Fresh-roasted coffee beans, delivered in Hyderabad.

Hyderabad has its Irani chai and its long evenings, and lately it has espresso machines in many of the flats around HITEC City and Gachibowli. Coffee that is fresh enough for those machines is harder to find than the machines were.

The bag we ship to Hyderabad is roasted after you order it, so the beans are days old when they arrive, and they behave well in an espresso basket.

The weather here, and what it does to a bag of coffee

Hyderabad sits on the Deccan at about 540 metres, and the air is drier than on the coasts. March to May are hot, with afternoons at 38 to 42 degrees and evenings that stay warm. The monsoon from June to September is moderate, and the humidity rises with it. From November to February the days are clear and the mornings are cool, 14 to 16 degrees, and that is the best coffee weather in the city.

A sealed bag keeps well in the dry months. Keep it closed and away from the stove, and do not refrigerate it. In the monsoon, when the flats near the lakes turn damp, order the 250 g bag and finish it within a month. Grind just before you brew; ground coffee goes stale far faster than whole beans, and faster still when the air is wet.

Hot afternoons want cold coffee. The medium roast as a cold brew, steeped twelve hours in the fridge and poured over ice, is what we would make from April to June. The cool winter mornings are for a pour-over of the light roast, or a moka pot of the medium before the drive.

Where in Hyderabad the bags go

Most of the Hyderabad bags go to Gachibowli, Madhapur, Kondapur, and HITEC City, where the espresso machines are, and to Jubilee Hills and Banjara Hills. Manikonda, Nanakramguda, and the Financial District order before long days, and Kukatpally and Miyapur are on the same courier run.

Secunderabad, Begumpet, Himayatnagar, and Tarnaka are a day quicker, being nearer the sorting hub. Uppal, LB Nagar, and Kompally take the same few days. Shipping is free across the city.

Festivals, and the roast we would pour

Bonalu in July and August is a month of Sundays: processions to the Mahankali temples, the pots carried on heads, and long evenings with family. The dark roast in a French press with milk is what we would serve after the meal.

Bathukamma in September or October fills the courtyards with flower stacks and singing in the evenings, and Dasara follows it. For those weeks, the medium roast in a moka pot, poured small, sits well after sweets. Ganesh Chaturthi is the same fortnight of visitors, and the Khairatabad idol draws the whole city; the coffee at home is made in quantity, and the French press is the tool for that.

Ramzan evenings in the old city, with the haleem and the lanes around Charminar lit until late, end for us with a small, dark coffee after the walk home. The Numaish exhibition in January and February is a cold-evening outing, and the coffee afterwards is the same. For Sankranti and Deepavali, the medium roast for the table.

Which roast, when

These are the pairings we would make for a Hyderabad week. Tell us your brewer when you order and we will grind for it.

A 42-degree May afternoon

Medium roast, cold brew, twelve hours in the fridge.

A December morning before the drive to Gachibowli

Medium roast, moka pot.

An espresso machine in a Madhapur flat

Medium roast for straight shots, dark roast for milk drinks.

Bonalu Sundays with the family

Dark roast, French press, with milk.

A late walk back from Charminar

Dark roast, a single small moka pot.

How the coffee reaches you

We buy green arabica from one small farm in the coffee hills of Karnataka, a few kilos at a time. We roast it at home on a small drum roaster, in batches of a few hundred grams. We roast your bag after you order it, so it leaves within days of the roast and not months.

You choose light, medium, or dark, or you tell us the notes you like and we roast toward them. You can have whole beans, or tell us your brewer and we will grind for it. A 250 g bag is ₹750 and a 500 g bag is ₹1,200, with free shipping in India.

Who you are buying from

We are a small roastery with one roaster in a home kitchen. There is no cafe and no warehouse. When you write to us about a grinder or a shot that came out sour, the person who roasted your bag writes back, and has made the same mistakes at the same counter.

Questions people ask