Mysore coffee is grown under heavy shade and often alongside various fauna and spices, such as cardamom, cinnamon, clove, and nutmeg. 

It is believed this diverse environment and the mix of vegetation help prevent soil erosion and aid the forest’s ecosystem.

Shade-grown coffee is considered the traditional method of growing coffee, as continuous direct sunlight can damage many varieties.

Tree canopies act as a natural filter by lowering the intensity of the sunlight. Additionally, it helps keep the soil at optimum moisture and nitrogen levels, as the leaves fall below and decompose into mulch.

Indian Mysore coffees often boast a medium acidity with nutty and spicy flavours that include cardamom, pepper, and a hint of cedar. These coffees are often full-bodied, rich, and slightly mellow, with an intense aroma.

250g, BEANS