okiru coffee roasters package named tora on a gray background

Steaming cup of coffee on a wooden tray with tora coffee package in the background

Tora coffee bag with tasting notes on a wooden surface with coffee beans and cinnamon sticks.

okiru coffee roasters package with a cup of coffee, coffee beans on a wooden surface and a roast level

Person pouring coffee from a French press into a glass cup next to an okiru coffee bag.

okiru coffee roasters bag with a small container of coffee beans on a gray background

Tora 虎· Tiger— Bold and unapologetic. A quiet roar that stays with you.

₹799.00

Inclusive of all taxes

Region Chikmagalur, Karnataka

Process Monsooned Malabar

Altitude 1,170–1,600m

Roast Medium Dark

Tasting Notes

ChocolateNutsMalt

Size

Grind

Roasted on demand · Ships within days of roasting

Roasted
to Order

Single
Origin

Specialty
Grade

Satisfaction
Promise

About Tora

Tora isn't subtle. It's not trying to be. A medium-dark roasted single origin coffee from Chikmagalur, built from estate-selected arabica coffee beans that went through months of traditional Monsoon Malabar processing before they even reached our roastery. Dark chocolate. Roasted nuts. Spice. Heavy body, naturally low acidity. Smooth in the way that earned things are smooth. These artisanal coffee beans are designed for espresso, moka pot, and French press. Brews that can hold the weight. If your morning needs convincing to start, these monsoon malabar coffee beans are it.

Origin & Process

Grown in the highlands of Chikmagalur, these arabica coffee beans undergo one of India's oldest processing traditions: monsooning. After harvest, green coffee is stored in open-sided warehouses on the Malabar coast and left to absorb monsoon humidity for months. The exposure reduces acidity, builds body, and creates the character of authentic monsoon malabar coffee. No shortcut replicates this. No roast level fakes it. These monsoon malabar coffee beans develop depth from the inside out. Process, not drum time.

How to Brew

Tora performs best under pressure. Literally. These espresso coffee beans extract with rich crema and a finish that stays. Moka pot and French press keep up.

Espresso · Fine grind · 18–20g · tamp evenly · extract 25–30 sec · stop when flow turns light
Moka Pot · Medium-fine grind · fill base to valve · low heat · 3–5 min
French Press · Coarse grind · steep 4 min · press gently · serve immediately

These are whole bean coffee worth grinding fresh: the monsoon malabar character holds across all three methods. With milk or black, Tora doesn't need rescuing.

Freshness & Packaging

Tora is roasted to order. Months of careful processing (the monsooning, the drying, the sorting) shouldn't end in a stale bag. Every batch of freshly roasted coffee beans is sealed immediately into a single-valve pouch that releases CO₂ while blocking oxygen. When you buy coffee beans online from Okiru, you're getting fresh coffee beans at the point they're meant to be opened, not stock that sat around waiting for a sale. Reseal after each use. Store cool and dark. Rest 7 days post-roast before first brew.

Flavour Profile

Tasting Notes

ChocolateNutsMalt

Heavy bodied cup with smooth body and low acidity. Notes of malt and earthy finish

How to Brew

French Press

Coffee 20g

Grind Coarse

Water temp 94°C

Water volume 300ml

Time 4 min

Pour all the water in one go and place the lid on without pressing. At 4 minutes, break the crust with a spoon, lift off the foam, and wait another minute for the grounds to settle. Press slowly and decant straight away so it doesn't keep extracting.

Moka Pot

Coffee 18g

Grind Fine

Water temp Pre-boiled | 94°C

Water volume 300ml

Time 4 min

Fill the base with hot water up to the valve -this prevents the coffee from scorching. Heap the basket, level it off, don't tamp. Assemble and brew on medium heat. The moment you hear the gurgle change pitch, pull it off the burner and cool the base under cold water to stop extraction.

Pour Over (V60)

Coffee 20g

Grind Medium-fine

Water temp 94°C

Water volume 300ml

Time 3 min

Rinse the paper filter with hot water and discard the rinse. Bloom with 60ml for 45 seconds. Pour in slow concentric spirals - centre outward reaching 150ml by 1:15 and 300ml by 2:15. The drawdown should finish by 3:00. Give the server a gentle swirl before pouring.

Frequently Asked Questions

What is Monsoon Malabar coffee and why does it taste different?

Monsoon malabar coffee is processed by exposing green arabica coffee beans to coastal monsoon humidity for months, a traditional Indian method with no modern equivalent. Acidity drops, body becomes heavy and smooth, a distinctive warmth develops. Monsoon malabar coffee beans don't taste different because of the roast. They taste different because the process fundamentally transforms what goes into the drum.

Are these freshly roasted or pre-stocked?

Freshly roasted, every time. Tora is roasted to order: every batch is prepared as fresh coffee beans, sealed immediately, and shipped. We don't pre-roast and hold stock. The freshly roasted coffee beans you receive are days from the drum, not weeks from a warehouse.

Are these beans good for espresso?

Yes, among the best espresso coffee beans we roast. Heavy body, naturally low acidity from the Monsoon Malabar process, rich crema, a finish that holds. These arabica coffee beans work with milk (latte, cappuccino) and as a straight black shot. Tora doesn't soften for the machine.

What roast level is Tora?

Medium dark roast coffee beans, developed to draw out chocolate, roasted nuts, and spice, not burn through them. We roast these arabica beans to enhance what the Monsoon Malabar process built. There's a difference between that and manufacturing intensity yourself.

Can I get whole beans or pre-ground?

Both. Tora is available as whole bean coffee and ground coffee across multiple grind sizes. Whole bean coffee stays fresher and gives you more control over extraction. If you have a grinder, that's the call. If not, we grind fresh at dispatch.