Coffee Story
About the Indravathi Estate
Manohar Shetty is the proud producer of a remarkable coffee estate located in the picturesque Chikmagalur district of Karnataka, situated at an elevation of 3859 MASL. The farm spans an impressive 307 acres and thrives with approximately 100 inches of annual rainfall, providing optimal growing conditions for coffee cultivation. Using the Arabica Honey-Sundried processing method, the estate yields a diverse selection of coffee varietals, including Arabica-Chandragiri, SLN 795, and SLN 9. While the specific soil composition is not detailed, the region is renowned for its rich, fertile soils, which contribute to the coffee's unique flavour profile. Together, these elements create an exceptional range of flavours that beautifully reflect the distinctive characteristics of the Chikmagalur area.
Indravathi estate, situated in Chikmagalur, cultivates a variety of coffees, including Arabica SLN 795, SLN 9, Cauvery, Chandragiri, as well as Robusta Old Peridenia and C x R. Elevated at 3859 meters above sea level, the estate spans over 307 acres and features over 50 varieties of jungle trees and abundant wildlife. The estate has active wildlife and forest research projects ongoing. Coffee processing involves Washed, Natural, and Honey-Sundried methods. The estate has successfully transitioned to organic practices, established water-harvesting ponds, encouraged workers to accept wildlife-caused crop damage, and increased vermicompost production.
About the Honey Sundried Process
Carefully selected ripe coffee cherries are picked once they are fully mature and have a rich red colour. This method is essential for achieving optimal sugar content, which is crucial for a clean, really expressive fermentation, uniform sugar levels across the seeds, and balanced fermentation. After harvesting, the cherries undergo mechanical depulping to remove their outer skin. Unlike fully washed coffees, they intentionally retain the sticky mucilage (known as "honey") on the beans. This layer is rich in sugars and directly contributes to the sweetness and texture of the final cup. Keeping the mucilage allows partial fermentation on the bean's surface, enhancing the coffee's flavour, complexity and mouthfeel.
The mucilage-covered beans are then spread out on patios and dried in the sunlight. They rake them regularly to ensure uniform drying and to prevent any uncontrolled fermentation. Depending on the weather and humidity, this drying phase can take several days to over two weeks. Frequent movement helps prevent mould and hot spots, while controlled sun exposure preserves the integrity of the mucilage layer, allowing nuanced flavour development. Throughout the drying process, they closely monitor the beans' moisture content. Once they reach the optimal range of 11–12%, they are ready for resting and storage. Maintaining correct moisture levels is critical for safe storage, as it minimizes the risk of microbial growth and preserves flavour during transport and aging.
Dried parchment coffee is packed into jute bags and stored for at least 2 months. Similar to the natural process, this resting phase allows internal moisture to stabilize and flavours to harmonize before final milling. This process, known as reposo (resting), enhances cup consistency and contributes to a smoother, more integrated flavour profile during roasting.
