SPILLGLASS
SHADE-GROWN AT 1400MIN THE BABA BUDAN CRADLE.
The Baba Budan range holds the oldest coffee in India — seven seeds carried from Mocha in the seventeenth century, planted on a ridge that has never once stopped giving.
Our lots ripen beneath a two-tier canopy of silver oak and native rosewood, in the long cold shadow of the monsoon. Cherry sugars accumulate slowly at this elevation, and slowness is the whole argument. Nothing here is hurried. The fruit decides when it is ready, and we wait.
Chikkamagaluru · Karnataka · Est. Ridge Block IV
- Coordinates
- 13.419172° N, 75.755971° E
- Elevation
- 1400M
- Soil
- Volcanic Loam
- Rainfall
- 2200MM
Shade canopy 62% · Harvest Dec–Feb · Hand-picked at 90% ripeness
SEVENTEEN MINUTES IN THE DRUM.NINE DAYS BEFORE IT SHIPS.
Cherry is pulped within hours of picking, fermented in open tanks until the mucilage lifts clean, and dried slow on raised beds until the bean remembers only itself.
Washed process · fermented 36 hrs · dried to 11% moisture
We stop the roast where the origin is still audible. Every batch is pulled seconds past first crack, before char can start speaking over terroir.
17 min roast · first crack at 196°C · dropped short of second
A fresh roast is not a finished one. The bean rests sealed and undisturbed, exhaling the carbon dioxide built up in the drum, so the first cup brews even instead of violent.
9 days minimum · degassed, sealed · never shipped early
Nothing is added because nothing needs to be. The sweetness at 1400 meters was grown into the bean; it was never stirred in afterward.
No milk · no sugar · black, as roasted
Our Collection
Three lots off one ridge in Chikkamagaluru, each named for the part of the landscape it comes from.
Ground · Whole bean · Chicory blend
SPILLGLASS for Business
Request a QuoteRooted in the Western Ghats.
The same three lots in this collection are already keeping offices, cafés and hotels in coffee, week after week.
The programme
Enough to keep a kitchen or a bar in one lot at a time, without the gaps a smaller order leaves between deliveries.
Scheduled around how the business actually runs, not against a fixed calendar handed down to it.
Matched to whatever machine or method is behind the counter.
An office, a café, a hotel kitchen and a corporate pantry rarely want the same pack twice.
Pricing is quoted, not listed — set by volume, blend mix and how often the order repeats.
The focus stays the same at any scale: the right grind and format for how you actually brew, so the cup never loses the character of the bean.