South India Coffee Bean | Aru Valley Valley | SLN5 Romi Sultan / Sultan Rumei

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The output of precious tree species of small farmers in India is rare.

Pesticide-free primitive jungle planting

Origin: Aru Valley Valley, East Gaozhi Mountains, South India

Araku Valley, Eastern Ghats of South India

Tribal community height: 1100 meters above sea level

Variety: SLN5 (Rume Sudan)

2017 production season

Romi cultivated in Sudan

The obvious but soft fruit acid is very special in the Indian boutique beans whose flavor tends to be stuffy and not sour. Therefore, it is suitable for medium culture and deep baking, not only to retain a little acidity, but also to make the taste more mellow.

Sweet aromas of caramel and honey

Dark chocolate, peach and vanilla in the finish.

After the establishment of Andhra Pradesh Gillian Cooperative Co., Ltd. (GCC) in 1965, the Indian Coffee Bureau commissioned GCC to promote coffee cultivation and related agricultural improvement, and then began to work with Girijan Coop Plantation Development Company (GCPDC) to coach local tribal farmers in Araku on coffee cultivation and non-toxic cultivation.

Through coffee cultivation, about 10, 000 tribal families in the Araku area are stabilizing economically. Local tribal farmers develop coffee cultivation instead of the traditional Podu ecologically destructive planting method (in order to plant a large number of trees on the hillside are cut down or cut down and burned). Today, the Araku Valley has been transformed into a coffee growing area on a large scale, with an elevation of 900 to 1100 meters above sea level. SLN5, a rare Indian endemic species, is cultivated and cultivated. Due to the acid content in the soil, Araku coffee has a unique quality and flavor.

* * Rume Sudan she is the only geisha that can distinguish itself from the beautiful geisha in the country. More than 70 years ago, Sudan Rumei was found by botanists in the wild coffee forest on the border of the Poma Plateau of southeastern Sudan (Boma) and southwest Ethiopia and northern Kenya. She is resistant to anthracnose and has a delicious gene, but the yield is too low, and farmers are not willing to plant. In recent years, she is widely used to improve the flavor of Catimor and Sarchimor in Central and South America, or mixed with Caturra, to enhance disease resistance, and to supplement the delicious gene.

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