Commerce Secretary Rajesh Agrawal emphasised the need for diversifying coffee cultivation in India, highlighting the sustainability of Indian coffee grown alongside forests.
Speaking at the inauguration of the Coffee Experience Zone and Expo, organised by the Coffee Board, Agrawal noted a significant rise in coffee exports that had doubled in recent years.
He said the growing domestic demand for coffee, driven by India’s expanding middle class, and predicted a surge in consumption.
Agrawal also highlighted the rise of new entrepreneurs in the coffee sector, particularly in instant and specialty coffee.
source: http://www.tribuneindia.com / The Tribune / Home> Business / by Tribune News Desk / October 03rd, 2025
45 stalls celebrate Kodagu’s coffee culture as top growers honoured
Madikeri:
The Coffee Dasara celebration held on Wednesday at Gandhi Maidan, Madikeri, captivated visitors with a vibrant display of coffee culture, featuring 45 thematic stalls and a strong message of solidarity with coffee growers grappling with persistent challenges.
The event was jointly organised by the Madikeri Dasara Committee, Madikeri Dasara Cultural Committee and the Coorg Planters Association inside the Sakamma Auditorium, named after Karnataka’s first woman coffee entrepreneur. The coffee mega event was executed and coordinated by H.T. Anil.
Inaugurating the celebration, Madikeri MLA Dr. Mantar Gowda highlighted that despite favourable market prices, coffee growers continue to face serious hardships.
“Labour shortages, climate fluctuations, and market instability are major hurdles, especially for small-scale producers. We must unite to tackle these challenges,” Dr. Mantar Gowda urged.
Dr. Mantar Gowda noted that Kodagu district accounts for nearly 75 percent of Karnataka’s coffee production and stressed that Coffee Dasara, which began last year, should become an annual platform to foster dialogue and development.
Madikeri MLA Dr. Mantar Gowda with Coffee Dasara Convener H.T. Anil during the event.
Crop insurance coverage
Coffee Board Chairman Dinesh Devavrinda underscored the need for insurance coverage for coffee crops, similar to schemes available for arecanut and pepper. He pointed out that coffee is cultivated not only in Karnataka’s Kodagu, Hassan and Chikkamagalur districts but also across the north-eastern States and encouraged farmers to take pride in their profession.
Kodagu Deputy Commissioner Venkat Raja reaffirmed the administration’s commitment to supporting farmers, promising to act as a bridge between growers and policy-makers. He announced plans to launch video-based training programmes on coffee cultivation and marketing, emphasising the urgent need for modernisation in the 21st century.
Technical insights
Several experts shared technical insights during the event. Dr. Ichettira Mandappa, Coffee Board Director, spoke about maintaining quality in coffee cultivation, coffee grower Karan discussed emerging varietals in coffee farming, Jermie D’Souza presented research on dwarf robusta strains while Dr. Chendrimada Captain Thimmaiah, Assistant Director, Veterinary Services, explained the role of soil fertility in improving yields.
The event also featured a felicitation ceremony honouring outstanding coffee farmers, recognising their contributions to the industry.
Growers felicitated
Distinguished coffee growers were felicitated by International Booker Prize-2025 winner Deepa Bhasthi, who hails from Madikeri. They included Vinod Shivappa, former President of UPASI (United Planters’ Association of Southern India), S.M. Chengappa, progressive farmer from Kiragandur, Lava Edadante from Edadante village, D.P. Ravishankar from Ponnampet, D.Y. Abdul Razak from Kodlipet, Vikram from Masagodu, Robert from Ponnathmotte in Chettalli and Nizamuddin Siddiqui, senior coffee entrepreneur from Madikeri.
Prominent dignitaries present included the Coorg Planters Association Chairman A. Nanda Belliappa, Madikeri Town Municipality President and Madikeri Dasara Committee Chairperson P. Kalavathi, Madikeri Dasara Committee office-bearers, Jyothika of Women’s Coffee Awareness Forum, former MLCs Veena Achaiah and S.G. Medappa.
source: http://www.starofmysore.com / Star of Mysore / Home> News / September 28th, 2025
A unique Coffee Dasara blending festive spirit with agricultural pride will be held on Sept. 24 (Wednesday) at Gandhi Maidan in Madikeri, celebrating Kodagu’s deep-rooted coffee culture.
The event will honour coffee growers and provide valuable insights into cultivation techniques, announced H.T. Anil, Convener of Coffee Dasara.
Launched last year under the vision of Madikeri MLA Dr. Mantar Gowda, Coffee Dasara returns this year following an overwhelming response. The second edition is being organised in collaboration with the Coorg Planters’ Association.
