India’s coffee growth is being affected by unpredictable weather patterns, including insufficient rainfall, temperature fluctuations, drought, and heavy flooding.
While Baba Budan, the Sufi monk, planted the smuggled seven coffee beans in the bountiful hills of Chikmagalur, little did he know that India, one day, would be the 6th largest coffee producer, with Karnataka contributing 71 per cent of coffee production to the world. Though the coffee culture has evolved through the years, and there has been a significant boom globally for coffee, the threat for your morning cup is real and is right there knocking on the doors–climate change!
Unpredictable weather patterns are affecting most parts of the world, including India. The country grows a lot of Robusta and Arabica, and both these varieties suffer prolonged periods of inadequate rainfall, temperature rise, drought and heavy flooding.
The Case With Arabica And Robusta Samia Subhani, a fourth-generation coffee planter and the founder of “The Kaimara Belt Coffee,” sounded distressed. Her family has been into coffee growing and trading for over 150 years, and their estate in the Baba Budangiri hills grows Arabica, the most demanding variety. Subhani’s estate has 50-80 farmers working on the plantation daily, all dependent entirely on coffee farming. But with the ongoing effects of climate change, coffee is going through a difficult phase putting all their lives at risk.
Arabica is the most demanding variety of coffee when it comes to cultivation. Photo Credit: Shutterstock
“Climate change causes leaf shedding, reduced coffee plant productivity, and increased vulnerability to pests. Extreme cold delays plant flowering and lowers berry quality. Heavy rains at irregular times cause cherries to burst and drop prematurely. Continuous heavy rains before harvest prevent drying, leading to crop spoilage,” Subhani explained.
But like they say, every solution has a problem. Subhani mentioned that we must dig deeper into our pockets and follow some mitigation measures to maintain the yield and deliver quality coffee to patrons. “So, we provide artificial rains during droughts, maintain proper irrigation in the system, avoid using harmful pesticides to control soil erosion and use only soil-friendly organic fertilisers.”
While this is the situation in an Arabica coffee plantation at Chikmagalur, Coorg, popularly known as the “Scotland of India,” is known to grow more of Robusta.
“Climate change is certain to impact coffee yields due to temperature changes. Coorg is experiencing water scarcity, affecting coffee production. Coffee plants require water, nutrients, rainfall, and sunshine for healthy growth and harvest. Fluctuations in yield have increased, with lower yields in recent years. Delayed monsoons in Coorg will further reduce usable berry production,” said Shruti Shibulal, CEO and Director of Tamara Leisure Experiences.
Though these climatic impacts are less friendly to coffee crops, Shibulal believes they have the advantage of scientific studies to inform how we can prepare for this impending change. Collaboration and knowledge sharing between those with high knowledge of the crop and those with research-driven and technological expertise is vital to assess, test and implement viable solutions.
Robusta is grown extensively in Coorg. Photo Credit: Shutterstock
“The Tamara Coorg is a 100 per cent organic plantation. Therefore, our irrigation is entirely dependent on rainfall. Rainwater harvesting tanks here facilitate the annual reuse of 90 lakh litres of rainwater. These reserves do marginally help us contend with unpredictable weather patterns. However, the coffee trees depend on rain and sunshine in balanced intervals to yield the greatest number of healthy berries,” she added.
According to Shibulal, instead of using measures like industrial fans or increased labour to speed up the drying process of coffee berries, they focus on protecting and nourishing their coffee trees using organic fertilisers and natural supplements. They also prioritise sustainable practices like reusing rainwater for irrigation and actively monitoring soil health. She further emphasised the importance of maintaining a tree canopy structure, which creates a favourable micro-climate for coffee plants and supports biodiversity.
“I would turn my support to local and regional producers or individual plantations (whenever possible). Smaller establishments will face greater challenges during times such as these. As consumers, we must lend our loyalty to those actively pursuing practices that combat climate change in the long run,” Shibulal concluded.
Climate Change Affecting Coffee Planters All Over Tapaswini Purnesh, a fifth generation coffee planter and Director–Marketing & Promotions of Classic Coffee, mentioned that other coffee planters, including the Harley Estate at Sakleshpur in Karnataka, are also battling climate change.
“The worst scenario is the last 4 to 5 years, where we have been experiencing heavy rains during harvest season, i.e., November to February, which normally is a complete dry spell. India is unique to the sun drying of coffee. However, due to unseasonal rains during harvest, plantations are now installing mechanical dryers to avoid quality deterioration,” Purnesh said.
She also stated that coffee production is highly labour-dependent. In the long run, finding labour may become increasingly challenging, an evident trend. As the cost of implementing adaptive measures rises and the arduousness of growing quality coffee amidst climatic pressures is considered, customers must acknowledge that good coffee comes with a price tag. “The coffee growers will be motivated to enhance and refine their coffee cultivation practices if they receive adequate remuneration from the price realisation.”
Meanwhile, the latest estimates warn that climate change may mean that as much as half of the land used for coffee production worldwide may no longer be suitable for it by the middle of the century if global warming continues at this rate. So, as all these coffee planters suggest, every citizen must be more responsible towards our environment, travel responsibly, and follow more sustainable practices to save our environment and the most loved, coffee.
source: http://www.outlookindia.com / Outlook Traveller / Home> Explore> Story / by Deepa Shri Rajan / June 25th, 2023
“During pre-monsoon, I spotted a couple of Giant African Snails on coffee plants and I got rid of them.
Giant African Snails feed on leaves and a branch of coffee plants in Handli village
Madikeri :
With the arrival of the monsoon, coffee growers of Handli village near Shanivarasanthe in north Kodagu are fighting a harmful invasive species. The Giant African Snails have invaded a majority of the estates in the village with coffee growers struggling to rid the estates of these pests.
