★★★★★
I’d resigned myself to leathery imports from Mexico. Then this turned up on a Wednesday — three avocados that tasted like they’d been picked that morning. Because they had been.
No. 001 / Harvest ’2610.2381° N, 77.4892° ESingle origin · Kodaikanal
Today’s harvest · Kodaikanal, TN
Reed 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 within 24 hours, never gas-ripened.
2,100mElevation
24hTree to dispatch
1 farmSingle origin
Chapter Two — The Variety
Not the avocado you know.
Most Indians have only ever met the Hass — leathery-skinned, fist-sized, often shipped unripe from Mexico. The Reed is its quieter, rounder, infinitely more buttery cousin. Once you’ve had one, the others feel like a compromise.
01
Round and baseball-sized. Roughly twice the flesh of a Hass — one Reed easily makes guacamole for four.
02
Stays green when ripe. The skin doesn’t darken. Press gently under the stem instead — the flesh is the tell.
03
Buttery, low-fibre, almost custard-like. Mild, nutty flavour. Almost zero stringy bits.
Size comparison · actual proportions
Hass~150g · pear-shape
Reed~400g · round
Roughly 2.5× more flesh, per fruit.
How to tell it’s ready
Don’t go by colour — Reed stays green even when perfectly ripe. Instead, gently press the flesh under the stem. A soft give means it’s ready. Firm? Wait a day or two on the counter. We’ll send a card with each box explaining which to eat first.
The Farm10.2381° N, 77.4892° E
Chapter One — The Farm
Where mist meets mountain.
Our farm sits at 2,100 metres in the Palani Hills, just outside Kodaikanal. The mornings start in cloud — actual cloud, drifting through the eucalyptus and the avocado canopy, settling on the leaves until the sun climbs high enough to burn it off. The cool nights and rich loam of the Western Ghats give the Reed everything it asks for. The fruit takes its time. We let it.
Run by a single family across three generations, the farm has never used cold storage or ethylene. Avocados are picked by hand, on the day they tell us they’re ready. By the next morning they’re packed, ventilated, and on their way to your kitchen by air freight — usually arriving within 24 hours of leaving the tree.
“We don’t gas-ripen, we don’t refrigerate, we don’t sell to middlemen. The fruit hangs until it’s ready. Then it goes straight to whoever ordered it. That’s the entire trick.”
100%
Reed
Reed
Cut into a sad one? We’ll send another. Free.
Every avocado is hand-graded by us, not a machine. If yours arrives bruised, brown inside, or stays stubbornly hard a week later — message us once on WhatsApp and a replacement ships the same day. No photos required, no forms, no fuss.
24h
Tree to dispatch
The harvest, in three sizes.
No. 002 / Box optionsPick a box. We'll send it the morning after harvest. Order before noon for next-day dispatch — most pin codes get it within 48 hours by air.
Why we don’t ship green rocks
Four numbers, one simple story.
2,100m
Elevation of
the farm
24h
From tree
to your dispatch
0
Cold storage,
ever
1
Family. One farm.
One variety.
What people write us at 7am
“I cut one open and actually gasped.”
★★★★★
We run a small café in Bandra and switched four months ago. Customers comment on the toast unprompted now. That has never happened with avocados before.
★★★★★
Bought as a gift for my mother — she’s eaten avocados in California for thirty years. She called to ask where I’d hidden them, because surely these weren’t local.