Hoyasala Estate: Chikmagalur

Anoor village. Tucked away, steady and still. That’s where you’ll find Hoysala Estate, named after the old dynasty that once shaped this very soil, centuries ago. The estate’s been here since the late 1800s, held close by the same family for four generations. Their focus hasn’t wavered: grow coffee that speaks for itself.

At 900 to 1050 meters, the plants thrive. Intercropped with cardamom, the coffee comes into its own—processed as natural, washed, or honey sun-dried. Always thoughtful. Always intentional.

And then there’s their Monsoon Coffee. A little bit of history in every sip. What started as a happy accident beans exposed to the monsoon winds on colonial ships has become a precise craft. These days, they don’t leave it to chance. They recreate those same stormy conditions, controlled and consistent, batch after batch. It took them two years to get it just right. Worth every minute.

At Hoysala, the work isn’t loud. It’s quiet, careful, and rooted in something deeper. Legacy, sure. But also pride. The kind that doesn’t need to announce itself, you’ll taste it.