Garo Hills Lot #02 - Medium-Dark Roast [Pan-India]

Best brewed with

A true omni roast

Please note that the best brewed with list is not comprehensive and
does not dictate that the coffees cannot be brewed with any other methods. These are the the methods we think will extract the best possible cup. However, this coffee can be ground and enjoyed with
any brew method that you desire.


Cupper's Notes

Blackberry Pancakes (!?)

We’ve seen an evolution on the berry flavour spectrum with this lot #02 from Garo Hills as a medium dark roast. The roast is dropped into the cooling tray at 218°c, deep into first crack, but prior to the onset of second crack. This lot retains a lot of the full body and dark chocolate tonality of lot #01 but its taken on an interesting blackberry-esque acidity and a biscuitty front palate coupled with a very creamy mouthfeel that is not so common in a roast level on the darker side of the spectrum. Thoroughly enjoyable, complex and juicy medium-dark roast coming through this lot.

About The Origin

About the estate Indigenous, native citizens of Meghalaya, in India's Northeast, the Garos refer to themselves as 'A'Chik'. Classified as a 'Sino-Tibetan' language, 'Garo' is spoken in the Garo Hills districts of Meghalaya. Garos are interestingly also one of the few matrilineal societies globally, where clan titles are traditionally taken from the mothers' side.

Garo gastronomic culture is equally diverse. Millet, maize, tapioca, goats, pigs, fowls, ducks, deer, raw honey, and bamboo shots to name but a few gastronomic drivers of the region. Arabica coffee, however, is rarely on such lists.

We're humbled to share that there is small-lot production of Arabica coffee production in Meghalaya, thanks to the tireless work of native Meghalayan Waribok_Daribok. Our Q-Grader has found that these coffees cup well beyond the threshold for specialty coffee, with certain roast profiles surpassing the SCA 85-point level we aim for with our specialty sourcing model.

Cultivated at elevations of 850-965 Mtrs MASL by smallholder farmers and not at any formalised estate, these specialty coffee cherries were grown, harvested, picked and then naturally shade dried below 35 Centigrade with intermittent raking on what are referred to as 'African raised beds.'