Category Archives: Coffee News

All about an extreme love of Coffee: In this novel, a young couple on an adventure quest discovers their passion for warm frothy concoctions and each other

An excerpt from Harish Bhat’s book “An Extreme Love of Coffee”. Harish Bhat is the author of the bestselling book “Tatalog” and chairman of Tata Coffee Ltd.

Author Harish Bhat. Harish is chairman of Tata Coffee Ltd. and brand custodian of Tata Sons Pvt. Ltd.
Author Harish Bhat. Harish is chairman of Tata Coffee Ltd. and brand custodian of Tata Sons Pvt. Ltd.

Three shrines of coffee have I now foreseen, three goddesses that nurture our love for the bean. From river to ocean, each shows you the way. Find me these shrines, and then will I say: Here’s my treasure, let it fill up your day.

Rahul read the lines aloud to Neha for the tenth time that morning. What did they actually mean? Both of them looked at each other silently and acknowledged that they were stumped. Totally clueless.

Outside, dawn had broken and they could hear the high-pitched charr-charr notes of a single woodpecker breaking the stark silence of the coffee plantations around them. Inside, most of the coffee beans had fallen off the bed and were strewn all over the floor. It had been a memorable night and now they knew for sure that coffee was a great stimulant.

But where was the stimulant that would help them figure out this puzzle, one written by a mysterious monk who had died long ago, leaving a great treasure hidden? Where were these three shrines that the monk had spoken of? Where exactly should they begin?

Pooviah brought them their morning coffee in an elegant tray with a pot and two cups of white bone china. ‘Sir, I used those pink coffee beans you gave me to make coffee for Madam and for you today. The smell of this coffee is getting better with each passing day, Sir.’

The old woman’s coffee! In the midst of all the other excitements of the past two days, Rahul had nearly forgotten about this. ‘Yes, yes, Pooviah, please pour coffee for us.’

The walnutty flavour came back to them once again. Superb! As they sipped the coffee, Neha leant back and read the puzzle once again. Suddenly, she could clearly see the author himself, the venerable monk. He appeared vividly in her mind. Orange-robed monk, fat, bald and peaceful, walking somewhere. Where was he walking to? And then, behind the monk, she saw flowing waters. A few words from the puzzle swam in front of her now-dilated pupils: From river to ocean, each shows you the way.

She sat up with a start. ‘Rahul, listen. Listen to me. We need to go to a river, one that will show us the way to the first shrine. That’s what the monk meant when he wrote “from river to ocean”. The river first, and then the ocean will show us the way. That’s why he put those words in his note, to give us a clue. I can see him in my mind, Rahul. He is walking by that river, right over there, right now.’

Rahul glanced at the lines once again. What Neha said made sense. They had nothing else to go on anyway. Then, he remembered something, a local guidebook kept in their room that he had briefly gone over yesterday. It spoke of a river nearby. He went into the room, brought out the small guidebook, turned a few pages, and began reading aloud:

The Kaveri is the patron goddess of all coffee growers in Coorg. Flowing through the beautiful coffee plantations and nurturing them like her own special children, the Kaveri is the great river of this region. Originating in the foothills of the Western Ghats, the river meanders through the region of Coorg and the vast Deccan plateau before it eventually flows into the Bay of Bengal. The Kaveri quenches this region’s thirst for water and makes it one of the most fertile lands known to mankind. From these lands of the Kaveri come some of the finest coffees the world has ever known.

Rahul turned to Neha. ‘Neha, I think you are absolutely right. We must go to the Kaveri. That’s where we will begin.’

He continued reading the guidebook.

The Kaveri is not merely a river, but a goddess who is worshipped by everyone in this coffee growing region of Coorg. The unique coffee of Coorg springs from the sweet waters of this sacred river. Coffee requires a lot of water for its flowering, and the Kaveri provides it in abundance. The varieties of coffee grown on the fertile banks of the Kaveri are known for their robust body, light acidity and soft liquor, making them some of the most sought-after beans in the world.

Rahul paused here, absorbing this beautiful description of the coffee. ‘Robust body, light acidity, soft liquor, wow! I must taste these coffees from the banks of the Kaveri.’ Then he saw something in the guidebook which made his pulse quicken. He read it out in hushed tones:

There are many shrines built for the Kaveri, to worship and celebrate this goddess, who is the presiding deity of the region. The best known shrine is located at the source of the river called Talakaveri. The river originates near this shrine, as a spring, and the water then flow underground to emerge as the magnificent Kaveri some distance away. The road to Talakaveri is surrounded by coffee plantations and suffused by the intoxicating aromas of coffee. Many monks and holy people visit this shrine throughout the year.

Rahul turned to Neha. ‘We must go to Talakaveri, Neha. I am sure that is where our Japanese monk has left directions for us. He must have visited this shrine and left something there. This is a shrine of the river that nurtures coffee, and so it is a shrine of coffee itself. That is what the monk must have meant. This is where our search must begin.’

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Excerpted with permission from An Extreme Love of Coffee: A Novel, Harish Bhat, Penguin India. Read more about the book here and buy it here.

source: http://www.thedispatch.in / The Dispatch / Home> Book House / by Harish Bhat / March 30th, 2020

Tata Coffee launches e-commerce platform to promote India’s finest reserve single origin specialty coffees

Tata Coffee Limited, a subsidiary company of Tata Consumer Products Limited announced the launch of its e- commerce platform www.coffeesonnets.com.

