Though India is typically perceived as a tea-growing and drinking country, coffee production in the country actually predates tea. Records indicate that coffee first arrived in India in the 1600s, whereas tea did not arrive until more than 200 years later, in 1839. What does unite the two drinks, however, is that the British thirst for cheaper, more plentiful tea and coffee were the major reason that they were both first widely cultivated on plantations across India.
Coffee farms are typically situated between 700 and 1,200 meters above sea level. Most coffee cultivation is ‘traditional’ and two-tier shade canopies are mixed with leguminous, nitrogen-fixing trees. In this method, it is very common for coffee trees to be intercropped with spices (like vanilla or pepper) and fruit trees.
After harvest, which is most often done by hand by family members or hired laborers, cherry is usually processed as Natural or Fully washed. Most farms dry coffee on patios or tables, though some of the larger estates also have mechanical dryers.
Today, approximately 30% of coffee production is consumed internally. The other 70% is prepared for export.
Hoysala Plantation in located in Angadi village, where the Hoysala Dynasty was founded in the 10th century. Coffee was first planted in the region in the 1920s. The plantation has been owned by the current owners since 1950. Today, the third-generation of family owners focus on meticulous cultivation and processing.
Cultivation
The Sarchimor variety trees in this lot descend from the original line of Sarchimor plants that were first introduced to India in the early 2000s. Farmers in the region decided to pursue high quality varieties and imported the Sarchimor variety themselves. Since then, the Coffee Board of India used this Sarchimor line to conduct research and released a formal version under the local name, Chandragiri.
The soil is rich in humus and organic matter that nurture growing coffee trees. Coffee is grown under shade on tiered slopes populated with native plant species, including fruit trees. Over 200 species of animals, birds, insects and reptiles make their home in the canopy. They also grow black pepper, areca (a nut) and fruit on the plantation.
Harvest & Post-Harvest
Cherry is selectively handpicked by local laborers. Lots are kept separate by variety and day harvested. At the on-site mill, workers visually sort cherry by hand before floating all cherry twice to ensure no over or under ripe cherry remain.
Cherry is pulped and separated by density. Coffee is fermented and then washed in clean water. Workers lay parchment on breathable fiber mats on patios to sundry. They rake parchment constantly to ensure even drying. Parchment is covered during the hottest part of the day and overnight to protect it from condensation.
Once dry, coffee is placed in jute bags and rested in a well-ventilated store room for 30 to 45 days. Then, coffee is delivered to the dry mill to be hulled and prepared for export.
Origin: India
Region:Â Karnataka
Town:Â Chikmagalur
Farm:Â Hoysala Plantation
Altitude:Â 930 masl
Varietal:Â Sarchimor
Harvest: Nov-Jan
Processing:Â Fully washed
Cupping Score: 84
Tasting Notes: Dried Fruit, Dark Chocolate, Almond & Brown Sugar
Small Batch Roasting: Roast For You Service – Terms & Conditions
Introduction
Small Batch Roasting now offers a service that offers personalised coffee roasting for customers who want to enjoy freshly roasted coffee tailored to their preferences. This article will discuss the Roast For You Service, its terms and conditions, and provide essential information for customers to make informed decisions when ordering.
Roast For You Service
When you choose to have your coffee roasted for you, we will roast the exact amount ordered and roast this for you to the selected roast profile you have chosen. Our small batch roasting process ensures that your coffee is roasted with care and precision, resulting in a high-quality, freshly roasted product.
Minimum Green Weight Requirement
Please be advised that the minimum green weight for roasting any one single origin is 6kg. Any orders placed with less than 6kg of each origin will be placed on hold and may cause delays in being dispatched. We will contact you to discuss how you wish to proceed in this case.
Weight Loss During Roasting
Please be mindful of the weight loss through moisture loss during roasting, which is typically between 12-20% depending on the level of roast. The darker the roast, the higher the moisture loss. This weight loss should be taken into account when ordering your coffee to ensure you receive the desired amount of roasted coffee.
Order Processing Time
Orders for roasted coffees will naturally take a little longer to process. Please allow a minimum of 3 days for your order to arrive from the point of order. If we are able to drop your order in the roasting schedule sooner, we will always endeavor to do so.
Mixed Orders
Mixed orders which include green and roasted coffees will be dispatched together when the roasted coffees are ready. We are unable to split these orders, so please consider the slightly longer delivery times when ordering mixed coffees.
Packaging
Your coffee will be bulk packed into a 6kg bulk bag with an identifying label on only. This packaging ensures that your coffee remains fresh and protected during transit.
Roast Profile and Liability
We will roast to your desired roast profile, but are unable to take any liability for any taste discrepancies that may arise from this. We are unable to take back any coffees once they have been roasted to your desired roast profile.
Yield Estimate
Typically, a medium roast coffee at 6kg green will yield 5.1kg of freshly roasted coffee. This estimate should be taken into account when ordering your coffee to ensure you receive the desired amount of roasted coffee.
