Hoysala
Washed – Espresso roast

Flavours: Green apple, orange rind, almond
Terroir: Hoysala (India)
Producer: Angadi Farm
Variety: Sarchimor
Altitude: 1050m
Process: Washed
Score: 83
Harvest: 2021
Roast: Medium dark
Net weight: 250g
100% arabica coffee

The plantations of Hoysala Estate are located on the lands of the ancient and once important family of the Hoysala dynasty.

The Angadi farm, part of the Hoysala estate in southern India, was established in 1800 and has been family run for three generations. Hoysala Estate cooperates with sixteen other plantations in the region. They manage the work of all member farmers to standardize best practices, share knowledge and market coffees.

In Hoysala, to grow quality coffee, farmers work alongside nature rather than against it. For this reason, the preservation of the natural ecosystem and flora is one of the highest priorities. Local trees and plants have been cultivated there for 50 to 100 years. The plants grow slowly and steadily over the years so as not to invade the ecosystem of the plantation. Moreover, the farmers let the ecosystem and nature work by itself without disturbing the natural cycle of the environment, which directly improves the quality of the coffee beans. The farmers of the region advocate the benefit of nature. Because according to them, nature works a hundred times better than a human or any fertilizer.

The principle of growing coffee on the farm is not to disturb the soil with external elements but to maintain its biodiversity. This is why coffee trees are grown in several crops with other trees such as jackfruit, fig trees, mango trees and silver oaks. These trees thus provide shade for the coffee plants. Shade from trees not only contributes to denser grain formation, but also protects crops from heavy rains.

Particular attention is paid to the harvesting and processing of the coffee. The coffee cherries are hand-picked over three harvest cycles and then subjected to multiple quality checks.

The cherries are washed with a mechanical rib drum and screen with water before a 12-18 hours dry fermentation. After what, the beans are drying on air trays to remove surface moisture for 4 hours before to sun dried on a tiled yard till the coffee reaches 11% moisture. Depending on the weather, it could take 6 to 8 days.