Chicory Chic — 4oz Sample · South Indian Chicory Blend
Roast Dark Roast
Tasting Notes: Intense Cocoa Nib, Dark Caramel, and a Sharp, Lingering Citrus Spice
Ideal for South Indian Filter | Moka Pot
SOUTH INDIAN MEETS NEW ORLEANS
The only South Indian chicory coffee blend in the US specialty market. Dark roast Arabica from Ratnagiri Estate, Chikmagalur, blended with roasted chicory root — bridging Chennai's morning ritual and New Orleans' café au lait tradition.
PREBIOTIC CHICORY ROOT
Roasted chicory root is a natural source of inulin — a prebiotic dietary fiber that supports digestive health. Naturally lower-acid than standard dark roasts. Bold and satisfying without the harshness.
DIRECT TRADE · RAINFOREST ALLIANCE
Arabica sourced directly from Ratnagiri Estate, Chikmagalur, Karnataka, India. Rainforest Alliance certified. We pay above commodity export rates to our farmers.
Tasting Notes
Intense cocoa nib, dark caramel, citrus spice, ginger. Rich, syrupy body with a lingering warm finish. Stands up beautifully to hot milk and cream.
PRE-GROUND FOR CONVENIENCE
Ready to brew in any coffee maker — South Indian filter, French press, Moka pot, drip machine, or Vietnamese phin filter. No grinder needed. Fine grind optimized for filter coffee style.
FRESH ROASTED · SHIPS IN 3 DAYS
Small-batch roasted and blended in the NYC metro area. Ships within 3 days of roasting. Recyclable packaging. 12oz ground.
FAQ
Find the most frequently asked questions below.
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Bold and full-bodied with tasting notes of intense cocoa nib, dark caramel, and a sharp citrus spice on the finish. The chicory adds a distinctly roasted, earthy depth — the signature character of a classic South Indian filter coffee.
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Chicory has a naturally robust, roasted bitterness — but it's layered and complex, not harsh or artificial. It's the same character you'd find in a traditional degree coffee from Tamil Nadu or Karnataka. With milk, the edge softens into a rich, comforting cup.
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This blend is crafted for South Indian filter coffee with milk — ideally as a concentrated decoction topped with warm, frothy milk. Drunk black it's intense and expressive; with milk (and optionally sugar) it becomes the classic cup it's designed to be.
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For a South Indian filter, use 2–3 tablespoons of coffee per 150–200 ml of water and allow a full drip (15–20 min). Dilute the decoction with hot milk at roughly a 1:2 to 1:3 ratio to taste. For a Moka Pot, follow standard Moka ratios and finish with steamed milk.
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Perfect for fans of South Indian filter coffee, anyone curious about chicory for the first time, or espresso drinkers who want a deeper, earthier cup. It also suits those reducing caffeine — chicory is naturally caffeine-free and lowers the overall caffeine level of the blend.
TWO COFFEE TRADITIONS. ONE EXTRAORDINARY BLEND.