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

2025 PSS

SICC - Srirangalli community - arabica - washed

SICC- Sirangalli community - arabica - carbonic macerated natural

 
 

Photo gallery

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