About the Farm

Indravathi estate, situated in Chikmagalur, cultivates a variety of coffees, including Arabica SLN 795, SLN 9, Cauvery, Chandragiri, as well as Robusta Old Peridenia and C x R. Elevated at 3859 meters above sea level, the estate spans over 307 acres and features over 50 varieties of jungle trees and abundant wildlife. The estate has active wildlife and forest research projects ongoing. Coffee processing involves washed, naturals, and honey methods. The estate has successfully transitioned to organic practices, established water harvesting ponds, encouraged workers to accept crop damage by wildlife, and increased vermi-compost production. 

About the Honey Process

At harvest, coffee cherries are hand picked, selecting only the ripe cherries. This is a more labour intensive method than strip picking, that creates uniform fermentation, and minimises the risk of underripe defects. Workers look for cherries with a deep red colour; a clear sign it has reached peak sugar development.

Next the coffee is "depulped", the outer skin is mechanically removed, leaving behind the mucilage. This sticky fruit layer has a syrupy consistency, resembling honey, hence the name. This layer is high in sugar, and contributes directly to the sweetness in the final cup.

The coffee is then transferred to raised beds or patios under the sun. Workers turn the coffee regularly with rakes to ensure an even drying, and avoid any mould. Depending on the weather, this process can take a few days or a couple of weeks. This phase is complete when the coffee reaches an 11-12% moisture content.

At this point, the coffee is refered to as "parchment" as it still has an outer papery hull that needs to be removed. Before that happens though, the parchment is bagged and rested for 2 months. This allows the moisture to stabilise, and the flavours settle, creating a more consistent cup across the lot.

Finally the parchment is milled to remove the husk, before being loaded up for export.