KRISHNAGIRI ESTATE, Honey Sun-dried

Cherries are hand-picked selectively. Only fully ripe cherries make the cut, chosen for their deep red colour and peak sugar content. Manual selective harvesting ensures uniform ripeness, which is essential for clean fermentation and the development of a sweet, balanced cup.

Harvested cherries are de-pulped using a mechanical pulper that removes the outer skin while leaving the sticky mucilage layer intact. Unlike washed coffees, retaining this mucilage enhances body, sweetness, and complexity due to its sugar and amino acid content.

The pulped seeds, still coated with fruit mucilage, are spread in thin layers on raised beds under a polyhouse. They dry slowly over 7–10 days, depending on climate, and are raked frequently to ensure even drying. This controlled sun drying allows the mucilage to caramelize slightly, contributing to a silky mouthfeel and concentrated sweetness. Regular turning and proper airflow reduce the risk of over-fermentation or mould. The coffee is removed from the drying beds once it reaches a stable internal moisture content of 11–12%. This moisture target preserves volatile aromatics and ensures long-term storage stability without compromising flavour.

Krishnagiri Estate is a coffee heritage gem in the captivating Baba Budan Giri region of Chikmagalur, Karnataka. Managed by Himakirthi and Karunya Gowda, the estate sits at an elevation of 1,500 masl. With its drying yards, top-notch washing station, and new colour sorter, Krishnagiri can process coffees as washed, honey sun-dried, and naturals while using minimal water. Arabica varieties such as S795 and Chandragiri flourish in this environment.

S795 is the most commonly planted Arabica variety in India and Southeast Asia. This is a hybrid variety, developed by the Balehonnur Coffee Research Station and released in 1945. S795 is the result of a cross between Kent (a Typica variety adapted to Indian conditions) and S288 (a natural hybrid of Liberica and Arabica). S795 is relatively resistant to coffee leaf rust and is particularly high-yielding, making it a favourite among farmers.

Chandragiri is a cross between Villa Sarchi (a natural mutation of Bourbon) and Hybrid de Timor (a spontaneous cross between Arabica and Canephora, also known as Robusta, on the island of Timor in the 1920s). This semi-dwarf variety was introduced to India in 2007 by the Central Coffee Research Institute (CCRI). It's characterized by drooping branches with loose clusters of cherries, which promote uniform development. The plant produces relatively long seeds for Arabica and shows excellent tolerance to both leaf rust and white stem berry borer. Additionally, it offers a good quality cup profile.

The pulped natural, honey or semi-washed process falls between washed and natural methods in terms of fruit left on the seed during drying. After harvesting, the cherries are pulped to remove the skin, then dried with the sticky fruit mucilage remaining—hence the name "honey." The coffee is sometimes classified by the colour it turns during drying, which depends on how much fruit remains and how it's arranged and turned. Colours range from black honey (darkest) through red, yellow, and sometimes white. More fruit on the seed provides more fuel for fermentation, which can unpredictably affect the flavour profile. However, it usually yields more intense fruit flavours than washed coffee and higher perceived acidity than natural processing.