Koraput Tribal Arabica

About Koraput Tribal Arabica

Koraput sits in the Eastern Ghats of southern Odisha — a district of dense forest, deep valleys, and plateau land that rarely exceeds 1,200 metres. For generations, Kondh, Paraja, and Gadaba tribal communities have cultivated Arabica under the shade of native sal and jackfruit trees, with little intervention from fertilisers or pesticides. The result is a cup that carries the character of its landscape: untamed, aromatic, and genuinely one of India’s least-known coffees.

Our Koraput Arabica is naturally processed on raised drying beds, where the cherry dries whole over three to four weeks. The extended contact concentrates the fruit’s sugars into the bean, giving the finished cup its distinctive berry sweetness without any artificial addition.

Flavour profile

• Aroma: Ripe berry, wildflower, light molasses
• Taste: Blackcurrant, brown sugar, a faint floral edge
• Finish: Clean and medium-length with a gentle sweetness
• Body: Medium — works beautifully as pour-over or Aeropress

Best brewing methods

Method	Grind	Ratio
Pour-over	Medium-fine	1 : 16
Aeropress	Medium	1 : 15
Cold brew	Coarse	1 : 8

Sourcing & sustainability

Beans are sourced directly from tribal farmer groups in the Koraput and Narayanpatna blocks under a fair-price procurement model facilitated by Odisha government-backed farmer producer organisations. Shade-grown cultivation preserves the Eastern Ghats’ biodiversity corridor and provides supplementary income to communities whose primary livelihood is subsistence agriculture.

Storage

Store in an airtight container away from light and heat. Whole beans stay fresh for up to 30 days; once ground, use within 7 days for the best flavour.