Renaissance Hotels, part of Marriott Bonvoy’s global portfolio of over 30 extraordinary hotel brands, celebrated its 10th annual Global Day of Discovery on November 19, 2024. In celebration of this special occasion, over 170+ Renaissance Hotels properties around the world came together to reimagine their Evenings at Renaissance program with a unique Evenings Market, spotlighting local retailers and businesses.
Over the past ten years, Global Day of Discovery has been the one day in the year when all 170+ Renaissance Hotels around the world activate an elevated, on-property experience – underscoring Renaissance Hotels as one that connects locals and travelers to the DNA of the neighborhood through its unexpected design, experiential entertainment, and spontaneous discovery. Global Day of Discovery 2024 continues to demonstrate Renaissance Hotels’ promise to making measurable impact through supporting local – not just on Global Day of Discovery, but every day – with the launch of R Finds, a global digital marketplace designed for local discovery.
General Manager Sita Lekshmi and Rishwin Devaya
The event at Renaissance Bengaluru Race Course Hotel featured a journey to the sprawling coffee estates of Coorg , curated by the Riverside Coffee Co. and its founder Rishwin Devaya. An immersive Evening Market experience, guests indulged in the finest manual brew coffees, a meet-and-greet with Rishwin, and a special coffee cupping session.
Guests were also treated to expertly crafted coffee-based cocktails by Shyam Kumar, Bar Manager at R Bar and his team of mixologists.
The Culinary team led by Executive Chef Somasundaram G. and Pastry Chef Manivannan G. delighted everyone with a selection of decadent coffee-inspired desserts, creating a perfect fusion of local craft and culinary artistry.
The event concluded with guests connecting over their shared love for coffee, cocktails and discovery, leaving with a deeper appreciation for Coorg’s coffee culture and the hotel’s commitment to championing the local community.
The Global Day of Discover and the launch of R Finds, our very own global digital marketplace is a joyous moment and one to take immense pride in. Through interactive brewing sessions, exquisite coffee-inspired cocktails, and engaging conversations, we created an evening that blended the warmth of local flavors with the spirit of discovery—a true reflection of what Renaissance Bengaluru Race Course Hotel stands for,” said Sita Lekshmi, General Manager, Renaissance Bengaluru Race Course Hotel.
source: http://www.apnnews.com / APN News / Home> Tourism> Hospitality / by NS / November 21st, 2024
Ten teachers were felicitated and presented ‘Jeevanadi Cauvery’ awards in memory of Nambiyapanda Gowru Ponnavva at a function held in the premises of Akkana Balaga School in Agrahara in the city on Tuesday. The award presentation function was jointly organised by Cauvery Balaga and Hiranmayi Pratishtana.
Speaking at the function, writer Bannur K. Raju said it is essential that education and health must be provided to everyone without any bias like in many developed countries.
“Unfortunately in our country, both these vital sectors are in firm grip of private organisations which has deprived both education and health to poor and middle class people,” he regretted saying it has become essential that these two sectors be nationalised in the interest of majority of people in the country.
Teachers S.N. Janaki of Alanahalli Government Lower Primary School, H.D. Kote taluk; M.P. Manjula, Hunsur Govt. Lower Primary School; K. Parveen Taj, Arenahalli Govt. Urdu Lower Primary School, Periyapatna taluk; G. Ratna, Beeregowdanahundi Government Lower Primary School, Mysuru taluk; M.T. Akkamma, Ammathi Govt. Higher Primary School, Virajpet taluk; M. Rani, Head Mistress, Bharati Sthree Samaja Higher Primary School, Yadavagiri in Mysuru; T.S. Maithili, Physical Education teacher, Government Higher Primary School, Vysarajapura, T. Narasipur taluk and M.T. Saralakumari, Head Mistress, Kajoor, Somwarpet taluk were felicitated at the function with ‘Jeevanadi Cauvery’ awards.
City’s renowned Sculptor Appaneravanda Kiran Subbaiah was given a special award. ana
Noted Danseuse Dr. Tulasi Ramachandra, retired teacher A. Sangappa and artist Dr. Jamuna Rani Mirle spoke at the function.
