Specialty coffee is the highest grade of single origin and single estate coffee. It is defined by Elevation, Acidity and After taste followed by Aroma and Body.

  • Elevation is height above mean sea level
  • Acidity is flavour
  • After taste is primarily determined by the inter crops grown along with coffee
  • Aroma is smell
  • Body is the thickness of the brewed decoction

High elevation produces more acidity which produces good flavour. Low elevation produces more body.
Cauvery Peak due to its ideal elevation at 4600ft has good flavour and body making it a Well Balanced Cup!

COFFEE ELEVATION ACIDITY AFTER TASTE AROMA BODY
SHEVAROYS ESTATE RESERVE COFFEE 1450mts/4800ft Crisp acidic flavour Distinct citrus after taste Mild aroma Medium body
CAUVERY PEAK ESTATE HERITAGE COFFEE 1400mts/4600ft Rich low-key acidity Mid toned with distinct clean full leaning towards chocolate rich long finish Sweetly round aroma Full body
GLENFELL ESTATE CLASSIC COFFEE 1250mts/4100ft Low acidity Cxotic spicy aftertaste Fine aroma Full body
ESPRESSO BLEND Good acidity
Medium body
INDIAN FILTER BLEND Good body
Medium acidity

WELCOME TO THE SHEVAROYS

WILLIAM H. UKERS IDENTIFIED THE SHEVAROYS, AS A SOURCE OF THE BEST COFFEE FROM INDIA IN HIS BOOK
“ALL ABOUT COFFEE” PUBLISHED IN 1922.

THE SHEVAROYS IS PRIMARILY A COFFEE GROWING REGION IN SOUTH INDIA, PRODUCING SOME OF THE “FINEST COFFEES IN THE WORLD”

G2C
GROWER TO CONNOISSEUR

India’s first bespoke coffee.
Nurtured from nursery seed to roasted bean entirely
on the estate.

LEGACY

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