Single Origin Coffee from Farmers Collective, Garo Hills, Meghalaya, India
Medium-Dark Roast (250g)
Process: Carbonic Traditional Naturals
Agtron Meter: 56.9
Altitude: 850 - 965 MASL
Cupper's Notes: Vanilla, Clove, Maple Cider
Best Brewed With
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.
About the Process
Traditional Naturals: The coffee cherries hand-harvested at optimal maturity are subjected to optimal drying conditions until an ideal moisture content is attained as the bean dries and develops in its own mucilage and skin. The dried cherries are then further milled and processed to extract the bean from the dried outer skin and pulp.
As one from the set of Project Seven Sisters (featuring specialty coffee from the North-Eastern regions of India), this is a Robusta (Coffea Canephora)microlot, processed as traditional naturals from small-holder famers in Garo Hills, Meghalaya.This coffee is surprisingly clean, with a smooth body and the harshness almost muted. It’s acidity is reminiscent of maple cider and has a vanilla-esque finish.The coffee has been dropped into the cooling tray at around 211°C, resulting in a solid medium-dark roast, while still holding its character. Cupper’s notes for this microlot are vanilla, clove, and maple cider.
About Project Seven Sisters
Project Seven Sisters is a sourcing program that aims to showcase the exceptional coffee growing potential of the Indian Northeast.
Despite the challenges posed by its remote location, the initiative seeks to highlight the unique flavors and attributes of the region's coffee, covering the states of Arunachal Pradesh, Nagaland, Manipur, Tripura, and Assam at present.
Through this project, we're helping shine a spotlight on the untapped potential of the Indian Northeast, which has long been overshadowed by the dominance of tea production in the region. By supporting the growth of a vibrant and sustainable coffee industry, the project is creating new opportunities for small-scale farmers and building a more diversified agricultural economy in the region.