Indian Speciality Coffee

No fuss. No performance. Just good coffee with flavour and character to make your day better.

Three bags of Kāma Coffee

Kāma means love.

Love for the cup.
Love for the land and the hands behind it.
Love for the rituals that bring it to life.

Kāma Coffee was founded by Gayathri Keerthana (GK) in Bristol.

It comes from a simple belief: coffee is not just a product, it is a daily act of care. This brand is her way of building something sensory, trustworthy, and quietly obsessive, one bag at a time.

Every bag comes from one family-run estate group in Karnataka that has grown coffee under forest shade since 1864, hand-picked and hand-sorted. The green is roasted in Bristol with Triple Co, in small batches. Smara is the current roast. Two earlier releases have sold through: Ananga, a limited lot washed and fermented overnight with a yeast culture, and Madana, a honey-processed lot from Manjarabad. Both came from the same estates.

Rituals over rush

In South India, coffee is traditionally consumed at an unhurried pace. Brewed slowly, using a traditional drip filter (usually made of brass or steel), served at home and shared as part of the morning routine, it marks the start of the day as a moment rather than a stimulant.

Kāma Coffee brings this origin-rooted approach into a modern context. We encourage brewing rituals that are flexible, unpressured, and personal — where strength, pace, and method are adjusted for enjoyment rather than output. There is no “correct” way to drink it, only the way that fits your time, taste, and mood.

British tea culture already understands this rhythm: boiling the kettle, waiting, letting the cup cool, drinking when it’s ready. Kāma Coffee builds on that familiar habit, positioning coffee as a thoughtful daily ritual rather than something to rush, chase, or consume for output.

What makes Kāma Coffee different

  1. Built for return, not for hype

    We want you to love it on a random Tuesday, not only on a perfect Sunday.

  2. Quality with a human point of view

    Taste comes first. The story supports it, not the other way around.

  3. Premium without the eye-roll

    A price that respects craft, while staying within reach for regular drinking.

For the flavour chasers

Distinct profiles, not generic roasty sameness.

Made with care

Clear sourcing, real relationships with farmers, and coffee that tastes like it matters.

Small team, big mission

One founder in Bristol, one family estate group in Karnataka, roasted with Triple Co.

Smara label
A bag of Smara

Smara

Smara comes from Baba Budan, where Indian coffee began in the 17th century. The estate has farmed here since the 1890s under multi-tier shade at 1,200m, giving the bean its dark chocolate and mild floral notes. Cherries are washed, soaked overnight in spring water, then sun-dried.

Roast: Light-Medium
Grind: Omni— suitable for Cafetière, V70, filter and pour over
Excellent as espresso or moka pot too—keep temperatures controlled to preserve the delicate floral character. Experiment to find your ideal method!

Back soon

UK only; the delivery cost is shown before you pay.

Where you may have had it

Cafés and bakeries in Bristol and London that have served Kāma:

The Loaf, Mark's Bakery, Society Cafe (Bristol); Perks and White (London)

Kāma Coffee is our way of honouring the quiet richness of Indian coffee — and the simple pleasure of drinking it well