Micro Climate
Grown in a rare terroir, like the riverine island of Baankubedda, distinguished by gentle slopes, diversely shaded highland microplots. This coffee is a natural process.
Not sure which grind to order? Checkout our grind size chart below for a quick brew tip!
Olives
Honey
Grapes
Dried berry
Pack Type
Size
Grind Guide
Picking the best grind for your coffee brew
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Very Fine
Araku Moka Pot
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Fine
Aeropress, Espresso, Indian Filter, other Moka Pots
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Medium
Chemex, V60
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Coarse
French Press, Cold Brew
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Whole beans
You’re the best judge here!
Grind size
Micro Climate
Pouch / 250 gms / Whole Beans
ARAKU Coffee, Indiranagar, Bangalore
968 12th Main Road Doopanahalli Indiranagar
ARAKU Originals Pvt Ltd
560008 Bengaluru KA
India
Ships in 2-3 days
Know your coffee
ARAKU Micro Climate is 100% Arabica
Rich, mellow, intensely fruity, it offers an aroma laden cup. With its generous body and wholesome notes of candied fruit, it lends itself perfectly to filtered brew, pour overs or a French Press. A unique coffee from rare terroirs of gently sloping, diversely shaded highland micro-plots situated on a river island.
Process
Natural
Process
Natural Process
Natural process, which yields our Signature, Grand Reserve, High Altitude and Micro Climate coffees. In the natural coffee process, the full cherry is dried prior to de-pulping. Natural processed coffee will taste fruitier and have a heavier body as the drying coffee beans absorb some of the sugars from the surrounding fruit.
Honey Process
Pulp-sundried or honey coffee is an eco-friendly process as it generates very little solid and liquid waste. The fruity and sweet notes of ARAKU’s Selection and High Altitude blends are due to the presence of mucilage in the honey-processed coffee. Here, the coffee skin is removed and the coffee is de-pulped to varying degrees but no mucilage is removed and it is sent to the drying yard. The honey process is a rare and unique system that is almost exclusively used by specialty coffee producers as it is simple, affordable and intuitive.
Washed Process
Early Harvest is a washed coffee — these coffees are prized for their clarity and vibrant notes. The coffee cherries go through the Columbian Penagos pulper that removes the sticky mucilage surrounding the coffee seeds, and the coffee is left to ferment for 18-24 hours. Then the coffee is washed in fresh water and sent to the drying yard — removing the cherry prior to drying allows the bean’s intrinsic flavours to really shine. In the semi-washed process, which is also used for ARAKU’s Signature blend, some of the mucilage remains and after fermentation, the beans are sent to the drying yard. The mucilage lends mild sweet and fruit notes to the semi-washed coffee.
Terroir
850 to 870 feet
Terroir
Farmer Diary
Meet Chandrakala Limkiya
Transparency
Chandrakala Limkiya, one of several tribal farmers cultivating ARAKU’s rare Micro Climate coffee. She lives in Baankubedda village with her husband, Gangadhar, and three sons (all educated), who support the family in carrying forward the legacy of coffee cultivation. Her plot on this riverine island is accessible only by small boats. The island has been growing coffee since 1999 and is one the farthest villages governed by the farmers’ co-op, known as Small and Marginal Tribal Farmers Mutually Aided Cooperative Society. During the harvest season, Chandrakala makes multiple trips in her wooden boat to pluck the reddest red cherries.