“During pre-monsoon, I spotted a couple of Giant African Snails on coffee plants and I got rid of them. Now, there is an army of these pests and they are destroying my crops — coffee, pepper vines and plantains,” Suresh Babu, a coffee grower, told TNIE.
The snails feed on stems, leaves and creepers. The farmers rued that the snails multiply quickly and there seems to be no solution in sight to get rid of them. “We are now hiring labourers to remove these snails from the plants. However, this is a disgusting job and we have to pay extra to labourers. A majority of the labourers do not want to take up this task as these snails are slimy,” said Kumar, another grower.
The residents explained that the attacks from these snails across estates have been reported every year during the wet season for five years now. While the government provided some compensation and remedy during the previous years, it is not the case now, said another coffee grower.
“There needs to be a scientific solution to this problem. Coffee Board scientists have to come up with a permanent solution to rid the estates of these snails even as government support to the affected growers is the need of the hour,” concluded Kumar.
source: http://www.newindianexpress.com / The New Indian Express / Home> States> Karnataka / by Prajna GR, Express News Service / June 12th, 2023
Traders from the Middle East introduced the beverage to the Mughal empire but the British made tea the subcontinent’s preferred drink.
Mughal men drink an unidentified beverage in a 17th century painting later recreated as a drawing by Rembrandt (Public domain)
The sun sets behind regal yet dilapidated Mughal mansions and the magnificent dome of the Jama Masjid as the call for the evening prayer fills the auburn sky in Old Delhi.
Chandni Chowk’s bustling streets reverberate with the sound of honking cycle rickshaws navigating the serpentine lanes.
The sunset marks the beginning of business hours in the neighbourhood, which emerged during Mughal emperor Shah Jahan’s rule; a pocket within the once spectacular walled city of Shahjahanabad, founded in 1648.
Immersed in the soundscape, one’s senses are drawn to the aroma of food being prepared, complemented by the unmistakable scent of masala chai – the Indianversion of spiced tea.
Tea stalls, resembling busy beehives, draw Delhiites patiently waiting for their daily dose of evening tea – some having travelled from the far ends of the city to satisfy their craving.
Tea is without a doubt a national obsession in India. However, the incredible popularity of the drink in the subcontinent is less than two centuries old and only came about as a result of British rule in the region.
It may come as a surprise, but before the arrival of the British, it was coffee that Indians preferred.
Sufis and merchants
Coffee was brought over from the Horn of Africa to Yemenat some point in the 15th century and later spread north into the Near East and then to Europe by the 16th century.
The beverage also spread eastwards, and India’s Mughal elite was quick to adopt it as their beverage of choice.
While the Mughal Emperor Jahangir had a penchant for wine – preferring the Shiraz variety – both Hindu and Muslim nobility in his court freely indulged in coffee.
Edward Terry, a chaplain with the English embassy at Jahangir’s court, mentions that members of the court were captivated by the then-novel qualities of coffee, believing it could “invigorate the spirits, aid digestion, and purify the blood”.
The coffee bean was brought to the subcontinent by Arab and Turkic traders who had strong trade ties with the Mughal Empire.
They not only brought coffee, but also other items, including silk, tobacco, cotton, spices, gemstones, and more from the Middle East, Central Asia, Persia, and Turkey.
By the time Shah Jahan ascended to the Mughal throne, interest in coffee had grown exponentially across Indian society (Public domain)
Such goods would reach the farthest corners of India, including the easternmost region of Bengal. By the time Jahangir’s son, Shah Jahan, ascended to the throne (1628-1658), interest in coffee had spread across society.
Coffee was considered a healthy drink, an indicator of social mobility, and an integral part of Delhi’s elite social life.
Like Terry, another contemporary European visitor, the German adventurer Johan Albrecht de Mandelslo, wroteabout his travels in the east through Persia and Indian cities, such as Surat, Ahmedabad, Agra, and Lahore in a memoir titled The Voyages and Travels of J Albert de Mandelslo.
A painting titled ‘The Ottoman Sultan and His Haseki’ by an unnamed artist (Wikimedia)
In 1638, Mandelslo describes kahwa (coffee) being drunk to counter the heat and keep oneself cool.
In his workTravels in The Mogul Empire (1656-1668), Francois Bernier, a French physician, also refers to the large amount of coffee imported from Turkey.
Besides its use in social settings and supposed effects to ward off heat, the drink also had a religious purpose for the subcontinent’s ascetics.
Like their brethren in the Middle East and Central Asia, India’s Sufis consumed coffee before their night-long reverential rituals known as dhikr (the remembrance of God).
Legend has it that a revered Sufi saint named Baba Budhan carried back seven coffee beans in the folds of his robe on his way back from Mecca in 1670, planting the seeds for Indian-origin coffee cultivation in a place called Chikmagalur.
While this story may or may not be true, today the Baba Budhangiri hill and mountain range in the Indian state of Karnataka bears his name and remains a significant centre for coffee production, as well as housing a shrine dedicated to the Sufi saint.
In another variation of the legend, shared by the government’s Indian Coffee Board, the Sufi saint travels to Mochain Yemen and manages to smuggle out the beans discreetly despite strict laws on their export.
Culture of consumption
From the 16th century onwards, India became host to a cafe culture influenced by the one emerging in the Islamic empires to the west, particularly cities such as Damascus, Aleppo, Cairo, and Istanbul.
The nascent coffee culture found expression in Shahjahanabad’s own “qahwakhanas”, or coffee houses.
In her essay Spilling the Beans: The Islamic History of Coffee, food historian Neha Vermani describes the coffee served at the Arab Serai, which was “famous for preparing sticky sweet coffee”.
