Kahava

The Western Ghat mountains are the spine of India. They hug the west coast along the Arabian Sea, from the far North before spilling into the Southern coffee growing regions of Karnataka, Kerala and Tamil Nadu. These mountains are older than the Himalayas and are large enough to influence the rain laden monsoon winds that sweep in from the Southwest every summer. It is also one of the world’s m

ost biodiverse ‘hotspots,’ with climate and soils that are perfect for inter-cropping. Cardamom, cinnamon, cloves, vanilla, pepper and nutmeg aromatics suffuse these moderately acidic Indian coffees, creating unmistakably sweet, flavoursome and balanced coffees. Southern India is today as famous for its coffee as it is for its wildlife. Yahava has an ongoing love affair with these ‘clean flavoured’ coffees, inspiring us to develop a strong rapport with several estate owners and on occasions funding building programmes specifically to help improve the lot of estate workers. Just one sip will explain why Kahava is a Signature coffee.

The Body & Brightness Profiles:

When you first taste a coffee, you should first assess its body or mouth feel and also just how acidic or bright it is. You may like a coffee that has a whole lot of body but with low acidity. Or you may like a mellower mouth feel but a brighter acidity. It really is a personal preference, there is no right or wrong.

Kahava has a bold body and a medium brightness.

The Flavour Profiles: 

What sets each individual coffee apart will be the flavours or what we call the “tasting notes”. The tasting notes are many and varied ranging from floral to nutty, spicy to berry, chocolaty to citrusy, just to name a few. These flavours make each coffee very different and so special. Where the coffee is grown, climate, elevation, soil type and harvesting techniques will all impact on the flavour so unique to each coffee.

Kahava Koffee beans releases dark berry, hazelnut and citrus notes over a lingering taste of dark chocolate.