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The website debuts with three unique variants of luxury single origin specialty coffee named ‘The Sonnets – Voice of Our Estates.’ Through this online platform, Tata Coffee aims to make its finest estate coffees available to consumers across India. These single estate coffees are processed uniquely with great care, undergoing intense sensorial evaluations by expert tasters. Only the finest and the rarest coffees are carefully selected to be used in The Sonnets range of coffees, showcased this season.

The coffees are directly sourced from two of Tata Coffee’s 19 estates located in Coorg region of Karnataka. These estates- Goorghuly and Woshully are recognized for growing some of the best Arabica Coffees in the country.

Speaking on the occasion, Chacko Thomas, MD & CEO, Tata Coffee Limited, said, “The Sonnets-The voice of our estates’ aims to give coffee lovers across the country access to some of our finest estates’ coffees through our e-commerce platform. Each variant in these reserve single origin handpicked coffees belong to a single estate and are not a blend. Since they are grown in specific regions using unique processing techniques, this makes them special and truly limited-edition coffees. The Sonnets promise a once in a lifetime sensory experience in a cup.”

The Sonnets come in three different flavors and roast profiles (light roasted, medium roasted and medium-dark roasted) Gold Honey, Red Honey and Yellow Honey.

The e-commerce site www.coffeesonnets.com is designed to give customers a smooth buying experience of these luxury coffees in a few simple steps. The homepage introduces the customers to Tata Coffee and its 100 years of heritage, has comprehensive information on the products, links to latest blog posts and stories from the estates and other relevant information pertaining to online purchases.

source: http://www.indiaretailing.com / Progressive Grocer India/ Home> Food> Food & Grocery> Retail Hub / by India Retailing Bureau / March 05th, 2020

India’s coffee-growing tradition thrives with new gourmet producers

Family tragedy prompted Kambihalli Estate’s revival in Karnataka

In addition to growing coffee, the women of Kambihalli Estate also run Halli Berri cottages, a luxe homestay. (Christabel Lobo)
In addition to growing coffee, the women of Kambihalli Estate also run Halli Berri cottages, a luxe homestay. (Christabel Lobo)

When Nalima Kariappa took over the day-to-day management of her family’s 200-acre coffee estate in Chikmagalur, in the southwestern Indian state of Karnataka, after her husband’s death in 2007, she never imagined just how far the family business would come.

“Frankly, I wanted to close and go after my husband was diagnosed with cancer. At the point that he was preparing the estate’s affairs, we had decided that we would sell and go settle in Mysore or Coorg,” says Nalima. “But toward the end, I think he got emotional and sentimental and said no.”

Nestled in the foothills of the Baba Budangiri mountain range, the Chikmagalur district is a densely forested region in which coffee plants flourish. Legend has it that Baba Budan, a revered Sufi ascetic, smuggled seven unroasted seeds of the coffee plant from Mocha in Yemen on his journey back to India in 1670. Until then, coffee cultivation was exclusive to the Middle East and the sale of seeds was strictly forbidden; only roasted or ground beans could be exported.

Baba Budan’s first coffee farm started a practice in India that thrives in estates like Nalima’s Kambihalli centuries later. Today, the state of Karnataka is the largest producer of coffee in the country, with Chikmagalur the second most productive district in India, growing an estimated 78,000 tons of coffee in 2018-19.

While most of India’s coffee estates are now owned by large corporations, a few still belong to families like the Kariappas, who are hoping to keep the tradition alive.

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KambihalliEstate02bKF27mar2020

Top: Nestled in the foothills of the Baba Budangiri mountain range, the lush estate also grows Areca palms, cinnamon and cardamom plants. Middle: A sign for Coffee Barn Cafe, a casual spot along the main road run by the Kariappa women. Bottom: Lucky, one of the estate's two guard dogs, takes a mid-afternoon nap. (Top photo courtesy of Halli Berri; middle and bottom photos Christabel Lobo)
Top: Nestled in the foothills of the Baba Budangiri mountain range, the lush estate also grows Areca palms, cinnamon and cardamom plants. Middle: A sign for Coffee Barn Cafe, a casual spot along the main road run by the Kariappa women. Bottom: Lucky, one of the estate’s two guard dogs, takes a mid-afternoon nap. (Top photo courtesy of Halli Berri; middle and bottom photos Christabel Lobo)

In 1948, after cashing out of his inheritance, the grandfather of CP Kariappa, Nalima’s husband, moved from his hill station hometown of Kodagu, formerly known as Coorg, and headed north to Chikmagalur, where he purchased 40-50 acres of lush, fecund land to open the Kambihalli Estate.

Named after the iron-rich soil that the area is known for — kambi is iron in the local Kannada language, halli means village — the estate grew over the years to its current size of almost 180 acres.

As a result of her husband’s untimely death, Nalima and her three daughters — Maanavi, Anusha and Tejini — found their way along an uncharted path. In 2008, they opened the Coffee Barn Cafe, a casual spot along the main road for travelers. It was around the same time that they had their coffee beans certified by the Rainforest Alliance, an international nonprofit focused on ensuring that farmers meet adequate international standards of environmental, social and economic sustainability.

