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St. Margaret Estate

St. Margaret Estate is a fourth-generation coffee estate in Magundi, Chikkamagaluru, Karnataka, in India’s Western Ghats. The estate is owned and run by Lynn Mascarenhas, a coffee producer and wildlife biologist whose work brings together coffee farming, ecology, and specialty coffee innovation.

Magundi sits at approximately 730 metres above sea level, in a lush coffee-growing landscape shaped by seasonal rainfall, warm temperatures, and the forested environment of the Western Ghats. St. Margaret Estate focuses on Robusta coffee, including CxR and Old Peridenia varieties.

Lynn’s path into coffee began through research on birds and coffee plantations. This interest in the ecology of coffee farms developed into a hands-on role in the family estate, where she works to explore more sustainable, science-led approaches to coffee production.

At St. Margaret Estate, Lynn has developed a reputation for experimental Fine Robusta processing. The estate works with controlled fermentation methods, including yeast fermentation, koji fermentation, bacterial cultures, and frozen-cherry processing. These experiments are carried out in small lots, with the aim of showing the range of flavours that carefully processed Robusta can offer.

Lynn is actively involved in the wider coffee community. She has presented St. Margaret Estate coffees directly to consumers through public brewing and tasting sessions, and brings together Fine Robusta producers from across Karnataka for post-harvest cuppings and knowledge sharing.

St. Margaret Estate represents a producer-led approach to coffee: rooted in generational farming, informed by an understanding of farm ecology, and driven by a willingness to experiment, learn, and improve.

Estate Details

  • Location: Magundi, Chikkamagaluru, Karnataka, India
  • Region: Western Ghats
  • Elevation: Approximately 730 MASL
  • Producer and owner: Lynn Mascarenhas
  • Estate history: Fourth-generation coffee estate
  • Coffee grown: Robusta
  • Varieties: CxR and Old Peridenia
  • Focus: Fine Robusta, controlled fermentation, small experimental lots, and ecology-led farming