Garo Hills, Meghalaya - Natural Process - Medium Roast [Peanut Butter and Strawberry Jam Sandwich]

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

The magnificent Garo Hills Natural Process Arabica microlot is an honour for Subko to roast. The ever surprising producer is Waribok Daribok, of both Ampthill Downs and Garo Hills farmer-producer-processor folklore. The lot was produced by smallholder farmers under Waribok Daribok's supervision in the state of Meghalaya in India's remote north east region. To honour the unique nature of this coffee we have roasted it with three distinctly profiled approaches to show its sheer range for a natural.

This medium roast is truly interesting amongst natural coffees we have cupped this harvest. It features a supremely balanced and juicy strawberry jam note laced with a creamy peanut butter. A rounded juicy acidity and velvetty mouthfeel.

About The Origin

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 Meghalayans Waribok Daribok. Our Q-Grader has found these coffees cupping 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.'