INDIA GEMS OF ARAKU COFFEE
In Bandhapolam village, Singarapu Sriramulu’s coffee farm is looked after by not just him but his entire family of seven brothers and one sister. They all live close-by and pool their resources to cultivate coffee on a combined farm area of 6-acres where every task is shared. Sriramulu’s son Appalawaswami is a teacher-trainer for elementary schools and although very content with his profession, he takes time to help his family on the farm. One day, he hopes to carry on the family’s legacy and build on their hard work. The family loves their cattle and co-exist with 20 sheep, 10 cattle and over 25 chickens. In addition to coffee, the family grows Rajma, Ragi, and Finger millet for home consumption. A recent addition to the Naandi family, the Sriramulu family is keen to build on their knowledge and work intuitively with their coffee ecosystems to elicit unique taste profiles in the cup. Coffee was introduced to Araku in the early 1900’s from neighbouring Pamuleru Valley, and in 2007, Small and Marginal Tribal Farmers Mutually Aided Cooperative Society (SAMTFMACS), a coffee farmer cooperative formed with assistance from The Naandi Foundation, was formed to push the coffee production there even further. It is a tribute to the work there that the competition is producing some of the best coffee in the world, scoring very high on the SCAA marking system. This coffee was scored a massive 89 by the independent coffee graders of the SCAA (Specialty Coffee Association of America), making it amongst a handful of coffees worldwide with such a high score. Flavour and aromatics described by the SCAA were berry, ripe plum and chocolate. Processed using the natural dried method.
We've been roasting the world's best coffee in our 2kg San Franciscan roaster since 1994, resisting the temptation and logic of roasting on a more commercial scale, to stand by the philosophy that we can bring out the best in any coffee working this way. To give some context, each batch produces just enough for 8 supermarket size packets. Often, one roast is taken entirely by one customer!
The best tip we can offer to enhance your enjoyment of any coffee you try is to suggest that you grind your own beans freshly as required.
This coffee was scored a massive 89 by the independent coffee graders of the SCAA (Specialty Coffee Association of America), making it amongst a handful of coffees worldwide with such a high score. Flavour and aromatics described by the SCAA were berry, ripe plum and chocolate. Processed using the natural dried method. This was a competition winner in the annual competition to find the Gems of Araku. Coffee was introduced to Araku in the early 1900’s from neighbouring Pamuleru Valley, and in 2007, Small and Marginal Tribal Farmers Mutually Aided Cooperative Society (SAMTFMACS), a coffee farmer cooperative formed with assistance from The Naandi Foundation, was formed to push the coffee production there even further. It is a tribute to the work there that the competition is producing some of the best coffee in the world, scoring very high on the SCAA marking system.