Category Archives: Coffee News

Give Top Priority To Cultivate Coffee Naturally In Kodagu

Agriculture, Business & Economy, Coffee News, Coffee, Kodagu (Coorg), Famous Personalities of Kodagu / Coorg, Green Initiatives / Environment, Leaders, Nature, Records, All

Ponnampet Forestry College Dean calls upon growers to maintain quality from estate to cuppa; 18th AGM of Kodagu Mahila Coffee Jagruthi Sangha held

Madikeri:

Coffee growers should give priority for cultivating tasty coffee naturally, said Ponnampet Forestry College Dean Dr. Cheppudira G. Kushalappa. 

He was speaking at the 18th Annual General Body meeting of Kodagu Mahila Coffee Jagruthi Sangha held at a private hotel in Madikeri recently. Though Vietnam and Brazil produces large quantity of coffee, they are unable to get back the amount invested in coffee cultivation. They use highest quality of fertilisers to cultivate the crop and most of the finances are drained out here. 

The growers of Kodagu must concentrate on cultivating coffee naturally by reducing the use of fertilisers. There are 360 species of trees inside the coffee estates in Kodagu. As a result, the ground gets good manure. This is the reason why Kodagu coffee is famous across the world. 

“The undeniable natural beauty and abundance in Kodagu — from rainfall to fertile soil and diverse water sources — has made the region a highly sought-after location to cultivate coffee. Coffee flourishes in a unique blend of climatic conditions that includes humidity, heat and rainfall. Kodagu is ideal for these conditions and the slopes of the Western Ghats ensure orthographic rainfall that measure between 60 to 80 inches,” he said. 

The abundant species of    shaded trees work together in a two-tier system to protect coffee plants. These trees also prevent soil erosion and provide mulch to act as fertiliser. “The soil of Kodagu is rich with nitrogenous material and has a good sub-surface drainage,” he said and called upon growers to maintain quality from the estate to the cuppa. 

Coffee Board quality expert Vikram Kuttaiah said that the prices of coffee have not increased drastically for the last 25 years. The maintenance of Arabica coffee was Rs. 25,000 per acre 25 years ago and now it has reached Rs. 80,000 per acre. The maintenance of Robusta variety has increased from   Rs. 10,000 to Rs. 60,000. 

 “The maintenance costs have increased manifold but the prices of coffee has remained stagnant. There is a huge disparity between production costs and end profits. There is a situation where the grower has to be satisfied with meagre income,”   he explained. 

Kodagu Mahila Coffee Jagruthi Sangha President Pandikuthira Chitra Subbaiah said that the Sangha has been creating awareness about Coorg Coffee since the last 18 years. Sangha Director Kumari Kunjappa has been provided permission by Kodagu District Administration to open an outlet at Coorg Village that is coming up near Raja’s Seat in Madikeri, she said.

source: http://www.starofmysore.com / Star of Mysore / Home> News / December 14th, 2020

Mirra’s filter coffee making in-roads in TN market

Business & Economy, Coffee News, Coffee, Kodagu (Coorg)

After focussing on institutional sales of the coffee bean for decades, Mother Mirra Group of Companies has forayed into the retail space with its filter coffee brand ‘Mirra’s’.

The company with coffee plantations located at Coorg in Karnataka is planning to leverage its brand presence at Coimbatore and Chennai in TN before expanding to other cities and States.

Sundar Subramaniam, Managing Director, Mother Mirra Group said online sales of Mirra’s coffee products recorded a huge surge between April and November, without quantifying the volume.

“Thanks to our online presence and tie-up with departmental stores and supermarkets, we saw the sales momentum pick-up during the lockdown phase. It (on-line sales volume) was around 5 tonnes a month. We are now looking to appoint distributors in Coimbatore and Chennai for our range of products, which primarily includes 12 variants of roasted filter coffee powder, pepper, cardamom, honey and wood-pressed oil to start with.