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KambihalliEstate03bKF27mar2020

Top: A permanent worker deftly picks cherries. Kambihalli has a permanent workforce of approximately five people that work year-round. Middle: Ripened robusta cherries ready to be picked during harvest. Bottom: Fresh-brewed cups of coffee are not the only thing on Coffee Barn Cafe’s menu. Customer favorites include their homemade cheesecake and cookies. (Top and middle photos Christabel Lobo; bottom photo courtesy of Halli Berri)
Top: A permanent worker deftly picks cherries. Kambihalli has a permanent workforce of approximately five people that work year-round. Middle: Ripened robusta cherries ready to be picked during harvest. Bottom: Fresh-brewed cups of coffee are not the only thing on Coffee Barn Cafe’s menu. Customer favorites include their homemade cheesecake and cookies. (Top and middle photos Christabel Lobo; bottom photo courtesy of Halli Berri)

In 1948, after cashing out of his inheritance, the grandfather of CP Kariappa, Nalima’s husband, moved from his hill station hometown of Kodagu, formerly known as Coorg, and headed north to Chikmagalur, where he purchased 40-50 acres of lush, fecund land to open the Kambihalli Estate.

Named after the iron-rich soil that the area is known for — kambi is iron in the local Kannada language, halli means village — the estate grew over the years to its current size of almost 180 acres.

As a result of her husband’s untimely death, Nalima and her three daughters — Maanavi, Anusha and Tejini — found their way along an uncharted path. In 2008, they opened the Coffee Barn Cafe, a casual spot along the main road for travelers. It was around the same time that they had their coffee beans certified by the Rainforest Alliance, an international nonprofit focused on ensuring that farmers meet adequate international standards of environmental, social and economic sustainability.

KambihalliEstate04aKF27mar2020

Top: The 200-acre estate offers well-marked trails, many that run along the river, for visitors to explore. Bottom: Manual sorting for underripe or overripe cherries is always carried out before the day’s harvest can be weighed and processed. (Christabel Lobo)
Top: The 200-acre estate offers well-marked trails, many that run along the river, for visitors to explore. Bottom: Manual sorting for underripe or overripe cherries is always carried out before the day’s harvest can be weighed and processed. (Christabel Lobo)

India is one of several countries where coffee plants grow under the shade of a verdant rainforest canopy. These trees not only prevent soil erosion but provide an additional source of income for coffee farmers — intercropping with pepper vines, areca palms, cardamom, cinnamon and orange trees is common practice.

The canopy promotes a thriving and diverse ecosystem for wild animals and birds to inhabit. Sambar deer, leopards, peacocks, wild boar, giant flying squirrels and 32 species of migratory birds call the Kambihalli Estate home.

During harvest season, typically December to March, the estate is abuzz with activity from dawn till dusk. Contract workers begin hand-picking ripened berries, commonly known as coffee cherries, averaging approximately 1,000 kg per day. This cumbersome process begins after green, unripe cherries from arabica coffee plants have turned a bright or dark red color, signaling peak ripeness.

KambihalliEstate05aKF27mar2020

Top: The skin and pulp collected during processing ends up in a huge pile that is eventually converted into manure used to fertilize the soil for next year’s harvest. Bottom: Separated coffee beans are left to dry out in the sun for several days before they can be de-hulled and sent off-site to be roasted and packaged. (Christabel Lobo)
Top: The skin and pulp collected during processing ends up in a huge pile that is eventually converted into manure used to fertilize the soil for next year’s harvest. Bottom: Separated coffee beans are left to dry out in the sun for several days before they can be de-hulled and sent off-site to be roasted and packaged. (Christabel Lobo)

Once picked, the ripe cherries are immediately processed to ensure quality and freshness. Unripe or overripe ones are separated by hand before the day’s harvest can be weighed. Kambihalli makes use of the wet-process method, separating the beans from the skin. This results in a cleaner coffee that is fruitier in flavor, and overall is a less labor- and resource-intensive process.

The skin and pulp collected during the process are eventually converted into manure and used to fertilize the soil for another year of growth. The separated coffee beans, now referred to as washed, are then left to dry in the sun for several days. Finally, they go through hulling, where the dried husks are removed before being sent off-site, where they are graded, roasted, powdered and packaged.

Kambihalli sells its robusta beans in the wholesale market, while its arabica beans are marketed as Halli Berri, which plays on the term “coffee berry.” (It is not meant to have any connection with the actor Halle Berry.) Served throughout the estate and sold at their on-site cafe, a freshly brewed cup of Halli Berri’s single origin ground coffee has a slightly acidic flavor profile with notes of cinnamon, citrus and nuts — all thanks to the iron-rich soil and intercropped plants.

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Top: Kambihalli uses a wet-process method to separate the beans from the skin. The day’s harvest, after being weighed, passes through the pulping room where the bean is separated from the skin and pulp. Bottom: The machine used to separate the coffee bean from its skin and pulp. (Christabel Lobo)
Top: Kambihalli uses a wet-process method to separate the beans from the skin. The day’s harvest, after being weighed, passes through the pulping room where the bean is separated from the skin and pulp. Bottom: The machine used to separate the coffee bean from its skin and pulp. (Christabel Lobo)

It has not been easy, of course. Infestation by white stem borers, pests notorious for attacking the stems of arabica plants, early on in Nalima’s tenure led to a drastic decrease in annual coffee production, which she says is just now starting to recover.

“From 10 loads — each load is 10 tons — we’ve gone down very drastically to producing just three loads,” she says, attributing it to her lack of experience in coffee farming. “We lost a lot of acreage to the infestation. As a result, we had to cut everything down and start planting robusta instead.”

