splash of milk.
Not sure which grind to order? Check out our grind size chart below for a quick brew tip!
Floral
Dates
Citrus
Tropical fruits
Pack type
Size
Grind Guide
Picking the best grind for your coffee brew
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Very Fine
Araku Moka Pot
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Fine
Aeropress, Espresso, Indian Filter, other Moka Pots
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Medium
Chemex, V60
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Coarse
French Press, Cold Brew
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Whole beans
You’re the best judge here!
Grind size
Know your coffee
ARAKU Grand Reserve is 100% Arabica
Complex and artisanal, grown in high-altitude scree soils with bio-diverse conditions. This coffee consists of washed and natural process.
Process
Natural & Washed
Process
Natural Process
Natural process, which yields our Signature, Grand Reserve, High Altitude and Micro Climate coffees. In the natural coffee process, the full cherry is dried prior to de-pulping. Natural processed coffee will taste fruitier and have a heavier body as the drying coffee beans absorb some of the sugars from the surrounding fruit.
Honey Process
Pulp-sundried or honey coffee is an eco-friendly process as it generates very little solid and liquid waste. The fruity and sweet notes of ARAKU’s Selection and High Altitude blends are due to the presence of mucilage in the honey-processed coffee. Here, the coffee skin is removed and the coffee is de-pulped to varying degrees but no mucilage is removed and it is sent to the drying yard. The honey process is a rare and unique system that is almost exclusively used by specialty coffee producers as it is simple, affordable and intuitive.
Washed Process
Early Harvest is a washed coffee — these coffees are prized for their clarity and vibrant notes. The coffee cherries go through the Columbian Penagos pulper that removes the sticky mucilage surrounding the coffee seeds, and the coffee is left to ferment for 18-24 hours. Then the coffee is washed in fresh water and sent to the drying yard — removing the cherry prior to drying allows the bean’s intrinsic flavours to really shine. In the semi-washed process, which is also used for ARAKU’s Signature blend, some of the mucilage remains and after fermentation, the beans are sent to the drying yard. The mucilage lends mild sweet and fruit notes to the semi-washed coffee.
Terroir
3307 to 3908 feet
Terroir
Grand Reserve is sourced primarily from Kuthangi Thadiput in Araku, Andhra Pradesh, which is home to roughly 66 farmer families. Ancient terroir offers ideal conditions for growing coffee, picture very rocky to scree soils, with medium to big stones. The coffee grows under silver oak shade with mango and jackfruit trees interspersed.
Farmer Diary
Badnaini Subadramma and Sombabu
Transparency
Badnaini Subadramma and Sombabu from Kuthangi Thadiput are a tight knit family of five, their children – two sons and a daughter – receive primary education. They’ve taken a keen interest in regenerative agricultural practices taught by volunteers of the Naandi Foundation, which has helped them expand their yield year on year. By cutting out middlemen and receiving fair prices – for coffee, turmeric, pepper, pulses and millets – they’ve been able to invest in heirloom gold jewellery as well as plots of land.
