What Makes A Good Cup Of Coffee? At Araku We Get A Lesson

What Makes A Good Cup Of Coffee? At Araku We Get A Lesson

What Makes A Good Cup Of Coffee? At Araku We Get A Lesson

What Makes A Good Cup Of Coffee? At Araku We Get A Lesson

Tucked away about 115 kms from Visakhapatnam, the little town of Araku maybe popularly known as a hill station, but that's not the only attraction of this picturesque region. Notice the green cover around and you will soon discover that Araku is a coffee growing region in India. On our short trip to Araku we learn that under Naandi Foundation, the Araku project has been transforming the lives of 100,000 Adivasi farmer families and making the region famous for its world-class coffee. We meet David Hogg, Chief Agriculture Advisor of Araku Coffee and his team to watch all the action first hand.

"Feel this soil sample and how rich it is in moisture," says David Hogg as we spend the afternoon at the CPU (Central Processing Unit) of Araku Coffee. Having lived in Karnataka for almost a decade and visited coffee growing regions like Coorg, Wayanad and the Nilgiris multiple times, I am convinced that I already know the basics of coffee production. In fact, the sole purpose of my trip to the unexplored Araku hill station in Andhra Pradesh is to witness the coffee harvest, which has a limited window of about three months for the Arabica variant. It's mid January, and I am just in time to catch the action. But that's not the only takeaway. Post a few conversations with David, suddenly the excitement shifts from tasting fresh coffee berries to the very root cause - the soil, as the realisation seeps in that I have much to learn.