Organic certification is the floor, not the ceiling. Here's how we actually farm, and who benefits.
Tea and coffee rows are fed with estate-made compost and vermicompost — no synthetic fertiliser has touched this soil since 1962.
Silver oak, jackfruit and pepper vines shade every tea and coffee row, mimicking natural forest structure and cutting water loss.
Companion planting, beneficial insects and hand-picking keep pests in check — pesticides simply aren't part of the toolkit.
Organic certification since 2003 covers both tea and coffee blocks, audited annually by an accredited third party.
Periya sits inside one of the world's biodiversity hotspots, on the fringes of Wayanad's forest corridors. Our shade trees and unfenced terraces double as a buffer for the region's elephants, langurs and hornbills — we've deliberately left wildlife corridors uncultivated rather than plant to the very edge of the property.
We've also restored a section of degraded slope back to native forest cover over the last decade, in partnership with a local conservation group.
Organic-only isn't enough if the people doing the work aren't paid fairly for it.
Pickers and partner farmers are paid above the regional daily wage benchmark for tea and coffee labour.
Smallholders across neighbouring slopes sell to us under multi-year buying agreements, not spot prices.
Every partner farmer sees exactly how our retail price splits between growing, processing and sale.
A share of profits funds the local school and a seasonal health camp for estate families.
Our tea ships in home-compostable pouches and reusable tin caddies; coffee ships in resealable, recyclable kraft bags with a one-way valve to keep it fresh without extra plastic layers. We're phasing out plastic entirely across the range by 2027.
Ask About Our Packaging