“We will soon be rolling out “Mirra’s Green Coffee”, Subramaniam told BusinessLine, highlighting some of the health benefits of Green Coffee. “The market is nascent in India; we foresee huge opportunities in this space. Further, we have an edge over other players as the bean is sourced from single estate.”

While gearing up to meet the demand on the retail front, the Group has in the last one-two months registered growth in institutional sales with the opening up of the hospitality industry and on the export front. “The Indian diaspora in Singapore and New Zealand have developed a taste for Mirra’s filter coffee powder. Our monthly export volume is around 20 tonnes.”

Notwithstanding these transitions, the Group, according to its MD is so looking to acquire coffee estates in the Coorg region. “Our estate is spread over 175 acres. We are looking to add another 100 acres,” Subramaniam said.

source: http://www.thehindubusinessline.com / Business Line / Home> Agri-Business / by L N Revathy / Coimbatore / November 27th, 2020

This Coorg coffee cultivator wants to grab a slice of India’s packaged coffee market

Business & Economy, Coffee News, Coffee, Kodagu (Coorg), Records, All

Launched 3 years ago, Levista is eyeing expansion in south India, Mumbai and Delhi

S. Shriram, vice-president-sales and marketing at Levista

Coorg in Karnataka, is among the foremost coffee growing regions in India. SLN, a three-decade old coffee plantation company in the region is now aiming to grab a slice of the Rs 2,200-crore annual packaged coffee market, which is dominated by big players like Nestle (Nescafe), Hindustan Unilever (Bru) and Tata Coffee.

SLN launched its own brand of coffee called Levista three years ago and has ever since expanded to 40,000 retail outlets, predominantly in Tamil Nadu and Karnataka. It has now set its sights on expanding across other markets, starting with the rest of south India.

“Of the Rs 2,200 crore market annually, over 80 per cent of the coffee consumption happens in the five southern states and Union territories. Therefore, we aim to reach a significant market share here rather than being sparsely spread all over the place,”  S. Shriram, vice-president sales and marketing at Levista, told THE WEEK.

“At the moment, we have a deep presence in Tamil Nadu and Karnataka. We launched our coffee in Goa in February and business is growing steadily. We will be entering the Andhra Pradesh and Telangana market by Sankranti and will penetrate deeper in there. Kerala will follow next.”

The company has the markets of Mumbai and Delhi-National Capital Region on the radar, too, however, it has not finalised a launch date yet, added Shriram.

Levista is also available on online platforms, including Amazon and it is also scaling up on other e-commerce platforms to reach a wider audience.

“Players like Big Basket have also aided our brand coverage, as has Flipkart. We have been recently on boarded through Udaan that reaches small retailers as well as hyperlocal players MilkBasket,” said Shriram.

While south India has a strong tradition of filter coffee, the rest of the country has largely been a tea drinking market. However, things have started changing with penetration of cafes like Cafe Coffee Day and Starbucks in the last decade. International coffee brands like Lavazza are also expanding in the country, buoyed by rising coffee consumption here.

“There is a huge scope for us to grow. The coffee market has been growing steadily. Out of home coffee consumption through cafes has already hit a pan-India presence and thanks to this familiarity, more new consumers are sipping coffee at home, through packaged coffee,” noted Shriram.

Levista’s parent SLN currently has a capacity upwards of 50,000 metric tonne per annum, and Shriram says the company will be able to produce enough coffee for the domestic market as well as for exports.

Talking of exports, the brand is already present in Singapore, Malaysia, Middle East, Maldives and Sri Lanka, reaching out to the south Indian consumers in these markets. The company intends to have a larger international presence next year, added Shriram.

source: http://www.theweek.in / The Week / Home> News> Business / by Nachiket Kelkar / November 20th, 2020

Sunny days brewing for Indian coffee exports

Agriculture, Business & Economy, Coffee News, World Opinion

New Delhi:

 As COVID-19 raged across the globe, leading to lockdowns in key markets such as the European Union, coffee exports from the subcontinent were stymied. A smaller crop made it a double whammy.

