Prices are inclusive of shipping charges.

Best Brewed With

Please note that the best brewed with list is not comprehensive and does not dictate that the coffees cannot be brewed with any other methods. These are the the methods we think will extract the best possible cup. However, this coffee can be ground and enjoyed with any brew method that you desire.

About the Process

72hr ASD Naturals
- ‘ASD’ stands for Anaerobic Slow Dry wherein whole coffee cherries hand-harvested at optimal maturity and ripeness are subjected to an anaerobic fermentation design for 72 hours, which is followed by a modified ‘natural’ drying process wherein the drying conditions for the fermented cherries are calibrated to aid slower drying over a longer period.


Cupper's Notes

This lot is an ASD Natural process with a 72 hour fermentation period. We roasted this medium, with a drop temperature of 203°C. It is an Omniroast, thus working well with both filter and espresso brewing methods. It bears a kiwi like citric acidity, Biscotti like mouthfeel, and a floral finish and aftertaste. Hence, the tasting notes of Kiwi, Biscotti, Floral.

What's Project Sankalp Garo Hills?

The Indian Northeast basks in the limelight a lot rarer than other parts of the country. With the introduction of the Garo Hills as a specialty coffee origin in 2020, a watershed moment came to be. In 2023, with the introduction of high-scoring specialty coffee from the Garo Hills under the umbrella of Project Sankalp, or ‘Garo Sankalp’, processor Waribok Daribok has elevated the coffee grown there by tribal smallholders — popularly referred to as the ‘Achik’ in collective — to a specialty caliber worthy of international recognition.


About the Origin

About the estate Indigenous, native citizens of Meghalaya, in India's Northeast, the Garos refer to themselves as 'A'Chik'. Classified as a 'Sino-Tibetan' language, 'Garo' is spoken in the Garo Hills districts of Meghalaya. Garos are interestingly also one of the few matrilineal societies globally, where clan titles are traditionally taken from the mothers' side.

Garo gastronomic culture is equally diverse. Millet, maize, tapioca, goats, pigs, fowls, ducks, deer, raw honey, and bamboo shots to name but a few gastronomic drivers of the region. Arabica coffee, however, is rarely on such lists.

We're humbled to share that there is small-lot production of Arabica coffee production in Meghalaya, thanks to the tireless work of native Meghalayan Waribok_Daribok. Our Q-Grader has found that these coffees cup well beyond the threshold for specialty coffee, with certain roast profiles surpassing the SCA 85-point level we aim for with our specialty sourcing model.

Cultivated at elevations of 850-965 Mtrs MASL by smallholder farmers and not at any formalised estate, these specialty coffee cherries were grown, harvested, picked and then naturally shade dried below 35 Centigrade with intermittent raking on what are referred to as 'African raised beds.'

Please Note

- Shipping charges and taxes are included in the product cost.

- Custom charges may apply in some countries. Subko is not responsible for nay custom charges that may be levied on receipt.