Baba Budangiri

ORIGIN
Legend has it that coffee was first introduced to India in the 17th century by the Muslim pilgrim, Baba Budan, who returned from a pilgrimage to Mecca with coffee seeds smuggled in his beard. The seeds were planted in the Chikkamagaluru district of Mysore and went on to be cultivated in the three states of Karnataka, Kerala and Tamil Nadu. Here, the decedents of the Baba Budan’s arabica coffee seeds flourished in the rich soils, surrounding hills and ample rainfall delivered each year by the seasonal monsoons. The coffee plants are often inter-cropped with spices such as cardamom, cinnamon, clove, and nutmeg. More than three-quarters of the India’s coffee production is exported overseas and today, India, ranks as the seventh largest producer of coffee worldwide.

PRODUCER
Sourced through our friends at Attesa Specialty Coffees, Meghal Estate spans 60-acres located in the Baba Budangiri Hills in the southwestern state of Karnataka. The estate is one of the first private coffee plantations in India where coffee has been growing on the estate since the 1890s. Third-generation coffee grower, Mr. Narendra, has developed a deeper focus on improving the quality of his family’s coffee – which grows under the natural shade canopy of oak and cedar trees. This benefits the coffee plants in several ways such as protection from wind, rain, and the extreme heat of the sub-continent’s dry season.

The estate is also home to a variety of wild animals including bison, elephants, and peacocks. It benefits from a steady supply of water, culminating in a rich ecosystem which has a positive impact on the biodiversity of the region. The coffee is harvested from November to December and is selectively handpicked to ensure that only ripe cherries are picked for processing. The estate specializes in washed coffees, where the cherries are de-pulped, fermented, cleaned, before being sun-dried on raised beds.

ROAST
We are thrilled to welcome India as a new origin to our roastery! This washed process S-795 variety is an important cultivar for the sustainability of coffee production since it a strain of Coffea Arabica found to be resistant coffee leaf rust. The seeds are also a joy to roast and we have opted for a slow, gentle profile with an extended development time to highlight the rich notes of milk chocolate and honey-like sweetness. We love this coffee for its exceptionally balanced, smooth body with hint of roasted almond in the finish. You can enjoy this delicious coffee that works effortlessly across a variety of brew methods.