The first rains of 2026 Have Arrived at Vaishnavi Estate — And This Is Where Your Coffee Begins

This week, the first proper showers hit Vaishnavi Estate — and with that, the coffee season truly begins.

The clusters you see along the stems right now are swelling buds. In a few days, if conditions hold, they’ll burst into white blossoms. For about 48 hours, the entire plantation will smell like jasmine. Then it’s gone.

This rain matters more than most people realize.

Because we produce natural (dry process) coffee, uniform flowering is everything. If blossom is uneven, cherries ripen at different speeds. That affects sugar development. And since we sun-dry the whole cherry before hulling, sugar concentration directly impacts sweetness, body, and clarity in your cup.

The timing of this rain was right. The plants were ready. Soil moisture had dropped just enough to trigger a strong response. That gives us a better chance at synchronized flowering — and later, more consistent ripening.

But rain also brings responsibility. Increased humidity means we monitor closely for leaf rust, stem borer activity, and nutrient leaching. Farm to cup isn’t a slogan here. It’s daily observation and adjustment.

What you’ll brew months from now begins with moments like this.

From bud → blossom → cherry → sun-drying → hulling → roasting — it all starts with rain on soil.

And in between our honey bees get into action as well.

This is what real farm to cup looks like at Vaishnavi Estate.