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Hamsini Appadurai - Natural Bloom

India - Karnataka - Chikmagalur - Hamsini Appadurai - Natural Bloom

CROP 2025/2026 See coffee details

SCA score85

Aromatic notes

berrytropical fruitsweetgreen

Available on contract (60kg)

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History and traceability

The story

Cultivated on the Attikan Farm, in the heart of the Biligiri Rangan Hills, this Arabica SLN 9 exemplifies the work carried out by Hamsini Appadurai and the Sangameshwar Coffee Estates teams on controlled fermentations. After selective harvesting and sorting by density, the coffee cherries are fermented for 32 hours in barrels with a homemade rice water culture, then dried under shade on African raised beds for fifteen days. This preparation reveals an aromatic profile characterized by notes of orange, lemon, mandarin, and grape, supported by hints of sweet lime and caramel.

Hamsini Appadurai currently heads Sangameshwar Coffee Estates, a group comprising four farms located in the Western Ghats of Karnataka. As President of the Specialty Coffee Association of India and a Q Processing Professional certified in Arabica and Robusta, she has contributed for over fifteen years to the development of Indian specialty coffee while supporting the evolution of agricultural practices within the family plantations.

Founded in the 19th century and acquired by the Vaidyanathan family in the early 20th century, the farms of Sangameshwar Coffee Estates now span over 800 hectares between 950 and 1,650 meters of altitude. For several generations, the family has developed coffee cultivation closely linked to the exceptional environment of the Western Ghats, a region renowned for its Biodiversity and ideal production conditions.

Driven by Hamsini, the pursuit of quality is accompanied by a particular focus on the sustainability of production systems. Her work aims to reconcile continuous improvement of coffees, preservation of natural resources, and valorization of Indian Terroir. This vision is now extended through the involvement of her daughter, Shriya Appadurai, who is already participating in the development of the plantations and gradually supporting the Intergenerational Knowledge Transfer of family expertise.

The four farms produce both Arabica and Robusta coffees, as well as other crops such as pepper, areca nuts, and citrus fruits. Quality relies on rigorous monitoring of the Plots, manual harvesting carried out in several passes, and constant work on agricultural and post-harvest practices.

Through Sangameshwar Coffee Estates, Hamsini Appadurai champions a coffee vision founded on transmission, innovation, and respect for the environment, thereby contributing to the international reputation of Indian specialty coffees.

Attikan Estate is one of the four Farms of Sangameshwar Coffee Estates. Located in the Biligiri Rangan Hills, southern Karnataka, it was founded in 1890 by Randolph Hayton Morris, a Scottish planter fascinated by the region's landscapes. The Farm was later acquired by Sangameshwar Coffee Estates in the 1960s.

The name Attikan comes from the numerous wild fig trees on the property, called « Atti » in the local language. At nearly 1,600 meters above sea level, the Farm now spans approximately 150 hectares and is among the highest coffee plantations in South India.

Bordered by a forest reserve, Attikan benefits from a particularly rich environment. Coffee trees grow under natural plant cover, within an ecosystem that notably hosts elephants, tigers, leopards, Indian gaurs, bears, and spotted deer.

The Farm primarily cultivates Arabica coffee, including varietals like SLN 9, SLN 795, Catimor, Kent, Yellow Catuai, and Chandragiri. Natural materials such as coffee cherry pulp, coconut fiber, and manure are used to maintain the soil and support the development of the coffee trees.

The harvest is carried out manually in several passes to select only fully ripe coffee cherries. The Sangameshwar Coffee Estates teams then work on various post-harvest processes, from traditional preparations to experimental fermentations. Each lot is subject to precise monitoring, from its origin plot to drying, to preserve its quality and Product Traceability.