The Arab Serai became known for its sticky sweet coffee (Wikimedia)
The Serai, which was commissioned in 1560 by Hamida Banu, the wife of Mughal Emperor Humayun, still stands today as part of a Unesco heritage site ; the wider complex of Humayun’s tomb.
Historians say it was used as an inn by Arab religious scholars who accompanied the royal on her pilgrimage to Mecca and that it was also used to house craftsmen from the Middle East who were working for the Mughals.
Historian Stephen Blake in his 1991 workShahjhanabad: The Sovereign City in Mughal India 1639-1739 describes coffee houses as places where poets, storytellers, orators, and those “invigorated by their spirits” congregated.
Blake described how vibrant these coffee houses were, their milieu of poetry recitals, storytelling and debates, long hours of playing board games, and how these activities impacted the cultural life of the walled city.
Coffee houses of Shahjhanabad, like those of Isfahan and Istanbul, accelerated the rise of a culture of consumption and a thriving food culture, with residents frequenting snack sellers offering savouries, naanwais baking bread, and halwais specialising in confectionery.
This is a legacy that continues to be felt in Old Delhi’s Shahjahanabad area to this day.
While Blake’s descriptions paint a picture, there are no extant visual depictions of the interiors of these establishments, and unlike their Ottoman or Safavid counterparts, there are no miniatures or Orientalist artworks depicting what they would have looked like.
Rembrandt depictedMughal men drinking something very closely resembling coffee but the Dutch artist does not identify the contents of their cup, and never visited India. But his images were inspired by Mughal paintings brought over to the Netherlands by Dutch traders.
The man who swore by his Turkish coffee
Provincial courts sought to replicate the ambience of Shahjahanabad and embraced the cafe culture on offer there. Among them, none cherished coffee more than Alivardi Khan, the Nawab Nazim of Bengal.
Khan was of Arab and Turkman descent and ruled Bengal from 1740-1756. Known as a diligent ruler, coffee and food were the two biggest pleasures of his life.
Seir Mutaqherin or the Review of Modern Times, written by one of the prominent historians of the time, Syed Gholam Hussein Khan, offers a fascinating description of Alivardi Khan’s routine.
Alivardi Khan, seen here on his throne, liked the finer things in life, including coffee (Metropolitan Museum of Art/Public domain)
He writes: “He always rose two hours before daylight; and after having gone through evacuations and ablutions, he performed some devotions of supererogation and at daybreak, he said his prayers of divine precepts, and then drank coffee with choice friends.
“After that he amused himself with a full hour of conversation, hearing verses, reading poetry or listening to some pleasing story.”
This morning routine was followed by a bespoke Persian dish prepared by the nawab’s personal chef.
Khan’s portrayal presents Nawab as a man of fine taste, who valued the luxuries of courtly life as much as effective governance.
A connoisseur of exquisite food, witty conversations, and premium Turkish coffee, Khan went to great lengths to acquire the best coffee beans, importing them from the Ottoman Empire and bringing them all the way to Murshidabad, his capital.
The coffeehouse ‘is a social space created and shaped by the people themselves’ (MEE)
He believed in nothing but the best for his court. Not only were his coffee beans imported, but his kitchen staff also hailed from places renowned for their culinary excellence, such as Persia, Turkey, and Central Asia.
The royal household employed a diverse range of professionals, including storytellers, painters, coffee makers, ice makers, and hakims (physicians).
Tea has been grown in India since the 19th century (Wikipedia)
Khan personally handpicked his baristas (qahwachi-bashi), who brought along their specialised coffee-making equipment.
The descriptions paint a vivid picture of courtly culture, a world of opulence, artistry, and a profound affinity with caffeine.
It is puzzling, therefore, to pinpoint exactly when Mughal coffee culture vanished from pre-colonial Bengal, but it likely lasted until at least 1757.
Siraj ud-Daulah, Khan’s grandson and successor, could not live up to his grandfather’s legacy, and faced with threats from the British, the courtly culture swiftly dissipated, along with Bengal’s fortunes.
When Bengal lost the decisive Battle of Plassey in 1757, the East India Company took control of the region, and slowly coffee vanished from public consumption and consciousness.
Tea farming takes over
The rise of the East India Company, which was the primary agent of British control in India, marked the end of the subcontinent’s dominant coffee culture.
Britain’s penchant for tea began in the late 17th century and China was its main supplier.
Lizzy Collingham writesin her book Curry: A Tale of Cooks and Conquerors that between 1811 and 1819 “70,426,244 pounds” out of a total of “72,168,541” pounds of imports from China were associated with the tea trade.
She remarks that Britain, therefore, had an “interest in finding an alternative source for tea”.
With its fertile soils and appropriate weather conditions, India was the perfect spot.
In February of 1834, then Governor General William Bentick appointed a committee to look into India’s potential as a place to set up the East India Company’s own tea production unit.
In the native Indian population, they found not only workers who would cultivate and harvest the leaves but also consumers of the beverage.
As coffee production became overshadowed by tea farming, Indian tastes also shifted to the latter.
Further consolidating the decline of Indian cafe culture was the British ban on Indians visiting coffee houses, which were barred to all but Europeans.
Nevertheless, reports of the death of coffee in India were premature.
Regardless of British influence on local culture, the subcontinent was not immune to global trends.
The Indian historian and author, AR Venkatachalapthy, writes in his 2006 book In Those Days There was No Coffee: Writings in Cultural History that there was no escaping the physical effects or symbolism of coffee in late 19th century British India.
“Drinking coffee, it appears, was no simple quotidian affair. Much like history, the nation-state, or even the novel, coffee too was the sign of the modern,” he writes.
Enthusiasm for coffee grew at the turn of the 20th century, and the same book quotes adverts for coffee in south India in the 1890s: “Coffee is the elixir that drives away weariness. Coffee gives vigour and energy.”
