ABOUT BITTBET

“If you wait for the right time or the good times to start a business, you wait all your life. “- Fran Tarkenton . This quote was the starting point for us to kick start this passionate and aspiring project. We are five coffee addicts with experience in hospitality industry globally for so long. After we explored everywhere, we found that proper flavoured and balanced beans can made perfectly from our native area in Wayanad. Wayanad coffee is known for its bright, fruity acidity and medium body. The Arabica beans grown in this region often exhibit flavors of ripe fruit, such as black currant and cherry, as well as subtle floral and citrus notes. The Robusta beans, which also grow in Wayanad, tend to have a more robust, earthy profile with hints of cocoa and spice. The combination of these unique flavors and the region's high-altitude growing conditions make our coffee a sought-after specialty coffee. We are using traditional, eco-friendly techniques. Most coffee farms we partnered are small-scale and family-owned, with coffee plants cultivated under the shade of taller trees such as silver oak and jackfruit. This method not only preserves the region's rich biodiversity but also results in higher-quality coffee beans. And we concentrate more to perfecting the roasting process for carefully sourced beans. In our "Bitter and Better" journey encompasses everyone involved, from the diligent farmers and traders to the roasters, brewers, and consumers.