Tucked away in the misty hills of India’s North East, Meghalaya , often called the “Abode of Clouds” , is quietly gaining recognition as an emerging origin for beautiful, small-lot coffee. With its high-altitude terrain, fertile red soils, abundant rainfall, and traditional shade-grown methods, Meghalaya’s coffee is as unique as the landscapes it comes from.
Coffee cultivation here is led by small tribal communities, many of whom grow Arabica varieties under natural forest cover alongside spices, fruits, and native trees. This intercropping not only protects the fragile ecosystem but also lends a distinctive character to the beans , often described as clean, mild, and delicately sweet, with bright acidity and subtle notes of citrus and florals.
Unlike large commercial estates, Meghalaya’s coffees are mostly organic by default, hand-picked, and processed in micro-lots , resulting in traceable, terroir-driven cups that tell the story of the hills, the farmers, and a community’s journey towards sustainable livelihoods.
As more roasters and coffee lovers discover Meghalaya’s hidden harvests, this region is slowly finding its place on the map of India’s specialty coffee movement , offering a cup that’s not just delicious, but deeply connected to its land and people.
Flavor Profile
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Mild body, bright acidity
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Notes of Black currant , Kokum and Oolong Tea
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Clean, smooth finish
