GST18 [hidden]

Longevity Jar (Jar only, No Beans)

Terroir (70% Dark): Subko VLGE Co-op, West Godavari, Andhra Pradesh (Single Origin Dark Chocolate)

Big Cube: Faux Rocher

Terroir (80% Dark): Mankuva, Konnathady, Kerala (Single Origin Dark Chocolate)

Dark/Milk/White Series: The Salty One (65% Dark)

Filled: XIWT (Inspired by Twix)

Dark/Milk/White Series: The Classic One (45% Milk)

Experimental: The Kashmiri Walnut Chocolate Chip Cookie Bar

Big Cube: Pista Cherry

Dark/Milk/White Series: When Coffee Met Cacao (63% Dark)

Filled: S'ESEER (Inspired by Reese's)

Big Cube: Almond Sea Buckthorn

Dark/Milk/White Series: The Flat White (37% White)

Big Cube: PB&J

Experimental: The Cold Brew Chocolate Tart Bar

Coated: Podi Milk Chocolate Almonds

Dark/Milk/White Series: The Vanilla White Bar (39% White)

Terroir (76% Dark): Thenarasu Farms, Pollachi, Tamil Nadu (Single Origin Dark Chocolate)

Aeropress Go

Coated: Chocolate Coated Specialty Espresso Beans: Project Sankalp, Garo Hills (86+)

Dark/Milk/White Series: Collection Box of 5

Big Cubes: Collection Box of 8 Cubes

Kalita Filters #155

Subko x Sienna: Ceramic Ware - Espresso (80 ML)

Subko x Sienna: Ceramic Ware - Cappuccino (236 ML)

Aeropress Filters

Terroir (72% Dark): Lot #12 - Varanashi Farms, Mangalore, Karnataka (Single Origin Dark Chocolate)

Filled: SREKCINS (Inspired by Snickers)

The Subko Can Glass: Croissant (Wo)man

Subko x Sienna: Ceramic Ware - Latte (300 ML)

Subko x Sienna: Ceramic Ware - Flat White (200 ML)

Taste Cacao Butter at The Cacao Mill: From the Cacao Pod to the Mill

Kalita Wave 155 Dripper

[Every Saturday ] Kids tour : Bacchas Day Out at The Cacao Mill

Terroir (70% Dark) :Thenarasu Farms, Pollachi, Tamil Nadu (Single Origin Dark Chocolate)

The Subko Can Glass: Project Sankalp

Naashta: Sunday Breakfast Club by Subko Hyderabad Edition ft. District 150

Spread: Dark (Palm-oil free, Hazelnut based Dark Chocolate Spread)

Spread: Milk (Palm-oil free, Hazelnut based Milk Chocolate Spread)

[Friday 20th September] Subko Cacao: Chocolate Tasting Workshop