Today, Kambihalli grows an equal amount of robusta and arabica coffee plants; arabica ripens faster and tastes better but robusta is more resilient to insect attacks. According to the Rainforest Alliance, diversification is the key to helping farmers protect themselves from market volatility and the increasing effects of climate change.

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KambihalliEstate07bKF27mar2020

Top: Fruit from the local farmers market is used to make the selection of seasonal fresh juices on offer at Coffee Barn Cafe. Middle: The colonial-style cottages at Halli Berri are bright, TV-free spaces with distinct handmade Athangudi-tiled floors. Bottom: A cozy private veranda overlooks the verdant rainforest canopy with the Baba Budangiri mountain range in view in the distance. (Top photo Christabel Lobo; middle and bottom photos courtesy of Halli Berri)
Top: Fruit from the local farmers market is used to make the selection of seasonal fresh juices on offer at Coffee Barn Cafe. Middle: The colonial-style cottages at Halli Berri are bright, TV-free spaces with distinct handmade Athangudi-tiled floors. Bottom: A cozy private veranda overlooks the verdant rainforest canopy with the Baba Budangiri mountain range in view in the distance. (Top photo Christabel Lobo; middle and bottom photos courtesy of Halli Berri)

Charan Kumar of the Indian Coffee Board says that while most of the coffee made in the Chikmagalur region is exported, the board is pleased Kambihalli chooses to sell its arabica within the country. However, “As India currently stands fifth in terms of worldwide coffee production, many [producers] still choose to sell directly to the wholesale market for a guaranteed source of income.”

Halli Berri is also the name of the luxe homestay which the Kariappa women run on-site. “Whenever relatives came, or guests came, we would put them up there, and they would love it,” says Nalima of the colonial-style cottages with rustic details and antique furnishings initially built for her daughter Anusha. “People started asking to book rooms, and I said, ‘Why don’t we just start doing that?'”

In 2010 they converted part of the property into a getaway for up to 18 guests, which is not just TV- and WiFi-free but emphasizes sustainability: Solar lights are used on the garden pathways at night, while the bathrooms utilize recycled water and are stocked with homemade soaps, shampoos and shower gels.

A series of trails through the expansive property offers visitors a chance to be mindful — the only guaranteed sounds are of the birds playfully chirping, frogs croaking, brooks babbling and the wind rushing through the treetops.

“I never even thought that we would make it this far,” Nalima says with a sigh as she reflects on Kambihalli’s success. “I’ll admit I was a little bit weary. But thanks to the support of our family and through word-of-mouth, we’ve made it work.”

As harvest season comes to a close, Nalima’s plans for the year include a focus on bean specialty and taste. “If we put a little more effort into the use of organic fertilizers, we found that we’re getting a better taste that our customers thoroughly appreciate. So even if I am a little brand, my coffee can be far superior, which I think is the way forward for us.”

source: http://www.asia.nikkei.com / Nikkon Asia Review / Home> Life / by Christobal Lobo, Contributing Writer / March 25th, 2020

Mrinal Sharma: Smelling Coffee With Finesse

Belonging to an agrarian economy, it has always been one of our core visions to put Indian coffee farmers on the map, while taking the hospitality experience in the world of coffee to a new height.

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AN ODE TO BABA BUDAN , a 16th-century Sufi saint, Baba’s Beans was founded by Mrinal Sharma along with her friend Sadhavi Sharma. Their mutual addiction for coffee and a desire to build something of their own brought them together to start Baba’s Beans. They have created a niche market for their brand while curating bespoke FnB experiences. The company sources coffee from Coorg and Chikmagalur in Karnataka.

The duo through their effort to understand the coffee making, have created a market opportunity to add a speciality offering for their customers at an extremely low cost. “Our value chain is designed on the imperative of delivering a quality lifestyle product; impregnated with finesse in flavour, adventure in the cup and sustainability in its long-term impact on the society,” says Sharma.

Baba’s Beans bootstrapped themselves since the inception, Mrinal says, “We have carved out a niche for Indian coffee experiences in the hospitality industry through our coffee bars. We have helped our collaborating hotels realize the untouched potential for an increase in revenues and profitability.” She also emphasizes that Baba’s Beans as a brand fills gaps throughout the supply chain of the high-value commodity.

“Belonging to an agrarian economy, it has always been one of our core visions to put Indian coffee farmers on the map, while taking the hospitality experience in the world of coffee to a new height,” adds Sharma.

Baba’s Beans offers to curate a value added portfolio addition to hotels to create a meaningful impact on the agricultural scope of the humble coffee bean in India, says Sharma. The company has been growing at an annual growth rate of 30 per cent since 2017.

Mrinal says that as she belongs to an agrarian economy, her vision culminates in the trade of one of the finest crops grown in India. “From the beginning, we were sure that we will deal only in Indian Coffees because this provide us with a realm of infinite possibilities that unfold themselves gradually.” Coffeehouse in earlier times was an assembly point for likeminded people, a perfect atmosphere for intellectual debate, adds Mrinal.

