About the Farm
Maa Sarala Plantation operates in the adjacent Nabarangpur district, extending Odisha's coffee belt beyond Koraput. The estate brings a slightly different terroir to the Gray Cup sourcing network — lower elevation with distinct seasonal rains — producing coffees with a heavier body and pronounced fruit character.
The Story Behind the Farm
This plantation was one of the first to bring coffee cultivation to Nabarangpur, inspired by success stories from neighbouring Koraput. The family has worked closely with Gray Cup to adapt best practices to the slightly different conditions of their district.
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
Contact Gray Cup to request samples, lot documentation, or export pricing for Maa Sarala Plantation.
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