Crafted on the slope, freeze-dried at the peak

The story behind Koffie Collina begins on a ridge in Meppadi, Wayanad, where shade-grown robusta cherries are harvested by hand across four passes over six weeks.

Every lot is screen-graded and cupped at 2,200 meters. Sublimated under vacuum at -40°C, the natural oils and aroma are preserved without adding any artificial flavorings or chicory.

From the estate ledger in 1967 to modern freeze-drying, our commitment remains simple: pure luxury, crafted for perfection.