Tirap High-Altitude Arabica

About Tirap High-Altitude Arabica

Tirap is one of Arunachal Pradesh’s eastern frontier districts, bordering Nagaland and Myanmar. At elevations between 1,000 and 1,600 metres, inside thick subtropical forests that receive over 3,000 mm of rainfall a year, Nocte tribal communities have cultivated Arabica for generations — often in home gardens alongside cardamom, ginger, and citrus. Until recently, virtually none of this coffee left the district.

This is a light-roast lot processed via full-wash — the only method that does justice to the bean’s natural brightness. Tirap’s extreme altitude, cool temperatures, and mineral-rich basalt soil produce a cup with the kind of structural complexity more commonly associated with Ethiopian or Yemeni highlands.

Flavour profile

• Aroma: White peach, jasmine, lemon blossom
• Taste: Apricot, bright lemon citrus, bergamot
• Finish: Luminous and lingering — clean as spring water
• Body: Light — designed for pour-over, Chemex, or hot Aeropress

Best brewing methods

Method	Grind	Ratio
Pour-over	Medium-fine	1 : 17
Chemex	Medium	1 : 16
Aeropress	Medium-fine	1 : 15

Sourcing & sustainability

Procurement is through a direct relationship with a Nocte farmer collective in the Khonsa block. Given the remoteness of the region and the very small harvest volume, this lot is produced in limited seasonal batches — availability is subject to harvest. A fixed premium above market price goes directly to the collective’s shared infrastructure fund.

Storage

Light roasts are at their best within 21 days of the roast date. Store in an airtight container away from direct light and heat. Grind just before brewing; the delicate aromatics dissipate quickly once ground.