Odisha is India's youngest serious coffee origin. Almost all of it comes from Koraput district in the southern Eastern Ghats — around Pottangi, Semiliguda and Dasmantpur — where smallholders grow Arabica under shade between about 900 and 1,200 m.
Freshly roasted by Gray Cup, our roasting partner — ships across India.
Why Odisha coffee tastes different
The Eastern Ghats are lower and drier than the Western Ghats estates of Karnataka, with a distinct monsoon pattern and mostly tribal smallholder farming rather than large estates. The washed lots tend to be clean and mild with cocoa and citrus; the naturals lean into dark fruit and chocolate. Because the farms are small and lots are kept separate, there is real variation from one to the next.
Best roasted Odisha coffees to drink
Best Odisha green coffee beans to roast
If you roast your own, Koraput green beans are graded A through AAA, plus specialty HSD, peaberry, honey and anaerobic lots:
Want a specific Koraput lot roasted and shipped instead of sourcing green? Gray Cup roasts these same farm lots in small batches.
How to try Odisha coffee properly
Buy one washed and one natural Koraput lot, brew both as filter or pour-over over a few days, and you will quickly hear what the region sounds like. From there, honey and anaerobic lots are the interesting next step.