This energy and vigour were first reflected in the east, in the colonial city of Calcutta (present-day Kolkata) where the first Indian-run coffee shop, named Indian Coffee House, opened in 1876.
The Indian Coffee House is run by Indian worker’s cooperatives and is open to all (Wikipedia)
Turning into a chain in the 1890s, by the first half of the new century the name Indian Coffee House would be adopted by a growing network of 400 coffee houses run by Indian workers’ cooperatives, with only Indian-origin coffee.
These were the people’s coffee houses where any Indian could walk in without being discriminated against on the basis of their race.
Today, the ambience of the Indian Coffee House reminds one of the inclusivity of coffee shops in historic Shahjhanabad.
The chain is one of many Indians can visit, with others including the Bengaluru-based Coffee Day Global, which now has more than 500 outlets in the country despite only opening its first in 1996.
Six years later Starbucks entered India’s voluminous urban market and the rules of the brew changed forever in the subcontinent.
source: http://www.middleeasteye.com / Middle East Eye / Home> Discover> Food & Drink / by Nilosree Biswas, New Delhi / June 05th, 2023
Magicsip, the coffee revolutioniser based out of Coorg, is now venturing into functional coffees such as Ashwagandha, Mushroom, and Turmeric instant coffee.
Are you someone who can only function after having a glass of coffee? And, like experimenting with flavours? If that’s the case, you’ll be happy to know you can try several unknown and unusual flavours. Magicsip, the coffee revolutioniser based out of Coorg, is now venturing into functional coffees such as Ashwagandha, Mushroom, and Turmeric instant coffee. You read that right!
The company has announced that it has received an undisclosed amount of funding from its parent company DHS, an establishment in the coffee industry since the 1990s. The strategic investment is aimed at expanding and further developing Magicsip’s business operations, including product development and extending its retail presence across Bangalore and another tier 1 cities.
To understand more about it, we got in touch with Ajash Sait, the Director of Magicsip. Here’s what he has to say:
How do you think coffee consumption has evolved over the years?
Coffee consumption has undoubtedly evolved over the years, with consumers now more discerning and demanding than ever before. Gone are the days of mediocre coffee that simply satisfies caffeine cravings. Today’s consumers crave a coffee experience that is rich, nuanced, and elevates their senses. As a result, we have seen a proliferation of speciality coffee shops and innovative coffee products, all aimed at meeting the sophisticated palates of today’s coffee drinkers.
What’s the USP of Magicsip coffee?
At Magicsip, we pride ourselves on delivering a premium coffee experience that is unmatched in quality and taste. Our coffee is sourced from the lush hills of Coorg, where the ideal climate and soil conditions result in coffee beans of unparalleled excellence. We also use a unique curation process that ensures our coffee is rich, aromatic, and bursting with flavour. In addition, our commitment to sustainability means that our coffee is ethically sourced and environmentally friendly, giving our customers peace of mind with every sip.
What are the flavours? Is it too risky to experiment? What is the market like?
We offer a range of flavours to suit every taste, from classic blends to innovative functional coffees. Our functional coffee range includes Ashwagandha, Mushroom, and Turmeric instant coffee, which offer a range of health benefits in addition to their delicious taste. We believe that it is important to push the boundaries of coffee experimentation, and we are constantly working to develop new and exciting flavours that will excite our customers. The market for specialty coffee is growing rapidly, and we believe that our commitment to quality and innovation will enable us to thrive in this dynamic industry.
How do you manage the funding?
We are fortunate to have the support of our parent company, DHS, which has a long-standing reputation in the coffee industry. This allows us to focus on what we do best, which is delivering premium quality coffee to our customers. We take a strategic approach to funding, using it to invest in product development, retail expansion, and other initiatives that will drive our business forward.
What are your expansion plans?
Our immediate expansion plans involve extending our retail presence across Bangalore and other tier-1 cities in India. We also plan to expand to Amazon US by the end of Q2, allowing us to reach a global audience with our premium coffee products. Beyond that, we are always looking for new opportunities to expand our business and bring our coffee experience to more customers around the world.
How do you manage competition?
We believe that competition is healthy and drives us to continually improve and innovate. At Magicsip, we differentiate ourselves from our competitors by offering a premium coffee experience that is unmatched in quality and taste. Our coffee is rich, aromatic, and bursting with flavour. We also offer innovative functional coffees that cater to the health-conscious consumer. Ultimately, we believe that our commitment to quality, innovation, and sustainability will enable us to stand out in a crowded market and continue to thrive in the years to come.
source: http://www.financialexpress.com / Financial Express / Home> Business News> Lifestyle / by FE Lifestyle / April 25th, 2023
On Friday, the May contract of Arabica coffee on the New York exchange is being traded at 195.90 cents per pound (R354.84 a kg), and the same contract of Robusta coffee is quoted at $2,442 per tonne (R 200.63 per kg) (Photo:Bloomberg)
SYNOPSIS
For the next two quarters, India’s coffee exports are expected to go up by 10% year-on year in value terms due to a shift to mid-premium coffee from expensive premium-quality coffee amid firm international prices.
New Delhi:
India’s coffee exports, which had risen 13% on year in the Q4 quarter in value terms, are expected to go up further because of higher international prices, driving consumers to less expensive coffee.
“The higher value because of the gain in the global market has made up for the drop in volume,” Ramesh Rajah, president of Coffee Exporters Association, said. Prices in the international market rose because of lower crop outlook in major producing nations like Brazil in view of torrential rainfall.
For the next two quarters, India’s coffee exports are expected to go up by 10% year-on year in value terms due to a shift to mid-premium coffee from expensive premium-quality coffee amid firm international prices, Rajah said.
On Friday, the May contract of Arabica coffee on the New York exchange is being traded at 195.90 cents per pound ( ₹354.84 a kg), and the same contract of Robusta coffee is quoted at $2,442 per tonne ( ₹200.63 per kg).
