History & Origins
After India’s independence, the Andhra Pradesh Forest Department developed coffee plantations in the valley. In 1956, Coffee Board appointed Andhra Pradesh Girijan Cooperative Corporation Limited (GCC) for promoting coffee plantations in the valley through local tribal farmers.
GCC promoted Girijan Coop. Plantation Development Corporation (GCPDC) exclusively to develop coffee plantations in tribal areas. All the plantations developed by GCC and GCPDC were handed over to the tribal farmers at two acres per family.
The modern cooperative emerged from an initiative to support farmers so they could relaunch coffee production in the Araku valley themselves. The project began by gaining the trust of the community, convincing them that partners shared their wish to be guardians of their forest and nature. The first step was to give farmers back power over their land by training them in biodynamic agriculture and coffee growing.
The cooperative explained the advantage farmers would have in joining together to produce and sell coffee. The cooperative decided in 2015 to launch its own brand in order to bypass any intermediary. Araku Indian coffee was born.
The far-reaching network of farmer volunteers across each village is coordinated through the Small and Tribal Farmers’ Mutually Aided Cooperative Society (SAMTFMACS). SAMTFMACS is currently the world’s largest Fairtrade, Organic-certified coffee cooperative. It works in 524 villages with 10,000+ farmer families spread over 12,000 acres of land.
Today, there are more than 10,000 farmers, making Araku the largest biodynamic coffee cooperative in the world. The model has become recognized by The Rockefeller Foundation’s ‘Food System Vision 2050 Prize’.
Terroir & Growing Conditions
Araku Valley is located in the Eastern Ghats about 114 kilometers from Visakhapatnam, close to the Odisha state border. The altitude is about 1300 meters above sea level.
In the east of India, on the high plateaus of the Eastern Ghats overlooking the Bay of Bengal, the Araku valley extends over more than 350 square kilometers.
Classified as a Protected Natural Reserve since 1995, the valley is recognized for its purity, biodiversity and fertility. In the local language, Araku means “red earth”.
The valley’s preserved ecosystem is ideal for growing coffee. Thanks to its high altitude climate - hot during the day and cool at night - and its naturally rich in iron soil, the Araku valley allows for a slow maturation which gives the coffee its full body, its intensity, its aromatic richness and its sweetness.
The average rainfall is 1,700 millimeters, with bulk received during June–October.
The valley is blessed with great biodiversity and dense forests. Silver oaks, mango trees and eucalyptus trees surround coffee plantations and provide essential shade for growing exceptional coffees.
Coffee serves as the primary cash crop, spanning elevations of 900-1,100 meters above mean sea level. Arabica coffee dominates production, grown organically under shade trees and intercropped with pepper, jackfruit, mango, and vegetables to enhance biodiversity and soil health.
Coffee plots were analyzed and measured to classify them according to common terroir criteria. This approach identified 6 distinct terroirs depending on sunshine, quality of soil, altitude and vegetation.
Processing & Production
Tribal farmers, organized into fair-trade cooperatives, manage plantations across over 520 villages, with cultivation certified organic by independent agencies such as IMO.
Farmers segregate their coffee cherries into Grade 1 and Grade 2 bundles at home. A member of the coffee cooperative oversees the entire coffee collection and weighing process at the village center. The quantity and quality of produce is documented in the farmer’s SAMTFMACS passbook.
The coffee cooperative and its volunteers help train hundreds of farmers annually in a crucial stage of coffee harvest: identification and control of ripe red cherries via manual harvesting, cherry by cherry. A batch of uniform dark red cherries is considered Grade 1 and has a higher value than any other shade of red cherry (Grade 2).
Training focuses on biodynamic agriculture and coffee growing methods.
Processing includes “100% dark honey processing” which involves leaving a thin layer of mucilage on the coffee beans during the drying process after harvesting.
The cooperative uses exclusive vitamin and mineral-rich biofertilizers to grow coffee trees. Regenerative Organic+ farming promotes plant quality and ecosystem integrity. This creates coffee beans that are certified organic, non-GMO and chemical-free.
Several million coffee trees are now planted in the valley, producing more than 100 tonnes of Arabica coffee beans each year. More than 12,000 farmers, each owner of their own small plot, work on specialty coffee.
Cup Profile & Tasting Notes
ARAKU consistently scores above 90 on the 100-point specialty coffee scale – a first for any coffee from India. Specialty coffees typically score above 80 out of 100.
Two coffee lots scored 95 points in specialty coffee ranking in recent years; the highest score in ARAKU’s cupping history, putting them in an exclusive club of less than 20 such handpicked coffees worldwide. That very year, 19 coffee lots scored above 90 points. All of the 30 coffee lots scored 85 points and above.
Pure Arabica with a rare aromatic profile, each selection makes for a smooth, well-balanced cup. The notes include berry, caramel and vanilla in Grand Reserve, chocolate and spice in Signature, and the fruity Micro Climate.
Coffee Araku is a Pure Arabica whose aromatic profile combines sweetness, balance and fruity notes.
Common flavors include earthy and nutty notes of dark chocolate, roasted nuts, and subtle hints of spices; fruity and citrusy flavors reminiscent of berries, oranges, or lemons; and floral and herbal delicate hints of jasmine, lavender, or herbs.
The Grand Reserve is distinguished by its silky, full-bodied mouthfeel, intense flavors and just a touch of acidity. It’s drawn from the highest and finest plots among the coffees. It makes for a bold cup that can be savoured black or with a splash of milk.
The nutrient-rich soil and biodiverse terroir ensure that coffee cherries have a natural sweetness and a delicate fruity & floral aroma.
The High Altitude selection reveals a harmonious aromatic profile, combining sweetness, balance and roundness. Its remarkable finesse and intense hazelnut notes are enhanced by light roasting.