The Journal
Guides and perspectives for green-coffee buyers: sourcing, cupping, processing, importing and the story of specialty coffee from Chikmagalur, India.
We're a specialty green coffee producer and exporter in Chikmagalur, India. Here's exactly how we source, document, and ship our coffee — and what that means for you as a buyer.
29 July 2026 · 5 min read →For decades India sat in coffee's blend column, valued for body and never for character. That's changing. Here's the history, what shifted, and why global roasters are paying attention now.
23 July 2026 · 5 min read →India rarely headlines an origin sheet. But for roasters building a balanced lineup, its rounded body, forgiving acidity and shade-grown character fill a gap the usual stars leave open.
18 July 2026 · 6 min read →Great green coffee can lose its edge somewhere between the estate and your roastery. Here is how importers and roasters protect moisture, water activity, and cup quality across an ocean voyage and into long-term storage.
14 July 2026 · 6 min read →Direct trade gets used as a marketing badge, but for importers it describes a specific set of trade-offs. Here is what it actually changes across traceability, price, and quality feedback, and the risks worth watching before you sign.
8 July 2026 · 6 min read →A practical breakdown of the SCA 100-point scale for green buyers—what each point band tastes like and how to use scores in real sourcing decisions.
2 July 2026 · 5 min read →For US and Canadian roasters built on espresso and milk drinks, an Indian single origin from the Western Ghats offers body, sweetness, and a genuine point of difference at a price that still under-reflects the quality in the cup.
25 June 2026 · 6 min read →A green coffee spec sheet is a contract in miniature. Here is what every field actually tells you before you commit to a container.
20 June 2026 · 5 min read →A practical look at how traceable, shade-grown Indian green coffee from the Western Ghats can round out a European specialty roaster's origin lineup.
16 June 2026 · 6 min read →Processing is the first fork in a coffee's flavour, decided long before it reaches your roaster. Here's how washed, natural, and honey methods shape the cup, and what to ask before you commit to a lot.
11 June 2026 · 6 min read →Chikmagalur is where Indian arabica was born, and where its finest lots still come from. Here's how altitude, shade, monsoon, and soil translate into what a buyer tastes in the cup.
6 June 2026 · 5 min read →A calm, step-by-step guide for roasters and small importers buying green coffee from India for the first time, covering samples, cupping, Incoterms, order sizing, paperwork, and shipping.
3 June 2026 · 6 min read →