About the Farm
Panigrahi Agro Foundation operates as both an estate and a training centre for coffee quality in Odisha. The foundation has partnered with Gray Cup to run cupping labs and grower workshops, elevating the technical standards of the region's coffee sector.
The Story Behind the Farm
Established as a family estate, the Panigrahi Foundation has evolved into a knowledge hub for Odisha coffee. Their cupping lab — one of the few operational in the region — has trained over 50 farmers in sensory evaluation, helping growers connect processing decisions to final cup quality.
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.
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.
Flavour Profile
Certifications
Traceability Data
Source from this farm
Contact Gray Cup to request samples, lot documentation, or export pricing for Panigrahi Agro Foundation.
Request Sample / InquiryElevation, Climate & Growing Conditions
Available Lots from Panigrahi Agro Foundation
Panigrahi Foundation Washed S795
In StockLot-separated washed S795 from Panigrahi Agro Foundation, processed through their state-of-the-art wet mill with careful fermentation control monitored via pH testing. This is Odisha washed coffee at its most refined — structured, balanced, and deeply expressive of the Semiliguda terroir.
Dark Cherry · Walnut · Caramel · Balanced
Min. export: 150kg green beans