A COMMUNAL BOUNTY

The Sirangalli Community Project is a sustainable coffee farming initiative by the South India Coffee Company (SICC) that works with small coffee farmers in the Pushpagiri Range of Karnataka, India.The project started with 5 farms in the Pushpagiri Range, which produce Arabica and Robusta coffee. The Pushpagiri or Subramanya Hills (also referred as Kumaraparvatha) is the second-highest peak of Kodagu, and fourth highest peak in Karnataka. This range is located in the Western Ghats which is one of the world's top biodiversity hotspots with over 5,000 flowering plants, 139 mammals, 508 birds and 179 amphibian species. At least 325 globally threatened species occur here. The range covers 60,000 square kilometers and forms the catchment area for a complex of river systems that drain almost 40% of India. Over the years, the project has increased the number of farms it works with. The farms range from 1 to 10 acres. Most of the farmers are working on the farm along with their families.

CULTIVARS

robusta - Old Peridinia & CxR
arabica - SLN 6, SLN 9, Chandragiri

elevation

1,500 meters

NOTABLE

The coffee is shade grown in an agroforestry setting. The farms have a 1st shade tier made of jungle trees, native tree species and fruit trees. The range covers 60,000km2and forms the catchment area for a complex of river systems that drain almost 40% of India.

PROCESSING

Robusta Washed : Robusta cherries are hand picked and depulped after harvest. The coffee beans are thoroughly washed with clean water and spread in thin layers on patios to dry under the sun. The drying can take several days until the beans reach optimal moisture content suitable for storage and further processing.

96 hours yeast inoculated Honey Sundried :Ripe coffee cherries are hand picked and using a flotation tank, lower density coffees are separated. It is fermented for 60 hours in anaerobic fermentation tanks where they are introduced to a custom yeast culture. The cherries then undergo a meticulous eco pulping process and then are again returned to the tanks. Here it is introduced to a custom yeast culture for another 36 hours. The coffee is transferred to a polyhouse for drying. With consistent raking, after the coffee reaches 11-12%, carefully bagged, allowed to rest for 2 months for flavours to mature, develop.

TASTIFY™ CUPPING NOTES

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The price you pay for Srirangalli community coffee p/kg. We agreed on this price directly with the farmers, disregarding the volatile US Coffee C price.
This is the farmgate price paid per kg of green coffee. The washed coffees are processed at the community mill and naturals, Honey sundried are processed at Mooleh Manay.
Sirangalli community lot (96 hours fermented honey sundried arabica) : €6,83
This includes the exporting cost, SICC margin for their services and CIF costs including customs, insurance and freight. The above costs is for Srirangalli community lot - washed robusta. The costs for other Srirangalli coffees are as follows :
Sirangalli community lot (96 hours fermented honey sundried arabica) : €2,59
International shipping from Kattupalli, Chennai to Rotterdam, Netherlands. It is exclusive of freight, customs and insurance.
Average financing cost owed to (mostly social) lenders. This ensures immediate payment to the farmers when the coffee leaves the farm or port.
A standard TSU premium on all coffees designated exclusively to accelerate farmers’ own regenerative agriculture project.A suitable regenerative project for the SICC network is currently being planned. Read more about the other regenerative projects done by TSU partners here.
This Side Up compensation for spending time and resources importing this coffee. Our work includes year-round contact with producers, managing export, shipping, import, warehousing, grading, sampling, finding and keeping roasting partners for Srirangalli. € 1,65 is This Side Up’s Model 1 markup. For a full overview of our modular margin construction, see the Trade Models page