Kogilahalla Estate sits in Chettalli, in the north of Coorg, at an elevation of 1000 to 1100 metres. Established in the early 1930s and farmed across four generations, it has been a 100% Arabica plantation since its founding — a distinction that is increasingly rare in a region where many estates have shifted to Robusta for its hardiness and yield.

The estate grows under a dense, multi-tiered canopy of fig, nandi, and rosewood trees, with a stream running through the property and rainwater harvesting infrastructure in place. It is also one of the top pepper producers in the region — a reminder that coffee and spice have always been grown together in these hills.

What makes Kogilahalla particularly notable is its Kent microlot. Kent is one of the oldest Arabica varieties in India, first selected in 1911 from a single tree on the Doddengooda Estate in Mysore, and widely planted across India through the 1930s. Over time, as farms shifted to hardier varieties more resistant to pests and disease, Kent largely disappeared from Indian estates. Kogilahalla is one of the few that retained its Kent plants. These old trees are specially tended, and a small microlot of ripe fruit is selectively handpicked each season.

This year, we’ve sourced Yeast Honey Arabica and Kent Natural from Kogilahalla Estate.