Some coffees arrive without warning. No fanfare, no billboards, no noise. They simply enter your morning and change its rhythm. India Biligiriranga Hills is one of those coffees – gentle, smooth, and full of detail. When you drink it, it feels like the world slows down for a moment, and the things that were chasing you just a minute ago quietly fade away.
This espresso speaks softly – but lingers. It brings plenty of fruit, a medium body, creamy texture, and a surprising blend of fruity, herbal, and spiced notes. As Michał, JAVA University trainer, put it: "This is the India no one asked for, but everyone needed."
White Hills and Green Jungles – Journey to Biligiriranga Hills
In southern India, in the state of Karnataka, lies a place straight out of a fairytale. Biligiriranga Hills – the "white hills" – rise dramatically above the tropical jungle. Their pale limestone cliffs contrast vividly with lush green rainforest, while morning mist turns everything into a landscape full of mystery.
Here, at elevations of 1300–1500 m a.s.l., coffee ripens more slowly than anywhere else in India. Surrounded by wild nature, between cinnamon and cardamom trees, to the sound of birds – and sometimes in the company of wild elephants still wandering the plantations. This place moves to its own rhythm – and that’s why the coffee speaks in whispers.
The green heart of India – Biligiriranga Hills coffee plantation
Ekata and Emerald – Two Stories, One Idea
Behind this coffee stand real people and real values.
Ekata Coffee – seven friends from Kerala who, in 2016, decided to show the world that India can be more than just a supplier of robusta. Their philosophy: high-quality coffee, locally responsible, and authentic.
Emerald Haven Estate – 280 acres, 15 years of tradition, cultivating with respect for nature and local communities. They invest in education, support local temples and schools, and treat coffee not just as a product but as a shared good.
The result of this collaboration is a coffee with soul – and an address. You know where it comes from. You know who grew it. And you feel it in every cup.
Anaerobic Honey – A Technique with Soul
Beans of the Chandragiri and S795/S9 varieties undergo anaerobic fermentation – in oxygen-free conditions that bring out deep and unique aromas. Then, they are honey processed – dried with part of the fruit flesh still on the bean, giving sweetness and signature creaminess.
It’s a process that demands knowledge, precision, and patience. But thanks to it, Biligiriranga Hills espresso has body without being heavy; sweetness without being sugary; complexity without losing clarity.
Sorting coffee cherries after harvest at the Ekata Coffee Emerald Haven farm in India
In the Cup: Fruit, Herb, and the Unexpected
This espresso evolves with every sip. You drink it and something falls into place.
- Chamomile – soft, floral, with a tea-like smoothness.
- Apple and pomegranate – fresh, juicy, without exaggerated acidity.
- Molasses – a deep sweetness that doesn’t overwhelm, but spreads like honey on warm toast.
- In the background – herbs, spices, a touch of shade, and morning mist.
This coffee doesn’t need big words – it acts like a story. Layer by layer. Solo – it’s elegant. With milk – it recalls spiced milk teas or caramelized fruit.
And if you haven’t closed your eyes yet…
…do it now.
Imagine a misty morning in Biligiriranga Hills. Pale cliffs gleam like porcelain in the early light. The air smells of moisture, earth, and spice. Trees whisper in the background, wings flutter somewhere nearby. A lone elephant walks between coffee rows. And you? You’re holding a cup of espresso – not to wake up, but to feel something.
