A first hello. 20% off with HELLOKORKU

From forest to cup

The journey of a Korku bean.

Grown by Korku farmers in Chikhaldara, sun-dried in the whole cherry, roasted in small batches in Amravati — and finished by you. Take your time here; the shop is always one click away.

Field study / KorkuChikhaldara · Melghat

A field guide to your coffee

A small seed.
A long way home.

From the Melghat hills to the cup in your hands. Four transformations. One continuous story.

Meet the origin

01 / 04Chikhaldara · Melghat

A seed inside a fruitRobusta, at the beginning

Botanical study · an illustrated journeyScroll to follow, or choose a stage

Grow

Grown in Chikhaldara

Before it is a bean, it is a seed. Our robusta begins in a coffee cherry in Chikhaldara, in Maharashtra’s Melghat hills. The story of the cup starts here, long before the roaster.

The forest is the starting point.

Dry

Dried in the cherry

The whole cherry is sun-dried with the seed still inside. Once dry, the fruit and parchment are removed, revealing the green coffee that will go into the drum.

A little patience, before the heat.

Roast

Roasted in Amravati

Heat changes the seed: its colour, its structure, its aroma. In Amravati, roasting turns green coffee into the familiar bean, ready to be ground and brewed.

Same beginning. A new expression.

Brew

Finished by you

A filter, a moka pot, an espresso machine. You choose the grind, the water and the way you like it. This is where a long journey becomes an everyday ritual.

The last part of the story is yours.

Find your brewing ritual

The curious side of coffee

A little heat.
A whole new world.

What happens between green seed and morning cup? Take the controls. Explore the curve. This is the kind of thing we can talk about all day.

The art of the roast

Heat changes
everything.

A seed becomes something else entirely. Follow the curve. Get a feel for what happens inside the drum.

Step inside the roast

Illustrative roast profile · not recorded batch telemetry

Bean temperature BT Environment ET Rate of rise RoR

Temperature · °CRate of rise · °C/minFirst crack 08:45

One model, three signals. Inspect the curve or use the time slider below.

Explore roast time Model time · min:sec08:45

00:00 · Charge12:00 · Finish

Drag to explore. Arrow keys fine-tune; Home / End jump to either end.

Bean temperature: 196.0°CBT · modelled
Environment: 231.0°CET · modelled
Rate of rise: 7.5°C/minRoR · modelled

Reduced motion is on. Explore every phase with the buttons or slider.

Behind the lines Model notes & accessible anchor data

A drawing of a roast. Not a roast log.

The lines use fixed bean-temperature (BT), environment-temperature (ET) and rate-of-rise (RoR) anchors. D3’s monotone curves join those points; the readouts interpolate the same curves. Values between anchors are modelled, not measured.

RoR has its own illustrative anchors: it starts low at 00:00, rises to an early peak, then declines. This startup is schematic, not calculated as the derivative of the BT curve. Real probe-derived RoR can be negative or unstable while the probe settles after charge. The temperature and RoR plots use separate vertical scales.

Phase boundaries follow this model. They are not universal roasting targets. Bean colour and expansion are illustrations, not measurements or a doneness guide.

Fixed model anchors · a dash means no anchor at that time
Time	BT °C	ET °C	RoR °C/min
00:00	200	232	0
00:30	141	—	3
01:00	104	216	10
01:30	82	—	16.5
02:15	—	—	19
02:30	102	221	—
03:30	—	—	16.5
04:30	143	—	14
05:30	—	228	—
06:30	168	—	11
08:20	—	—	9
08:45	196	231	—
09:05	—	—	6.4
10:00	—	—	5.4
10:30	203	—	—
11:00	—	—	4.6
12:00	209	233	3.9

A working Kaleido M10 Pro. A custom roaster in the making.
Curiosity is something we take quite seriously.

Inside the roastery

Make it your morning

A ritual.
Not a routine.

One bean, a hundred little preferences. Find your method, play with the dose, and dial in a cup that feels like yours.

Enter the brew studio Six methods. Your kind of coffee.

Editorial illustration of a French press in amber and forest green

Coffee + water
+ a little you.Brew study / illustrated

The bean bulletin

For the
ever-curious.

All field notes

Field note / 012023-05-17

The journey of a Korku bean.