Origin: Garo Hills, Meghalaya 

Medium Roast (200G x 2)

Agtron Meter: 61

Process: Traditional Naturals

Varietal: Sln 795 + Cauvery

Best Suited: Omniroast

Cuppers notes: Orange Creamsicle, Jasmine, Caramel

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

Traditional Naturals - The coffee cherries hand-harvested at optimal maturity are subjected to optimal drying conditions until an ideal moisture content is attained as the bean dries and develops in its own mucilage and skin. The dried cherries are then further milled and processed to extract the bean from the dried outer skin and pulp.  

Cupper's Notes

Log #G09 coffee, processed as Traditionally Natural that was roasted Medium and dropped into the cooling tray at 202°C. This is an omniroast making it fit for filter and espresso brewing both. This lot bears tasting notes of orange creamsicle, jasmine and Caramel identified by its jasmine like bright acidity.

 About Garo Hills Project Sankalp

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.'