Jaivik Greens and introduction to sustainable coffee
Jaivik Greens Organic Coffee Estate is located in North Coorg., near Sudicopa village. Karnataka,
South India. It was acquired and developed by the present owner ancestors. It has approximately 50
acres of land at 1000 mts A.S.L. It produces arabica coffee (Cauvery variety), pepper, vanilla, rice,
betel nut, coconuts, jack fruit and soon oranges. All this crops are rain fed and does not depend on
irrigation of any kind. To preserve the moisture on the soil, shade is required to filter the sun light ,
that is accomplished by creating a three tier canopy . The trees that provides shade also have a
symbiotic relationship with the coffee plants, here are some examples:
Huge trees form the “ficus” family provide water to the soil around them during the summer moths
thru their root systems. Wild orchids and jungles creepers live on the tree and birds find their hide
out for nesting.
Dadap trees are fast growing and excellent
nitrogen fixers and also provide large
amounts of biomass for compost and
Timber trees like Rosewood, Silver Oak,
Vengai, etc are used by the pepper vines to
creep on and also provides excellent wood
for furniture and construction.
fruit, oranges, cherries provide abundant food for wide range of
animals living in the forest like elephants, bisons, monkeys and
This wide variety of leaves and animal droppings are discomposed
in the top layer of the soil forming a rich hummus. The quality of
the coffee will be directly connected by the amount in minerals,
micronutrients, fungi and bacteria present in that hummus.
The farm is divided into 5 blocks, which are
connected with corridors and small pathways.
Two bungalows next to each other, one is occupied
by Tippu's family and the other is used as a
homestay for nature lovers. Each house has a
Gazebo with a sitting area. There is an additonal
house that is used as a staff quarters.
A cow shed with 10 cows, that provides abundant
dung and urea for organic preparations to nurture the
soil that sustain the life and health of the plants .
A pulping house equipped with an 2 disc pulper and“
Aquawash” to remove the mucilage and
fermentation tanks to bring forward the best the
hidden flavours of the coffee bean. The water used during the washing process is stored in an open
tank. A wide drying yard to sundry the coffee and a coffee parchment storeroom.
A turning point
In spite of the common trend of using chemical products to grow coffee, Tippu and his wife took up
the challenge to stop using conventional farming practices and started to practice Vedic farming
During the first years of that “ transitional” period, they went
through difficult times, primarily because the coffee plants were
under “desintoxicaton effects” so, some of them died and the rest
hardly had any yield . Besides the economic drawback , the peer
pressure from nearby farmers and family members tried to
discourage them to go organic.
Inspite of all the inconvenience , their determination was so strong
that they managed to overcome the first 3 critical “ conversion”
years . Meanwhile they searched advise from leading coffee
consultants to identify key areas of improvement to produce an
excellent organic coffee and enter the speciality coffee market to
fetch a premium price as a reward towards his commitment to
quality and sustainable coffee farming.
Although their coffee is fetching a better price for its quality, they
still not fulfill his mission.
Most of the times the coffee brokers sell his coffee as a commodity
along with other coffees, to be finally roasted in other countries,
losing its identity and uniques.
The next step was to reach out the consumers that appreciates
Single Estate Coffee and are concerned about the way the coffee
has been produced and by whom.
To make that “leap” he realized that a new set of skills were
required , so he decided again to search for advise. Coincidentally,
Marc and his wife started his roasting and coffee distribution unit
in Auroville and were searching for a organic coffee farmer that could deliver sustainable quality
coffee. After several visits to the Estate , Jaivik Greens & Coffe Ideas! started co-creating a brand
that slowly is gaining popularity among coffee connoisseurs locally and around the globe.
Tippu's mission is to deliver the best green coffee to Marc, who will roast
the coffee in Auroville (www.auroville.org) . He decided to purchase a
Probat Roaster G12 from Barcelona, that came by ship in a big wood box.
The art of roasting remains in to bring the best of the flavors by carefully
checking the time, temperature, color and sound.
“ When I roast my senses are fully awake, its a sort of being in trance” the smell, hues and
“crack” sound of the magical bean are whispering me how the process is going. Finally the moment
of truth come and the roast is finished, knowing when to stop it is the key for a great result. This is
something that you acquire by practice and not much in books.
The coffee is now served in Auroville, at Cafe La Terrace (www.cafelaterrace.blogspot.com),
located at the roof top of Solar Kitchen Dinning Hall. Well trained baristas will finally extract the
best of the coffee by using espresso machine La Spaziale S5.
The cafe is very popular among aurovilians and guests that enjoys the coffee recipes as well as a
wide range of healthy food & beverages.
Marc's coffee is sold a Branded Single
Estate in 100 % degradable packets to the
local shops and distribution centers around
Auroville, Pondy and Madras.
Recently available in internet at www.auroville.com. in 100gr, 250 gr and 1 kg pack. (beans or
powder)The first export consignment of roasted coffee has been send to Spain www.inhala.net . in
the shop run by Marc's mother & sister. Inhala sell a excellent selection of fine coffees, teas &
chocolates. A perfect stop over for the connoisseurs .
The connection between the producer and consumer is preserved at
In order to go one more step further, Coffee Ideas! is organizing trips
for consumers to the farm . Finally the consumers get to know the
other side of the coffee cup and establish a personal connection with
the grower. This is one of the new marketing activities that will help
to spread the Brand awareness and share the values that stands for.
