High Altitude
In Araku Valley’s Bakuru village, farmers Korra Chittibabu and Varalakshmi tend their coffee at elevations of 3,790 to 4,362 feet. Cool air, dark rocky soil, and a canopy of wild mango, jackfruit, and silver oak trees imbue this coffee with a quiet complexity. At this elevation, the coffee cherries ripen gradually, allowing sugars to concentrate and aromatic complexity to develop.
The cherries are processed using the specialized black honey drying method, which preserves the natural sweetness of the bean, lending this coffee its rounded body and distinctive fruitiness.
A medium roast coaxes out the full personality of the beans. The flavor opens with a gentle sweetness reminiscent of rose apple and buttercream cookies and is balanced by notes of caramel and baker's chocolate. Best enjoyed through slow brewing methods like pour-over or French press.
Rose apple
Buttercream cookies
Baker's chocolate
Caramel
Pack
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 High Altitude is 100% Arabica
A medium roast black honey coffee from the high-altitude plots of Bakuru village, shaped by cool air, rocky soil, and a biodiverse shade canopy. Sweet, rounded, layered, and best brewed—and savoured—slowly.
Process
Black Honey
Process
Black Honey Process
The rarest and most labour-intensive of the honey processes, black honey is where the coffee's sweetness is amplified. The coffee cherry skin is removed, but nearly all of the mucilage is left intact, and the seed is dried whole, enveloped in its full layer of sticky, sugar-rich fruit matter. Coated in this gooey, sugar-laden pulp, the beans are sun-dried slowly and with great care to produce a balanced fruit-and-nut cup with high clarity and body. The extended contact between seed and mucilage draws out dense, jammy sweetness and a full, wine-like body, placing it somewhere between the vivid brightness of a washed coffee and the wild fruitiness of a natural. ARAKU's High Altitude is the only coffee in our range to undergo the black honey process, reflected in its distinctly layered sweetness and rich, lingering finish.
Terroir
3790 to 4362 feet
Farmer Diary
Meet Korra Chitti Babu and Varalakshmi
Transparency
Chitti Babu & Varalakshmi have been nurturing a coffee farm in the hills of Bakuru village, Araku, for over 15 years. Since joining hands with Naandi in 2010, the duo has seen their land transform from low-yielding soil to a thriving coffee farm rich in biodiversity. A myriad of fruit and timber trees provide shade to their coffee while thick pepper vines grow alongside making their coffee farm a sight to behold!