The programme will begin at 10 am at the Sakamma Memorial Hall, named after Kodagu’s trailblazing coffee entrepreneur, the late Sakamma — Karnataka’s first woman coffee entrepreneur. Coffee stalls will be opened in her memory, celebrating her legacy.
A lecture series from 10.30 am to 1 pm will offer practical knowledge and expert guidance to coffee cultivators. At 1 pm, ten distinguished coffee growers from Kodagu will be felicitated for their exceptional contributions to the coffee industry.
Coffee on the menu
Adding a delicious twist to the festivities, culinary competitions will showcase coffee’s versatility in cooking and baking. Categories include coffee-flavoured cakes, cupcakes, brownies, biscuits, puddings, beverages, and chocolates — all celebrating coffee as both a drink and a delicacy.
This year’s Coffee Dasara will feature 35 stalls highlighting coffee-related products, information and innovations. Speciality brews will be served by local cafés, while major exhibits will be set up by the Indian Coffee Board, Horticulture Department, Industries Department, HOPCOMS, Nandini Dairy and the Kodagu Coffee Growers’ Cooperative Society, among others.
Coffee Dasara continues to honour Kodagu’s rich coffee heritage by blending tradition, innovation and community pride. This vibrant event not only celebrates the region’s global reputation for coffee cultivation but also strengthens the bond between growers, producers and coffee lovers.
source: http://www.starofmysore.com / Star of Mysore / Home / September 22nd, 2025
From hand-picking cherries to experimenting with processing methods, Kodagu’s coffee growers are embracing change, writes Dhanyata M Poovaiah.
Once a paddy-growing area, Kodagu took to large-scale coffee cultivation during the British era. Today, it is India’s largest coffee-producing district.
Every district in the state has a speciality and when it comes to Kodagu, it is coffee. While Karnataka accounts for around 71% of India’s total coffee production, Kodagu alone contributes around half of the state’s total output, or roughly 37% of the country’s total coffee yield.
Originally, paddy was the region’s main crop. During the 19th century, the British started large-scale coffee plantations, considering the region’s suitable climatic and soil conditions for the crop. Today, Kodagu is India’s largest coffee-producing district.
Robusta and Arabica are the two main varieties of coffee grown in Kodagu. Initially, Arabica was the most widely grown variant of coffee. “Situated within a multi-storeyed coffee agroforestry system, Kodagu nurtures the GI-tagged Coorg Arabica Coffee, celebrated for its pleasant aroma, balanced flavour, mild acidity, strong body, and subtle floral notes,” says Pradeepa Babu, Deputy Director (Research), at the Coffee Board of India.
However, over time, planters gradually switched over to the heat- and pest-resistant Robusta. “Indian Robusta gets the highest premium in the international market, preferred for its good blending quality,” Pradeepa adds. This variety has a longer lifespan and is easier to maintain. Today, 80% of the coffee produced here is Robusta.
The Robusta plants are taller and have bigger leaves and rounder beans, and provide better yield. The beans also offer a stronger and bitter taste profile. Arabica, on the other hand, has elongated beans and is suitable in higher altitudes and colder climates.
Commercially available coffees are often a blend of Robusta and Arabica. The South Indian filter coffee contains a touch of chicory as well.
“Kodagu’s coffee has good markets in Europe, West Asia, USA and Australia, with Italy being the top importer,” says Vishwanath Keshavamurthy, CEO of Biota Coorg Farmer Producer Company Limited.
While Robusta and Arabica dominate the coffee scene here, two more varieties are gaining ground in the district. Liberica, a larger plant, is grown in smaller quantities, and Excelsa (locally known as Mara Kaapi) is also being introduced.
Shade-grown plantation
A unique feature of Kodagu coffee is the shade-grown method. “In Kodagu, coffee is grown in shade, wherein coffee plants are surrounded by taller trees and lush vegetation. The slow maturation process of coffee cherries here results in more mucilage, enhancing their flavour and the aroma,” says Naren Kuttaiah, director of Biota Coorg Farmer Producer Company Limited and the proprietor of Kallucoppa estate. Mucilage is a sticky, sugary, and pectin-rich layer found in the coffee cherry between the outer skin and the parchment layer.
“In other major coffee-growing countries such as Brazil and Vietnam, the crop is mainly grown in open plantations,” he adds.
