What I’m Brewing — January
I thought I’d start a monthly series on the coffees I’m brewing at home. Discovery is what pulled me into the specialty coffee rabbit hole in the first place and honestly, it’s still the best part.
Here’s what’s been in my grinder lately.
Subko x Badra — Project 360
I have primarily explored Indian specialty coffee through Subko. They work closely with both well-known estates and small farmer cooperatives; not just in India, but across borders. They call their partners “khaandaan” (translates to “extended family”), and you can feel that philosophy in how they source and tell stories.
I picked up this coffee from Badra Estates at The Craftery in Bangalore. There were two microlots: anaerobic and red honey, and I went with the latter.
Badra’s Project 360 is all about sustainability. Nothing goes to waste. By-products are reused, resources are respected, and the farm runs like a living ecosystem.
For this lot, only ripe Arabica cherries are handpicked, washed, and fermented for 72 hours in partially anaerobic conditions. The cherries are pulped without water, then the parchment is shade-dried on trays for four days with regular raking before final drying.
This is my kind of everyday coffee. I’ve mostly been brewing it in the evenings, usually after a good meal. It’s the lingering sweetness that keeps pulling me back.
Auro — Southern Flower
Auro isn’t new to the UAE specialty scene, but their story goes back more than 70 years. This Abu Dhabi–based roastery sources coffee from its own farms in Ethiopia, controlling the journey from origin to cup.
Southern Flower is a beautiful name for this coffee. It’s a rare Peaberry mutation of Heirloom, and the cup is intense, complex, and elegant, all at the same time.
The coffee comes from Sidamo, Ethiopia, grown at 2100–2300 meters above sea level. Higher elevation means cooler temperatures, slower cherry growth, and more sugar development. It really shows in the cup, layered flavors and a classic expression of what great Ethiopian coffee can taste like.
ARAKU — Micro Climate
I first had this coffee while visiting Siddhant at ARAKU. During our catch-up, Micro Climate was served and I knew instantly I needed a bag.
Hearing Sid talk about ARAKU was special. This is India’s first coffee brand to truly follow a seed-to-cup journey. The coffee is grown on the largest certified organic plantation in India, on ancestral land in the Araku Highlands of the Eastern Ghats.
Supported by the Naandi Foundation, ARAKU is also India’s first fair-trade coffee model that removes middlemen and supports farmers directly. It’s not just about quality in the cup, it’s about fair profits, healthy soil, and coffee that creates impact for both people and flavor.
This is another one I could drink every day without getting bored.
Standart x DAK — Poppy Soda
You have to give it to Standart; consistently bringing some of the best coffees I’ve tasted is no easy task.
Poppy Soda is a collaboration between DAK Coffee Roasters and Sebastian Ramirez from El Placer Farms. The goal was simple here: coffees with clarity, sweetness, and balance.
This one ticks all my boxes: Colombia + Pink Bourbon. It’s bright, vibrant, expressive, and was over before I knew it.
That’s what’s been in my home rotation this month.
What coffees are you brewing at home right now?
And more importantly — what should I try next?
