KOHIMA, Feb. 21 — At ComCof 2026 in Kohima, Été Coffee marked its 10th anniversary with a live demonstration that took participants from fresh coffee cherry to cupping, as CEO Lichan Humstoe showcased new processing methods and introduced a community-centred trademark called Thutshe Coffee. Farmers, processors, roasters, cuppers and coffee enthusiasts gathered for what Humstoe described as “community coffee” — a platform for sharing techniques, tasting profiles and practical knowledge across the coffee chain.
Humstoe opened the session with a step-by-step demonstration of harvesting, fermentation and preparation, followed by a guided cupping. The highlight was the presentation of Thutshe Coffee and a Sourdough Coffee profile, alongside a range of anaerobic fermentation experiments for comparison and learning. Attendees sampled differing fermentation profiles to understand how processing decisions shape cup quality.
Describing Thutshe Coffee as a first-of-its-kind initiative in India, Humstoe said the approach protects process and knowledge rather than a packaged product. “Unlike conventional trademarks, Thutshe Coffee is not registered as a product or a service. It is protected as knowledge,” he said. The trademark is intended for exclusive use by Nagas, rooted in the belief that the people of the land should become the brand.
“Instead of exporting raw material, we are exporting technique. This positions Nagaland not just as a coffee-growing region, but as a coffee-innovating region,” Humstoe added. He said trademarking the methodology will keep intellectual property with the community, encourage local value addition and ensure that benefits remain at origin. Standard operating procedures and techniques will be simplified and transferred to farmers in a practical, accessible format.
Humstoe framed Thutshe Coffee as a bridge between scientific fermentation research and indigenous knowledge. “Thutshe Coffee represents intellectual property rooted in community, scientific curiosity grounded in tradition, economic optimisation through quality and a vision of making people the brand,” he said, underscoring the initiative’s aim to raise cup quality rather than expand acreage.
Beyond processing, the initiative seeks to nurture professionals across the value chain — farmers, fermentation practitioners, roasters, cuppers and researchers — to build an ecosystem of shared learning. ComCof 2026, he said, has become a workspace where methods are demonstrated, coffees are cupped and resources circulate openly to lift both quality and livelihoods in Nagaland’s coffee sector.
Original Source: https://www.morungexpress.com/nagaland-coffee-revolution
Category: Morung Exclusive , Nagaland
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Publish Date: 2026-02-22 00:04:00
