Signature
Harvested from coffee terroirs shaded by pepper entwined silver oak trees and nurtured by well aerated rocky soils. Terroir characterised by lots of rocks, and highest percentage of silver oak trees. A blend of washed and natural coffees.
Not sure which grind to order? Checkout our grind size chart below for a quick brew tip!
Green pepper
Cherry
Dark chocolate
Pack
Size
Grind Guide
Picking the best grind for your coffee brew
-
Very Fine
Araku Moka Pot
-
Fine
Aeropress, Espresso, Indian Filter, other Moka Pots
-
Medium
Chemex, V60
-
Coarse
French Press, Cold Brew
-
Whole beans
You’re the best judge here!
Grind Size
Signature
Pouch / 250 gms / Very Fine Grind
ARAKU Coffee, Indiranagar, Bangalore
968 12th Main Road Doopanahalli Indiranagar
ARAKU Originals Pvt Ltd
560008 Bengaluru KA
India
Ships in 2-3 days
Know your coffee
ARAKU Signature is 100% Arabica
It symbolises the aromatic balance and roundness that defines our coffees and declares boldly their speciality status. Signature is a coffee for everyone; it’s full of rich character, and those with a discerning palate might even pick up a delicate resemblance to fine tea. The long and clean aftertaste remains sweet and fresh with a bold finish.
Process
Washed & Natural
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
3280 to 3610 feet
Terroir
Signature is sourced primarily from Ganjaiguda village, in Araku, Andhra Pradesh, which houses roughly 63 farmer families. The coffee grows under silver oak shade and a combination of fruit and forest trees.
The soil is characterised by its colour (dark brown) and its structure (lot of rocks).
Farmer Diary
Meet Janni Appalakonda & Komalamma
Transparency
Boyi Radha & Simhadri, are a small family of six, nurturing a coffee plot close to their home. Their primary income comes from coffee, and pepper comes a close second. Pepper grows abundantly on silver oak trees that are prominently found in their village, Kuthangi Thadeput. In addition, they also cultivate paddy, turmeric and millets using regenerative agriculture practices.