Hospura Estate is situated in the Baba Budan Giri coffee-growing area of India. The farm it self is 12 hectares and is known for it's biodiversity and traditional cultivation methods. Coffee is grown under a rich polyculture shade canopy, featuring a wide range of native and endemic tree species. The environment provides a vital habitat for native birds. Vulnerable mammals like the Spotted Deer and Flying Squirrel are also found on the Estate.

A core focus of the estate is to use specialty coffee production as a means to maintain the forest. Actively trying to grow around the natural environment rather than removing other trees and disturbing wildlife. The farm is managed by Zuheb Abrar, who grows the S795 and Chandragiri varieties. Having studied Civil Engineering, Zuheb decided he would rather work with coffee and try to develop the farm's potential as a wildlife sanctuary.

For this washed lot, fully ripe cherries are selectively hand-picked, hand-sorted, and mechanically density sorted to remove underdeveloped, damaged, and low-density cherries, as well as other foreign matter. After pulping, the parchment coffee is trans erred to fermentation tanks, where it undergoes approximately 18 hours of aerobic fermentation. Following fermentation, the coffee is washed mechanically to remove residual mucilage. The washed parchment is then dried on raised beds and/or patios for approximately 15 days , using a combination of shade drying and polyhouse drying, until the target moisture content is achieved. Once dried, then coffee is cupped, quality assessed, and segregated into individual lots before being stabilized in storage. The coffee is then machine hulled, color and hand sorted to ensure consistency and defect control, before being packed in hermetic liners within new Ijira jute bags for export.