Additionally, the coffee cycle in Kodagu begins with blossom showers in February and mid-March. The right amount of rainfall and sunshine is crucial for the healthy blossoming of coffee flowers and the subsequent development of the beans. If rainfall is insufficient, irrigation is carried out after 20 to 22 days. This is followed by fertiliser application (pre, mid, post monsoon application), pruning, shade lopping, weeding, desuckering and disease control.
Post-harvest cycle
Most commonly, the coffee cherries are hand-picked and dried directly in the sun for nine to ten days. However, in the honey method of drying, ripened red cherries are picked, depulped and then dried to accentuate the flavour. In the washed process, the beans are fermented, washed and then dried. Nutty, fruity, floral, citrusy flavours can be achieved depending on the process of fermentation.
“To pick only the ripened cherries, we go through six cycles of picking. This ensures a uniform taste compared to when a mix of green and red cherries is processed. Right processing can even control the acidity, bitterness and flavour of the coffee,” says Rishwin Devaya, of the Riverside Estate in Kodagu. He grows a mix of Robusta and Arabica varieties and has also recently been experimenting with intercropping Robusta and Arabica.
Single-origin coffee
Today, there is a growing demand for single-origin coffee, where the beans come from one specific source, such as a single farm or region.
“This is because the local climate, soil, surrounding vegetation, foliage, and even the fertiliser or manure used, all bear an impact on the flavour profile of the coffee bean. The post-harvest process is carried out in a controlled manner to achieve desired characteristics,” says Sandalkad Estate’s Shamveel Nizam, who runs a specialty café in Kodagu.
Specialty coffee should score over 80 out of 100 on 10 parameters, such as aroma, flavour, acidity, aftertaste, body, balance and uniformity. This is tested by the Coffee Board of India and is increasingly sought after.
“The higher the score, the higher the price. Our specialty coffee is sold at Rs 25,000 per kg in West Asia. We also offer customisation, as per the client’s preference,” says Shamveel.
A coffee plant blossomed with flowers
Cupping is another standardised method to evaluate coffee. Under this, professional cuppers smell and taste coffee to assess its body (mouthfeel), sweetness, acidity and flavour notes. The practice is used by roasters and importers to assess new coffee beans.
New trends
In recent years, young planters have been driving innovation. “Traditionally, coffee planters only sold dried cherries. To maximise returns, we should handle the post-harvest processes as much as possible,” says Rishwin, who does end-to-end processing. Coffee workshops, seminars and courses are crucial to take the game to the next level, he adds.
The Coffee Board is also supporting coffee production through involvement in replantation, water management, quality improvements in drying yards and warehouses. Organic/eco-certification is encouraged for estates producing organic coffee, helping them achieve higher returns. In addition, an Integrated Coffee Development Project is being implemented to support the overall growth of the coffee industry.
Coffee cherries.
“Specialty coffees with local narratives, wellness-oriented blends, consumer engagement, convenience coffee formats such as drip coffee pouches, home-brewing tools and marketing through e-commerce platforms are the new trends in coffee marketing,” says Pradeepa.
From misty plantations to global cafés, Kodagu’s coffee legacy continues to brew magic.
source: http://www.deccanherald.com / Deccan Herald / Home> India> Karnataka / by Dhanyata M Poovaiah / September 11th, 2025
The Central Coffee Board has confirmed the presence of this pest in four villages of the Araku Valley, located in the Alluri Sitarama Raju district.
Visakhapatnam:
For the first time in the history of coffee cultivation in Andhra Pradesh, a threat from the Coffee Berry Borer pest has raised alarm among planters.
The Central Coffee Board has confirmed the presence of this pest in four villages of the Araku Valley, located in the Alluri Sitarama Raju district. Fears are that this has the potential to cause widespread damage to tribal coffee gardens.
The Coffee Board has initiated an urgent containment operation, with its chairman MJ Dinesh overseeing the efforts on-site.
He said a special survey is currently underway across 11 mandals to track the spread of the pest-infliction. Teams of scientists and coffee board officials are working closely with tribal farmers, urging them to remain vigilant and report signs of an outbreak.
Field visits have confirmed active destruction in infected zones, prompting the launch of awareness campaigns to help farmers identify and respond to the pest early. The Integrated Tribal Development Agency (ITDA) is supporting this survey through its field officers.
The first confirmed outbreak of the Coffee Berry Borer was traced to Pakanakudi village in the Chinalabudu panchayat, under the Paderu revenue division.
Officials have begun collecting infected beans from the coffee plantations and are using hot water immersion techniques to eliminate the insects. Quarantine measures have been implemented in five villages: Pakanakudi, Malisingaram, Malivalasa, Thurraiguda and Manjaguda.
