FAQ

Vicky lives in India and personally visits each person involved in the supply chain. For Tribal Brew this meant the workers in the field to the person sorting the beans on Shivani’s grandfather’s farm to the roasters and the packers. When she visited the farm in January 2023 the robusta harvest had finished and the ladies were pruning the plants. Shivani took them flasks of the coffee they had grown so they could enjoy the fruits of what they had laboured a year for!

For us, its very simple; we strive to ensure that the products we bring to you don’t have a negative impact on their environment and where possible, leave it in an even better place. For example, the coffee plants that Tribal Brew grow need just the right amount of sunlight and shade. Thisis provided by coconut trees with pepper vines planted on them. The coconuts are harvested and are used for oil, body scrub and soap. Similarly the pepper is also sold at market. Nothing is wasted and this biodiversity in the land makes the soil full of nutrients.The plantationsprovide habitats for 100s of species of birds, insects and animals, including the civet, who once they’ve eaten the coffee bean the excrement is harvested to make a blend of coffee that is very much considered a delicacy.

We spend time to carefully curate partners to ensure we have personally met each person involved in the supply chain. This means that you can count on us to verify the origin of each product you buy from us. Not only do we want to bring you a beautiful product, we want to bring you the story behind it. For Tribal Brew, their story begins with Shivani and her grandfather. Vicky has met the family and the workers and their families we hope you will enjoy following them as much as we have. The connection that we have with the land ensures the coffee we enjoy tastes that little bit better!

One of the many things we love about Tribal Brew is the fact that they source all their coffee from one of 11 estates owned by Shivani’s family. The estates are spread over 1000 acres of lush fertile land at elevations from 1000 to 5000 metres – the difference in elevation creates subtle differences in the flavour of the coffee. The team strive for continued excellence and are always refining their techniques combining centuries old traditions with cutting-edge technology.