About the Farm
Brown Valley is one of the larger estates in Koraput, spread across the undulating terrain of Boipariguda. The estate runs a fully equipped wet processing station and is one of the few farms in Odisha producing all three major processing styles, washed, natural, and honey.
The Story Behind the Farm
With over 25 years in cultivation, Brown Valley has become a reference point for quality in Odisha coffee. The estate has invested significantly in post-harvest infrastructure, enabling lot separation by variety and processing method for traceability to individual micro-lots.
Coffee Varieties
Processing Methods
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.
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 removed but mucilage is retained on the parchment during drying (10–18 days). This bridges washed clarity with natural sweetness, producing honeyed, caramel-forward cups.
Flavor Profile & Cupping Notes
Certifications & Standards
Source from this farm
Contact Gray Cup to request samples, lot documentation, or export pricing for Brown Valley Coffee Estate.
Request Sample / InquiryElevation, Climate & Growing Conditions
Available Lots from Brown Valley Coffee Estate
Brown Valley Honey Blend
In StockA carefully constructed honey-processed blend from Brown Valley Estate combining S795 and Chandragiri varieties. The blend balances S795's chocolate depth with Chandragiri's stone-fruit brightness, processed together on shared drying beds to create an integrated, harmonious cup.
Milk Chocolate · Hazelnut · Stone Fruit · Smooth
Min. export: 300kg green beans
Brown Valley Wild Civet Coffee (Roasted)
LimitedWild-foraged civet coffee (Kopi Luwak) from Brown Valley Coffee Estate, roasted. Coffee cherries pass through the digestive tract of the wild Asian palm civet, ferment naturally, and are hand-collected, cleaned and sun-dried, then roasted medium to keep the smooth, low-bitter cup the washed processing produces. Wild-foraged, never caged; seasonal and available only in small quantities.
Chocolate · Earthy · Creamy · Low Bitterness
Brown Valley HSD (Roasted)
In StockHSD (honey/semi-dry) processed Arabica from Brown Valley Estate, one of the few Odisha farms running all three processing styles with micro-lot traceability. The HSD process strikes a balance between the brightness of washed and the fruitiness of natural, a cup with balanced sweetness and a smooth, rounded body. Roasted medium; great for filter and cold brew.
Milk Chocolate · Stone Fruit · Honey · Smooth Body
Min. export: 100kg green beans
Teacher's Whiskey × HSD
LimitedHSD honey lot from Brown Valley rested in Teacher's blended-Scotch barrels. The semi-dry sweetness of the HSD base carries malt, vanilla-oak and a clean stone-fruit lift. Balanced rather than boozy.
Honey · Barley · Vanilla Oak · Stone Fruit · Smooth Malt
Cacao Rum × HSD
SeasonalHSD honey lot co-fermented with cacao husk and finished in rum barrels. Deep dark-chocolate and cacao-nib notes over the HSD's rounded sweetness, with a rum-soaked edge. A dessert in a cup.
Dark Chocolate · Cacao Nib · Rum · Toasted Hazelnut · Syrupy