Until now, if you wanted to roast at home in India, you bought five-kilo sacks meant for cafés. No more. We've broken those bags into 1kg lots.
Roasted coffee gives you the roaster's vision. Green coffee gives you everything before that decision.
For ten years we've watched home roasters in Bangalore, Bombay, and Bangkok beg European exporters for 1kg parcels. The exporters laughed. The minimums stayed at 60 kilos. The hobby stayed expensive and the curiosity stayed locked behind a wholesale gate.
We're opening that gate. Same lots that go to the café programs we love, split into amounts a kitchen drum or a Behmor can actually handle. Roast, cup, journal, repeat. We'll keep the lots flowing.
Green coffee keeps for 12 months. Roasted, it peaks at days 4–10. Roast as you brew.
Light filter or developed espresso? You choose the development time, not us.
No roastery overhead. Same beans the cafés use, at green-bean prices.
You'll understand origin, process, and density in three roasts. Promise.
Honey-processed SL9 from the misty tribal highlands of Odisha, expect stone fruit sweetness and a lingering floral finish that most Indian lots never attempt.
Northeast India's most underrated coffee region, 700 metres up, and a Robusta that roasts like it has something to prove, dense, cocoa-heavy, and built for espresso blends.
A rare Chandragiri natural from the hills of Karbi Anglong, tropical, nutty, and smooth in a way that makes it the easiest cup in the lineup to love immediately.
India's northernmost specialty coffee, grown at 1,350 metres in the Himalayan foothills, sun-dried on raised beds, and unlike anything else in this lineup.
If you've never put a green bean over heat, here's the fastest path from raw to drinkable.
A popcorn popper or skillet gets you 80% of the way. Drum roasters add control, not flavor. Don't overspend on day one.
Around 196°C the beans audibly pop. That's where filter roasts live, 30s to 2 minutes after first crack. Pull early; it'll stretch.
Drop into a colander. Two colanders, hand-tossed in front of a fan, beats most $200 cooling trays. Then rest 24–72 hours before brewing.
Brew, taste, write down what changed.
"I spent two years importing from London at ₹2,400/kg landed. Los Locos sent me a Yellow Honey AA that was better than anything I'd cupped from East Africa, for half the price. I haven't ordered abroad since."
"They didn't just send me beans, they sent me a flavor map and a hotline if I burnt it. This is the program I wished existed in 2018."
"Anaerobic Natural in a popcorn popper sounds like sacrilege. It came out tasting like preserved blueberries and red wine. I've ordered three more times in two months."
Free shipping above ₹2,000. Lots ship in vacuum-sealed grain-pro liners. We restock every three months; popular lots run out the same month.