where innovation and regeneration meet

Pavan and Shilpa are both third generation coffee growers with their roots coorg, India. Pavan learnt all that he needed from his father about traditional production and farm practices. Shilpa who was born and brought up in Bangalore studied business and English literature. She is also a Bharatnatyam dancer who has many accolades to her name. At Venkids valley estate, she handles management and marketing of their brand: Papakuchi Coffee.

They grow both arabica and robusta which are planted in blocks based on their varietals. This planning facilitates traceability. Pavan's team at the farm bring this alive through their hard work and dedication to support his vision in great detail. Located at Kandankolli village in Coorg, Venkids Valley estate spans over 170 acres coffee is intercropped with avocado, sapota, mangosteen, bitter lime, garcinia, oranges and mangoes. Innovation is at the heart of his operations. Reduced water use, organic manure, mechanical drying etc are some of the important initiatives at Venkids Valley estate.

Pavan, Shilpa and their two kids and two dogs (one of whom is Zorro who is a gentle hunk!) live in Venkids Valley.

 
 
 

CULTIVARS

robusta - CxR

elevation

1100 MASL 

NOTABLE

In 2023, Papakuchi coffee innovated to bring the water used per kg of coffee from 5 liters to 800 ml through efficient recycling. The effluent water and coffee husks are treated with bio enzymes and fed back into the soil as manure as well as irrigation. Coffee is shade grown (2 tier for Arabica and 1 tier for Robusta) and management is done every 2-3 years. Home to over 60 species of jungle trees, several species of migratory birds and wildlife year around.

 

PROCESSING

Washed : Coffee cherries are hand picked, pulped on the same day. Following a fermentation, the coffee is washed meticulously and spread out on patios to be sun dried. Even raking throughout this time helps meet the desired moisture levels. After which they are ready for bagging.

Natural : Ripe cherries are hand picked and using a siphon tank the ripe and floats are separated. The entire coffee cherry is left intact to dry on drying patios and spread evenly. It is exposed to sunlight between 2- 4 weeks causing natural fermentation. Once ideal moisture levels are reached between 11-12%, they are ready to be bagged.

TASTIFY™ CUPPING NOTES

2025 PSS

SICC -Venkids Valley - Robusta - Washed.

SICC- Venkids Valley - Robusta - Naturals

 
 

Contact PAPAKUCHI COFFEE

Pavan and Shilpa are fluent in English and will be happy to host visitors in coorg. They can be easily reached via WhatsApp for communication purposes.

TEL : 91 984 5074906

EMAIL : papakuchicoffee@gmail.com

WEBSITE | INSTAGRAM

 

Photo gallery

You may use these images freely to promote Venkids Valley’s coffee amongst your customers.