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Farm to Cup!

COFFEE FARMS


Growing Conditions
All coffee grown in India are grown in shade and commonly with two tiers of shade. Often inter-cropped with spices such ascardamomcinnamonclove, and nutmeg, the coffees gain aromatics from the inter-cropping, storage, and handling functions. Growing altitudes range between 1,000 m (3,300 ft) to 1,500 m (4,900 ft)above sea level for Arabica(premier coffee), and 500 m (1,600 ft) to 1,000 m (3,300 ft) for Robusta (though of lower quality, it is robust to environment conditions).Ideally, both Arabica and Robusta are planted in well drained soil conditions that favour rich organic matter that is slightly acidic (pH 6.0–6.5). However, India's coffees tend to be moderately acidic which can lead to either a balanced and sweet taste, or a listless and inert one. Slopes of Arabica tend to be gentle to moderate, while Robusta slopes are gentle to fairly level.
Blooming and maturing Blooming is the time when coffee plants bloom with white flowers which last fo…
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Grading and Sizing

GRADING AND SIZING


Coffee has, in many countries, been graded by size longer than it has by quality. Even though larger bean sizes are not necessarily better, the advantage of having a smaller size range, is that the roasting is easier, and the resultant roast is likely to be more uniform. This is because coffee beans of different sizes also have different densities. The following are the common size grades.
Peaberries – The result of only one seed forming inside the coffee fruit
AB Grade – Considered good quality based on size, but of less value than AA grade
AA Grade – The largest and most valuable beans from a particular lot of coffee
Pulped Natural Process – A little fruit flesh is still stuck to the bean, giving a slight orange colour
Fully Washed – These fully washed beans appear cleaner than the other two processes
Natural/Dry Process – Typically a very orange/brown colour compared with other green coffee due to the processing
Pacamara/Maragogype – Usually large in size and oft…

Robusta Coffee

Robusta (Coffea canephora)



Robusta, as the name implies, grows vigorously (compared to Arabica). It is a diploid species (2n=22) and has broad, large leaves that are pale green in colour. Flowers are fragrant and borne in compact clusters at each node. The number of flowers per node are higher than in Arabica.

Under the climatic conditions of South India, the buds initiate during November and are ready for blossom in February and March, on receipt of summer showers or by irrigation. The flowers open on 7th or 8th day after rains.Unlike Arabica, Robusta is self incompatible, i.e. the ovule of some flower cannot be fertilized with its own pollen. Hence, cross pollination is essential in Robusta. The fruits mature in 10 to 11 months and generally ready for harvest two months later than Arabica C. canephora is shallow rooted and susceptible to drought. The quality of Robusta coffee is inferior to that of Arabica in bean size as well as in organoleptic characteristics like aroma, flavour a…

Arabica Coffee

Arabica Coffee ( Coffea arabica L.)




                                                                    Arabica coffee plant

Popularly known as 'Arabica coffee', it is a tetraploid species i.e., 4n=44 chromosomes.
Under natural conditions Arabica grows like a small tree, but under regulated conditions looks like a bush. the plants produce profuse branches and the matured leaves are dark green in colour while the young (leaf tip} are either green or bronze. the flower buds are produced in clusters in the axils of leaves at each node.
Under South Indian conditions, initiation and subsequent growth of flower buds takes place from September to March. Water is essential for flowering and so the blossoms occur 8 to 10 days after showers. Arabica is self fertile. The fertile ovary grows into a fruit in about 8 to 9 months and finally ripens into dark red berries which ranges in number from 10 to 20 per node. Arabica is considered as superior in quality to Robusta with rich flavour and…

Coffee tasting and Evaluation

COFFEE TASTING AND EVALUATION

  Coffee tasting is the practice of observing the tastes and aromas of brewed coffee. Acidity of coffee is often described as pleasant and served to enhance the coffee's other qualities. A coffee with lower acidity may be described as flat or dull, while a coffee with medium acidity may be called smooth.

Our Arabica and Robusta Single origin coffee variants

Locally Farmed, ethically sourced, freshly roasted. We deliver freshly roasted Arabica, Robusta beans and ground coffee at your door step!

Single Origin Coffee

Try our handpicked Single Origin Coffees from various farms of India