Rajah forecasts Arabica coffee prices to be around 200 cents per pound on the New York exchange, and $2,300 per tonne for Robusta variety on the London exchange because of likely shortfall in supply in major producing countries such as Brazil and Vietnam as El Nino weather phenomenon are expected to disturb monsoon rainfall.
Brazil is the largest coffee producer globally, followed by Vietnam, Colombia, while India’s contribution to the global market is about 2.5-3.0%. India is an importer of raw coffee and exporter of instant coffee.
Coffee exports for the last financial year ended March hit a record high for the second consecutive year at $1.126 billion against the $1.088 billion target fixed by the commerce ministry.
“Exports are expected to be on par with the last financial year in value terms,” said Ajoy Thipaiah, chairman, Coffee Committee of United Planters Association of South India. “Volume of exports, however, may remain low.”
The export of coffee declined 3.6% in volume to 398,000 tonne in FY23 against 413,000 tonne in FY22, data from the Coffee Board of India showed.
According to Thipaiah, exports also rose due to a fall in shipping cost that had shot up seven-fold during covid in 2021 and immediately after covid in 2022. Shipping cost per container has plunged to the pre-covid level at ₹100,000-150,000 from ₹700,000-750,000. This is seen encouraging most medium-level coffee exporters, who were not able to export during covid due to higher freight costs.
The market for Indian coffee is niche and preferred by countries such as Italy, Germany and Russia.
The spike in exports has also been attributed to higher realisation. The per unit realisation for Indian coffee was 22% higher at ₹226,000 per tonne in the last financial year against ₹184,000 a tonne in 2021-22 (April-March), said KG Jagadeesha, secretary and CEO of India Coffee Board.
Exports in 2023-24 (April-March) will depend on prices and coffee production in India. Prices are good globally. However, the delayed blossom showers in major plantations in Kerala, Tamil Nadu and Karnataka may weigh on India’s coffee production this season significantly, which raises concerns over export volumes, Jagadeesha said.
source: http://www.livemint.com / Mint / Home> Markets> Stock Market / by Puja Das / April 23rd, 2023
VISITING THE COFFEE FIELD IN KARAGÜN IS A UNIQUE AND UNFORGETTABLE EXPERIENCE THAT WILL SURELY PLEASE COFFEE LOVERS AND ANYONE WHO WANTS TO LEARN ABOUT THE COFFEE MAKING PROCESS.
If you’re a coffee lover and looking for a unique travel experience, look no further than Karagunda Coffee Plantation in Coorg, Karnataka. This family estate has been producing high-quality coffee beans for generations, and visitors can see firsthand the process of brewing the coffee beans.
History of Karagünde Coffee Plain
Karagünde Kahve Plain has a long and fascinating history. It was founded in the early 1900s by an English planter named CG Cole, who brought coffee plants from Africa and started growing them on the fertile land of Coorg. Today, the plantation is owned by the Chebbi family, who continue to produce some of the best coffees in the region.
What to expect from a visit to the Coffee Field in Karagün?
When you visit Karagünde Kahve Tarlası, you will see the coffee making process up close. You will start by walking through the lush greenery of the plantation, where you will see coffee plants growing in neat rows. Your guide will explain the various stages of the coffee making process as well as the different types of coffee grown on the land.
Harvesting and Processing of Coffee Beans
During the harvest season, which usually lasts from November to March, you will see the coffee beans being hand-picked. Ripe cherries are then processed using a wet or dry method, depending on the type of coffee produced. Your guide will explain the differences between the two methods and show you the equipment used to process the beans.
Roasting and Tasting
After the beans are processed, they are roasted to reveal their unique tastes and aromas. You will see the roasting process up close and learn about the different roasting levels and how they affect the flavor of the coffee. Finally, you will taste some of the plantation’s delicious freshly brewed coffees right before your eyes.
Tips for visiting the Coffee Plain in Karagün
If you are planning to visit the Coffee Field in Karagün, here are a few tips to help you get the most out of your experience:
Wear comfortable shoes and clothes because you will be doing a lot of walking and you may encounter some muddy trails.
Bring a hat and sunscreen as it can be quite hot and sunny on the plantation.
Be prepared to pay a small fee for the tour that includes tasting the plantation’s coffee.
Consider purchasing some coffee to take home as a souvenir of your visit.
Visiting the Coffee Field in Karagün is a unique and unforgettable experience that will surely please coffee lovers and anyone who wants to learn about the coffee making process. From the lush greenery of the field to the delicious aroma of freshly roasted coffee, this is a journey you won’t soon forget. So why not add this to your itinerary and discover the magic of beans to brew in Coorg?
(Edited by: Priyanka Deshpande)
source: http://www.deleciousfood.com /. by Publishing Center / April 03rd, 2023
5 varieties of Indian Coffee get GI Certification, a recognition that helps growers to get the maximum price for their premium coffee.
The Department for Promotion of Industry and Internal Trade, Ministry of Commerce and Industry, Government of India has recently awarded Geographical Indication (GI) to five varieties of Indian coffee. They are:
Coorg Arabica coffee is grown specifically in the region of Kodagu district in Karnataka.
Wayanaad Robusta coffee is grown specifically in the region of Wayanad district which is situated on the eastern portion of Kerala.
Chikmagalur Arabica coffee is grown specifically in the region of Chikmagalur district and it is situated in the Deccan plateau, belongs to the Malnad region of Karnataka.
Araku Valley Arabica coffee can be described as coffee from the hilly tracks of Visakhapatnam district of Andhra Pradesh and Odisha region at an elevation of 900-1100 Mt MSL. The coffee produce of Araku, by the tribals, follows an organic approach in which they emphasise management practices involving substantial use of organic manures, green manuring and organic pest management practices.