TREND

Expectations of a larger crop in 2020-21 (Oct-Sep) and rising at-home consumption have, however, led to hope of a resurgence.

“Coffee exports are slowly returning to normal… exports were affected because during the lockdown, due to logistic constraints, we were unable to move coffee beans from estates to curing works as only cured coffee is exported,” said Karnataka Planters’ Association Secretary Anil Savor.

According to Cogencis data, India’s coffee exports since the beginning of this year are down 11% on year at 257,107 tn. But with favourable weather conditions ahead of the beginning of harvesting next month, exporters and planters expect a bigger crop and, in turn, higher overseas sales.

“It (exports) will improve from January… Pent-up demand is not visible yet, but there should be a 5-10% improvement during Jan-Mar… given the low prices that farmers are getting, there will be rush to sell since they need cash flow requirement,” said Coffee Exporters Association President Ramesh Rajah.

India’s coffee year begins in October and growers start harvesting during Nov-Dec. According to India Meteorological Department data, the country received 9% above-normal rainfall during Jun-Sep, a positive for coffee plantations.

“In coffee production, one year you have less output, then the next year you have a bigger one, as coffee is basically cyclic. So, going by that, we think this year we have a good output,” Bengaluru-based exporter Prashanth Nagaraj said. 

The market estimates coffee output in the 2020-21 season at 300,000-320,000 tn, sharply higher than an estimated 270,000-280,000 tn in 2019-20. The Coffee Board of India’s final production estimate of 298,000 tn for 2019-20 is well above market estimates.

The pandemic has completely changed the trend of coffee consumption across the globe, with a shift away from consumption in cafes. 

“The overall market is dull… but it will improve because during the pandemic, there was a sharp drop in offtake but now, we are seeing at-home-consumption is increasing, so a large part of out-of-home consumption is being taken over by at-home consumption,” Rajah said.

“…Italians (demand from Italy) will come back to us. Jan-Mar, we don’t see a very big increase but in Apr-Jun, we see much more improvement… Also, West Asia, Germany, and other traditional markets will also buy from India.”

India may, however, face some competition as it sells the standard arabica variety at a premium of 30 cents per pound in international markets because of its superior quality compared to coffee from other parts of the globe.

Brazilians sell their produce at a discount of 20 cents per pound, former Coffee Board of India member Jaya Prasad H.B. said. 

Brazil is the world’s top producer and exporter of coffee, while India is the seventh-largest grower.

With several positives on the horizon, Indian coffee exporters are hoping for sunny days ahead.  End

US$1 = 73.36 rupees

Edited by Subham Mitra

source: http://www.cogencis.com / Cogencis / by S. Anirudh Iyer and Preeti Bhagat / October 13th, 2020

Saudi woman sets Guinness record for making the world’s largest coffee painting

Arts, Culture & Entertainment, Coffee News, World Opinion

‘It took me 45 days of continuous work to complete’

The world’s largest coffee painting by Saudi artist Ohud Abdullah Almalki depicting founding fathers of Saudi Arabia and the UAE, the late King Abdulaziz bin Abdul Rahman (R) and the late Sheikh Zayed bin Sultan Al Nahyan, in Jeddah | AFP /GUINESS WORLD RECORDS

A Saudi artist became the country’s first woman to enter the Guinness Book of World Records by making the world’s “largest coffee painting”. Ohud Abdullah Almalki used expired coffee to illustrate renowned leaders from the country and the neighbouring UAE in a 220 square metre piece.

“It took me 45 days of continuous work to complete, under the watchful eyes of two witnesses, video recording and drone footage,” Almalki said.

