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.
_______
“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
________
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.
_________
“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
The National Barista Championship 2023 (The 21st Edition), hosted by the Coffee Board of India, Speciality Coffee Association of India, and United Coffee Association of India, is being organised from February 14th to 19th at Orion mall, Bangalore. With over 60 stalls offering more than 100 different types of coffee, the audience will be experiencing the largest collection of coffee ever under one banner. This year NBC is powered by Kaapi Solutions as the platinum sponsors along with Nescafe and SCAI (speciality coffee association of India) as the Gold sponsors) as the Gold sponsors for the event.
This year we have around 60 Baristas who would be battling it out for the Title of Champion. Making it the biggest tournament in Asia.
NBC is a prestigious annual event in the coffee industry where baristas from various regions of India come together to showcase their brewing skills and compete for the title of the National Barista Champion. All the best cafe brands such as Blue Tokai, Thirdwave, Lavazza along with many other speciality coffee brands all over India will participate in this unique event.
This year’s National Barista Championship is set to be the most competitive yet, as baristas push the boundaries of what is possible with coffee. A very strong committee has been set up where the volunteers under the guidance of Purnesh DM (President of the Speciality coffee association of India), Vikram Khurana (President United coffee association of India) and Srikanth Rao (Vice President United coffee association of India) who shares the same passion for coffee and have worked tirelessly to put this event together.
The event provides a unique opportunity for attendees to network with industry leaders, learn about the latest trends and techniques in coffee preparation, and sample some of the finest coffee blends from around the world.
“We are thrilled to host the National Barista Championship in Bangalore,” said Dr K G Jagadeesha, IAS, Secretary of the Coffee Board. “This city has a rich history and culture of coffee-making, and it’s an honor to bring the best baristas from top cafe brands, and specialty coffee brands from all over India to compete here. Last year’s event, held at Orion Mall in Rajajinagar, was a huge success with over 10,000 visitors, a multitude of coffee, 40+ stalls, and lively music. We look forward to welcoming both the competitors and the public to this exciting event.”
The competition, which will be held over 6 days – 14th to the 19th of Feb. This includes the preliminaries which will happen on the 14th -15th and the 16th post which 18th will be the semi-finals and it concludes on the 19th with the finals. The second day will feature the final round, where the baristas will be judged on their latte art and signature drinks. The winner of this highly regarded competition will then go on to represent India at the World Barista Championship 2023 to held in Athens, Greece.
The National Barista Championship is an annual event that brings together baristas from various regions of India to showcase their brewing skills and compete for the title of National Barista Champion. This coffee festival is a congregation of music, entertainment, a wide array of stalls and a whole lot of coffee and with some great jury to help make it a seamless judging process. NBC 2022 Had Ms Seonhee Yoon from Korea fly down to judge these world class brewers.
This story has been provided by NewsVoir. ANI will not be responsible in any way for the content of this article. (ANI/NewsVoir)
source: http://www.business-standard.com / Business Standard / Home / by ANI Press Release / February 15th, 2023
The parasitoid can be released across estates during the summer months, which is the breeding time of the mealybugs.
Madikeri :
Coffee plantations are prone to several diseases and the attack from mealybug pests is among the major reasons for crop loss across estates. However, the Coffee Research Sub Station (CRSS) in Chettalli of Kodagu district has come up with a unique and organic way to fight this pest. Leptomastix Dactylopii, a parasitoid, has been developed at the station that will be effective in culling the mealybugs in the most ecofriendly way. “Mealybugs are major pests affecting coffee and they cause considerable crop loss,” explained Dr Manjunath Reddy, Entomologist at CRSS.
Ovalshaped, soft-bodied insects, the mealybugs are a threat to the pepper vines and other fruit trees in the estates too. The bugs breed during summer and cause immense damage to the crops during monsoon. “The bugs are covered with white mealy wax, making it tough to eradicate them.
Leptomastix Dactylopii (left); File photo of a mealybug-infested coffee plant
They suck a large amount of sap from leaves and stems with the help of piercing mouthparts, depriving plants of essential nutrients,” he explained. There has been an increased buildup of the mealybugs in the estates and the wild in recent times and Dr Manjunath analysed that this might be due to the abiotic changes in climate and environment. While there are a few chemical sprays to fight the mealybugs, they have been proven ineffective as these bugs infest the estates during the monsoon. However, the CRSS has come up with the most organic way to fight these bugs.
The substation has reared Leptomastix Dactylopii, a parasitoid that attacks and hunts mealybugs. “Female parasitoids lay eggs on the third instar (a lifecycle stage) and young adult mealybugs. A single parasitoid emerges from one mealybug. The parasitoid larvae eat the mealybug from the inside out. After 20-30 days, a young adult parasitoid emerges through a hole on the top-end of the dead mealybug,” he detailed.
A female parasitoid lays 300- 400 eggs,which develop into adult parasitoids in 20-30 days. These adult parasitoids have a lifespan of 2-3 weeks. The Leptomastix Dactylopii can be left in coffee estates that suffer from mealybug infestation and 1,000 Leptomastix Dactylopii are required to be released per acre of estate.
