Avocados,
grown in the
clouds
of
Kodaikanal.
A single family farm at 2,100 metres, in the misty Palani Hills. We grow only the Reed variety — round, buttery, and almost impossible to find fresh in India. Hand-picked at peak ripeness, dispatched in 2–3 business days, never gas-ripened.
Not the avocado you know.
We grow a single variety — the Reed — round, low-fibre and almost custard-like. Unlike the Hass you’re used to, it stays green when ripe: press gently under the stem and it gives, the skin never darkening.
It’s a connoisseur’s fruit, rarely grown for shelf life and almost never found fresh in India. Which is exactly why we grow it.
How to tell it’s ripe
Grown in the clouds.
Our farm sits at 2,100 metres in the Palani Hills, just outside Kodaikanal. The mornings start in cloud — actual cloud, drifting through the canopy until the sun climbs high enough to burn it off.
The cool nights and rich loam of the Western Ghats give the fruit everything it asks for. It takes its time. We let it.
“We don’t gas-ripen, we don’t refrigerate. We pick the day it’s ready and ship before it isn’t.”The orchard story
Reed
Cut into a sad one? We’ll refund it. No fuss.
Every avocado is hand-graded by us, not a machine. If yours arrives bruised, brown inside, or contaminated, message us on WhatsApp within 24 hours of delivery with a photo and a short video — and we’ll refund the affected fruit.
The harvest, in three sizes.
The Discovery
Enough for two people and a week of toast. The gentlest way to meet a mountain-grown avocado.
The Weekly
The one most households settle on — enough fruit for breakfast, lunch and the odd indulgent guacamole.
The Connoisseur
For families, cafés and the genuinely obsessed. Graded to the same standard as everything we send.