I learnt to appreciate coffee at the age of thirty-seven and since then I have been tasting coffee at speciality coffee shops in and out of Singapore. The more types of coffee I tried, the more I want to try. From just drinking coffee made by others, I ventured into brewing coffee on my own and soon I became the owner of many coffee gadgets and accessories.
When I was in Papua New Guinea for ten days, I was drinking one of the best coffees from the Eastern Highlands. I did not stop at that. I visited coffee plantations in countries like Indonesia, Sri Lanka, Vietnam, Mexico, Thailand, and India. Within India, I have visited coffee plantations in the states of Odisha, Kerala and most recently Karnataka.
Karnataka produces about 71% of India’s coffee and Coorg in Karnataka produces 33% of India’s coffee! Coorg, a beautiful hill town is covered with acres of green, lush coffee plantations. I had to the pleasure of not just touring but also roasting and grinding my own coffee blend when I visited @fivefarms.in coffee plantation in Coorg.
I have not been exposed to Indian coffee much except when I am travelling in India. I became much more enlightened after my visit to @fivefarms.in and my meeting with Subbaiah and Ashith, partner and founders of @fivefarms.in.
Subbaiah and Ashith stay in a 75-year-old bungalow surrounded by the Malcode coffee estate in Chetthalli Village, Coorg, Karnataka. This coffee estate produces Arabica and Robusta coffee beans and the popular #Indianblackpepper — Paniyoor black Pepper.
The husband-wife team are third generation coffee farmers and founders of fivefarms.in – one of India’s premium single estate coffee stores. Subbaiah told me that they believe in very traditional plantation skills but ensure that they apply only modern roasting and grinding techniques to their coffee beans.
They conduct Seed to Cup tours of the coffee estate. I learnt the history of how coffee was discovered and brought to India, its culture, farming techniques including harvesting, inspection of the coffee plants, and production process from its raw state.
After the tour, I had the pleasure of sampling a sumptuous lunch prepared by Ashith and her mother-in-law, ending with a cup of freshly brewed coffee!
I left the farm with about a kilogram of freshly roasted and ground coffee!! Thank you @fivefarms.in
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Devagi Sanmugam
As a chef, spice curator, and author of over 20 cookbooks, my life revolves around the exquisite world of food. I am deeply passionate about experiencing food in all its forms—I love to see, touch, smell, hear, and feel the ingredients that create culinary magic. Each spice tells a story, every herb evokes a memory, and the textures of food bring joy to my senses. Traveling is not just a pastime for me; it is an essential part of my journey as a culinary educator. Exploring diverse cuisines around the world allows me to expand my knowledge and understanding of food, enriching both my cooking and teaching. I revel in discovering new flavors and techniques that I can share with others, igniting their own passion for cooking. This blog is a heartfelt expression of my love for food—a platform where I can share my culinary adventures, insights, and recipes. Join me as we explore global cuisine, celebrating the beautiful and delicious experiences that food offers.
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source: http://www.devagisanmugam.com / Chef Devagi Sanmugam / Home> India> Ingredients> Karnataka
