Not All Coffees Are the Same. Good.
Find My Coffee
Four quick questions. One coffee that fits just right.
The Lineup
Our 100% Arabica Coffee Collection
Explore our range of single origin coffee beans sourced from across India. From light roast coffees with fruity notes to bold, chcocolatey medium and dark roasts, each coffee is carefully processed and roasted for maximum flavor.
Locos City Roast
For slow mornings and longer thoughts
Odisha, India
Washed
1,200 MASL
MAAD City Roast
The city never sleeps and neither does this one
Odisha, Andhra Pradesh
Natural Sundried + Washed
900–1,200 MASL
Yellow Honey AA
Sunlit estates in every sip
South Odisha, India
Yellow Honey Sundried
1,200 MASL
Cherry AA
Wild, fermented, unrepentant
South Odisha, India
Naturals
1,200 MASL
Rubies N' Rum
The one that stays with you
India
Natural Sundried
1,200–1,400 MASL
Mulberry'96
Rare, experimental, and worth the wait
Himachal Pradesh, India
Mulberry Mosto Fermentation (96 Hours), Shade-Dried
1,350 MASL
Peaberry Mania
Small bean. Big personality.
Pan-India
Funk™
1,200 - 1,400 MASL
Field Notes
How to Brew
Simple steps to unlock maximum flavor.
Measure & Grind
The golden ratio: 1:16 (coffee to water). For 300ml water, use 18–19g coffee. Grind fresh, right before brewing.
Pour Over
Medium (like sand)
French Press
Coarse (like sea salt)
Water Temperature
Temperature affects extraction. Too hot = bitter. Too cold = sour and weak. Aim for 92–96°C (just off the boil) for most of our light-to-medium roasts.
Bloom & Pour
Start with a 30–45 second bloom using 2x coffee weight in water. Then pour slowly in circular motions.
Our Story
Coffee for people who do things differently.
“Coffee should be an experience, not a commodity. It should surprise you, challenge what you expect, and ignite ideas that stay within you long after the cup is empty.”
Los Locos Coffee started with a simple rebellion: why does all specialty coffee start to feel the same? The same regions. The same playbook. The same safe bets.
We chose a different path.
We work with farmers in regions that were never meant to be on the coffee map. Places where growing coffee itself is a bet, not a given. Places where a handful of farmers decided to experiment, to try something no one around them was doing.
This isn't legacy coffee. This is early-stage, evolving, and a little unpredictable. And that's exactly the point.
For Cafés, Roasters & Spaces That Care About Coffee
Serving those who take their coffee game seriously
Partner with Los Locos