Profile Overview
KarkuKaad Estate is based in Kalathmadu, a quiet town nestled in the heart of Coorg. Run by second and third-generation growers, the estate tells the story of a 100-year-old legacy of how once-wild and uncultivated land was gradually transformed into a thriving coffee estate. Today, it stands as a testament to that journey, with a complete focus on specialty coffee and mindful, process-driven cultivation.
More than 100 years ago, B.B. Karumbaiah, who lived in Parane, a small village in Coorg, received 100 coins from his father to go and start his life. With that modest sum, he set out on a journey across Coorg and eventually landed at Kalathmad, a remote part of Coorg, where he bought a piece of uninhabited land.
The land was dense with trees and wild vegetation and that was where he set up his house and over the next many decades, it went on to become Karkukaad Estate.
The house where BB Karumbaiah first started the KarkuKaad estate, preserved as a symbol of its enduring legacy
Why Karkukaad?
B.B. Karumbaiah was affectionately called “Karku” by his closest friends and family. In the Kodava language, “Kaad” means forest. The name KarkuKaad was a natural fit — a tribute to the man who started his life with this piece of wild land that eventually became a small and forward-looking coffee estate.
In the early 1980s, his son, Dr. Kariappa along with his wife, Uma Kariappa, took over the estate. Over the years, in phases they set up coffee estates, introducing new coffee varieties and adding new blocks to the estate. Today, the estate is spread across two main locations:
- Kalathmad: The larger and more rugged part of the estate, where native trees thrive, and wild elephants are frequent visitors today.
- Aruvothoklu is a smaller plot surrounding their family home, known for its rich history and older coffee trees.
A small road that was recently created to enable vehicular movement through the estate.
The estate is a blend of the old and the new. Some coffee plants are over 40 to 50 years old, while others are just 10 to 15 years old, reflecting the continuous growth and evolution of the estate.
Mrs. Uma Kariappa walking through the Kalathmad estate
Dr. Kariappa, during one of his estate rounds
At KarkuKaad, the family has started to focus on specialty processing over the last few years. From carefully picking only ripe coffee cherries to sorting, pulping, and fermentation, every step is meticulously done on the estate. They work with nano-lots and micro-lots, allowing for small-batch experiments that can be scaled up based on cup profiles.
Nano-lots help the team experiment with unique fermentation techniques and quick turnarounds, giving each lot a distinct flavour profile.
Over the last two years, the estate has focused heavily on anaerobic fermentations for natural and honey-processed coffees and has been creating some interesting taste profiles.
A Living, Breathing Landscape
Karkukaad Estate isn’t just about coffee; it’s also a sanctuary for native trees and wild flora. The surrounding landscape is dotted with wild fruit trees and native flora, creating a balanced ecosystem that enriches the coffee-growing experience.
Wild mushrooms from the estate, prized by Kodavas for traditional Kummu curry
A fresh elephant footprint in KarkuKaad during one of the morning walks
In recent years, elephants have increasingly frequented the Kalathmad section, wandering through the estate's rugged terrain. While their visits often bring a sense of awe and connection to the wild, they also sometimes destroy coffee plants and infrastructure—a challenge faced by coffee estates across Coorg, India, and other coffee-growing regions. Yet, in many ways, it’s a reminder of the delicate coexistence between humans and nature, urging us to become more conscious and respectful of the wild spaces we share.
The view while crossing the paddy fields to enter KarkuKaad Estate
Shade-Grown & Biodiverse with a focus on Sustainability
At KarkuKaad Estate, the coffee thrives under a dense canopy of native trees such as Nandi (Bollandi), Wild Jumlum (Nerele), Jackfruit (Chekke), Indian Rosewood (Balangi), and others, forming a rich agroforestry system. This diverse shade cover not only nurtures the coffee but also supports a wide range of flora and fauna. Alongside coffee, crops like pepper and seasonal fruits flourish, fostering a vibrant and self-sustaining ecosystem. This intercropping approach helps maintain soil health, encourages biodiversity, and enables a fully chemical-free approach to cultivation.
The shade-grown environment plays a vital role in carbon sequestration, where the dense tree cover and organic-rich soil help absorb and store atmospheric carbon dioxide. These slow-ripening, forest-like conditions result in better-developed beans and a more balanced cup, while preserving the delicate equilibrium of the land.
A microlot of coffee ready to go into pulping after a round of sorting and cleaning.
Fermented, Shade Dried and Full of Flavour
KarkuKaad is a small, 15-acre estate dedicated exclusively to Canephora, specialising in the cultivation of the Peridinea variety. Processing here is meticulous and hands-on—only carefully sorted cherries are selected for pulping, followed by a fermentation process that receives special attention. Every batch is monitored closely to ensure controlled microbial activity and optimal flavour development. The beans are then slow-dried under shade to retain complexity and clarity in the cup. This approach brings out a refined expression of Canephora—structured, sweet, and layered—offering a cup that bridges the boldness of Canephora with the elegance typically found in an Arabica.
At every stage, KarkuKaad is deeply committed to environmental stewardship. Fermentation and washing are done with in-house wastewater treatment systems, ensuring that no pollutants re-enter the earth. The estate uses no pesticides and the coffee is grown with intention—respecting nature, championing sustainability, and reflecting the soul of the land it once started with 100 years ago.
