Odisha Naturals (Light Roast)
Odisha Naturals (Light Roast)
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Delivered in a 100% biodegradable outer corrugated box & inner FSC certified paper triangle bag.
621 in stock
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#3 SERIES - TRIBAL FARM LANDS | Odisha Naturals
High intensity aroma body with citrus forward cup & juicy texture.
Ideal as filter. Light Roast Indian Arabica Coffee.
| Origin | Punjisil Triabal Farm, Koraput, Odisha |
| Process | Fermented rip cherries, sun-dried under shade on Raised Beds. |
| Varietal & Altitude |
Sln9 & Chandragiri grown at 900 MSL
|
| Dry Aroma | Red Berries & Bright Citrus Mandarins |
| Wet Aroma | Berry jam, Citrus & Vanilla |
| Sensory Evaluation |
Sweet Mandarin & citrus lead the cup, followed by raspberry & plum, with a hint of banana on the finish. |
| Roast Profile | Light Roast Dropped at low heat with high fan speed post first crack along with variable drum RPM. |
| Characteristics |
|
| Minimum resting period | Filter 9 Days | Espresso 17 Days |
| A song that pairs well |
Roasters thought :
For this 2026–27 harvest from the tribal farm lands of Koraput, Odisha, we chose a light roast to preserve and highlight the coffee’s inherent character rather than overpowering it through development.
During the roasting process, we explored different starting temperatures and roast approaches, followed by extensive cupping at different roast levels. The differences between batches were subtle, but the light roast consistently allowed the coffee’s fruit-forward character, sweetness and clarity to express itself more naturally.
The goal was to maintain a clean and vibrant cup while retaining the unique identity of this Koraput coffee. The result is a light roast that brings out the coffee’s delicate aromatics, lively acidity and natural sweetness, while keeping the finish clean and expressive.
For us, this roast is about letting the origin speak — from the tribal farm lands of Koraput to the cup.
Brew Approach:
Coffee: 18 g
Water: 275 ml
Water temperature: 94–97°C
Bloom: 40 g water for 45 seconds
Total brew time: Approximately 2:45–3:15 minutes
Pouring Technique
Begin the first pour at 0:45.
Finish with a gentle swirl after the final pour to promote even extraction and leave a flat, even bed.
Bloom
Add 40 g of water to the 18 g coffee dose.
Allow the coffee to bloom for 45 seconds.
Add 40 g of water to the 18 g coffee dose.
Allow the coffee to bloom for 45 seconds.
Gently swirl or stir during the bloom to ensure even saturation and degassing.
Use 3 pours × 80 ml.
Space each pour approximately 20–30 seconds apart.
Pour using a controlled circular motion to maintain an even coffee bed.
Avoid excessive agitation during the main pours.
For more brightness (citrus forward)
→ go slightly coarser + reduce final pour agitation
For more sweetness (berry jam heavy)
→ grind finer + extend brew closer to 3 Minutes
We recommend resting Mizoram Reserve for 17 days before espresso and 9 days before filter brewing. During this time, the coffee settles and develops greater sweetness, allowing its chocolate depth and ripe fruit character to become more integrated in the cup.
Water For a clean and balanced cup, use good-quality mineral water with:
TDS: ideally not above 140 ppm. Clean, balanced mineral composition is recommended.
