About the Farm
Kakinada Plantation produces balanced, approachable coffees from the central Koraput belt. Both washed and natural lots are produced on-site, giving the estate flexibility to respond to buyer requirements for different cup profiles.
The Story Behind the Farm
The Kakinada family have been a sourcing partner of Gray Cup since the early days, contributing to export pooling arrangements. Their consistent quality output has made them a reliable supplier in the domestic specialty market.
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.
Flavour Profile
Certifications
Traceability Data
Source from this farm
Contact Gray Cup to request samples, lot documentation, or export pricing for Kakinada Plantation.
Request Sample / Inquiry