While the coffee company has made good progress in the B2B side of the business, including the supply of coffee to cafes, bars and niche events and forums across the national capital region. However, leaving no stone unturned, Mrinal adds that they are also selling through e-commerce portals and few social media platforms. “Each of our products like the Roaster Booster blend showcases the fine art of roasting, which is not the highest elevation coffee but is a good cup of strong everyday coffee,” specifies Mrinal. The future endeavours include expanding across Delhi along with the introduction of newer tastes and concoctions in the northern region of India.

source: http://www.businessworld.com / Business World / Home / by BW Online Bureau / March 24th, 2020

Nagaland coffee gets positive review from SA experts

Dr. Pieter Vermeulen, left, and Neiba Kronu during an interaction with media persons on Wednesday in Kohima.
Dr. Pieter Vermeulen, left, and Neiba Kronu during an interaction with media persons on Wednesday in Kohima.

Kohima (EMN):

According to a coffee connoisseur, coffee from Nagaland has a ‘unique taste’ and if produced on a large scale, it has the potential to ‘achieve sustainable income for years as well as shape country’s economy.’

Nagaland coffee is grown in the jungles and absorbs a natural environment of forest filled with wild berries, rich soil, and trees, making the coffee flavour unique, said Dr. Pieter Vermeulen, a coffee expert from South Africa and founder of Naga Coffee Private Limited.

Interacting with media persons on Wednesday in Kohima, he said Nagaland coffee is coming in at the right time when production worldwide is decreasing. Due to Climate Change, a lot of coffee producing countries have opted for alternative plantations instead of coffee. Nonetheless, the demand for crop worldwide is “very high,” particularly in the European and Arab countries, Vermeulen said.

He urged farmers of the state to seriously take up coffee plantation as it will give a sustainable income from the next few years of their planting. Further, growing coffee will produce work for other people thereby creating employment opportunities. He called upon the educated unemployed youths to start coffee enterprises.

Unlike other perishable products from Nagaland, the lifespan of coffee is very long, he said. A raw coffee can be kept up to a year while the processed coffee can last for two years. As for the coffee, he said to have established infrastructure and had exported them as well. In fact, his company can process 20 tonnes of coffee per week. As a company, he said to be ready to receive coffee.

The only challenge is that there is not enough coffee in the state and the company needs more. Therefore, he encouraged people to start planting quality coffee.

Speaking on customers’ point of view, the coffee connoisseur said people look for specific things when buying coffee. Being organic and being sustainable and unique are some of the key qualities buyers look forward to. According to him, all these qualities are found in Nagaland coffee.

Unlike in South America where people cut forests to plant coffee, farmers in Nagaland preserve forest and plant coffee, which is sustainable and nature-friendly, he said. Concerning the variety of coffee in the state, he said each region has a different taste because of the climate differences.

Earlier, the minister for Planning and Coordination, Land Revenue, and Parliamentary Affairs, Neiba Kronu said Nagaland can produce “speciality grade coffee” and had encouraged people of Nagaland to grow coffee.

In the past, there were no experiments and farmers were asked to grow randomly, which at times discouraged farmers. However, the situation is different now; things are being experimented and studied, he added.

The Land Resource department of Nagaland in collaboration with the Coffee Board of India has assisted farmers to develop around 1816.2 hectares during 2019-20 in the state. Presently, the area that has coffee plantation stands at 7996.2 hectares covering eleven districts of Nagaland.

The Naga Coffee Private Limited, with its holding company Noble Cause Private Limited based in South Africa, was started in 2016. It has a standing Memorandum of Understanding with the Land Resources department of Nagaland to processes and export coffee to the global market for 30 years.

According to the department 27.5 metric tonnes of raw coffee beans were exported till 2019, while 18 metric tonnes of roasted coffee have been exported so far.

source: http://www.easternmirrornagaland.com / Eastern Mirror / Home> Kohima / by Eastern Mirror / March 06th, 2020

Baby pulpers given to beneficiaries for enhancing market value of processed coffee

Koraput (Odisha):

In a bid to give a fillip to tribal economy and enhance the market value of processed coffee, the Koraput district administration in association with the Coffee Board has distributed baby pulpers to beneficiaries, officials said.

Baby pulpers, also known as potable pulping machines, are used for wet processing of coffee and the extract which comes out from the machines is called plantation or parchment coffee.

“At present, over 70 per cent of coffee is processed through traditional dry method in the district which decreases the market value of the beverage. In this method, coffee beans are dried in sunlight,” said Ajit Kumar Rout, senior liaison officer, Coffee Board.

Through wet processing, the market value of coffee increases about 55 per cent more than the dry method, he said.

To begin with, as many as 20 such pulping machines have been distributed among tribal beneficiaries of the district on Friday, officials said.

Koraput Collector Maadhusudan Mishra said, baby pulpers will not only improve the quality of the variety of coffee grown in Koraput but also improve the condition of the tribal people engaged in coffee processing.

“When the market value of the coffee increases, it will fetch good price in the market which will subsequently improve the financial condition of the tribals engaged in coffee processing,” said Mishra.

According to a departmental survey, as climatic condition of Koraput is conducive for coffee plantation, it has been found that at least 1.45 lakh hectares in the district is suitable for coffee plantation. Currently, only 1,467 hectares is under coffee plantation in the district, the officials said.

PTI COR SKN MM MM
source: http://www.outlookindia.com / Outlook / Home / source: PTI / march 15th, 2020

Coffee is the new romance story in India: Abhinav Mathur, Kaapi Machines

In a tea-loving nation, Abhinav Mathur of Kaapi Machines is bringing coffee to the homes of regular households, and to workplaces of the tech-savvy Gen Z.

In an interview, he shared his insights into the world of coffee.