The artwork created on a canvas of seven connected cloths is called Naseej and was created in the Saudi city of Jeddah. Approximately 4.5 kg of expired coffee powder mixed with water was used to create the painting. The edge is done in a traditional Bedouin decoration style known as ‘Al-Sadu’.

“My aim is to remind the world of the centuries-old entente between the two nations,” Almalki said. The painting features the founding fathers of Saudi Arabia and the UAE — the late King Abdul Aziz bin Saud and the late Sheikh Zayed bin Sultan Al-Nahyan.  

In 2015, 8,264 women joined together in Saudi’s Riyadh to form the largest “human awareness ribbon”, to create awareness for breast cancer.

source: http://www.theweek.in / The Week / Home> News> World / by Web Desk / October 19th, 2020

Cauvery, coffee and curiosity

Coffee News
Representative image/Credit: Pixabay Image

We ran out of our commercially made coffee powder recently and since I was just back from Coorg with a truckload of pure coffee, I decided to open one of the packets. As I undid the sticky tape of the coffee, a whiff took me back to the time when I was a kid, growing up in the then almost new Indiranagar in Bengaluru. 

Just after the double road, on the way to Ulsoor, on the right was housed Cauvery Coffee Works. Run by two sisters, it was a store operating out of a garage. The store faced what is today a huge commercial complex that houses Krishna Sweets among many other stores. Like most homes in Bengaluru, their home too had a lot of trees and plants. The garage was connected to the house through a batwing door, and they would appear mysteriously through this portal when customers would arrive. Clad in the typical Coorg saree, with full-sleeved blouses, or a fitted cardigan in winter, the two sisters were elegant and stylish with their bobbed hair, large bindis and jewellery! 

My grandma would always send us to Cauvery Coffee Works, with strict instructions that the coffee powder must be freshly ground and to not buy the already powdered product. This was an errand I loved to run as I was fascinated by the sisters, their bat-wing door, the coffee roaster, grinder and the invigorating smell of the coffee! As a curious kid, I had the special privilege to duck under the counter, enter the store, flap the bat-wing door and call out to the sisters, “Akka, I want coffee.” They would smile and ask how granny was doing and automatically start the process to powder the coffee for packing – they knew my grandma well.

It took a long time for me to get my hands on my 200 gm purchase, the green coffee would be running on the roaster like a large Russian Roulette with a million chips on it. I would watch fascinated as it slowly turned dark brown and as the smell grew stronger. I would help them store the roasted beans in large containers and watch every move with a keenness that was rooted in curiosity.

Once roasted, the powder would be weighed in a butter paper or brown paper packet bearing the logo and the store name, taped with brown tape ready to be taken away. From the coffee grounds to the packing, everything was bio-degradable! A guilt-free way to get-up, get out and smell the coffee!

source: http://www.deccanherald.com / Deccan Herald / Home> Opinion> Right in the Middle / by Devika Ramarathnam / October 17th, 2020

How To Grow Coffee In Your Balcony: Bengaluru Lady Shares Expert Tips

Agriculture, Coffee News, Videos

Indira Ashok Shah, a Bengaluru terrace gardener, shares tips on how to grow and care for a coffee plant at home.

For my parents, the day begins only after that first sip of filter coffee makes its way into their bodies. I’ve heard people refer to filter coffee as the elixir that gives them the energy to take on the day.

For all the coffee fanatics out there -what if there was a way to grow your own coffee plant, perhaps in your terrace or even balcony. You need not be living in Coorg, or Chikmagalur for this – you can grow them anywhere, says Indira Ashok Shah, an avid terrace gardener based in Bengaluru has successfully been nurturing a coffee plant on her terrace and in this article, she shall show you how you can do the same.

Indira’s coffee plant is almost ten feet tall from the ground and is lush with coffee berries. She also mentions that it has been with her for almost six years now. “I get about one kilogram of coffee powder annually thanks to my plant,” she says.

Things You Will Need To Grow Coffee Plant

Coffee plant in Indira’s terrace.

