About the Farm
Mutiyalumma Coffee Estate produces clean, washed coffees that emphasise the mineral clarity of Koraput's highland soils. The estate's focus on washed processing produces cups that showcase the terroir without fermentation influence, making them well suited to light-roast specialty applications.
The Story Behind the Farm
The estate draws its name from the local tribal name for this land parcel, honouring the indigenous connection to the soil. The current owner has maintained this relationship with tribal workers who form the core of the picking team, ensuring that the harvest story connects people and place.
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.
Flavour Profile
Certifications
Traceability Data
Source from this farm
Contact Gray Cup to request samples, lot documentation, or export pricing for Mutiyalumma Coffee Estate.
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