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Coffee Powder Wayanadan -free Sample

Coffee Powder Wayanadan -free Sample

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 Coffee Wayanad - free Sample 

Wayanad Coffee: Origin Guide

India's Wayanad region (pronounced "why-nad") is nestled in the lush, mountainous area of Kerala, a southern state in India. Located at an altitude of 900-2,100 meters above sea level, Wayanad is known for its rich biodiversity and fertile lands. An interesting fact about the region is that it's home to one of the largest tribal populations in India, with over 50 different tribes residing there.

History Of the Region

Coffee has been cultivated in the Wayanad region for over 250 years. The British introduced coffee plantations in the late 18th century during their colonial rule in India. In the mid-19th century, the Arabica variety of coffee was introduced to the region, which thrived in the high-altitude climate. Today, Wayanad coffee is recognized globally for its distinctive taste and aroma, contributing significantly to India's coffee production.

Farming & Processing Methods

While specific farming and processing methods may vary among individual farms, generally, coffee in Wayanad is grown using traditional, eco-friendly techniques. Most coffee farms in the region are small-scale and family-owned, with coffee plants cultivated under the shade of taller trees such as silver oak and jackfruit. This method not only preserves the region's rich biodiversity but also results in higher-quality coffee beans.

The primary coffee processing method used in India, including the Wayanad region, is the wet or washed process. The outer skin and pulp of the coffee cherries are removed using a pulping machine, and the beans are then fermented in water for up to 48 hours to remove the remaining mucilage. After fermentation, the beans are washed thoroughly and laid out to dry, either on concrete patios or raised drying beds. Once the beans have reached the desired moisture content, they are hulled to remove the parchment layer and sorted by size and density before being bagged and shipped.

Tasting Notes

Wayanad coffee is known for its bright, fruity acidity and medium body. The Arabica beans grown in this region often exhibit flavors of ripe fruit, such as black currant and cherry, as well as subtle floral and citrus notes. The Robusta beans, which also grow in Wayanad, tend to have a more robust, earthy profile with hints of cocoa and spice. The combination of these unique flavors and the region's high-altitude growing conditions makes Wayanad coffee a sought-after specialty coffee.

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Other 

Wayanadan quality is well known in the world market. The producers are giving an extra attention in the production based on it. Wayanady natural special quality Coffee Powder prepared specially based on the demand they prefer to make it strong. Wayanadan nature and its foggy atmosphere attracted every tourist. Its dreamy and fairy mood creates the real world of God. So keeping this is in mind it as called the Gods Own Country, Wayanadan coffee is very hot and the cold climate accompanied with it, which make to the people those who come here to the Wayanad as special and its coffee as well. This is the real blend of the world of the coffee.

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Wayanad Red Rice

Wayanad Rice Year Plan

Great Reasons

Wayanad Red Rice 3+3 Year Free

Locally known as Wayanad Matta, Thondi, Palakkadan Matta, and Kerala Red Rice, the red rice variety represents the staple food and flavor of Kerala. Red rice is one of its healthiest, and its quality varies regionally. Rice from Wayanad is ahead in quality, but production is low, while Palakkadan Matta has high production.

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