Coffee from the forests of the spice country

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Ananga

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Most of the world's coffee origins cleared forest to plant coffee. Ours kept the forest and planted coffee beneath it. Kāma comes a UNESCO biodiversity hotspot, where the forest canopy existed long before the coffee.

Under that canopy, cherries ripen slowly. Over 200 shade trees per hectare share the soil with cardamom, pepper, and jackfruit. The beans grow up in that company, and you can taste it: warm, rounded, balanced, nothing sharp about them.

Every cherry gets hand-picked, hand-sorted twice. Only speciality grade beans make it through. They ferment in batches, rinse in spring water from the hills, and dry in two stages: raised African beds first, then barbecue tiles. Slow is the point, because nothing at speciality grade happens in a hurry.

For the coffee-curious

Your speciality shelf deserves a fine Indian coffee

Sustainable by design

From soil to packaging, the commitment shows up.

Small team, big mission

Your coffee helps fund the way back

Coffee beans inside a coffee grinder with a clear container.

Our Story

Coming from a chai-first stereotype, India is often missed by the speciality shelves.

South India has grown some of the world's finest coffees for centuries.

Our founder GK grew up there. She started Kāma Coffee to bring that coffee to people who care where it came from and what shaped it.

Kāma is small on purpose. It's a considered project and not a coffee empire in the making.

Read on

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