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Sargod Estate
The origins of the plantation date back over 100 years ago, when coffee production was started in the village of Sargod, near Chikmagalur; the company’s turning point began in 1995 when, following an expansion of the cultivated areas and strong investments made, the plantation was equipped with cutting-edge technological systems that allowed a radical change in agricultural practices, from land care to coffee selection. To date, their Specialty Coffees are considered among the best in India.
India
According to legend, coffee was introduced to India in 1670 by Baba Budan, an Indian pilgrim who smuggled seven green coffee beans from Yemen and planted them in the hills of Chandragiri, in Karnataka. The spread of coffee in the country is attributed to the Dutch, who occupied India starting from 1600 AD; subsequently it was the English dominion that continued the work until 1947. A significant turning point occurred in 1907 with the foundation of the India Coffee Board, a body that contributed to improving quality through research and continuous training. Indian coffee production is mainly carried out by small producers, with plots of land smaller than 10 hectares, mainly in the southern states of Karnataka, Kerala and Tamil Nadu, which together represent around 90% of total production.
The remaining production is carried out in the areas of Andra Pradesh and Orissa, as well as the north-eastern states of Assam, Manipur, Meghalaya, Mizoram, Tripura, Nagaland and Arunachal Pradesh. Unlike almost all coffee-producing countries, India produces both the Arabica and Robusta varieties, at average altitudes of up to 1400 meters a.s.l. The country is famous for the production of intense coffees with notes of cocoa and a particular spiciness that makes them unique.
State of Karnataka
The State of Karnataka is shaped by the Western Ghats; the mountain range, which runs along the south-west part of the Indian peninsula for over 1600 km. it is considered, with its beautiful monsoon forests, one of the most important areas of biodiversity in the world.
Chikmagalur District
Chikmagalur district was the place of first establishment of coffee cultivation in India, with an average annual rainfall of 1800-2000. Legend has it that an Indian Muslim saint smuggled seven coffee seeds from his trip to Yemen, planting them in Chikmagalur.
SLN 795
SLN 795, considered one of the best Indian varietals, is an ancient Arabica cultivar that comes from the Indian state of Karnataka, where the first crops were planted around 1940 and selected by the Balehonnur Coffee Research Station, which for many generations has tried to generate plants capable of fighting the global epidemic of coffee rust, caused by global warming. SLN 795, usually fully washed, contains the Liberica varietal, very resistant to coffee rust thanks to its SH3 gene; the coffee offers an impressive sweetness and a truly full body in the cup, with notes of berries, cocoa and honey flavour. Some of the most aromatic and expressive coffees produced with this cultivar still come from the home region of Karnataka, given the favorable climatic conditions, soil and massive reduction in night temperatures caused by low clouds; all factors that play a decisive role in the formation of these unique aromatic profiles.
Coffee cherry harvesting
The coffee cherries are harvested by hand to ensure the fruit is perfectly ripe and delivered to the washing station for processing on the same day.
Peel and pulp removal
The first processing step consists of mechanically removing the skin and pulp of the fruit in order to separate the green coffee beans, which are then fermented in water. The processing waste, peel and pulp, will be used as natural compost for plant nutrition.
Fermentation in water
The coffee beans are immersed in water in fermentation tanks, where they will remain for a period of 12 to 24 hours depending on the climate outside. After fermentation, the coffee beans are passed through special rinsing channels where the remaining mucilage will be removed.
Drying
The coffee beans are now placed on raised beds (African bed) and dried in the sun for a period of 3 to 4 weeks. This slow procedure results in homogenous beans with a final moisture content of between 10% and 12%.
Packaging and humidity reduction
After drying, the coffees will be packed in jute sacks and stored in the warehouse for about 1 month; this process helps to further standardise the moisture percentage, thus avoiding the risk of mould formation during sea transport.
Decortication
Once the right degree of moisture has been reached, the parchment is removed from the coffee bean through a roller machine. Afterwards, the coffee is finally placed in jute bags and made ready for shipment.
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