Attikan Estate

South of Mysore, in Karnataka's Biligiri Ranjan Hills, sits Attikan Estate — a farm perched high enough that local Kannada speakers named these hills "Biligiri," or white hills, after the mist that settles over them for much of the year. At elevations reaching up to 1650 metres above sea level, Attikan sits among the highest coffee-growing land in the country, giving its Arabica plants the cool, slow-ripening conditions they thrive in.

The estate grows a mix of varietals across its terraced fields — Selection 9, Selection 795, Cauvery, and Kent — all shaded by a dense canopy of silver oak, fig, and citrus trees. That shade cover does double duty: it protects the coffee plants and turns the estate into a haven for local wildlife, with elephants, bison, and a wide range of bird species regularly passing through.

Harvest at Attikan happens in three separate picking rounds, with workers hand-selecting only the ripest cherries each time. Once picked, the cherries are pulped, fermented, and washed, then dried either on raised beds or directly on the ground before final curing at Sangameshwar's own facility. The result is a cup known for its bold sweetness, layered with spice notes of cinnamon and clove — a signature of coffee grown at this altitude and processed this carefully.

Attikan is also known for how it treats the people who grow it. The estate's parent company, Sangameshwar Coffee, provides its workers with free medical care, on-site housing, a crèche for children, and subsidized milk — the kind of standard that's made this estate's coffee sought after well beyond India, with exports reaching cafés in the UK, Australia, Singapore, Italy, Japan, and South Korea.

We're proud to bring this coffee home to Indian coffee drinkers — you can find our Attikan Estate – Dual Fermented Washed in the shop.