As a precaution, the export and import of coffee beans from these areas have been banned. Beans harvested in these regions will be processed locally into parchment to prevent the spread of the disease.
Attempts are on to contain the outbreak. Scientists from the Coffee Research Institute (CCRI), the RV Nagar Research Station, and the Central Coffee Board are conducting intensive field surveys in GK Veedhi, Chintapalli and G Madugula mandals. Their observations would guide the next phase of containment and support for farmers.
The scale of coffee cultivation in the ASR district highlights the urgency of the situation. Over 245,000 tribal farmers cultivate coffee on 258,000 acres, while the state Forest Development Corporation manages an additional 10,025 acres.
During a recent visit to Paderu, chief minister Chandrababu Naidu asked district officials to expand coffee cultivation by 100,000 acres.
source: http://www.deccanchronicle.com / Deccan Chronicle / Home> Southern States> Andhra Pradesh / by Aruna / September 02nd, 2025
The Coffee Quality Division, Coffee Board of India, Bengaluru, has launched a five-day Barista Training Programme in collaboration with Agora Coffee House, Chingmeirong, as the in-city partner. The training, which began on August 25, will continue till August 29, 2025.
The programme will equip participants with professional barista skills, focusing on brewing techniques, preparation of high-quality coffee beverages, and customer service essentials. The training is conducted under the theme “Barista Skills for a Perfect Cup – A Bean to Brew Journey: Master the Art of Brewing.”
Sri Yathish Gowda, an experienced Barista Trainer from the Coffee Board of India, is leading the sessions, providing hands-on training to participants. Coffee enthusiasts attending the programme are gaining valuable insights and practical exposure to enhance their expertise in coffee preparation.
Agora Coffee House, the in-city partner, has extended significant support in hosting the event, contributing to the promotion and understanding of coffee culture in Manipur.
Following the Imphal session, another five-day programme will be conducted in Senapati district from September 1 to 5, 2025, in collaboration with the Senapati Entrepreneur Association and Buddy Brew Coffee Bar, Senapati.
On successful completion, participants will receive certificates from the Coffee Board of India.
source: http://www.imphaltimes.com / Imphal Times / Home> News / by IT Web Admin / August 28th, 2025
BioNEST at CFTRI, in collaboration with the Coffee Quality Division, Coffee Board of India, has organised a five-day specialised Barista Training Program aimed at promoting excellence in coffee brewing and service. The program, titled “A Bean to Brew Journey – Master the Basics of Brewing”, will be held from September 1 to 5 at CSIR-CFTRI, Mysuru.
This hands-on, non-residential program is open to individuals who have completed their 12th standard and wish to gain professional coffee-making expertise. The training will be conducted in English, with lunch and coffee provided daily.
Participants will learn and practice essential skills for the coffee industry, including Espresso Basics – Mastering grind size, extraction, and tamping; Milk Frothing & Latte Art – Creating perfect microfoam and its designs; Customer Service Excellence – Building rapport and delivering quality; Coffee Knowledge – From bean origins to tasting notes; Equipment Maintenance – Caring for espresso machines and grinders; Hygiene and Safety – Ensuring quality and cleanliness and Certification – From the Coffee Board to be distributed, a press release said.
The training costs ₹10,000 plus 18% GST. There will be 50 per cent discount for SC, ST, and student participants.
For registration and contact, email: managerbionest@cftri.res.in and the registration link: https://forms.gle/mK226XFExht1Jsyi7
As per the data, exports stood at $1.28 billion in 2023–24, compared to $1.14 billion in 2022–23. Europe continues to be the top destination for Indian coffee, with key markets including Italy, Germany, Belgium, Middle East nations, South Korea.
India’s coffee exports have surged by 125 per cent over the past 11 years, touching $1.8 billion in 2023–24, up from $800 million in 2014–15, according to central government data. The rise in exports has been attributed to a series of policy measures implemented by the Coffee Board of India, including digitalisation of permits, export incentives, and support for value addition in processing.
As per the data, exports stood at $1.28 billion in 2023–24, compared to $1.14 billion in 2022–23. Europe continues to be the top destination for Indian coffee, with key markets including Italy, Germany, Belgium, Middle East nations, South Korea and Japan.
To bolster exports, the Coffee Board has taken steps such as digital issuance of RCMC, export permits and certificates of origin, regular engagement with exporters to address bottlenecks, and providing global market intelligence. Additionally, the government has introduced transit and freight assistance, offering Rs 3 per kg for value-added exports and Rs 2 per kg for high-value green coffee shipments to far-off markets such as the US, Canada, Japan, and Nordic countries. To further aid domestic processors and entrepreneurs, the Board offers 40% subsidy on machinery costs, capped at Rs 15 lakh, for roasting, grinding and packaging units.
