Nestled in the Eastern Ghats of Koraput, Orissa, Durgamadhaba Estate is a small yet remarkable coffee farm spread across 15 acres near the tribal hamlet of Desanaikguda. Bordering a protected forest, the estate thrives amidst native flora, jungle spices, and shade trees like Mango, Jackfruit, and Silver Oak. Coffee here is intercropped with pepper and cultivated using semi-organic methods, relying on farm-made compost, neem cakes, and minimal chemical fertilizers.
The farm’s founder, Trilochan Satapathy, left a government job to pursue his passion for coffee cultivation despite having no prior farming experience. His hands-on approach, continuous learning from Karnataka’s coffee farms, and commitment to quality have helped him overcome challenges such as market inaccessibility, leaf rust outbreaks, and labor shortages. His spiritual devotion is reflected in the farm’s name, a tribute to Goddess Durga and Lord Jagannath.
In 2021, Durgamadhaba Estate gained national recognition when its coffee became the first estate-grown coffee from Koraput to be retailed by a specialty coffee roaster, marking a turning point for the region’s visibility in India’s coffee scene. Today, this farm continues to produce high-quality coffee, carrying forward a legacy of resilience, craftsmanship, and passion.
About the post harvest process
Every sip of this coffee reflects careful craftsmanship. The coffee cherries are handpicked over multiple rounds, ensuring only the ripest fruits are selected. Under the supervision of Trilochan Satapathy, the cherries are pulped using fresh groundwater, then undergo dry fermentation for 12-14 hours before being manually washed and sun-dried on a shaded patio. This slow drying process of 10-12 days enhances the coffee’s depth and natural sweetness, creating a refined and complex cup.
