Hospura
CountryIndia
RegionBaba Budan Giri
FarmHospura
Altitude1300 MASL
Size of the farm12ha
Hospura Estate is a 12-hectare coffee farm located in the historic Baba Budan Giri region of Karnataka, India. The estate is renowned for its biodiversity-rich cultivation system, where coffee is grown beneath a dense polyculture canopy comprising a wide variety of native and endemic tree species. This shaded agroforestry landscape provides critical habitat for numerous wildlife species, including birds such as the Nilgiri Flowerpecker, Blyth’s Starling, and Malabar Parakeet, as well as mammals like the Spotted Deer and the Indian Flying Squirrel.
The estate is managed by Zuheb Abrar, a third-generation coffee farmer, alongside his father. After completing a Bachelor’s degree in Civil Engineering, Abrar chose to return to the family farm in 2016, driven by his passion for agriculture, nature, and life outdoors. Since then, he has focused on stewarding the estate’s rich ecological heritage while producing high-quality coffee. Beyond farming, Abrar is an avid animal enthusiast who enjoys caring for his pets and maintains a collection of exotic pigeons on the estate. He lives in Chikkamagaluru, just 12 kilometres from Hospura Estate, with his parents, wife, son, and daughter.
O farmě
The story of coffee in India is closely intertwined with Baba Budan Giri. According to legend, in 1670, the Sufi saint Baba Budan smuggled seven coffee seeds from Yemen and planted them in these hills, introducing Arabica coffee to India and establishing one of the world’s earliest coffee-growing regions. Situated at the foothills of this historic landscape, Hospura Estate continues a coffee- growing tradition that spans more than three centuries.
IN-26-060
Hospura W
Fully ripe cherries are selectively hand-picked and hand sorted, then they use the density sorting to remove underdeveloped, damaged, and low-density cherries, as well as other foreign matter. After pulping, the parchment coffee is transferred to sealed food-grade barrels and inoculated with mosto from a previous anoxic fermentation lot. Acting as a fermentation catalyst, the mosto introduces an active microbial community that helps guide and accelerate the fermentation process. The coffee undergoes 48 hours of anoxic fermentation, after which it is washed mechanically to remove residual mucilage. The washed parchment is then dried on raised beds and/or patios for approximately 15 days using a combination of shade drying and polyhouse drying until the target moisture content is reached. The dried coffee is subsequently cupped, quality assessed, and segregated into individual lots before stabilization in storage. Following this, the coffee is machine hulled, colour sorted, and hand sorted to ensure consistency and defect control, and is finally packed in hermetic Grain Pro bags and prepared for export.
IN-26-061
Hospura N 4
Fully ripe cherries are selectively hand-picked, hand sorted, and density sorted in water to remove floaters and foreign matter. The selected cherries undergo 72 hours of anoxic fermentation in sealed food-grade barrels, followed by approximately 25 days of drying on raised beds and / or patio using a combination of shade drying and polyhouse drying. Once the desired moisture level is achieved, the dried cherries are cupped, quality assessed, and segregated into lots before being stabilized in storage. The coffee is then machine hulled, colour sorted, and hand sorted to ensure consistency and defect control, and is finally packed in hermetic Grain Pro bags and prepared for export.
IN-26-062
Hospura N 1
Fully ripe cherries are selectively hand-picked, hand sorted, and density sorted in water to remove floaters and foreign matter. The selected cherries undergo 72 hours of anoxic fermentation in sealed food-grade barrels, followed by approximately 25 days of drying on raised beds and / or patio using a combination of shade drying and polyhouse drying. Once the desired moisture level is achieved, the dried cherries are cupped, quality assessed, and segregated into lots before being stabilized in storage. The coffee is then machine hulled, colour sorted, and hand sorted to ensure consistency and defect control, and is finally packed in hermetic Grain Pro bags and prepared for export.
