About This Coffee
Thok Puv is part of our Sucafina Originals range, our line of consistent and affordable blends directly sourced from our vertically-integrated supply chain.
The Thok Puv flower is a symbol of strength and new beginnings for the Kodava community. Every year on September 3rd, farmers celebrate their tools, traditions and hard work with a feast and rituals that feature this flame-like bloom, signaling the beginning of celebration and deserved rest. The short-lived flower that carries centuries of tradition represents energy, transition and reverence for the land.
This Original is grown in Kodagu, a district known for having one of the richest agroforestry systems in the world. Coffee is grown in a sustainably managed landscape where ancient forests, native plants and wildlife thrive alongside cultivation, reflecting the harmony between farming and biodiversity. Generations of farmers have built their livelihoods here by working with the land and letting it guide the crop.
Behind this IMPACT-verified Robusta are 630 producers who rely on rainfall or pond irrigation and use little to no chemical fertilizers or pesticides. Their farms sit within a UNESCO World Heritage site, where wild elephants, tigers, leopards and over 100 bird species share the same space.
Cultivation
The coffee is grown on farms that, on average, span around 4.5 hectares. Farms sit in the mountains and valleys of Kodagu at elevations of 800 meters and above. 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.
For generations, farmers in Kodagu have grown coffee in a way that works hand in hand with the land. Shade-grown under native trees and intercropped with spices and fruits, their farms protect forest cover, enrich the soil and provide safe passage for wildlife. This agroforestry tradition sustains a remarkable variety of mammals, birds, butterflies and plants. It’s a system that protects biodiversity while adding depth and character to every cup.
Only the ripest cherry is handpicked by smallholder growers and their families between January and March. Only the ripest cherry is selected. After harvest, cherry is carefully 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.