Rossette Coffee Lab

Rossette Coffee Lab We are an experimental coffee lab doing all things necessary for an impeccable bean to cup experience

India has a coffee shaped by its monsoon. 🇮🇳🌧️What began as an accidental transformation during months at sea became a u...
15/08/2026

India has a coffee shaped by its monsoon. 🇮🇳🌧️

What began as an accidental transformation during months at sea became a uniquely Indian coffee tradition.

Today, green coffee is exposed to the humid monsoon air for several months across the Malabar Cost, allowing the beans to change in colour, structure and character.

The result?

Monsoon Malabar.
Mellow. Full-bodied. Earthy. Spiced. And unlike almost anything else in the world of coffee.

This Independence Day, we’re celebrating a piece of Indian coffee history that could only exist here.

12/08/2026

CAFE PICANTE

Espresso is bitter, aromatic and stubborn. So we stopped fighting it and gave it heat.

The brine is the actual trick — salt suppresses bitterness and shoves the mango’s sweetness forward. Tonic adds quinine (bitter, but a different bitter) and CO₂ that carries every aromatic straight up your nose. Tajin on the rim so each sip opens spicy and lands sweet.

Competing at NBC or NBRC this year?We have a limited selection of competition lots available for brewers looking for exc...
08/08/2026

Competing at NBC or NBRC this year?

We have a limited selection of competition lots available for brewers looking for exceptional coffees to build their competition brews around.

Whether you’re still searching for your coffee or already planning your recipe, we’d love to hear what you’re looking for.
Competition participants, DM us for our current competition lot selection.

We’re hiring a Marketing Associate.One person, full-time, on-site. The short version: we make coffee we’re genuinely pro...
05/08/2026

We’re hiring a Marketing Associate.

One person, full-time, on-site. The short version: we make coffee we’re genuinely proud of. You’d be the one making sure everyone else knows it too.

You’d own the content calendar, the writing, the shoots, the launches and the events — and you’d get a real say in all of it from the first week, because there aren’t enough of us here for it to work any other way. Four coffees went out this month. You’d be building the campaign for the next four.

You don’t need to know anything about coffee yet. We’ll teach you the coffee. We can’t teach curiosity or follow-through, so bring those.

Swipe for the honest version, including the parts that aren’t fun.

To apply: skip the cover letter. Pick one of our coffees, write the caption you think it deserves in under 100 words, and send it to [email protected] with your CV and portfolio attached. We read the caption first.

Know someone? Tag them — it genuinely helps.

contentwriter socialmediajobs wearehiring rossettecoffee

30/07/2026

Consistency isn’t something you hope for. It’s something you work at.

It starts with understanding the green coffee, carries through every roast, and doesn’t stop until we’ve cupped the batch and know it’s where it should be. Only then do we pack it. That’s how we make sure every bag tastes the way it’s meant to.

25/07/2026

Turns out we’ve been training all along.
We just called it production day.

21/07/2026

You asked. We listened. ❤️
Over the last few weeks, many of you asked for a way to try our coffees without committing to a full bag.
So we built exactly that.
Introducing the Rossette Discovery Kit — a curated way to explore our coffees, compare flavour profiles, and discover your favourite, one cup at a time.
✨ 6 vials
☕ Multiple coffees to explore
🔬 Perfect for curious brewers
Available now online & In-store.

18/07/2026

An intentional dialogue between origin and ingredient.

In this recipe, we are exploring a unique manual infusion—brewing our newest Jensuri Anaerobic Natural (SCA 88) over fresh, sliced lychee. The hot extraction passes through the fruit, immediately illuminating the coffee’s naturally juicy, structured sweetness.

The result is a striking, collaborative profile. A vibrant wave of red berries, kiwi, and clementine gives way to a complex depth of blackberry, anchored by a refined cane sugar finish. It is a bright cup that lingers long after the last sip.

A masterclass in precision and palate.

Address

2nd Floor C1 & C2 Ajay Enclave
Delhi
110018

Opening Hours

Monday 11am - 8pm
Wednesday 11am - 8pm
Thursday 11am - 8pm
Friday 11am - 8pm
Saturday 11am - 8pm
Sunday 11am - 8pm

Telephone

+919818998008

Website

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