Since visiting South India in late 2023, our buyer Will has been fascinated by the region and its wonderful coffees that are often overlooked by the specialty industry. This year, our friend and collaborator Lionel Crasto connected us with South India Coffee Company and pointed out what a good fit the Sirangalli community lots would be for Skylark. They have amazing sustainability credentials and people-centred projects ... plus their coffee is delicious. We're hoping to buy more of this coffee next year as part of an ongoing relationship with SICC and Sirangalli.
This excellent lot has juicy notes of golden rum, mango, and papaya. It's boozy and sweet thanks to its carbonic maceration processing method, which you can read more about below.
SICC began their Sirangalli journey in 2021 by partnering with five smallholder farms nestled in the Pushpagiri Range of Karnataka, India — home to both Arabica and Robusta coffees as well as native crops like peppercorn, citrus fruits, and cardamom. The Sirangalli Community Project has now grown to include more than eight farms, ranging in size from one to 10 acres.
This initiative is part of SICC’s long-term vision to promote sustainable coffee farming by working directly with small coffee growers in the region. Most of these farms are family-run, with farmers and their families actively managing every aspect of cultivation and post-harvest processing.
Located in the Western Ghats, the Pushpagiri (also known as Subramanya Hills or Kumaraparvatha) is the second-highest peak in Kodagu and the fourth highest in Karnataka. This region is part of a globally recognized biodiversity hotspot, home to more than 5,000 species of flowering plants, 139 species of mammals, 508 species of birds, and 179 species of amphibians. At least 325 globally threatened species are found here. The range spans 60,000 square kilometers and forms the catchment for river systems that support nearly 40% of India’s water flow, making it a vital ecological zone for both people and nature.
Farms in the village of Sirangalli range from one to eight acres; they are shade-grown farms, thriving in rich agroforestry ecosystems. The shade canopy is made up of native jungle trees and fruit-bearing trees. This multi-tiered structure supports biodiversity, enhances soil health, and contributes to the unique flavor profile of the coffees.
To create this lot, only the ripest cherries were carefully hand-picked to ensure optimal sugar content for clean and expressive fermentation. Right after harvest, the cherries were placed in a siphon to sort out any floaters. Next, the cherries were moved into sealed tanks where they were inoculated with a custom culture to create a controlled carbonic maceration environment. They were fermented for 60 hours. After fermentation, cherries were laid out on raised drying beds inside a polyhouse to protect them from rain and excessive heat. They were dried slowly over the course of 10-12 days, raked regularly to ensure even drying. Once the cherries reached a stable moisture level of 11-12% they were finally ready for safe storage and transport — this moisture level is ideal for preserving a clean cup profile without facilitating the growth of mold. The dried coffee was then packed in jute bags and stored for a minimum of two months before hulling. This resting period allows the internal moisture to equalize and flavour notes to stabilize.
Elevation: 1400 Meters above Sea Level
Varietal: Chandragiri
Cup score: 87.75
Price paid per kg: £12.15
Process: Carbonic Maceration Natural
