About the Farm
Maa Mangala Coffee Plantation is known for its distinctive honey-processed lots, which carry a pronounced sweetness reflecting the estate's tropical fruit-abundant microclimate in the Jeypore region. The farm is a showcase for how honey processing can express Odisha's warm fruit notes.
The Story Behind the Farm
The Mahapatra family named the estate after the revered goddess Maa Mangala, whose temple overlooks the plantation from the hilltop. Their honey-processed lots have been featured by specialty cafes in Mumbai and Bangalore, drawing wider attention to Odisha's specialty potential.
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.
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 Maa Mangala Coffee Plantation.
Request Sample / InquiryElevation, Climate & Growing Conditions
Available Lots from Maa Mangala Coffee Plantation
Maa Mangala Honey Arabica
SeasonalHoney-processed S795 from the Maa Mangala estate in Jeypore. The tropical microclimate of this valley imparts distinctive mango-like sweetness to the cherry, amplified by the honey processing method. A standout Odisha coffee for buyers seeking unusual, origin-expressive lots.
Mango · Honey · Soft Spice · Tropical Sweetness