India, the seventh-largest coffee producer globally with a 3.5% share, ranks fifth in exports with a 5% global share. The country produces about 3.6 lakh tonnes of coffee annually, with Karnataka, Kerala and Tamil Nadu being top growers. The sector directly and indirectly supports around 2 million people.
The award categories saw participation from different planters from all over the country. Badra Coffee also secured a second place in the ‘Robusta Washed’ category.
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Bengaluru-headquartered Badra Coffee has won the Flavour of India Fine Cup Award for Best Robusta Naturals from the Coffee Board of India. There were seven categories in Flavour of India and the company won the award in the Robusta Naturals category. The company also secured second place in the Robusta Washed category.
The award categories saw participation from different planters from all over the country who had submitted their coffee samples. These samples were tasted by Q graders and coffee professionals. The award was received by Jacob Mammen, managing director of Badra Estates.
Badra Coffee mainly sells to niche coffee roasters in Japan, South Korea, Thailand, Malaysia, Germany, Italy, the UK, Norway, Greece and the US and has launched four blends for the retail market. Three of them, Temple Mountain (Arabica), Misty Heights (single estate) and Kaapi Nirvana (filter), are pure coffees, while Dakshin Fusion is a filter coffee with chicory.
Badra Coffee has estates in Chikkamagaluru Karnataka. Mammen’s great-grandfather bought the estate from Brooke Bond Ltd. Three generations of the family have run Badra Estates and Industries Ltd, which was formed in 1943.
Mammen, a true believer in developing speciality coffee, has worked with reputable international buyers to improve the quality of Badra Coffee. “We call it relationship coffees,” he had told THE WEEK. “We interact with our buyers to understand their requirements of different flavour profiles, and then work on developing coffees that specifically suit them,” Mammen added.
Special attention is also given to manufacturing, which involves washed, semi-washed, and unwashed processes. The company has done different trials in fermentation and has been working with a German buyer who collaborates with the German government.
During the harvest, scientists from Germany visit the farm. They collect samples after many trials. The samples are then taken to their labs in Berlin where they isolate the beneficial microbes prevalent on different estates. These microbes are then used to tweak fermentation and produce a basket of flavours.
source: http://www.theweek.in / The Week / Home> Magazine> News> Business / by Abhinav Singh / April 28th, 2025
The festival celebrated India’s growing coffee culture and featured a vibrant mix of food stalls, lifestyle brands, and live music, creating a lively atmosphere for attendees.
The India International Coffee Festival (IICF) 2025 was held from April 25- 27 at Marakata, Chamara Vajra, on Jayamahal Main Road, Bengaluru. Organised by the Specialty Coffee Association of India (SCAI) with support from the Coffee Board of India, the event brought together some of the country’s finest brewers, baristas, and coffee enthusiasts.
Following its successful 2024 editions in Delhi, Mumbai, and Bengaluru, the festival offered three days of competitions, discussions, entertainment, and interactive experiences. Highlights included the semi-finals and finals of the National Barista Championship (NBC), National Latte Art Championship, National Brewers Cup (NBrC), and the grand finale of the National Filter Coffee Championship.
DM Purnesh, President, Specialty Coffee Association of India (SCAI) said, “IICF has always been an inspiration for coffee lovers, industry experts, and brands. As we return with the much-anticipated semi-finals and finals, we’re proud to once again spotlight and celebrate the country’s finest coffee talent. With seasoned baristas, industry pioneers, and even discerning coffee critics in attendance, IICF 2025 promises to be an unmissable event for anyone passionate about the art of coffee.”
The festival celebrated India’s growing coffee culture and featured a vibrant mix of food stalls, lifestyle brands, and live music, creating a lively atmosphere for attendees. Experts, top growers, roasters, and equipment makers participated, sharing insights into brewing trends and innovations.
Sreeram G, Director, Marketing, Specialty Coffee Association of India (SCAI) said, “The India International Coffee Festival is not just about competition; it’s about connection. This festival serves as a dynamic platform for networking, innovation, and celebrating coffee as a lifestyle. It brings together coffee professionals, aficionados, and industry leaders to exchange ideas, explore emerging trends, and experience the rich intersection of coffee, cuisine, and craftsmanship.”
source: http://www.bwhotelier.com / BW Hotelier / Home> F&B / by BW Online Bureau / April 08th, 2025
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