Orange. Milk Chocolate. Cashew.
India — Arabica × Robusta | Washed & Honey components | Medium Roast | Archive Series

Bright. Silky. Comforting.
This cup opens with a citrus hello, then melts into milk-chocolate warmth and cashew cream.

Archive | Orange Octave is our ode to balance — bright, washed Arabica notes lifted with citrus, layered over a plush Honey Robusta Kaapi Royal cocoa-cashew body. First sip is orange zest; the mid-palate rounds into chocolate; the finish lingers soft and nutty. Built for everyday ease without losing composure.

We roast this blend intentionally medium to preserve its citrus clarity while shaping a smooth, milk-friendly body. The result is dependable and versatile — comfort with a refined edge.

This is not your average house blend.
It’s India, curated — harmony, sweetness, and repeat-worthy cups.

Why You’ll Love It

A cup that greets you with orange brightness and settles into cocoa-cashew calm

Versatile across espresso, moka, and filters — great black, great with milk

Carefully sourced Indian components, blended for balance (not gimmicks)

Naturally sweet and clean; no added flavour tricks — just terroir, time, and fire

Details

Origin: India — Arabica × Robusta (washed components)
Roast: Medium
Tasting Notes: Orange · Milk Chocolate · Cashew
Best For: Espresso & milk drinks, moka pot, pour-over

The Archive Series

This coffee is part of our Archive Series — curated comfort blends designed for balance, reliability, and a smooth, crowd-loving cup that still feels considered.

Brew Guide

Espresso
Dose: 18 g in
Yield: 36–40 g out (1:2–1:2.2)
Time: 26–30 s at 91 °C
Note: Orange shows in straight shots; in milk it rounds into chocolate-cashew.

Pour-Over (V60/Kalita) — Medium Roast
Ratio: 1:15 → 20 g coffee → 300 g water
Temp: 88 °C
Grind: Medium-fine (target total time 3:00–3:20)
Bloom: 45 g, 45 s, gentle swirl to wet all grounds
Pour 1: Slow spiral to 180 g by ~1:30
Pour 2: Center top-up to 300 g by ~2:20
Finish: 1–2 gentle swirls at ~2:25; let draw down.
Cup: Bright orange lift, round milk-chocolate body, soft cashew finish.
Dial-in tips: If sour/thin → go a touch finer or add 10–15 s. If heavy/dry → go coarser or reduce agitation.

Moka Pot
Grind: Medium-fine (coarser than espresso)
Water: Pre-heated to just below the valve
Brew on low-medium heat; cut at first gurgle. Chocolate-forward; lovely with milk.

South Indian Filter (Decoction)
Coffee: 20 g (medium-fine)
Water: ~150–170 g just off the boil into top chamber
Brew: 10–12 min drip; use 30–40 g decoction per 150–180 g hot milk/water to taste.
Comforting, cocoa-cashew with a citrus whisper.