Our story
Roasted with patience.
Eight years, three cafés and one rule: if we wouldn't drink it, we don't serve it.
Our story
Eight years, three cafés and one rule: if we wouldn't drink it, we don't serve it.
2016
Meera and Karan started roasting for friends and a handful of offices. Orders were scribbled on the back of cupping sheets and delivered on a scooter before the morning rush.
A year later the garage was too small, and the first Sector 18 café opened with eleven seats and one grinder.
From farm to cup
We visit small estates in Coorg and Chikmagalur every harvest and pay above market.
Small 5 kg batches, profiled by hand, roasted twice a day in Noida.
Every bag rests 4 days, is dated, and is sold within 2 weeks of roasting.
Baristas dial each grinder in daily, tasting every shot before service.
The people
Founders. Meera runs the roastery; Karan runs everything else.
Head barista, Noida. Three-time regional latte-art finalist.
Trainer. Teaches our two-week barista programme.
Promises
We're hiring baristas and bakers in all three cafés. No experience needed, just curiosity.