Karnataka · India
Chikmagalur
The birthplace of Indian coffee. Planted by Baba Budan on the Western Ghats in the 17th century, Chikmagalur remains the country's most celebrated growing region. Altitude ranges from 1,000 to over 1,900 masl, with volcanic loam soils and reliable monsoon rainfall creating ideal conditions for both washed and natural processing. The region produces some of India's most refined lots: complex naturals, structured washed coffees, and an increasing number of experimental ferments from estate labs.
Estates
Growers
25 lots from this region
111 Hours Type I Must
Vismaya Estate · Natural
Strawberry Hydro Honey
Vismaya Estate · Washed
Type 1 Type 2 Sequential Red Honey
Vismaya Estate · Honey
Type II Yeast Naturals
Vismaya Estate · Natural
Conventional Naturals
Vismaya Estate · Natural
Type 3.6 + 18
Vismaya Estate · Natural
Type 3.6
Vismaya Estate · Natural
Type 18
Vismaya Estate · Natural
Conventional
Vismaya Estate · Washed
Lab Fermented Enzyme Washed
Vismaya Estate · Washed
Type I Naturals
Vismaya Estate · Natural
Enzyme Washed Robusta
Vismaya Estate · Washed
Sange De Gaur
Vismaya Estate · Natural
Sange De Gaur Black Honey
Vismaya Estate · Honey (HSD)
Type Yeast Naturals
Vismaya Estate · Natural
Anaerobic Naturals
Vismaya Estate · Natural
Conventional Black Honey
Vismaya Estate · Honey (HSD)
Submerged Fermentation
Vismaya Estate · Washed
Aerobic Fermentation Washed
Vismaya Estate · Washed
Type 3.6 + Type 18 Sequential Red Honey
Vismaya Estate · Honey (HSD)
Type II Yeast Naturals LOT 2
Vismaya Estate · Natural
Vismaya Conventional Washed
Vismaya Estate · Washed
111 Hours Type 1 Red Honey
Vismaya Estate · Honey (HSD)
Hemawathy Washed
Vismaya Estate · Washed
Conventional Cherry Naturals
Vismaya Estate · Natural