Bababudangiris Arabica coffee is grown specifically in the birthplace of coffee in India and the region is situated in the central portion of Chikmagalur district. Selectively hand-picked and processed by natural fermentation, the cup exhibits full body, acidity, mild flavour and striking aroma with a note of chocolate. This coffee is also called high grown coffee which slowly ripens in the mild climate and thereby the bean acquires a special taste and aroma.
The Monsooned Malabar Robusta Coffee, a unique specialty coffee from India, was given GI certification earlier.
In India, coffee is cultivated in about 4.54 lakh hectares by 3.66 lakh coffee farmers of which 98% are small farmers. Coffee cultivation is mainly done in the Southern States of India:
Karnataka – 54%
Kerala – 19%
Tamil Nadu – 8%
Coffee is also grown in non-traditional areas like Andhra Pradesh and Odisha (17.2%) and North East States (1.8%).
India is the only country in the world where the entire coffee cultivation is grown under shade, hand-picked and sun dried. India produces some of the best coffee in the world, grown by tribal farmers in the Western and Eastern Ghats,which are the two major bio-diversity hotspots in the world. Indian coffeeis highly valued in the world market and sold as premium coffee in Europe.
The recognition and protection that comes with GI certification will allow the coffee producers of India to invest in maintaining the specific qualities of the coffee grown in that particular region. It will also enhance the visibility of Indian coffee in the world and allow growers to get maximum price for their premium coffee.
source: http://www.indiaeducationdiary.com / India Education Diary.com / Home> National News / May 17th, 2023
Bengaluru-based omnichannel coffee startup HumbleBean Coffee has launched a Coffee Academy in Coorg to educate people about the ‘complexity and diversity of a humble bean like coffee’.
Bimal might seem like a regular barista. But he’s not content to simply brew and serve cups of coffee. He wants every customer to know what they are going to sip.
“I make sure they know their cup of coffee. I ask about the kind of taste they are looking for, and how strong they want their coffee. Most of the time, they go ahead with what I recommend even if they have something else in mind,” he says.
After losing his job at a high-end restaurant during the pandemic, Bimal joined HumbleBean Coffee as a barista. With no prior expertise in the sector, he was enrolled in a specialised course at HumbleBean. The course helped him understand the beverage better—starting from its plantation to the multiple brewing methods.
HumbleBean Coffee runs a small brew bar tucked away under the lush green cover of Bengaluru’s Lavelle Road. On a regular day, you might find Bimal sniffing and tasting a sample from every cup he brews.
HumbleBean Coffeeis the brainchild of Soomanna Mandepanda and Puja Soomanna. Since 2017, the couple has been on a mission to make coffee consumption a more enjoyable and mindful experience. Their idea is to educate more people about the complexity and diversity “of a humble bean like coffee”.
In 2021, they launched the HumbleBean Coffee Academy in Coorg to spread coffee literacy among the masses. The academy offers short-term courses for coffee enthusiasts, home brewers, students pursuing hotel management, and coffee entrepreneurs.
The team of 22 people, including the co-founders, brew bar staff, and coffee academy experts, is based in Coorg and Bengaluru. At present, HumbleBean has only one coffee brew bar in Bengaluru and an online B2C channel that sells coffee beans of different types and roasts. A new coffee concept store is underway in Indiranagar which would replace the manual brew bar in a few weeks’ time.
As per filings with the Registrar of Companies, HumbleBean made a revenue of approximately Rs 1.1 crore in FY21.
In July 2022, the coffee startup raised an angel round of Rs 4.5 crore from undisclosed investors.
Today, as Soomanna, Co-founder of HumbleBean, prepares his favourite pour-over, he recalls the days when he felt the need to clean up the coffee ecosystem.
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“I wanted to get into the coffee ecosystem to build an Indian coffee company of global standards. I also wanted to orient farmers towards quality and help them to stay invested in agriculture,” he says.
HumbleBean Academy, Coorg
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Spreading coffee literacy
The main objective behind the coffee academy was to ensure everyone in the coffee ecosystem was well informed about the beverage.
The team began by addressing the absence of a feedback system for farmers who grow coffee. A feedback mechanism was essential to bring changes in their farming practices and improve the quality of the produce.
“More than 85% of coffee farmers in India, mostly small and medium farmers, have never tasted their own coffee. They are unaware of how their coffee is appreciated around the world,” Soomanna says.
The coffee academy receives free coffee samples from more than 100 farmers across the country. The team prepares extensive reports on the sample quality and offers suggestions to farmers. The farmers bring in suggested changes in farming techniques and send new samples to the academy for further assessment.
“We test the samples again and buy their lot if the quality matches our parameters. Most of the time, we ask the farmers to quote a price instead of us fixing the price,” says Puja, Co-founder of HumbleBean, who looks after the B2C and hospitality side of HumbleBean.
The academy offers courses that focus on the art of brewing, food pairing with coffee, and more. These courses can be as short as one day or three days (for beverage enthusiasts) or as long as three months (for students in hotel management colleges). They are priced between Rs 10,000 and Rs 35,000.
HumbleBean has collaborated with a hotel management college in India to offer these courses for a semester.
Puja believes there is a need to train baristas in the early years of hotel management.
“Being a barista is more than serving a cup of coffee, especially today when manual brewing is finally getting recognised. That’s why we deliberately choose people who do not have any knowledge of coffee and are more receptive to knowledge,” she says.
Puja looks after the barista training course with Gaurav Ganapathi. A certified Q grader (a type of coffee evaluator), Gaurav leads the Coffee Academy in Coorg. He has been in the coffee industry since 2014 and previously worked with Tata Starbucks.
