Hoysala Farm is located 20 km from the nearest town Mudigere, in the Chikkamagaluru district of Karnataka state. The farm was built in 1889 and has been owned by the same family since 1950. Today, the farm is managed by the 4th generation.
The coffees are produced under shade using regenerative and environmentally friendly farming practices. We can find a rich diversity of Arabica and Robusta coffees, fruits & spices: black pepper, areca nuts, cardamom. Over 200 species of animals (birds, insects and reptiles) make their home in the canopy.
Each year, the farm produces nearly 10,000 bags of coffee (Arabica and Robusta combined) and offers Natural, Fully Washed and Honey coffees. The first Robusta trees (Peredenia) were introduced to the farm in the 1920s and today these trees continue to produce coffee!
The different steps:
Harvest : harvesting begins in late November and ends in early January. It is carried out by local men and women and migrants trained in selective picking, only perfectly ripe cherries are picked.
Sorting : the cherries are sorted twice to remove under-ripe cherries, those damaged by insects and foreign bodies (branches, leaves, stones, etc.).
Process : the cherries are mechanically pulped and the process water is recycled. the cherries are fermented for 12 hours and then fully washed a second time.
Drying : They are then placed on raised mats for 7 to 9 days and they are stirred regularly to let circulate the air and ensure a homogeneous drying.
Packing: the beans are packed at a moisture content of 12% in jute bags.
Storage : the grains are left to rest for 30 to 45 days in well ventilated rooms.
