The Western Ghats is a UNESCO biodiversity hotspot. Coffee here grows alongside cardamom, black pepper, silver oak, jackfruit, and wild fig — spice-rich soil and multi-canopy shade that slow-ripen every cherry in a way that creates a naturally lower-acid, deeply complex cup.

But the range is what surprises people most.

Our Cherry Pick microlot undergoes anaerobic fermentation in sealed stainless steel tanks — the same technique producing the world's most celebrated natural process coffees. The result is vivid, fruit-forward, and totally unexpected from an Indian origin: sweet apple, cherry jam, milk chocolate. SCA 85+.

Our Monkey Business is a single-estate washed Arabica from Udayagiri — clean, bright, and floral. Milk chocolate, red apple, lilac. The pour-over coffee for people who read origin labels.

Our Renaissance is 100% specialty Robusta from Coorg — naturally containing twice the caffeine of Arabica, grown at altitude, Q-grade certified. Dark caramel, toasted hazelnut, velvety body. The coffee that changes minds about Robusta.

Our Cannonball blends Arabica from Udayagiri with Robusta from Ponnathmotte — a dark roast that is bold without bitterness, complex without pretension. Dark chocolate, maple syrup, pine and clove.

Five coffees. Three estates. One origin that the specialty world has barely discovered.

India's coffee farmers have grown extraordinary beans for generations — and received commodity prices while their coffee disappeared into anonymous blends exported to European instant coffee factories.

Direct trade changes that. Every bag of Yeri pays our farm partners above commodity export rates. Every Rainforest Alliance certification protects the biodiversity of the Western Ghats. Every new customer who discovers Indian specialty coffee expands the market for the farmers who grew it.

But the mission started somewhere more personal than economics.

I think a lot of people in the South Asian diaspora carry something with them — a flavor, a smell, a morning ritual from home that they can't quite replicate in their new country. For a lot of us, that thing is the coffee. It's specific. It's not just caffeine — it's a memory of a particular cup, in a particular kitchen, with particular people.

Yeri is the bridge. Between those farms in Karnataka and the mornings you want to recreate here. Between an origin the specialty world has overlooked and the consumers who should be drinking it.

We are building the case that Indian coffee belongs on the world's most refined specialty shelves.

Because it does.