About the Farm
Bighneswari Plantation operates in the tribal heartland of Narayanpatna, where coffee cultivation has deep roots in the local agrarian economy. The plantation practices integrated farming alongside traditional crops, preserving biodiversity while producing robust, full-bodied coffees.
The Story Behind the Farm
The plantation takes its name from the local deity Bighneswari, and the family maintains the tradition of offering the first harvest at the village temple before processing begins — a practice that connects the estate to the cultural rhythms of Koraput.
Coffee Varieties
Processing Methods
Whole cherries are dried on raised beds for 25–35 days with regular turning to ensure even drying. The fruit remains in contact with the bean throughout, imparting rich fruit sweetness and body.
Cherry pulp is mechanically removed before fermentation in water tanks (18–36 hours). The parchment is then thoroughly washed and dried on raised beds for 12–18 days. Produces clean, bright, terroir-transparent cups.
Flavour Profile
Certifications
Traceability Data
Source from this farm
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