PROCESSING and FERMENTATION IN NAGALAND: HOW GREY SOUL HELPED SHAPE A NEW FLAVOUR LANGUAGE ROASTING NORTH-EAST INDIAN COFFEE

PROCESSING and FERMENTATION IN NAGALAND: HOW GREY SOUL HELPED SHAPE A NEW FLAVOUR LANGUAGE ROASTING NORTH-EAST INDIAN COFFEE


Why Processing Matters More in Nagaland Than Anywhere Else in India

In traditional South Indian estates, coffee processing is standardized — washed coffee dominates, infrastructure is centralized, and flavour outcomes are predictable.

Nagaland is the opposite.

Here, processing is the single biggest driver of flavour differentiation because:

  • Farms are small and decentralized

  • Microclimates vary dramatically village-to-village

  • Infrastructure is limited but flexible

  • Farmers are open to experimentation

Grey Soul recognized early that processing, not just origin, would define Nagaland’s specialty identity.

Traditional Processing: The Starting Point

Washed (Fully Washed) Coffees

Most early Nagaland coffees were washed by necessity rather than design.

Characteristics:

  • Clean cup structure

  • Tea-like body

  • Citrus and floral acidity

  • High clarity but limited sweetness

These coffees established Nagaland’s baseline quality but did not fully express its potential.

The Shift Toward Natural Processing

Grey Soul encouraged select farmers to trial natural (dry) processing, despite the risks.

Natural Processing in Nagaland

  • Cherries dried whole on raised beds

  • Drying times: 18–30 days (longer due to humidity)

  • Requires constant turning and shade protection

Flavour Impact:

  • Strawberry, raspberry, tropical fruit notes

  • Increased body and sweetness

  • Softer acidity with extended finish

Natural coffees from districts like Mon and Mokokchung began to display Ethiopia-like fruit intensity, a rarity for Indian coffee.

Honey & Pulped-Natural Experiments

Honey processing emerged as a middle ground between washed clarity and natural sweetness.

Why it worked well in Nagaland:

  • Lower risk than naturals

  • Easier to control fermentation

  • Retains mucilage sugars

Cup Profile:

  • Stone fruit

  • Honey sweetness

  • Balanced acidity

  • Rounder mouthfeel

Grey Soul often used honey-processed Nagaland coffees as espresso-friendly light roasts, bridging specialty filter drinkers and espresso lovers.

Controlled Fermentation: The Real Breakthrough

The biggest leap came with controlled and extended fermentations.

Why Fermentation Works in the North-East

  • Cooler ambient temperatures

  • High humidity (manageable with airflow)

  • Wild yeast diversity

  • Slower microbial activity

This allowed for longer, more nuanced fermentation without overpowering the coffee.

Anaerobic & Extended Fermentation Trials

Grey Soul collaborated with farmers on:

  • 24–72 hour anaerobic fermentation

  • Sealed containers or barrels

  • Temperature monitoring using basic thermometers

  • Controlled cherry selection

Resulting Flavour Profiles:

  • Intense berry aromatics

  • Wine-like acidity

  • Tropical sweetness

  • Complex layered finish

These coffees formed the foundation for fruit-forward releases like Strawberry In Loop and similar experimental microlots.

Drying Protocols: The Unsung Hero

Fermentation means nothing without proper drying.

Grey Soul emphasized:

  • Raised bed drying over tarpaulins

  • Shade-net drying to prevent case hardening

  • Moisture targets of 10.5–11.5%

  • Extended resting before hulling

This dramatically improved:

  • Cup cleanliness

  • Shelf stability

  • Roast consistency

Challenges & Failures (And Why They Matter)

Not every experiment worked.

Some lots:

  • Over-fermented

  • Developed phenolic off-notes

  • Became unstable during storage

Grey Soul treated these as learning tools, not losses — cupping failures alongside successes to refine future protocols.

This trial-and-error phase is what allowed later successes to be repeatable, not accidental.

Roasting Fermented Nagaland Coffees

Fermented coffees demand restraint.

Roast Adjustments

  • Lower initial heat application

  • Avoid aggressive Maillard phases

  • Shorter development time

  • Faster airflow post-first crack

Over-roasting fermented coffees flattens complexity and introduces bitterness.

Grey Soul’s roast philosophy focuses on clarity over intensity — letting fermentation speak, not dominate.

How These Coffees Changed Consumer Perception

Before these releases:

  • Indian coffee = chocolatey, nutty, dark roast

After:

  • Indian coffee = fruity, floral, experimental

 

Retour au blog