Did you know that espresso has just one-third of the caffeine content of a cup of regular coffee? Or that the density of a filter paper can bring about a vast difference in the taste and flavour of your coffee? And that 40 percent of the world’s coffee is produced by Columbia and Brazil?

Abhinav Mathur, CEO, Kaapi Machines has over 15 years of work experience, working with organisations which include Stovekraft, Indulge Beverages, Stanley Black & Decker, and Philips Consumer Lifestyle. As the CEO of Kaapi Machines, Abhinav has been instrumental in bringing in several new-age coffee equipment into India, including the Ripple Maker, PuqPress, and Nitron, and his objective has been to equip consumers with technology that will help them raise the quality of coffee in India.

In an exclusive chat with YS Weekender, Abhinav says, “Coffee is the new romance story that Indians are indulging in, and it is definitely here to stay.”

L- R: Julia, Modbar; Mike Khan, La Marzocco; Abhinav Mathur, Ceo, Kaapi Machines
L- R: Julia, Modbar; Mike Khan, La Marzocco; Abhinav Mathur, Ceo, Kaapi Machines

Edited excerpts from the interview

YSWeekender: What do you think has changed for coffee over the years in India?

Abhinav Mathur: India is among the top 10 coffee-exporting countries in the world. As a nation that enjoys coffee, we have come a long way from exporting coffee outside India, to now having a modern generation of growers and roasters, creating artisanal speciality coffee for the local market.

Currently, we are in the third wave of coffee, where the quality of coffee is traced from the end beverage in the cup back to the actual coffee bean. Today, it has moved on from being merely filter kaapi or phenti hui coffee – to a scenario where consumers like to indulge in cold brews, nitro brews, and coffee cocktails.

With the increasing presence of local growers and passionate home-brewers taking interest in their morning cuppa, coffee has come a long way from simply being just another drink in a tea-loving nation. Further, the growing trend in consumption is a positive indicator of how India might become one of the largest coffee-producing countries in the world.

An espresso machine by La Marzocco which has partnered with Kaapi Machines.
An espresso machine by La Marzocco which has partnered with Kaapi Machines.

YSW: How have the coffee flavours evolved in India?

AM: Coffee in India is no longer just a southern phenomenon or a market that is satisfied with instant coffee. With the advent of café-chains, an interesting new set of consumers emerged who were interested in tasting freshly brewed coffee and learning more about it. The new breed of coffee-entrepreneurs is bringing the joy of relishing coffee to the market. This coffee goes through different stages of roasting and grinding, where different flavours have been experimented with.

Coffee flavours can be distinguished, based on aroma and taste, besides acidity, bitterness, sweetness, and body. Many flavours are dependent on where the coffee is grown, how it is processed, and how it is roasted.

Roasters in India are trying to create interesting taste profiles to offer variety and raise the quality of coffee in India.

Currently, coffee flavours come in brilliant notes that showcase the conscientious zeal of the growers behind it. With coffee production not being restricted only to production, passionate artisanal coffee lovers are making it their playground to infuse innumerable flavours in the coffees.

This spectrum is huge – one can sip on flavours that boast of nutty-cherry flavour, notes of berries, or those with a sweet acidic taste and fruity notes. At Kaapi, we try and educate coffee-lovers and customers, not only on the basics of coffee tasting through our cupping sessions, but also helping them understand the entire coffee flavour wheel.

La Marzocco's artisanal espresso machine on display, which has tied-up with Kaapi Machines.
La Marzocco’s artisanal espresso machine on display, which has tied-up with Kaapi Machines.

YSW: What is your opinion on the niche micro-breweries? How are they faring?

AM: Micro-roasteries in India offers consumers a chance to see the entire coffee processing in one place. This was made famous internationally by Starbucks through its “Reserve Stores”, but now you can find roasteries in all major Indian cities, including smaller cities like Jaipur and Nagpur.

These roasteries are driving the consumption, awareness, and elevating the quality of coffee in India. They are also making coffee a preferred drink and not just a cool drink. While it’s early to comment on their commercial success, they are the torchbearers of quality coffee in the country.

Additionally, these places serve as vanguards of new experiments. They are pushing the café culture’s existence from a simple cappuccino to savouring black coffee.

Kaapi Machines has set up a number of such roasteries and our product range starts from coffee roasters and moves to coffee grinders, brewing equipment, and accessories.

We also engage with such roasteries for our coffee meet-ups to encourage the coming together of the coffee community.

Kaapi Machines' represents brands like Rancilio which provide equipment for coffee-making.
Kaapi Machines’ represents brands like Rancilio which provide equipment for coffee-making.

YSW: What is your opinion on artisanal coffee?

AM: At present, artisanal coffee is a celebration and rediscovery of regional flavours that are essentially Indian – from sourcing to packaging, or as often described as “from bean to the cup”.

The detailed attention on the right harvesting techniques or how the beans should finally be sourced – these have contributed to elevated coffee experiences.

Today, new-age artisanal brands like Blue Tokai, Third Wave Coffee Roasters, and Dope Coffee are making waves in this space in India, and we provide equipment to all of them

YSW: India is better known for its tea. Why do you think people have shifted to coffee?

AM: Coffee is not just a drink, but a ritual for many.

Undeniably, Karnataka and Tamil Nadu have been the key coffee production estates, but with the growing interest in coffee, many other regions in the country are producing coffee. The market is filled with appliances that homeowners can experiment with to enjoy their favourite cuppa in the morning.

