The Journey of Highsky Coffee - From Cherry to Cup

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 Coffee grows best under shade in the forests of the Western Ghats.

The estates we partner with cultivate coffee under towering silver oak trees and native forest cover, which protect the plants and enrich the soil.

At these elevations, coffee cherries mature slowly, developing deeper sugars and complex flavors.

During harvest season, coffee cherries are carefully handpicked by experienced farmers.

Only the ripest, deep red cherries are selected.

This selective picking ensures:

• consistent flavor
• optimal sweetness
• high-quality beans

 Washed Process

Cherries are pulped and fermented to remove the fruit layer, resulting in clean, bright flavors.

Natural Process

Cherries are dried whole in the sun, producing richer, fruit-forward profiles.

Both methods enhance the coffee's natural characteristics.

The beans are spread across large drying patios where they dry slowly under the tropical sun.

Farmers carefully rotate the beans throughout the day to ensure even drying.

This slow drying process preserves the bean's structure and develops the subtle flavors that define specialty coffee.

 Once dried, the beans are milled and graded based on:

• size
• density
• quality
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Highsky Brew selects only top-grade beans for roasting.

This ensures consistency in every batch.

 Our beans are roasted in small batches to highlight their natural flavor profiles.

Roasting is where the chemistry of coffee transforms.

Each bean develops complex aromatics and tasting notes depending on roast level.

This step brings out the unique character of each estate.