Koraput Coffee

About Koraput Coffee

• Koraput Coffee is predominantly 100% Arabica cultivated mainly in the Nandapur and Machhkund areas of Koraput district in Odisha.
  • It is primarily cultivated by tribal communities. 
  • Since the early 2000s, its cultivation has been promoted as an alternative to traditional podu (shifting) cultivation, providing tribal farmers with a more stable source of income. 
• Geographical conditions required: 
  • Temperature: It requires a cool, temperate highland climate with moderate temperatures.
  • Elevations: It is cultivated at elevations of around 920-950 metres. 
  • Shade requirement: It is grown under the shade of trees such as mango, jackfruit and citrus.
  • Rainfall: It requires abundant annual rainfall.
  • Soil: It grows well in rich red lateritic and red loamy soils enriched with organic matter from forest canopy decay. 
  • The coffee cherries are handpicked at peak ripeness and processed before being procured, dried, graded, processed and marketed with support from the Tribal Development Co-operative Corporation of Odisha Ltd (TDCCOL).
• It is known for its rich aroma and exceptional taste.
• Launch of the ‘Koraput Coffee’ brand: It was launched in 2019, with the aim of creating a structured market for coffee produced by tribal farmers and strengthening the value chain.
• Recognition: Koraput Coffee received GI recognition in 2019 under the shared “Araku Valley Arabica” GI tag, covering areas of both Odisha and Andhra Pradesh.
• Production in India: 
  • During the 2025-26 season, TDCCOL procured a record 102.54 metric tonnes of coffee fruit, compared with 34.68 tonne in 2022-23 and 34.41 tonne in 2024-25.