Our first Signature Tile -- this one simply works its way around your taste buds unlocking a subtle, new level of "whoa".
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Signature Tile
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ST01
Coastline Slow Jam
Looks like a roof tile. Hits like a velvet hammer.
62% DARK
62% DARK
Our first Signature Tile -- this one simply works its way around your taste buds unlocking a subtle, new level of "whoa".
Initial bite: mellow roast and cocoa husk warmth
Mid-palate: toasted cashew and sun-dried coconut sneak in
Finish: soft caramel edge with a jaggery-like roundness
Texture: melts smooth, almost buttery, with a subtle grip
Suggested Pairing:
Filter coffee. A late monsoon window. Maybe even your grandfather’s easy chair.
Roast Profile and recipe by
Born in the heart of Mangalore and cast in a mold inspired by its iconic clay roof tiles, this bar carries both legacy and craft. We started with cacao grown on a small intercrop farm in Shimoga, fermented slow and low using mango wood boxes. What emerged was smooth, deep, and comforting — like a monsoon afternoon. This bar is a nod to where we began, and where we’re headed.
Chethana Estate has been run by the Patil family for three generations — originally focused on areca nut and pepper. In 2016, a small patch of cacao was planted under banana shade, mostly out of curiosity. That patch is now the heart of their farm. Cacao here is grown under mixed shade — jackfruit, silver oak, and the occasional coconut. No irrigation, no sprays, just rain and soil. The farm sits at 640m altitude, with loamy red earth and thick morning mist from July through October. Fermentation is a newer practice — currently done in mango wood boxes under a tiled shed, just beside the pepper drying yard.
5-day fermentation using mango wood box. Core temp reached 48°C on Day 3. Sun-dried for 6 days on raised beds. Flavor preserved through minimal roast.
First batch out of the new molds — and honestly, we were nervous. The beans were mild and clean, but the roast needed coaxing. We dialed it back, aiming for softness over power. Temper held perfectly (thank god). This batch has that easy, Sunday-evening kind of feel. One of us said it tasted “like biting into nostalgia.” We didn’t argue.
