Chikhaldara / Natural process
Melghat crop 2026
- Region
- Chikhaldara, Melghat
- Growers
- Korku smallholders
- Elevation
- 1,100 MASL
- Species
- Robusta (Coffea canephora)
- Process
- Natural — sun-dried in the cherry
- Shade
- Pepper & cardamom intercrop
The green catalog / Before the roast
The forest's part.
Your turn.
Picked ripe. Sun-dried whole. The same Chikhaldara coffee we roast in Amravati, ready for a different drum: yours.
Coffee / Before the drum
01 / From the picker forward
The fruit stays.
The story moves.
Cherry → dried fruit → green seed.
A schematic, not a batch record.
Picked ripe, by hand
The harvest begins with ripe, red cherries. Korku growers pick by hand under forest shade in the Chikhaldara hills.
Sun-dried whole, in the cherry
Every Korku lot is a natural. The fruit stays around the seed as it dries in the sun — not pulped for a washed or honey process.
Hulled and sorted
The dried fruit and parchment are removed. The green beans are density-sorted and hand-checked before they are bagged.
Roasted — or shipped green
Some beans go into our drum in Amravati. Others go to home roasters who want the turning point, development, and drop call in their own hands.
02 / Why natural
Before a roast profile,
there is a process.
Natural processing means drying the coffee as a whole cherry, with the fruit still wrapped around the seed. Hulling comes after drying, not before it. It is the process shared by every coffee in our catalog.
For a home roaster, green coffee is the starting material, not a finished flavour. Take it toward the sweetness of a medium roast or the depth of a darker one. The next decisions happen at your drum.
Follow the coffee's journey03 / The lot ledger
One origin. Open possibilities.
What we buy green,
and what it becomes.
Two ways to begin