One key reason for the growth of coffee is because of the inherent complexity of the beverage, as well as the varied methods for brewing.

YSW: A lot of health experts are divided on the health benefits of coffee. What is your opinion?

AM: There are mixed reviews on health and coffee, but we can only say good coffee should be enjoyed without milk and sugar, as this is definitely low on calories. I would say – have coffee, not because of health reasons, but because you enjoy it.

YSW: What are some of the varieties of coffees found in India and abroad?

AM: In India, mainly two types of coffees are found – Arabica and Robusta. The weather conditions are more apt for Robusta. However, we grow Arabica as well. India has three well-known specialty coffees – Kaapi Royal, Monsoon Malabar, and Mysore Nuggets.

Not a lot of international coffee makes its way to India due to high duties, and bigger markets like Europe, the US, and Australia which have a high consumption rate. However, several African, Asian, and South American countries are coffee growers.

YSW: Several Indian brands are offering speciality coffee which is priced very high. Are they really special and worth buying?

AM: Yes, we have several speciality coffee brands now in India. India’s tryst with speciality coffee began a few decades ago but has gained momentum only recently. Speciality coffee is distinguished based on its origin, cultivation, processing, handling, branding, and the final appearance.

Speciality coffee is not an easy feat for growers, roasters, and baristas, as all of them must follow standards defined by the Speciality Coffee Association (SCA) to maintain consistency and quality. The best of cherries to the best of beans are roasted and made by SCA certified roasters and baristas, so that the consumer can savour the best flavour profiles.

Most of the cafés serving specialty coffee prefer to procure and roast specialty coffee to maintain consistency and quality. Local coffee shops or the ones backed by artisanal coffee efforts are slowly introducing pour-over brewing devices and offering coffee as an experience and not merely another beverage.

The thirst for a great coffee or the inclination to try speciality coffee could be attributed to the thirst of the well-travelled consumer who is looking for local options across India.

Kaapi Machine employees and baristas posing with La Marzocco's espresso machine.
Kaapi Machine employees and baristas posing with La Marzocco’s espresso machine.

YSW: What kind of equipment does Kaapi Machines have in its store?

AM: Kaapi Machines product portfolio offers options for roasters, automatic coffee machines, semi-automatic coffee machines, ice blenders, grinders, as well as new-age equipment for cold brew, nitro, and more.

YSW: How did you come up with the idea of Kaapi Machines?

AM: We decided to launch Kaapi Machines in 2005 when we realised that while the café segment was starting to grow, there was no competence in training, machines, and after-sales service to help coffee entrepreneurs launch coffee brands and cafes in India.

We brought together market-leading companies from Germany, Italy, and the US to form this organisation, under the guidance of coffee experts from India and abroad.

As the speciality coffee culture continues to grow, the need for trained baristas, roaster, and producers has never been so important. Understanding this need-gap, we have been closely working on training programmes for new café owners, café staff, coffee aficionados, baristas, and anyone who wants to learn what it takes to make a good cup of coffee.

Team Kaapi Machines
Team Kaapi Machines

YSW: What are your future plans?

AM: Today, the market gaps mainly include scattered coffee experience, multiple channels of information with no integrated credible expert voice. We want to create one destination for coffee and community, from training, events, machines, beans, and roasting, as well as access to industry coffee experts which the consumer can find under one umbrella.

We believe there is a lot of work to be done until each Indian consumer can truly experience a great cup of specialty coffee.

(Edited by Asha Chowdary)

source: http://www.youstory.com / YourStory.com / Home> YourWeekender> Food & Beverages / by Suman Singh / March 07th, 2020

Arabica parchment coffee hits record price of Rs 10k per bag

Coffee beans spread for drying. DH Photo
Coffee beans spread for drying. DH Photo

Coffee growers are happy as the market rate of Arabica parchment has reached a record rate of Rs 10,000 for a bag of 50kg. The rate has been the highest in the last eight years.

As on Wednesday, a 50kg bag of Arabica Parchment coffee was sold between Rs 10,400 to Rs 10,500, which according to the vendors, is the highest rate for Arabica parchment.

The cost of Robusta Parchment has increased to Rs 7,000 per bag. The last time when Arabica coffee reached the highest rate was in 2014. It was Rs 9,600 to Rs 9,800 per bag then. Later, the price moved downward and had touched Rs 6,000.

Arabica cherry costs Rs 4,000 per bag while the rate of Robusta cherry is Rs 3,200 to Rs 3,400 per bag.

Growers in Kodagu, Chikkamagaluru and Hassan have expressed their happiness on the improved market rate of coffee, despite problems of shortage of labourers and feasibility issue in the maintenance of the plantation.

The vendors said that the rates of Arabica parchment might increase further. Expecting the same, the growers who have stored coffee in ABC and other curing centres have decided to sell coffee after it hits an all-time high.

The increase in the rate of coffee was due to a significant decrease in production in Brazil and Columbia. There was a plunge in the production of coffee in Chikkamagaluru, Kodagu and Hassan districts as well, owing to floods. This has created an increase in demand.

Even though the market rates have increased, the quantity of coffee production is significantly less compared to previous years. The growers who grew 50 bags of coffee in the past have ended up producing only 10 bags of coffee.

“The coffee plants have been damaged due to the water-logging of the plantation. It might take another four years to restore the coffee plantations to its original condition,” said coffee grower Nanaiah.

