My coffee

My Coffee estate's processing opens up a whole new world of coffee. We are the way coffee was always meant to be. My coffee is the first speciality coffee and roaster in Salem since 2017. It is the first brand in Tamil Nadu that owns Diedrich, catering to the taste buds of Salemites. Our business is expanded to export and other coffee requirements.

Coffee is one of the most popular drinks worldwide. The coffee you enjoy every day has taken a long journey to arrive in your cup.


Great coffee starts with great beans. The coffee cherry is ready to harvest when it turns a bright, crimson red.


The first step to sorting cherries is to choose only those which are at their peak of ripeness. As this type of harvest is labour-intensive and more costly, it is used primarily to harvest the finer Arabica beans.

Processing the Cherries

After harvesting, the wet method is used to remove the pulp from the coffee cherry, leaving only the parchment skin on the bean to dry. To remove the skin and pulp from


If the beans were processed using the wet method, the pulped and fermented beans must be dried to around 11% moisture content in order to store them appropriately.


Wet-processed coffee is hulled to remove the parchment covering (endocarp). Hulling dry processed coffee entails removing the entire dried husk of the dried cherries, including the exocarp, mesocarp, and endocarp.


The taste and quality of coffee are repeatedly tested. This process is referred to as "cupping" and usually takes place to facilitate the process.

Roasting the Coffee

Roasting transforms green coffee into the aromatic brown beans that we purchase in our favourite stores.


proper grind is to get the most flavour in a cup of coffee. How coarse or fine the coffee is ground depends on the brewing method.

Our Facilities include

  • Curing facility (Huller, Peeler Polisher and Hand grader): In this process, the parchment is immediately separated by friction and air in a coffee hulling machine, leaving behind the ideal green coffee bean.
  • Roaster (Diedrich 2.5 kg small-batch Roaster): The basic element of life contained within each seed is transformed into delicious aromas of roasted nuts throughout this process, which entails carefully applying heat to green coffee.
  • Brewing and Cupping lab (Espresso machine, pour-over, mokka pot, cold brew, etc., and cupping equipment): Brewing is extracting the soluble material in roasted and ground coffee. Cupping is a way to taste, evaluate, and compare the flavour, quality, and potential of a given coffee.