Traceability Project

India

Washed Harangal Estate (3804A) – eta December

Region: Kodagu District

Municipality: Madapur Village

Producer: Harangal Estate - Kariappa family

Cooperative: KaadKaapi

Altitude: 1250 m

Varietal: SLN 5B

Bags: 30 kg grainpro

DRYING: Patios - shade

Processing: Washed - 18-hour-fermentation

Fully ripe cherries are selectively hand-picked, hand-sorted, and mechanically density-sorted to remove underdeveloped, damaged, and low-density cherries, as well as any foreign matter. After pulping, the parchment coffee is transferred to fermentation tanks, where it undergoes approximately 18 hours of aerobic fermentation. Following fermentation, the coffee is washed mechanically to remove residual mucilage. The washed parchment is then dried on raised beds and/or patios for approximately 15 days, using a combination of shade drying and polyhouse drying, until the target moisture content is achieved. Once dried, the coffee is cupped, quality-assessed, and segregated into individual lots before being stabilised in storage. The coffee is then machine-hulled, colour-sorted, and hand-garbled to ensure consistency and defect control, before being packed for export.

Harangal Estate

Perched on Harangal Hill, overlooking the Harangi Dam backwaters, Harangal Estate lies in Coorg, one of South India’s most celebrated coffee regions and part of the Western Ghats, a global biodiversity hotspot. Here, coffee is part of a living system of forests, streams, wetlands and wildlife habitats. Elevation, microclimate and varietal diversity give its coffees depth, balance and character.
Coffee grows beneath a canopy of fruit trees, including jamun, wild fig, jackfruit, mango, avocado, orange and banana, and native hardwoods like rosewood, Indian kino and nandi. This agroforestry system provides shade, organic matter and habitat, and protects soils and water. Wild animals move through the estate, which serves as a refuge and corridor in a landscape increasingly fragmented by roads and development.
Since 1996, Harangal has been cared for by the Kariappa family, blending traditional knowledge with new techniques.
Harangal belongs to the KaadKaapi collective. By adding value to quality coffee, it aligns productive farming with the long-term health of the Western Ghats.

Espresso

A bright cup with medium body and medium-high acidity. The fragrance opens with fresh citrus and ripe fruit, setting the stage for a well-rounded flavour of honey and warm milk, lifted by juicy fruit, a gentle hint of ginger and a clean citrus finish.

Washed Process

The harvested coffee cherries are first selected, either mechanically or in water tanks, to remove unripe cherries and other foreign matter. They are then processed with depulpers to remove the skin (exocarp) and pulp (outer mesocarp).

With a portion of the mucilage (inner mesocarp) left on the parchment (endocarp), the coffee beans are fermented in water tanks for around 14 to 36 hours. During this time, the microorganisms in the beans help break down the mucilage with their enzymes.

The beans are then washed with fresh water and laid to dry on either cement patios or raised beds, or in some cases placed in mechanical dryers. They are turned regularly to avoid unwanted mold and further fermentation, and when the beans reach around 11% humidity they are stored in parchment (endocarp), before being milled and bagged.