Venkids / Canephora
Natural
Omni roast

Flavour: Macadamia nuts, Red apple, dark chocolate, caramel
Terroir: Venkids Valley, Madikeri, INDIA
Producer: Pavan and Shilpa Nanjappa
Specie: Canephora
Variety: robusta CxR – congensis and old peredinia
Altitude: 1100m
Process: Natural
Net weight: 220g

100% Canephora

About the producers:
Pavan and Shilpa, third-generation coffee growers from Coorg, India, run Venkids Valley Estate. Pavan learned traditional farming from his father, while Shilpa, raised in Bangalore, studied business and English literature, and is an accomplished Bharatnatyam dancer. She manages marketing for their brand, Papakuchi Coffee.
At their 170-acre estate in Kandankolli, they grow both Arabica and Robusta, intercropped with fruits like avocado and mango, ensuring traceability. Pavan’s team supports his innovative approach, including water conservation, organic manure, and mechanical drying. The couple lives on the estate with their two kids and two dogs.

The farm takes pride in its dedicated workforce, whose skills ensure top-quality coffee production. Beyond government benefits, the farm provides free education, medical support, electricity, and water. To promote sustainability, rainwater harvesting and solar energy are used in staff housing and labor units.

About process:
Ripe cherries are hand picked and using a siphon tank the ripe and floats are separated. The entire coffee cherry is left intact to dry on drying patios and spread evenly. It is exposed to sunlight between 2- 4 weeks causing natural fermentation. Once ideal moisture levels are reached between 11-12%, they are ready to be bagged.

Robusta is harvested from February to mid-March, with Congensis and Peridinia strains allowing for easy block-specific picking to maintain traceability. The fruit is handpicked and pulped the same day, with fermentation enhancing the coffee’s flavor notes.

Minimum 10 days resting period after roasting date.