Kevin’s Journey Through Coffee Training in Diphu: From Seed to Processing

Diphu, a serene town nestled in the hills of Assam, is not just known for its lush greenery and indigenous culture but also for its emerging reputation as a specialty coffee-growing region. For decades, coffee cultivation in Northeast India remained a hidden gem, overshadowed by the country’s dominant tea industry. However, as the demand for high-quality, sustainably grown coffee rises, the region is now gaining recognition for its unique coffee profile.

Kevin, a passionate coffee enthusiast, set out on a seven-day journey to immerse himself in an intensive coffee training program in Diphu. His goal? To understand the intricate journey of coffee, from seed to processing, and to gain hands-on experience in growing, harvesting, and processing coffee beans. What he didn’t expect was how deeply this experience would transform his perception of coffee.

The Training Location: A Hub for Coffee Knowledge

Kevin’s training took place at the Regional Coffee Research Station (RCRS), Diphu, a key institution that has played a vital role in coffee research and development in Northeast India.

📍 Regional Coffee Research Station (RCRS), Diphu
WCCV+QPR, Diphu, Borsing Tokoi, Assam 782460

Although the station is now permanently closed, it was once a hub for coffee research, educating farmers and enthusiasts about best practices in coffee cultivation, processing, and quality control. Despite its closure, the knowledge and training programs initiated here continue to influence the region's coffee industry.

Day 1: Understanding Coffee – From Its Origins to the Seed

The training began with an engaging session on the history, origins, and varieties of coffee. Kevin learned about the two primary coffee species cultivated worldwide:

• Arabica (Coffea arabica): Known for its delicate flavors, floral notes, and lower caffeine content. Grown at higher elevations, Arabica requires meticulous care and a controlled climate.
• Robusta (Coffea canephora): Bolder in flavor with a higher caffeine content, Robusta is more resistant to pests and grows at lower altitudes. It has a stronger, earthier taste, making it a popular choice for espresso blends.

After the theory, Kevin was taken to a coffee nursery, where he observed how coffee seeds are carefully selected, germinated, and nurtured in controlled conditions before being transplanted into farms. The trainers explained the importance of shade-grown coffee, which is prevalent in the Diphu region, where coffee plants thrive under the canopy of larger native trees, preserving biodiversity.

Key Takeaways:

✅ The choice of coffee variety impacts taste and resilience.
✅ Coffee nurseries require meticulous care before transplantation.
✅ Shade-grown coffee enhances sustainability and flavor complexity.

Day 2: Farm Management – Nurturing Coffee Plants

The second day focused on coffee farm management, a crucial aspect that determines the quality and yield of coffee. Kevin visited a well-maintained plantation, where he got a firsthand look at how coffee trees are cultivated and cared for.

Key farm practices Kevin learned about:

• Pruning: Removing weak or excess branches to improve airflow and sunlight exposure, leading to healthier plants and better cherry development.
• Soil Health: Understanding the role of organic composting, mulching, and maintaining the correct pH balance for nutrient-rich soil.
• Pest & Disease Control: Learning about common coffee plant diseases like leaf rust and berry borer, and how organic pest management techniques help mitigate these issues.
• Intercropping: Farmers in Diphu often intercrop coffee with pepper, cardamom, and fruit trees, which not only enhances biodiversity but also provides additional income sources.

Kevin was particularly impressed by the sustainable farming practices used by local farmers, many of whom rely on organic and regenerative agricultural methods to ensure long-term soil fertility and coffee quality.

Key Takeaways:

✅ Sustainable farming practices enhance coffee quality.
✅ Intercropping helps biodiversity and additional income.
✅ Pruning and soil management are crucial for healthy coffee plants.

Day 3: The Art of Harvesting – Picking Only the Best Cherries

Harvesting coffee is one of the most labor-intensive stages in coffee production, requiring keen attention to detail. Kevin quickly learned that not all coffee cherries ripen at the same time, meaning farmers must selectively handpick only the ripest, deep-red cherries.

Why selective picking is essential:
✔ Under-ripe cherries result in a sour or grassy taste.
✔ Overripe or blackened cherries can introduce ferment-like defects in the final cup.
✔ Only uniform, ripe cherries produce high-quality coffee with balanced acidity and sweetness.

Kevin spent the day alongside skilled pickers, experiencing firsthand the patience required to ensure only the best cherries are selected. The difference between mechanized harvesting (used in large commercial farms) and handpicking (used in specialty coffee farms) became evident.

Key Takeaways:

✅ Selective handpicking ensures premium coffee quality.
✅ Harvesting is labor-intensive but critical for flavor development.
✅ The ripeness of cherries significantly affects the final cup.

Day 4: Coffee Processing – Washed, Natural, and Honey Methods

Processing is where coffee’s true character begins to develop. Kevin was introduced to the three major processing methods, each contributing to unique flavor profiles.

1. Washed (Fully Washed) Process

• The coffee cherries are depulped, and the beans are fermented in water to remove the sticky mucilage before drying.
• Produces clean, bright flavors with distinct acidity.
• Preferred for high-quality Arabica coffees.

2. Natural (Dry) Process

• Cherries are dried whole, with the fruit intact, before being hulled.
• Leads to a fruitier, sweeter, and fuller-bodied coffee.
• Common in regions with limited water access.

3. Honey Process

• A hybrid method where some of the mucilage is left on the beans while drying.
• Produces a balance between bright acidity and sweetness.
• Can be categorized into Yellow, Red, or Black Honey, depending on the amount of mucilage left.

Kevin participated in fermenting, washing, and drying coffee, experiencing the delicate balance required to achieve the right flavors.

Final Thoughts: A Transformative Experience

Kevin left Diphu with a deep appreciation for the complexities of coffee production. Every sip now reminded him of the hard work behind each bean, from farming to processing. His journey wasn’t just about learning—it was about experiencing the soul of coffee firsthand.

For anyone looking to understand coffee beyond just drinking it, Diphu and similar training centers offer a profound experience that connects people to the roots of coffee culture.

Would you embark on a journey like Kevin’s? Share your thoughts in the comments!