  • A 20-litre bucket (Indira has used a regular paint bucket)
  • Compost
  • Cocopeat
  • Soil
  • Stones
  • A well shaded area

Step 1

  • You will need to make three holes in the bucket you are using. This is for drainage and is extremely important that you do this. Once you make the holes place a small slab or piece of stone over the holes.
  • Do not cover the hole completely; it is important that when there is excess water in the bucket, it is able to drain out comfortably.
  • Fill the bucket with two parts of soil, two parts of cocopeat, and two parts of compost.

Click here to read up on how to make your own compost at home.

Step 2

The coffee cherries after being harvested

  • Find a semi-shaded place to keep your coffee plant.
  • Do make note that coffee plant does not need direct harsh sunlight so find a good place for it to grow well.
  • It can also be kept indoors as long as they get some amount of sunlight each day.

Step 3

  • The coffee plant likes moisture and therefore you must ensure that the soil is always slightly moist and does not get dry.
  • The test to check whether the soil is adequately damp is to insert a stick in the soil. If it goes into the soil easily, then the soil moisture content is good.
  • While the soil must be moist there must not be any stagnant water on the surface.
  • Cocopeat is added to the soil to help it retain moisture.

How To Propagate Coffee Bean

  • Allow the coffee bean to ripen well. Once it is dried up, sow the bean into the same pot that you have made.
  • Once sown, ensure that the plant is kept under indirect sunlight.
  • Air Layering is another method that is used to propagate
  • Click here to watch the video about following the air layering technique.

Things To Know

Coffee growing in a bucket.

 Once every 10 or 15 days, do add more compost
2. Do not add any chemical fertiliser, pesticide, or anything additional to the plant
3. If you have a pest attack, just use a neem spray or make a mixture of Ginger-Garlic-Green Chilli (GGG)
4. To make the GGG mixture, take equal quantities of all three, make a paste, strain it and use that solution on plants, which have been attacked by pests.
5. Once the berries start turning brown, you can harvest them.
6. This can then be taken to a local coffee blender.
7. To add richness to the coffee, Indira adds chicory to the coffee powder and says her blends are usually 80 per cent coffee and 20 per cent chicory.
8. You can grow coffee across India, and Indira says that all one needs to keep in mind is to provide it with a shaded area to grow.
9. There is no particular season in which one needs to start growing coffee, just make sure that it is placed in a shaded area.
10. Coffee beans may be available at your local nursery and if you are unable to find it you can reach out to Indira as well.
11. If you get a graft and grow it, the plant will take about two years to grow and fruit.
12. Whereas if you start from scratch and sow the seeds then a minimum of five to six years is needed. So patience is the key.
13. Ensure that you water the plant every day and if the soil surface feels dry then twice a day as well.
14. You could also consider making your own cocopeat, which is nothing but the dried husk of the coconut churned in a mixie to get a good powder-like consistency. This, when sprinkled on the plant surface, helps to retain moisture for longer.

How And When To Harvest Coffee Berries

  • Wait for the berries to ripen and turn brown.
  • Pluck the ripened berries and remove the skin off the seed/bean.
  • Immerse all the seeds/beans into water and let it be until the skin and pulp completely leaves the seed/beans.
  • Sun dry the seeds/beans well to remove all water and moisture.
  • Once done, you can take the seeds/beans and get the coffee ground or do it at home.

You can click on the video below for a better understanding of how to grow coffee and care for the plant.Prom

“Please grow it by yourself and just refrain from using chemical fertilisers. Collect all your wet waste and make your own compost,” she says in conclusion.

If you want to reach out to Indira and get coffee seeds from her to grow your coffee then you can reach out to her via this Whatsapp group or through her Facebook group.

