Chirang Forest Robusta

About Chirang Forest Robusta

Chirang district lies in the western pocket of Assam’s Bodoland Territorial Region, where the Brahmaputra plains begin to rise toward the Bhutan foothills. The landscape is dominated by sal forest, and it is inside this canopy — under dense shade and on alluvial foothill soil — that Bodo farming families grow Robusta coffee as an intercrop alongside betel nut and banana.

This is a true forest Robusta: lower altitude than the southern Indian estates, but the shade canopy and rich humus-dense soil compensate to produce a bean with unexpected complexity. We dark-roast it to draw out its full potential — a cup that is thick, intense, and built for filter or espresso.

Flavour profile

• Aroma: Dark cocoa, forest floor, toasted grain
• Taste: Bittersweet chocolate, earthy wood, brown sugar
• Finish: Long, warm, and smoky
• Body: Full and dense — outstanding as South Indian filter or espresso base

Best brewing methods

Method	Grind	Ratio
South Indian filter	Very fine	1 : 5
Espresso	Fine	1 : 2
French press	Coarse	1 : 12

Sourcing & sustainability

Sourced from Bodo farmer groups in the Sidli and Kajalgaon blocks of Chirang. The intercrop model — coffee under sal shade — is a traditional agroforestry practice that preserves the district’s forest cover while providing steady supplementary income. All lots are naturally sun-dried on raised beds to minimise water use.

Storage

Store in an airtight container away from light and heat. Dark roasts are stable: whole beans stay vibrant for up to 45 days; grind just before brewing for the best cup.