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ondu.

Single-estate coffee house

One origin.One cup.Made properly.

Single-estate coffee from three Karnataka estates, roasted in small lots and brewed one cup at a time in Bengaluru.

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A hand pours fresh coffee from a glass server into a stone-grey cup by a window

Fig. 01The first pour of the morning

Bengaluru

Baba Budangiri, Kodagu, Bilagiri Hills, Pour-over, Filter, Espresso

01Why single estate

Ondu means one in Kannada.

Karnataka grows most of India's coffee, and most of it disappears into blends. We buy from three estates we know by name, roast each lot on its own, and let the hills, the rain and the hands that picked it do the talking.

A hand turns freshly roasted coffee beans with a metal scoop in the cooling tray
Fig. 02 · Roast day is Thursday. Every lot rests a week before it reaches the bar.

02Origins

Three estates, one way of working.

Mist over green hills and tall silver oak trees in the Western Ghats

01 / 03 · Chikmagalur

Baba Budangiri

The hills where coffee first took root in India. Shade-grown under silver oak, washed for a clean, bright cup.

Altitude
1,450 m
Process
Washed
Harvest
November to January
Tasting notes
Jaggery, orange peel, cocoa nib
Clusters of red and green coffee cherries ripening on a branch

02 / 03 · Somwarpet, Coorg

Kodagu

Grown between pepper vines and cardamom. Dried whole in the cherry, which gives it a deeper, fruit-led body.

Altitude
1,100 m
Process
Natural
Harvest
December to February
Tasting notes
Ripe plum, dark chocolate, cardamom
Two workers rake coffee across a drying yard on a South Indian estate

03 / 03 · Chamarajanagar

Bilagiri Hills

A small forest-edge lot near the tiger reserve. Dried with some of the fruit left on, so it lands sweet and gentle.

Altitude
1,200 m
Process
Honey
Harvest
November to January
Tasting notes
Wild honey, apricot, black tea

03How we brew

Three methods. Same care.

Every cup is weighed, timed and tasted before it leaves the bar.

  1. 01Water poured from a gooseneck kettle into a pour-over dripper on a scale

    Pour-over

    Hand poured over paper, one cup at a time. The clearest way to taste an estate.

    Brew time: 3½ min

  2. 02Espresso running from a portafilter in a thick amber stream

    Espresso

    Eighteen grams in, thirty-eight out. Dialled in every morning, and again when it rains.

    Brew time: 28 sec

  3. 03Frothy South Indian filter coffee in a brass tumbler and davara

    Filter

    Decoction dripped slowly through brass, finished with hot milk and poured from a height.

    Brew time: Overnight

04From the menu

Six to start with.

Twenty-four things on the full menu, from a ₹90 filter to a ₹320 pour-over. These are the ones regulars order first.

The full menu
Item₹

  1. Baba Budangiri, washed

    Price ₹280

    Pour-overJaggery, orange peel and cocoa. Bright and clean.

  2. Cappuccino

    Price ₹220

    EspressoSix ounces, deep foam, cocoa on the side if you ask.

  3. Jaggery latte

    Price ₹260

    EspressoEspresso, steamed milk and a spoon of Mandya jaggery.

  4. Ondu filter coffee

    Price ₹90

    Filter coffeeDecoction, full-cream milk, a little sugar. Tumbler and dabara.

  5. Cold brew

    Price ₹240

    ColdKodagu natural, steeped slow. Chocolate and stone fruit.

  6. Cardamom bun

    Price ₹160

    BakesSoft knotted dough, cardamom sugar, a little orange.

05Order from your table

Stay seated.
We come to you.

Every table carries a small card with a code. Scan it to read the menu, order and pay from your own phone. No queue at the counter on a busy Sunday morning.

  1. 01

    Scan the code on your table

    Point your phone camera at the small brass-edged card. Nothing to install.

  2. 02

    Order and pay on your phone

    The full menu, notes for the bar, and payment by UPI or card.

  3. 03

    We bring it over

    Stay in your seat. Your cup arrives made exactly as it would at the counter.

See how it works (opens in a new tab)

Powered by Setu Order, built by Setunous (opens in a new tab).

Fig. 06 · The table card, on your phone

Hot water poured from a kettle into a row of cupping bowls

06Saturday cupping

Taste three estates side by side.

Cupping is how roasters judge coffee. Smell the dry grounds, break the crust, slurp from a spoon. Our head roaster leads, and nobody needs to know the words beforehand.

Starts
10 am
Seats
8
Per person
₹600
Length
90 min
Choose a Saturday

07Visit

Come by.

Bengaluru

Opening hours
Monday7:30 am to 11 pm
Tuesday7:30 am to 11 pm
Wednesday7:30 am to 11 pm
Thursday7:30 am to 11 pm
Friday7:30 am to 11 pm
Saturday8 am to 11:30 pm
Sunday8 am to 11:30 pm