The journey from 7 seeds to the global market Indian coffees have come a long way. We are 5th generation coffee planters showcasing the best of Shade grown,Hand picked,Certified,Traceable,Single Origin,Specialty coffees of India. Carefully sourced from our estates and from small n marginal growers.
Roasted on order n delivered fresh to ur DEN…
ON THE BANKS OF THE RIVER KAVERI
It all started with growing coffee on a virgin soil many years back by our 3rd generation planters on the banks of the river Kaveri, the highlights of our estate is the coffee bean size the % of top grade bean (A, AA, AAA) Is very high because of the intrinsic geometrical & climatic peculiarities along with high humus content in the soil, lying in the ecological hotspot coffee has a sustainable quality, Coffee here is shade grown under very high organic carbon, we maintain natural forest species of trees along with plenty of fruit and other shade trees providing 60% shade, some areas have even more shade and a very high biodiversity. We do use both organic and inorganic fertilizers the average yield at Rasulpur Estate is about 30-40 bags of cherry /acre, wild life thrives in the estates where the elephants, peacocks, deer & Civet cats are regular visitors, whereas panthers and tigers visit occasionally. Our estate houses plenty of migratory and local bird species.
Different blocks comprise of different variety of coffee.
Arabica : Catimor, Chandragiri, Sanroman, Sachimor.
Robusta : BR series, SLN 274, C*R, Dwarf Robusta.
JOURNEY FROM OUR FARMS TO YOUR CUP
When buying your next bag of beans, pay attention to the processing method, which you can usually find labeled on that bag. You may find yourself curious to learn how each method will alter and improve your final brew!
There are 3 different ways to process coffee, all of which change the sweetness, body, and acidity of brewed coffee. These methods are called natural process, washed process and honey processed
SUN DRIED / NATURAL
A natural processed coffee, also referred to as dry processed, is a traditional yet common way to process coffee today. Originating in Ethiopia, it involves drying out the entire freshly picked coffee cherry with the seed still inside. To do this, We take all of the cherries and place them on drying beds in the sun. These beds either consist of patios or raised drying tables.
Throughout the course of 3-6 weeks, the coffees will ferment, as we rake these cherries and rotate them to prevent spoiling. During this time, the sugars and mucilage (that sticky substance that coats the seed) will latch onto the seeds, which develop flavors and make them sweeter. Once the coffee is dry, a machine separates the pulp and the skin from the seed.
Natural coffees result in heavy bodied cups of coffee, with deeper and complex tasting notes due to that time spent developing extra flavors. This development comes from the way that the seeds ferment differently, since they dry with the full cherry still intact. Natural processed coffees can be difficult to replicate because of the inconsistencies in fermentation. Raking coffees by hand can change how often certain cherries are rotating in the fermentation period, and can get moldy if not cared for properly. However, when done right, these coffees can also be some of the sweetest you’ll ever taste. A natural processed coffee is juicy, syrupy, and well worth the extra effort.
WET PROCESS / PARCHMENT
Unlike natural or dry processed coffees, washed processed coffees are called the opposite—wet processed! In this scenario, machines called pulpers remove the seeds from the cherries before drying them. However, it is not just any cherry that gets seed removal. These cherries must have the perfect amount of ripeness to make sure they are sweet enough, and go through a sorter for density. Once these pulpers remove the skin and pulp from the seeds, the seeds go into tanks full of water. The water ultimately washes the rest of the mucilage and fruit caked onto the seed. Finally, the seeds go onto beds in the sun to dry out.
Washed processed coffees have cleaner, more crisp tasting notes than natural processed coffees. The body of a brewed washed coffee is lighter. There is typically more brightness as well, because of a cleaner acidity that balances out the sweetness of the coffee. They are still just as fruity as natural coffees, but the flavor notes will be easier to differentiate.
Honey processed coffee is a method that involves a combination of both the natural and washed methods. It is a rare and demanding method, and not as commonly practiced as the previous two. However, it produces a unique cup of coffee, with flavors similar to both of the previously described processing methods. During honey processing, a pulper removes the seed from the cherry before it dries out. However, it does not go into a washing tank to get rid of the mucilage. That mucilage, which is what the honey refers to, stays on the seed as it dries in the sun afterwards. The amount of mucilage left behind determines the sweetness, and there are even machines to control the amount on the seed. The seed then finishes out drying on the bed, and also gets raked and rotated to avoid mold.
The flavor components of honey coffees are varied and complex. Like washed coffees, they have cleaner bodies than natural coffees. Honey processed coffees, also have richer notes of syrupy sweetness thanks to the left over mucilage. There is more pronounced acidity as well, but more mellow than washed processed coffees.
FERMENTED MICRO LOTS
coffee beans can be manipulated at the fermentation stage to introduce a wide range of flavors profiles. .We ferment coffee with fruits, yeast, milk ect..We customize as per our clients requests.
COFFEE R & D LAB
Our R&D is going on, on different fermenting & drying methods of coffees in which we have found unique flavors and beautiful aromas in the cup, regular cupping sessions are conducted on different batches of coffees to understand and differentiate the taste profiles
ROASTING & GRINDING
We provide single origin Green / Roasted Arabica & Robusta coffees,
In home blends, customized blends all cup tested to give the best to our customers.
Roasted 100% Arabica / Robusta / Chicory blended Indian filter coffees. Select from our roast profile or you can customize as per your choice. Choose from Raw beans, Roasted beans or ground coffee powder of your desire roast and grind size, packed and labelled in quantities or bulk.
R & D RASULPUR ESTATE
White stem borer and Leaf rust are the two biggest pest and diseases faced by all Arabica growers throughout the world, ICO is working very hard with different countries to find a solution for this, our R&D is going on from the past 5 years on a 40 year old about 30ft tall Arabica plant labelled by us as Rasulpur Arabica which is so far resistant to these diseases. We have propagated progenies of this plant by clonal cutting, seed and tissue culture; we have also cross bred this plant with other varieties of Arabica.