For more information visit www.marcoffeeideas.blogspot.com
Coffee Ideas ! First Consumer – Producer Trip.
Dates: 22nd to 26 of March 2009.
Transport: Toyota Innova
Total distance of the trip: 1350 km
A brief of the 4 first participants:
● Alan ( British), he is mainly working for Auroville Today ( Auroville's monthly news paper)
for the past 22 years.
● Donald ( US ), he is mainly working for Auroville Residents Assembly Service, facilitating
decision making processes
● Maria Ange ( Haiti ) she is cooking for Pour Tous Distribution Center, a consumer
cooperative in Auroville.
● Manohar (Italian), he is working with Auroville web site team, managing the site.
“ Ashok, a local driver with excellent driving skills drove us very safely during the 5 days
“The car was conformable and the roads were in a good shape. Driving on the Coorgy roads with
all the scenery around us was a memorable experience”
“We have learned so much about coffee that now I look at it in a total new perspective”
“The hospitality of Tippu and his wife make us feel at home”
Aims & Objectives of the Trip
The Aim of the trip was to spend quality time with friends , share knowledge on coffee culture and
experience the wilderness in nature and in our spirit.
The main objective is to connect organic
coffee producers with their customers .
Through that connection, consumers learn
how the coffee they drink is produced
engaging them to experience the natural
habitat and sustainable concepts and practices.
Forest walks: the main attraction was to
witness through forest walks the unique
phenomena of the blossoming of coffee
flowers, which only occurs once a year and
only last for 9 days. For a successful
blossoming, rain showers must occur during
the end of the month of March hence the synchronicity with weather patterns is crucial.
During the walks, Tippu and Marc explained the differences between vedic farming and chemical
farming. “ In Nature there is no waste” ,- Tippu exclaims; we learned how to combine all the
elements available in the farm to produce most of our fertilizers, bio pesticides and compost. After
the flowers dries out, the new future coffee cherry is born. At this point the plant after giving all its
energy to make the flowers blossom and stand for 9 days, they require abundant compost around
them to boost the new growth of thousands of baby cherries. It will take 9 month for the berries to
The flowers emanates a delicate but intense jasmine-
like fragrance that invades the entire forest
Excursion to the birth of the sacred Cauvery river. Rafting. At Dubare
The Cauvery river, is one of the most important water sources in South India. It provides water to
thousands of hectares of rice fields, orchards and vegetable gardens. A unique and fragile ecosystem
, where wide diversty of flora and fauna co-exist in harmony.
We visited the
“Talacauvery” the birth of
the sacred Cauvery river,
located at the Bramagiri
Each October thousands
of piligrins come to
witness the “Sankramana”
event. The water coming
from the source raises and
creates bubbles at the
temple pond. The God
Ganapati and the Godess
Ishwara are also
venerated at the temple. .
River Rafting is a great way to experience the beauty of the Cauvery River. We stopped at Dubare
and Elephant camp run by the Forest department. Wild elephants live in those forests with the
tribals since ancestral times
Visit to the Golden Temple, a Tibetan settlement
26 km from Jaivik Greens, we found a large and well establish tibetan settlement.
Young monks were reciting aloud Buddhist text as part as their studies. It was a great experience to
be in silence and listen to them.
This year marks the 50th anniversari of the Dalai
Lama's in exile. The Dalai Lama recently
inaugurated the Tibetan Pavilion in Auroville.
with the mission of preserving the tibetan culture
heritage from extinction.
There are a number of shops around the temple, a
restaurant which serves good momos and fresh
juices. Coffee only after 4 !!
Forest walk to spot Hornbill Colony
Coffee Ideas! logo is represented by a Hornbill, an exotic bird, endangered due lost of habitat.
In order to raise the awareness about the preservation of wilderness, spotting the Hornbill was a
thrilling mind-walk. Crossing a river on a hanging bridge, finding shelter under a wild mango tree
to protect us from the rain and walking along the river side to mention a few magical moments
Finally, at of top on one hill, we
could admire a colony of around
20 hornbills in the wild. A rare
sight if we do not protect the
forest from ecological
“We do not come in to this
world, we come out of it”
Gastronomy, Camp Fire and Cafe Flambé
The food was a culinary journey to traditional Coorgy and South Indian food.
For Breakfast, we had fluffy and soft rice chappatis with
green peppers curry. with potato masala and Dosai with
tomato chutney. Butter and wild honey was always on the table.
For dinner, steamed rice with dhal and egg curry among other specialities prepared by Tippu's wife.
Camp fire under the clear sky, with
thousands of stars looking at us. Singing traditional songs in different
languages and enjoying a cafe flambé prepared by Marc following his
Boating in the wild, at Ranganatittu Bird Sanctuary
In our way back to Auroville, we stopped at Ranganatittu, ready for a boating experience that will
remain in our memories for long.
Thousands of birds come every year to nest at this particular place.
We could watch the birds so close without disturbing them that was difficult to believe that our eyes
Huge painted storks, cormorant, egrets, river tern, flying fox, open bill stork, sandpiper, grey
And to add one more wild element, large marsh crocodiles swimming next to our boat!.
Flowers of Coorg
Walking on the paths of Jaivik Greens Gardens, we found gorgeous flowers that after the rains were
blooming at their maximum potential. Prosperity flowers ( canon ball tree), Lilies, Anthuriums and
vanilla orquids were only few of the many we saw.
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