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“Coffee is one of the most sustainable industries in the world; there is almost no carbon emission in the production process. The coffee academy is helping everyone in the ecosystem understand coffee as a plant better—its diversity in terms of species and types, different brewing techniques, and more,” Gaurav says.
Pastry chef Sana Kabra, who joined the HumbleBean team in March 2022, works closely with Puja and Gaurav and leads the food pairing courses at HumbleBean.
“Food pairing is an important part of the coffee experience. What kind of pastry would go best with a pour-over, what should be the level of the roast or grind of your coffee to make it go well with a croissant…these things require mindful consumption and a lot of trial and error,” Sana says.
Overcoming the pandemic
Like any other brick-and-mortar business, HumbleBean was hit hard by the pandemic. Their first manual brew bar in Residency Road, Bengaluru, launched in 2019, was shut down due to operational difficulties.
Around the same time, the brand collaborated with a high-end retail outfit GoNative to set up its model brew bar on Lavelle Road.
The HumbleBean team took the pandemic as an opportunity to study and gather data about customer perception of manually brewed coffees, and coffees served from small and medium farms, and studied the unit economics of a coffee brand. They also worked on creating a range of coffee beverages and the delivery mechanism.
“During this lean time, we also consolidated our backend work, the academy, small and medium farm outreach, plantation management, flavour science with regards to food pairing along with coffee. We built a solid core team of subject matter specialists in plantation management, roasting, and flavour science. Most of them are third-generation small farmers who have spent time in large coffee companies,” Soomanna says.
Brewing a bright future
According to a report published by Research and Markets, Indian retail coffee is largely dominated by the southern region and is projected to reach over $253.8 million by 2025, growing at a Compound Annual Growth Rate (CAGR) of 21.04% from 2017 to 2025.
HumbleBean aims to tap this growing market while competing with major global brands like Starbucks, Barista, Tim Hortons, and Indian brands like Blue Tokai, Third Wave Coffee Roasters, Araku etc.
“We know about the competitive landscape but we also know that everyone who walks into our cafe either knows their coffee very well or is passionate to learn more about coffee. We are banking primarily on word of mouth over other marketing strategies,” Soomanna says.
HumbleBean plans to launch its concept store in Indiranagar, Bengaluru. It would also serve as the second location for the coffee academy and as the second manual brew bar.
The startup also has plans to expand to other countries in the Asia-Pacific region.
“The final goal remains the same: establish HumbleBean as an Indian global brand that is sustainable, grounded, and invested in the place of production,” Soomanna says.
(The copy was updated to correct a typo in the name of the co-founder)
source: http://www.yourstory.com / YourStory.com / Home> Startups / by Pooja Rajkumar / September 20th, 2022
India has long been a tea drinking nation but it also has deep roots as one of the world’s major coffee producers. Tata Starbucks CEO Sushant Dash speaks to 5THWAVE about flying the flag for coffee in India and how the country’s younger consumers are leading a new wave of café culture.
With more than two decades’ beverage industry experience under his belt, Tata Starbucks CEO Sushant Dash is now focused on harnessing India’s huge potential as a coffee drinking nation. That’s no mean feat in a country where tea has long been the beverage of choice, but it is a challenge he is relishing – and his efforts are yielding significant results.
Following the disruption of the pandemic, Tata Starbucks is tapping into new opportunities in the vast Indian market and now operates more than 320 stores in 37 cities across the country, having achieved record 72% revenue growth in 2022.
First joining Tata Global Beverages in 2000, Dash held senior management roles across the conglomerate’s international beverage divisions and was later part of the core team that launched Starbucks in India in 2012.
After being appointed CEO of Tata Starbucks in 2021, Dash is now focused on catalysing further growth for Starbucks in India’s fast-developing branded coffee shop market.
However, as Dash notes, that growth has been delivered through a long-term strategic focus, with most consumers historically unfamiliar with out-of-home coffee consumption.
“India is a tea market,” he says of the countryʼs 1.4 billion citizens.
“If I look at in-home consumption 90% penetration is for tea; coffee is around 11-12% in terms of overall penetration.”
However, Dash notes the country’s coffee producing southern states as outliers, where traditional filter coffee consumption is far more widespread.
Times are changing, however, as consumers across India develop a taste for premium coffee and café experiences. Both in-home and out-of-home coffee consumption have steadily grown across India over the last decade, with Starbucks playing a key role in the ascent of café culture. Today, Dash pegs India’s coffee shop market growth at 9-10% CAGR.
“Gen Z and Millennials constitute 50%-plus of our population, and that is contributing to the growth of coffee consumption”
The new coffee crop
It may come as a surprise that India is the world’s seventh largest coffee producer, yielding around 329,000 metric tonnes in 2022, with the southern states of Karnataka, Kerala and Tamil Nadu accounting for over 90% of national production.
Tata Coffee is the undeniable giant of India’s coffee industry, managing 19 coffee plantations across 8,000 hectares and making it the ideal partner for Starbucks to vertically integrate coffee resources and expertise through its joint venture.
Reflecting on a decade of growth for Tata Starbucks in India, Dash says there has been a seismic shift in coffee consumption, notably led by the country’s younger, increasingly well-travelled and digitally connected consumers.
“Gen Z and Millennials constitute 50%-plus of our population, and that is contributing to the growth of coffee consumption,” he says.
Dash is now building on the foundations laid by his team more than a decade ago. After establishing the Starbucks brand in major cities across the country, his current focus is now to grow the brand in smaller urban centres as coffee culture catches on.
“The first eight-to-nine years were about understanding what makes the business successful in India, how to replicate what Starbucks is known for in terms of its coffee expertise and overall experience,” he says.
After honing Starbucks’ approach in India, which has evolved to include a range of store formats, including larger showcase outlets alongside smaller convenience formats, including drive-thru, Dash says his priority is to scale this approach across the country.
