Maison Mahua- Roasted on 26/01

In the hills of Punjisil village, on the banks of the Punjisil Falls, a community of 50 families nurtures this 75 acres of land - 1.5 acres awarded to each beneficiary - an eligible member of the family, harvesting coffee that grows wild among forest cover and stream-fed slopes — where access requires a long, steep walk from the village, and crossing the river stream on foot.

Here, harvesting remains a community act, guided by rhythm rather than machinery. Ripe red cherries are hand-carried for over two kilometres, across the river, where they’re de-pulped by a hand-operated pulper, then naturally fermented overnight in the cool, running water of the stream itself. The coffee is then sun-dried on handmade wooden beds, built from locally and seasonally available timber and leaves. Each farmer keeps their parchment at home until moisture is checked and lots are aggregated.

Roasted to a medium profile that is suitable for both espresso as well as filter, the resulting cup has a body we fell in love with. It's the kind of cup that you can have everyday, whether as a morning cheer me up, or as a quite wind down at the end of day.