Coffee vendor Abdul said that around 60% of coffee growers have sold their coffee. Those who had stored coffee have reaped benefits.

source: http://www.deccanherald.com / Deccan Herald / Home> States> Mangaluru / by Adithya K A / Madikeri – March 04th, 2020

Bean-to-cup coffee making in a Coorg plantation

Visitors are encouraged to make their own blends, including weighing, mixing, roasting and grinding.

The plantations offer homestays and resort, perched on stilts. (Photo: The Tamara Coorg)
The plantations offer homestays and resort, perched on stilts. (Photo: The Tamara Coorg)

The lashing rain from the night before had simmered to a soft drizzle this morning. The clouds had parted, and the sundeck of our wooden cottage, perched high on stilts, afforded a resplendent view of coffee country Coorg. The freshly bathed dimpled-green Western Ghat hills rolled away as far as the eyes could see. Acres and acres of coffee and spice plantations dotted the landscape, intermingling with lush forests. The gushing sound of a waterfall drifted in from close by, blending with the rustling of leaves. Below us, as our resort’s plantation was waking up, we set out to witness first-hand the journey of coffee — from bean to cup.

With tall silver oak, teak, rosewood and other trees lending shade to coffee shrubs in the plantations, Coorg offers a gorgeous setting to observe the process of coffee production. Karnataka alone accounts for 70 per cent of the coffee produced in India, with the south-western districts of Coorg (locally Kodagu) and Chikmagalur producing the lion’s share. India, by some accounts, produces the finest shade-grown coffee.

Many of the plantations have homestays and resorts for anyone wanting to sample the plantation life. The deep dive into the coffee culture at our resort, sprawled over a 180-acre estate, begins right at check-in. You’re welcomed with steaming tumblers of delicious bellada coffee (Karnataka-style filter coffee with jaggery). The cottage-style wooden villas, in traditional Kodagu architectural style — sloping roofs, perched high on stilts — are placed at respectful distances from each other, for immersion into a planter’s private yet lavish lifestyle.

Umbrellas in hand, we follow our guide, through thick foliage and unending rows of coffee shrubs. Sharing interesting nuggets about the native flora that grows with wild abandonment, he points out the two main coffee varieties of Coorg — the hardy, disease-resistant Robusta and the better-quality, tastier, smoother and more expensive Arabica. A number of spices are often intercropped with coffee, such as peppercorn, cardamom, clove and nutmeg that help the coffee acquire lovely aromatics while adding a few prized cash crops in the planter’s kitty.

Each year, the life cycle begins with pearly white blossoms in February-March. Natural showers and sprinkler irrigation are crucial for their yield, which determine the amount of coffee harvested the following year. The blossoms turn into green berries and, then, a deep red when ripe, which are handpicked from November to February.

The walk is followed by a coffee-processing experiential programme at the little museum in the resort grounds. The ripe berries are dried and pulped to obtain the seed — aka coffee bean! The beans are sorted, blended and roasted in a traditional roaster. Encouraged to make our own blends, we weighed and mixed different percentages of the varieties according to our taste, put them in the roaster and hand-ground the divinely aromatic roasted beans into a fine powder — to be had as a hot brew right there, or carry back as a souvenir.

Back home, whenever I’d sip on my blend, I’d reminisce about the time I crafted it, and the scrumptious Coorgi lunch that followed, that rainy, misty afternoon.

Satarupa Paul is based in Delhi and writes on food and travel.

source: http://www.indianexpress.com / The Indian Express / Home> Eye / by Satarupa Paul / February 29th, 2020

Cotton & coffee plantations in the pipeline: KVIB

Imphal :

Khadi and Village Industries Board (KVIB) Lamphel Chairman L Radhakishore conveyed that the board will be taking up the project of growing 10,000 acres of cotton in Jiribam district and substituting the poppy plants at hilly regions with coffee plantations.

He made this above statement during a calendar releasing function of KVIB in Lamphel today.

The Chairman continued that the calendar entails information about the achievements of the board and its upcoming projects.

He further stated that the N Biren led Government has taken up many initiatives and projects for revival and development of Khadi industries in the State.

The board had planted 15 acres of cotton in Jiribam district before, he said.

The State Government acknowledged the initiative of the board and recognised it as the pilot project of cotton plantation of Jiribam district.

Following this, the 10,000 acres of cotton plantation has been launched under the sponsorship of the State Government, added the chairman.

He stated that the cotton project will not be based only in Jiribam and explained that the district was chosen as the soil turned out to be compatible for cotton plants.

Maintaining that using imported clothing as well as yams has impacted the State’s economy, Radhakishore stated that people should start relying more on things which are produced in the State.

The cotton plantation project will help improve the State’s economic situation and the condition of the farmers as well, he added.

Conveying that coffee plantation will also help decrease unemployment of youths in the State, he said that KVIB had deliberated with the Chief Minister and his cabinet Ministers to start the coffee project.

Radhakishore maintained that so far, 2 lakh coffee seeds have been grown at hilly areas of the State and added that the board has set its target to plant seven lakh extra coffee plants.

He said that the board has received 100 kg of coffee seedlings from the Coffee Board of India and added that, as a pilot project, coffee seedlings nursery will be prepared and planted at Bishnupur and Jiribam districts.

source: http://www.e-pao.net / E-PAO / Home> Headlines / source: The Sangai Express / Imphal – February 12th, 2020