(Edited by Vinayak Hegde)

source: http://www.thebetterindia.com / The Better India / Home> The Better Home / by Vidya Raja / October 06th, 2020

Coffee Board to promote five coffee varieties with GI tag

Business & Economy, Coffee News, Coffee, Kodagu (Coorg), Records, All, World Opinion
Representative image. Credit: AFP.

The Coffee Board of India has released geographical indication (GI) tag for five coffee varieties grown in the country. Of this, three are from Karnataka and one each from Kerala and Andhra Pradesh. The GI tag will help all the five coffee brands get maximum market and price for their premium produce across the world. These varieties are Coorg, Bababudangiri, Chikmagalur, Araku Valley and Wayanad coffees.

The Board had obtained GI registration for unique regional coffees grown in these regions during March 2019. Previously, GI registration was obtained for two specialty coffees such as Monsooned Malabar Arabica and Monsooned Malabar Robusta in 2008.

The region-specific GI tags will increase the credibility and visibility of Indian coffees in the international market which will further boost export earnings, the Coffee Board said in a statement.

Further to the registration, the GI tagged coffees are promoted in various national and international forums, it said.

The board has also invited coffee growers to register their coffees with the board so that they can brand their product before selling in the domestic and international markets.

The Coffee Board has also collaborated with Indian Missions in key destinations such as Berlin, Helsinki, Tallinn, Burssels, Shanghai, Moscow and Sao Paulo for an effective overseas promotion of Indian coffee.

As part of its efforts to promote the consumption of coffee in the domestic market, the Board is taking up a year-long, nationwide programme with the help of a special grant of $90,000 from International Coffee Organisation (ICO) for building capacity of nearly 200 entrepreneurs in coffee business, a Coffee Board official said.

This is expected to help in bridging the gap in coffee value chain in the domestic market, especially in non-southern regions of the country. Apart from the capacity building programmes for budding entrepreneurs, the Board proposes to conduct awareness programmes for promotion of coffee consumption in India, the Board said in a statement.

source: http://www.deccanherald.com / Deccan Herald / Home> Business> Business News / by Mahesh Kulkarni / DHNS, Bengaluru / October 01st, 2020

Will India drive the fourth wave of coffee?

Business & Economy, Coffee News, Coffee, Kodagu (Coorg)

These artisanal coffee brands are creating exciting new ways of drinking your morning java

The world has been in the throes of the third wave of coffee for a while now. Artisanal sourcing, roasting, and blending of coffee is par for the course. Terms like flavour profiles, cultivars, and tasting notes are no longer restricted to the realm of wines. So what next? 

The fourth wave is all about people—the producers and the roasters—and their experiments to create a complex coffee with layers of flavours. “We can alter the flavour or unlock new flavours by intervening at various stages in the life span of the coffee bean. This can be at the plant-level or when the coffee cherry is ready to be pulped (the process of loosening the pulp from the bean) or at the drying stage, and of course, at the roasting stage”, says Ashish D’abreo, co-founder of Bengaluru-based Maverick & Farmer Coffee Roasters.

On the occasion of International Coffee Day, we look at what’s new in the artisanal coffee space in India.

The art of fermentation

Fermentation has been a mega food trend over the past couple of years and obviously, coffee growers are experimenting with it too. While it occurs naturally, the trick lies in controlling the process and fermenting the coffee just so. “Fermentation brings out the juiciness and complexity of flavours in a coffee. We carry out anaerobic fermentation, where the coffee cherries are placed in a tank of water and we monitor the pH level and sugar content. Under-fermented coffee is just a waste of resources, while over-fermentation produces an unappetising aroma of rotting fruit, so the process has to be quite precise,” explains Rahul Reddy, founder of the Mumbai-based Subko Specialty Coffee Roasters, which offers a 30-hour fermented single-origin (Ratnagiri Estate, Karnataka) coffee with notes of maple syrup, candied pecans and apricot.

