Kerala toCalifornia
Kerala
BREWED FOR THE CURIOUS
California
Discover our intentionally crafted masala chai and coffee lattes, made from tea, cardamom, and coffee grown in the Western Ghats.
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Why stop at our stall
| Comparison category |
|
Coffee-chain chai | Typical store-brand chai |
|---|---|---|---|
| Cardamom source |
Njallani cardamom from family farm in Chathurangapara, Kerala (1000m elevation) |
Cardamom extract in concentrate |
Artificial cardamom flavor or extract |
| Sugar per serving |
8g per can |
25g+ per grande |
15-20g per serving |
| Primary ingredients |
Stone-ground spices (cardamom, star anise, cinnamon, cloves), brewed black tea, organic coconut milk. Shelf-stable formula with plant-based stabilizers. |
Concentrate with extract, dairy milk, preservatives, natural flavors |
Extract or powder, dairy, sweeteners, "natural flavors" |
| Processing |
40+ tests per batch, ground within hours of roasting, 12-hour steep |
Industrial concentrate production |
Mass production, long shelf ingredients |
| Caffeine |
40-50mg per can |
70-95mg per grande |
30-60mg per serving |
| Made in |
California, USA (ingredients from Kerala, India) |
Mass-produced concentrate |
Varies |
| Price |
$[X] per can |
$5-6 per grande |
$2-3 per can |
What goes into every cup
Making chai from our family farm means every part of the supply chain raises questions.
Who picked the cardamom? What are they paid? How long has that spice been sitting in a warehouse, losing oils? What happens to the land after we harvest?
I started Kathas with the intention to be able to answer those questions honestly. So that the entire chain, from soil to can, could be traced back to something I'm proud of.
But doing it this way, isn't always simple.
Rather than source through commodity brokers and optimize for cost and shelf life, I wanted to start with our family's farm and work backwards. Seeing the farms, meeting the growers. To optimize for real relationships. Direct trade. Transparent pricing.
Making that work in practice is a journey. One that's well worth it.
How the farm shapes the chai
Our family farm sits in Kerala, where elevation, rainfall and shade-grown cardamom all change the flavor we can build around.
That means we can work from actual harvest conditions instead of abstract flavor targets. It changes sourcing, processing and the final cup.
What the process teaches you
Transparency adds complexity, but it also adds clarity. You see where shortcuts happen, what quality costs and where relationships matter most.
That has shaped every sourcing and production decision behind Kathas.
Making chai from our family farm means every part of the supply chain surfaces real questions.
Who picked the cardamom? What did they get paid? How long has that spice been sitting in a warehouse losing oils? What happens to the land after we harvest?
I started Kathas because I wanted to build something where I could answer those questions honestly. Where the entire chain - from soil to can - wasn't extractive.
Sounds simple. It's not.
Most companies source through commodity brokers. They don't know the farms. They don't meet the people. They optimize for cost and shelf life.
I wanted to start with our family's farm and work backward from there. Real relationships. Direct trade. Transparent pricing.
Making that work in practice is harder than it sounds.
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HAND PICKED FROM THE WESTERN GHATS
OVER 1000M HIGH
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Kathas
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