Brown Valley Coffee Estate Roasted Coffee
Boipariguda, Koraput District · 1050–1300m · Est. 1995
Roasted coffee traceable to Brown Valley Coffee Estate in Boipariguda, Koraput district, Koraput. Grown at 1050–1300m and roasted in small batches by Gray Cup, rested 48 hours before dispatch.
About Brown Valley Coffee Estate
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.
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.
Varieties
Arabica S795, Arabica Chandragiri
Cup notes
Milk Chocolate, Hazelnut, Stone Fruit
Roasted Lots
Small-batch roasted, dispatched fresh within 48 hours of roast
In StockIn StockOut of StockSpecialty & Seasonal Lots
Single-farm micro-lots, limited availability
Variety: Arabica Chandragiri
Roast: Medium Roast
Wild-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.
Pour-over or French press at 92–94°C, medium grind, 1:15 ratio. The chocolate and creamy, dairy-like sweetness need room, avoid over-extraction. Excellent as a slow cold brew.
Teacher's Whiskey × HSD
LimitedVariety: Arabica HSD (Hibrido de Timor)
Roast: Medium Roast
HSD 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.
Filter (V60 or Chemex) at 93°C, medium grind, to keep it clean; espresso at 93°C, 26–28 seconds for a richer, maltier shot.
Need a custom roast from Brown Valley Coffee Estate?
Custom roast profiles, private labelling, or bulk quantities, contact us directly.