“Priority one has been about expansion, but expansion in a mindful manner. We will continue to give the core of what the brand stands for in terms of the Starbucks experience in terms of coffee expertise,” he says.
“We serve nearly 400,000 consumers a week, which is a phenomenal number and just shows us the brand love we have.”
Interior of the Starbucks Reserve store in Mumbai | Photo credit: Tata Starbucks
Paying homage to India’s rich and diverse culinary traditions has also been a key part of tailoring Starbucks’ international offer to the market. Its food menu has been inspired by Indian favourites, enabling customers to enjoy a kakori kebab wrap or masala chicken croissant with a traditional masala chai or Indian filter coffee.
Unique to the Indian market, Tata Starbucks’ ‘Picco’ beverage size is a nod to small ‘kulhad’ terracotta tea and coffee cups used throughout India and caters to a widespread preference for smaller beverage volumes.
Indicating Starbucks is gaining widespread appeal in India, Dash points to recent successes opening stores away from India’s vast metropolises in the country’s smaller towns and cities, such as Jalandhar, Anand, Nagpur and Calicut.
“We are getting the same love and affection and numbers in those cities as in the bigger cities, which just goes to show that people are looking for coffee experiences out-of-home.
“In terms of our 12-month financial year we opened around 58 stores this year and 12 new cities and will continue to run at that rate or maybe slightly higher,” he says.
Convenience in the cup
Opening smaller, nimbler store formats has been another key driver of Tata Starbucks’ rapid growth over the last year, enabling the coffee chain to expand efficiently and open stores appropriate to their location.
The first drive-thru location opened on the Chandigarh-Ambala highway in mid-2020, but Dash highlights delivery as one of the chain’s most promising convenience channels in the post-pandemic trading environment.
“Today, delivery is around 11% of turnover,” he says. “Pre-Covid the figure was around 4%, so it has grown significantly. Even as the pandemic recedes and people have returned to stores, we still see delivery retaining that contribution and I think that is a trend that is here to stay.”
Mobile ordering and pay were also introduced by Starbucks during the pandemic, and although making up a relatively small proportion of sales today, will remain long-term fixtures of the Starbucks experience in India, Dash adds.
“Priority one has been about expansion, but expansion in a mindful manner”
Next stop, specialty
Convenience is yielding positive returns for Tata Starbucks, but Dash maintains that a diverse eco-system of market-appropriate store formats will be key to the brand’s success.
“We will not over-index one format, we will open stores appropriate for the market,” he says.
Adding to that diversity, in October 2020 Tata Starbucks marked its 10th anniversary by opening India’s first Reserve outlet in Fort, Mumbai.
Offering a range of small-batch single origin coffees served by Starbucks’ master ‘black apron’ baristas, Dash says the store will cater to Indian consumers who have followed Starbucks’ journey in the country from the beginning and have developed a taste for more sophisticated varieties.
“We wanted to give that elevated experience to consumers who have been here with us for the last 10 years,” he says.
“There is definitely a market for specialty coffee as the market matures. In terms of the evolution of people’s understanding of coffee, what they want from coffee is also increasing.”
With India producing its own crop of successful coffee businesses alongside a growing international segment, Starbucks’ role in introducing elevated coffee shop experiences to consumers is evident and demonstrated by the growing popularity of café culture across the country.
The Coorg-based coffee brand is all set to hit the shelves and offer 100 per cent natural coffee to aficionados
Magicsip’s gourmet coffee offerings and sustainability commitments set it apart from the competition
Magicsip, the homegrown coffee brand, is pleased to announce the launch of its direct-to-consumer (D2C) coffee business on the 1st of March 2023, offering a range of 100 per cent natural coffee range to enthusiasts. The launch of this brand is an exciting opportunity for coffee lovers to enjoy a cup of high-quality, flavourful coffee at affordable prices.
Magicsip was founded by two childhood friends who grew up amidst the enriching aroma of coffee in the charming plantations of Coorg. Their quest for genuine coffee prompted them to create a brand that was free of any harmful chemicals. Although they successfully achieved the authentic taste they desired, their thirst for knowledge and growth drove them to explore naturally curated blends.
The brand’s vision and mission are dedicated to making 100 per cent natural coffee accessible and affordable to everyone, directly sourced from their Coorg estates, and making a positive impact on the world with one cup of magical coffee at a time, with a passion for excellent coffee and a commitment to sustainability.
“We have seen a drastic change in the way people look at their daily products post-COVID. There has been a huge shift in the need for 100 per cent natural foods. This is where we are looking to make a huge difference as our coffee is sourced from our plantations, and all processes are handled by us until the last mile delivery to the consumers. Ahead of our D2C launch, we promise to deliver premium quality coffee directly from our estates in Coorg that is rich in flavour and can be consumed anywhere, anytime. We have also entered the gourmet coffee market with 7 new products including French vanilla, nutty hazelnut, and many others.” said Mr D. H. Soofi, the Director of the firm.
The launch of Magicsip’s D2C coffee brand marks the beginning of a new chapter for the brand, with plans for future expansion, including entering the Coffee-dip bag market and in expanding their Modern Trade market by Q2 2023, he added.
At Magicsip, we’re on a mission to make 100 per cent natural coffee accessible and affordable for everyone. Our coffee is directly sourced from the picturesque estates of Coorg, where the perfect blend of climate and altitude creates a truly unique and delicious flavour profile.
With a passion for excellent coffee and a commitment to sustainability, we’re dedicated to making a positive impact on the world, one cup of magical coffee at a time. Our instant coffee is available online and at select stores across Karnataka.
Visit our website,www.magicsip.co, to experience the true magic of coffee and join us in our quest for a better world, sip by sip.
source: http://www.businessworld.in / BW Business World / Home / March 30th, 2023
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