Funk Town - Ammikulavi Estate (2026 Harvest) Microlot

As our very first coffee release, it felt important to begin with people and a place that embody everything we love about speciality coffee.

Established in 1946 and nestled in the cool, misty slopes of the Pulney Hills near Kodaikanal at 1300-1,400 MASL, Ammikulavi Estate has long been quietly shaping the future of Indian coffee.

We had the privilege of working closely with Darshan Ashok and his team to identify and procure this truly distinctive lot. From the very beginning, they welcomed us with remarkable warmth, generosity and an openness to share their knowledge and craft. Producers like Darshan and estates like Ammikulavi are a big reason why Indian speciality coffee is experiencing such an exciting moment today. Their relentless pursuit of quality, experimentation and transparency continues to push the industry forward.

For our first coffee, we could not have asked for a better place to begin.

When we decided to launch our first coffee, we knew it had to be something special. At its core, this release exists because we are passionate about coffee and wanted to share something we genuinely love drinking ourselves.

This lot quickly became a favourite of ours. We worked closely with Darshan (Ammikulavi Estate) throughout the process, refining the roast through multiple iterations and countless cuppings. We also shared samples with experienced coffee professionals to gather feedback and ensure we were on the right track.

Our goal was simple - preserve the complexity, character and vibrancy of the coffee while allowing its unique flavours to shine through. The result is a coffee we are incredibly proud to share as our first release.

ORIGIN: AMMIKULAVI ESTATE, TN

ROAST: MEDIUM LIGHT

ALTITUDE: 1300-1400 MASL

VARIETAL: S10 + S795

PROCESS: 96 HRS YEAST FERMENT

NOTES: DRIED FIG, HIMALAYAN PLUM WINE, MOLASSES

WEIGHT: 125 G | 250 G

BEST SUITED: FILTER (MANUAL BREWING)

This coffee shines across a range of manual brewing methods, including pour-over, AeroPress, French press, and immersion brewers. We also enjoyed it as a modern espresso shot (soup).

For pour-over we often reached for this recipe:

BREWING TEMP: 88°C - 89°C
RATIO: 1:15.7

RECIPE:

15 g Coffee | 235 g Water

Bloom: 50 g for 45 seconds

Second Pour: Up to 135 g (0:45–1:15)

Final Pour: Up to 235 g (1:15–1:45)

Total Brew Time: 2:15-2:30

Don't rush this cup. As it cools, the sweetness becomes more pronounced and new flavours begin to reveal themselves. Happy Brewing!