The remote Caucasus mountain village of Tusheti in northeastern Georgia has emerged as an unlikely frontier for specialty coffee. Situated over 4,000 feet in altitude, the mountainous Shatili Valley region produces some of the highest altitude coffee in the world, yielding unique flavor profiles prized by farmers and roasters alike.
Coffee Takes Root in Harsh Terrain
Coffee was introduced to the rugged landscape of Tusheti in the early 2000s through international development initiatives aimed at diversifying the local agricultural economy. Skeptics doubted coffee could thrive in the harsh alpine conditions, with freezing temperatures, intense winds, and a short four month growing season. However, a small group of pioneering farmers were determined to cultivate what they saw as an untapped economic opportunity.
Over the past two decades, these persevering farmers have refined their techniques for growing coffee at such extreme elevations. They have developed resistant cultivars and planting practices tailored to the region’s punishing climate. The coffee produced demands premium processing methods to highlight its refined acidity and hint of floral notes. Despite the challenges, coffee has taken hold and now represents an important cash crop for the remote mountain communities.
High Altitude Flavors Draw Global Interest
Word has spread of Tusheti’s unique microclimates and the distinctive coffee they produce. Interest is growing from international ** specialty roasters and coffee connoisseurs seeking to explore new geographic origins and flavor profiles. The high altitudes contribute bright acidity and floral notes not found in other Georgian coffees. A light citrus character and subtle berry undertones** emerge from the fruit.
Roasting the beans presents its own set of complexities to highlight these place-specific qualities. Light roasts are favored to maintain the coffee’s natural acidity and floral complexities. With careful experimentation, roasters like Prospect Park Roasters in Brooklyn have developed distinctive roast profiles tightly focused on pulling forth the coffee’s inherent terroir qualities. Their “Tusheti Espresso Roast” blend has garnered rave reviews for its “brightness and lingering floral notes.”
Sustaining Tradition amid Change
While interest grows in Tusheti coffee, sustaining the remote mountain communities poses ongoing challenges. Harsh winters isolate the region for months, and youth migration to cities threatens generational farming knowledge. However, organizations like Himalayan Java have partnered with farmers to help address these issues. Through direct trade relationships and premium pricing, they aim to keep coffee a viable livelihood.
Efforts are also underway to develop agro-tourism by welcoming visitors to experience the region’s distinctive culture and landscapes. Guesthouses now offer glimpses into daily life at these high elevations. With steady global interest, initiatives like these may help invigorate Tusheti’s remote alpine communities for generations to come through their surprisingly vibrant coffee frontier.
Roasters’ Notes
| Roaster | Origin | Processing Method | Notes |
|---|---|---|---|
| Prospect Park Roasters | Tusheti, Georgia | Natural/Pulped Natural | Bright acidity, floral, subtle berry notes |
| Himalayan Java | Shatili Valley, Tusheti | Honey Process | Floral, grapefruit zest, lingering acidity |
| Third Wave Oakland | Highlands, Tusheti | Pulped Natural | Floral, citrus peel, delicate blueberry |
