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Chapter 2: My First Work in the Field

                                                Climate-Smart Coffee Series                            Chapter 2: My First Work in the Field When I officially joined the Climate-Smart Coffee Project, it didn’t start in an office or a meeting room. It started on the road — moving from village to village, walking through coffee farms, and learning from farmers directly. Our first major task was collaborating with the international IDH survey, conducted with Sattva Consultancy, Bangalore. On 16th November, we had an orientation session at the Deepthigiri Dairy Milk Society, led by the project coordinator of Sattva Pragathi along with team members Aabita and Debraj.  Their guidance made the first day smooth and insightful.   Along wi th us were the MSW students — Benhar, Unais, Gauri Nandana, M...
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Know Your kaapi



                                           Know Your kaapi


           How Do You Know If Your Coffee Is Good?


Every farmer puts effort into growing coffee. From planting to drying, it’s a long journey. But the big question remains:


How do you know the true quality of your beans?


The Know Your kaapi(KYK) program by the Coffee Board of India helps answer this question. It gives farmers direct feedback on how their coffee tastes—using expert cupping, grading, and scoring methods. It connects the farm to the final flavour in the cup.



                                 
                                         


🛠️ Procedure

1. Registration Period: Growers submit samples between early January and mid-April (e.g., 1 Jan to 14 Apr 2025) 


2. Registration Steps

  •    Fill out a Google/online form with sample and payment       details.

  •   Print, sign, and attach the form with your sample.

  • Submit via nearest Coffee Board extension office or    dispatch to Bengaluru lab address 


3. Fee ₹150 per sample plus 18% GST (only for KYK drive)
 

4. Sample Quality Must be properly packaged and undamaged
 ,damaged or compromised samples are disqualified 



5. Evaluation

  •    Cupping and quality evaluation conducted April–June.

  •     Reports and feedback delivered July–August.


6. Recognition: Top-performing coffees (e.g. top seven) receive awards and are featured on the Coffee Board’s website, social media, and during award ceremonies 




 ðŸŽ¯ Objectives & Impact
  • Educate growers on sensory evaluation and cup quality assessment.

  • Highlight defects and guide improvements in agricultural and post-harvest practices.

  • Empower small holders enabling them to adopt best practices and enhance cup scores.

 





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