The Garo Experience (3 x 100G Packs) [Medium Light, Medium, Medium Dark]*

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 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.'

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