The parasitoid can be released across estates during the summer months, which is the breeding time of the mealybugs. The parasitoids are available at the entomology department at the CRSS in Chettalli and they are priced at Rs 250 per 1,000 parasitoids. This method is seen as the most economical and organic way to fight the mealybugs that infest both Robusta and Arabica varieties of coffee plants.
source: http://www.newindianexpress.com / The New Indian Express / Home> Cities> Bengaluru / by Prajna GR / Express News Service / January 25th, 2023
Rashmika Mandanna was born into a middle-class family in Virajpet (Virajapete), Kodagu, Karnataka.
She is the daughter of Suman Mandanna and Madan Mandanna and has a sister named Shiman Mandanna.
Rashmika Mandanna born 5 April 1996, is an Indian actress who works mainly in Telugu and Kannada films, in addition to Hindi and Tamil films. She has won four SIIMA Awards and Filmfare Awards South. She made her acting debut in the Kannada film Kirik Party (2016) and she appeared in the Telugu film Chalo (2018), Tamil film Sulthan (2021), and the Hindi film Goodbye (2022).
Who Are The Parents Of Rashmika Mandanna?
Rashmika Mandanna was born in a middle-class family in Virajpet (Virajapete), Kodagu, Karnataka. She is the daughter of Suman Mandanna and Madan Mandanna.
Rashmika Mandanna’s Dad: Who Is Rashmika Mandanna’s Dad
Madan Mandanna is the father of Rashmika Mandanna. Rashmika’s father Madan Mandanna reportedly owns a coffee estate and a function hall called Serenity in Virajpet, Karnataka. The actress hasn’t revealed much about her father or family hence there isn’t enough to be said about him.
What Does Rashmika Mandanna’s Father Do For A Living?
Rashmika Mandann’s father is a businessman who owns a coffee estate and a function hall which we believe is been patronized in Virajpet.
Rashmika Mandanna’s Mom: Who Is Rashmika Mandann’s Mother?
Suman Mandanna is the mother of Rashmika Mandanna and she’s reportedly a homemaker/housewife.
What Does Rashmika Mandanna’s Mom Do For A Living?
Rashmika Mandanna’s mom is a homemaker and which means she takes care of the house and probably helps her husband at the coffee shop.
Does Rashmika Mandann Have Siblings?
Yes, Rashmika Mandanna has a sister named Shiman Mandanna and based on their relationship, the age gap between them seems to be wide.
source: http://www.ghgossip.com / GH Gossip / Home / by Juan / January 13th, 2023
While the classic menu, existing staff members and the old charm of the Coffee Board cafe will untouched, a fast food menu has been introduced to attract the younger generation.
The ICH, set up in 1972, has been a favourite coffee joint for journalists, government officials and also the general public who visited the High Court, Vidhana Soudha and other government and private offices nearby. | Photo Credit: MURALI KUMAR K
Coffee Board of India has renovated and renewed its cafe, India Coffee House (ICH), located at its premises in Bengaluru. It has also added a ‘sitting on the veranda and sipping a cuppa’ kind of experience to it.
While your favourite dosa, idli and vade, sandwich, cutlet, bread toast and coffee, existing staff members and the old charm of the Coffee Board cafe will remain, an additional fast food menu has been introduced, in association with social enterprise Mitti Cafe, to attract the younger generation.
The ICH, set up in 1972, has been a favourite coffee joint for journalists, government officials and also the general public who visited the High Court, Vidhana Soudha and other government and private offices nearby.
Coffee Board CEO and Secretary K.G. Jagadeesha said, “Even after the renovation, the classic, existing menu will remain untouched while a new menu has been introduced in collaboration Mitti Cafe to get more youngsters to the cafe.’‘
Rajesh Agrawal, Additional Secretary, Department of Commerce, Ministry of Commerce & Industry said, “The idea is not to get into the market and compete with Cafe Coffee Day, Starbucks and other cafes. This cafe will only be a catalyst for coffee in the country.’‘
Redoing other ICHs
Responding to a query on when the other ICHs in the country would be renovated, Mr. Agrawal added, “Let us see how India Coffee House is doing, before we start renovating other ICHs in the country. All these are historical coffee houses and they come with a unique legacy, we can touch them only with a lot of sensitivity, fully respecting the sentiments of the staff and customers.’‘
The India Coffee House (ICH) chain was started by the Coffee Cess Committee of the Coffee Board and the first outlet was opened in Churchgate, Bombay during 1936. During the 1940s, there were nearly 50 Coffee Houses all over British India which has currently reduced to 11 — one in Bengaluru, five in Delhi, four in Kolkata and one in Tirumala.
source: http://www.thehindu.com / The Hindu / Home> News> Cities / by The Hindu Bureau / January 09th, 2022
In line with its focus on innovation, Tata Consumer Products announces the launch of its premium instant coffee ‘Tata Coffee Grand Premium’ a 100 percent coffee blend with flavor-locked decoction crystals. The product has been launched keeping in mind the taste preference of consumers in non-South markets who tend to prefer a 100 percent coffee blend over a coffee: chicory blend (which is more preferred in South).
