About This Coffee
From the heart of the Western Ghats, an ancient mountain range in Southern India, comes this agroforestry-centric coffee from Begur. Nestled within this lush landscape is the district of Kodagu, which is renowned for its coffee. The region's inhabitants have long lived in harmony with their environment through agroforestry systems that create a habitat for over 30 species of mammals, hundreds of butterfly species, over 300 species of birds, and thousands of plant species. This coffee, which is grown within the agroforestry habitat in Begur,reflects the rich biodiversity and the traditional agroforestry practices that sustain the livelihoods of the local people.
This Robusta is IMPACT-verified. IMPACT is Sucafina's responsible sourcing program that is created with farmers and roasters in mind. IMPACT-verified coffees assure roasters that their coffees are produced in a way that supports farmer resilience and ensures a fair and decent standard of living for those growing our coffee. IMPACT helps connect farmers and roasters to ensure better conditions for farmers and improved traceability for roasters.
Cultivation
The coffee is grown on farms that, on average, about 4.5 hectares. Farms sit in the mountains and valleys of Kodagu at elevations of 800 meters or more. The coffee is named after the village of Begur, which is well known for its history of agroforestry. The farms contributing to this lot cultivate coffee under the canopy of native trees and alongside various spices and fruits, promoting biodiversity and ecological balance. The agroforestry system supports a wealth of wildlife, including numerous species of mammals, birds, butterflies and plants. This symbiotic relationship between coffee cultivation and the surrounding ecosystem not only preserves the environment but also enriches the flavor profile of the coffee.
Harvest & Post-Harvest
Cherry is handpicked by smallholder growers and their families between January and March. Only the ripest cherry is selected. After harvest, cherry is sun-dried. This traditional drying method enhances the natural flavors of the coffee, producing a fine, mellow Robusta with hints of chocolate and wild fruits.
Coffee in India
Though India is typically perceived as a tea-growing and drinking country, coffee production in the country actually predates tea. Records indicate that coffee first arrived in India in the 1600s, whereas tea did not arrive until more than 200 years later, in 1839. What does unite the two drinks, however, is that the British thirst for cheaper, more plentiful tea and coffee were the major reason that they were both first widely cultivated on plantations across India.
Coffee farms are typically situated between 700 and 1,200 meters above sea level. Most coffee cultivation is ‘traditional’ and two-tier shade canopies are mixed with leguminous, nitrogen-fixing trees. In this method, it is very common for coffee trees to be intercropped with spices (like vanilla or pepper) and fruit trees.
After harvest, which is most often done by hand by family members or hired laborers, cherry is usually processed as Natural or Fully washed. Most farms dry coffee on patios or tables, though some of the larger estates also have mechanical dryers.
Today, approximately 30% of coffee production is consumed internally. The other 70% is prepared for export.