Maverick & Farmer took things to another level at their Ajjikuttira Estates in Coorg, where third-generation coffee farmer (and co-founder) Tej Thammaiah fermented the coffee beans with orange juice to create ‘Orange You Curious?’ coffee. “Yeast, bacteria, and sugars are naturally present in both the coffee pulp and orange juice, which we ferment together for 24-36 hours,” explains Thammaiah. The beans are then shade-dried for about three weeks to produce a unique coffee with refreshing citrusy notes. “The point was to unlock flavours that are normally not found in coffee. We tried this with several other ingredients; some experiments failed but some were successful; for example, we have a micro-lot of lactic acid bacteria fermented coffee called ‘Milk and Honey’ launching in October,” he adds.

No smoke without fire

At the start of the drying stage, when the pulp has been stripped off, the tender green bean is porous and ready to imbibe any flavours or influences that it is exposed to. “A smoky note is a desirable flavour in coffee, but until now most of it came from really dark roasting coffee. While it’s enjoyable, you also get a lot of burnt flavour and the natural, delicate sweetness of coffee is completely lost. Our challenge was to bring in the smokiness without dark-roasting,” explains D’abreo. This resulted in “Ol’ Smoky” where the coffee beans are smoked with leaves and wood from fruit trees in a closed room for 13-14 hours. The source of the fire is not in the same room; rather the smoke is let in through a hole. “This introduces a nice smokiness to the coffee while leaving the natural sweetness and notes of Arabica intact. Ol’ Smoky is possibly the world’s first cold-smoked coffee and we are happy that we have been able to create something innovative”, adds D’abreo.

As the coffee beans dry further, roasters are experimenting with introducing new flavours—a favourite method is to ‘age’ the beans in whisky barrels to imbibe flavours such as oak, caramel, and vanilla. Mumbai-based Dope Coffee Roasters  offers Double-Barrel Blend, a limited edition coffee from Harley Estate (Karnataka) that is aged in Amrut whisky barrels, producing a complex cuppa with a smooth, sweet finish. “Once the coffee is processed at the farm, we age it in the barrel for about a month. Since coffee green beans are so sensitive, they take on the malty, smoky aromas from the barrel. Unlike most artisanal coffee, this is 100 per cent Robusta, which we believe is India’s specialty and we are happy to see customers accepting it. We will shortly launch this as a cold brew as well,” says Rizwan Amlani, CEO and co-founder of Dope Coffee Roasters. Subko offers an interesting variant of this by cask-ageing cascara (skin of the coffee cherry) for 10 days, which is then cold-brewed for 16 hours and served with tonic water and jaggery.

Considering India’s status as prime coffee-growing country, there’s plenty of room for experiments at every stage of the coffee life cycle. “We have lived through the third wave and it’s time to take things forward. Our customers want to experiment; they are no longer fixated on one brand or blend and are excited to try new flavours. So our challenge is to see what else we can do to develop new tasting notes in coffee”, says D’abreo. The fourth wave is here to stay and Indian artisanal coffee brands are at the forefront of innovation. That’s sweet news for the coffee connoisseur.

source: http://www.vogue.in / Vogue / Home> Culture & Living / by Prachi Joshi / October 01st, 2020

Kanubari in Arunachal Cultivates Coffee in Over 400 Hectares

Coffee News

Kanubari in Arunachal Pradesh so far known for its lush green tea gardens may soon be recognized for coffee.

With over more than 400 hectares of land and around 400 farmers, the coffee beans are now bearing a visibility.

Gabriel D. Wangsu, also chairman, APSCIT and e-Gov, said that coffee offers scope for economic growth and help maintain natural equilibrium.

Earlier, Joint Director of the Coffee Board of India, Dr CG Anand, who arrived here from Bangaluru to study the feasibility of coffee cultivation, said that Kanubari is suitable for robusta coffee and success stories of other parts of India can be replicated here.

source: http://www.northeasttoday.in / Northeast Today / Home> Northeast> Arunachal Pradesh / September 18th, 2020