Tata Coffee Grand Premium, while being a 100 percent coffee blend also has unique flavor-locked decoction crystals which lock in taste and aroma and are the key differentiator for the brand as it’s a unique product offering over its key competitors.
The new launch is supported by a captivating film, using ASMR (Autonomous Sensory Meridian Response) that showcases the sensory journey of Tata coffee Grand Premium from bean to cup.
ASMR videos are sensory magic that invigorates listeners and captivates viewers intensely.
The new film accentuates the brand’s positioning through a scenic and captivating ASMR video by featuring the enthralling sounds of how the coffee beans are born in the plantation, carefully plucked, dried, roasted, and then grounded and processed to perfection to deliver the signature ‘Shik Shik Shik’ sound of the flavor locked decoction crystals of Tata Coffee Grand.
The campaign integrated creativity and technology to deliver a film that resonates with the brand’s core proposition of great-sounding coffee. Through this campaign, the brand aims to build a strong and memorable connection with consumers by leveraging the power of sonic marketing.
Puneet Das, President – Packaged Beverages (India and South Asia), Tata Consumer Products said,
“Our ambition is to become a significant coffee player and we continue to offer relevant and quality offerings to grow our share in the India coffee market. Indian consumers are embracing a new wave of coffee. Hence, as we continue to expand our presence and reach to consumers across India we are strengthening our portfolio across the country with the launch of Tata Coffee Grand Premium- a 100 percent coffee blend with flavour-locked decoction crystals that gives consumers a rich and aromatic cup of coffee”.
He further said, “The differentiation of Tata Coffee Grand is the signature SHIK SHIK SHIK sound of the flavor locked decoction crystals. Hence, it was only natural to bring the brand story alive through sensorial stimulation which is unique to ASMR. The new launch will be scaled by leveraging TCPL’s network and distribution reach across channels including E-commerce and modern trade.”
In 2015, Tata Consumer Products limited made its entry into the branded instant coffee business in India under the brand name Tata Coffee Grand.
After leading the Indian tea market under its iconic Tata Tea brand, the company took the strategic step to leverage its product, marketing, and retail expertise to enter the branded coffee space in India.
source: http://www.indianretailer.com / Indian Retailer / Home> News> Retail & Business / by Indian Retailer Bureau / by sub-editor / January 05th, 2023
Suresh has harvested nearly 7000 kilos of ripened coffee beans from a total of 1220 dwarf varieties of Robusta plants.
Image used for representational purpose only.
Madikeri :
The coffee sector is not doing well. The reasons are many such as crop damage caused by incessant rains, disease outbreaks and overall changes in climatic conditions. However, a “progressive” farmer in Madikeri, Ponnachettira Suresh is doing well. Suresh has harvested nearly 7000 kilos of ripened coffee beans from a total of 1220 dwarf varieties of Robusta plants.
“A planter is also a doctor who treats the plants,” Suresh quips.
It was in 2020 that Suresh learnt about the dwarf variety of Robusta coffee from a friend in Kolkata. Always open to experimenting, Suresh availed five seeds of this dwarf Robusta variety and he developed them into seedlings.
“Out of the five seeds, one did not survive. However, from the four seedlings, I propagated 196 dwarf plants and I have now planted 1220 plants of the same species,” explained Suresh.
With 6 feet X 6 feet spacing, a total of three acres of land was developed with the dwarf variety of Robusta and Suresh planted Gliricidia Tree for the shade across the area.
“The plants are yielding after three years and I have picked 7000 kilos so far,” he said.
Suresh explained that the dwarf variety does not require any over-the-top maintenance. “The plantation was manured five to six times, irrigated in February and March with sprinkler irrigation and a chemical spray was carried out before monsoon to avoid dropping and rotting of the plants,” he added. He opined that the maintenance of the plantation varies and depends on the condition of the soil, weather and other variants.
“I do not use complex manure. Instead, I feed the plants with only the required amount of nitrogen, phosphorous and potassium. These nutrients are fed by hand as per requirement. While the labour charge might increase in this process, it will ensure proper health and growth of the plant as not all nutrients are required in equal amounts,” he shared. He provides the plants with nutrients depending on the weather condition, which has helped his estate flourish.
“However, the dwarf Robusta variety has not been certified by the Coffee Board and this might be due to the lack of interest in this regard. Nevertheless, I have marked five dwarf variety plants and I will be recording the yield of these plants for the coming five years. This data will be handed over to the coffee board,” he said.
Suresh has always been a “progressive” grower and he has a 400-year-old Robusta plant known as Robusta Peridenia, a 200-year-old variety known as Coffea Congensis and other rare varieties of crops that are still yielding. He is also an avid orange grower and has won a state award for best cultivation of Coorg Mandarin.
source: http://www.newindianexpress.com / The New Indian Express / Home> States> Karnataka / by Prajna GR, Express News Service / December 18th, 2022
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