President of Cauvery Balaga and retired teacher N.K. Kaveriamma, President of Hiranmayi Pratishtana A. Sangappa, Jnana Vignana Samiti District President H.V. Muralidhar, Art teacher Manohar, Social activist Malini R. Palaksha and teacher Anupama were present.
source: http://www.starofmysore.com / Star of Mysore /Home> News / May 23rd, 2024
‘Vijay Shrankla Aur Sankritiyon Ka Maha Sangram’ celebrated
Mysuru/Mysore:
Marking 75 years of Independence as also 50 years of India’s victory over Pakistan in the 1971 war leading to the creation of Bangladesh, the National Cadet Corps (NCC) is celebrating the occasion as ‘Vijay Shrankla Aur Sankritiyon Ka Maha Sangram’ across the country from Nov. 28 to Dec. 19 this year.
As part of the celebrations, the Mysuru NCC Group felicitated the Next of Kins (NoKs) of the two martyrs — Flying Officer K.P. Muralidharan of 20 Air Squadron and Risaldar B.M. Kaveriappa of the 66 Armoured Regiment — at a programme held at Cauvery auditorium in Karnataka State Open University (KSOU) premises on Hunsur Road here this morning.
The NoKs who were felicitated are Lalita Krishna Kumar, sister of Flying Officer K.P. Muralidharan and B.M. Machaiah, son of Risaldar B.M. Kaveriappa.
Maj. Gen. (Retd.) C.K. Karumbaya, SM, was the chief guest. Maj. Gen. (Retd.) S.G. Vombatkere, VSM was the guest of honour.
As part of the celebrations, 75 NoKs of martyrs of 1971 war will be felicitated at 75 locations across the country.
Defence Officers, Junior Commissioned Officers and Other Ranks posted locally at Mysuru including NCC Group Commander Col. R.R. Menon, NCC cadets and Associate NCC Officers, Air Veteran Mandetira N. Subramani, President, VeKare Ex-servicemen Trust, Mysuru were present on the occasion.
About Flying Officer K.P. Muralidharan: Flying Officer Kotteiezath Puthiyavettil Muralidharan hailed from Nilambur Kovilakom in Mallapuram district of Kerala. Born on Oct. 6, 1945, he was commissioned into the India Air Force on Oct. 29, 1966 at the age of 21. During the 1971 Indo-Pak War, Muralidharan was serving with 20 Sqn. known as ‘Lightnings’ and was based at Air Force Station in Pathankot. He took off in his Hunter (A-462) for a mission from Pathankot and was involved in a dog fight with enemy aircraft. He was last seen flying north of Peshawar in combat with a PAF Sabre and was shot down by the enemy Sabre. His aircraft crashed inside the enemy territory.
Risaldar B.M. Kaveriappa: Born on Feb. 4, 1931 at Kadangamarur in Virajpet of Kodagu district, Kaveriappa joined the 66 Armoured Regiment in September 1969 and was appointed as a Troop Leader which he served till the last day of his life.
Kaveriappa was in command of 1 Troop Bravo Squadron. While moving to reinforce 3 Troop, his tank was hit by an enemy RCL Gun and he along with his crew were killed.
source: http://www.starofmysore.com / Star of Mysore / Home> News / November 30th, 2021
In my previous article, I featured an Ethiopian coffee export company who ran her business based on trust. This is factored in two ways; dealing with her farmers and clientele. In this day and age, we can learn a thing or two by understanding the wisdom behind why some people do the things they do, treading a harder path and not resort to shortcuts. They are in it for the long term, not focused on the short term gains. I have nothing but high regard for individuals like Medina.
Continuing a similar conversation, I have been focusing on what exactly is happening at the farm level by getting in touch with the producer directly. In this article, I talk to the owner of a coffee estate farm based in India. Sumaira gives us an insight about how her family’s coffee estate started in the late 18th century, processing techniques employed on her farm, the specialty coffee movement in India, and much more.
source: Rasulpur Coffee Estates
Can you tell me a bit about yourself and Rasulpur Coffee Estates?
I am Sumaira, the owner of Rasulpur Coffee Estates & Roasters . We are located in the Rasulpur village, Coorg district, in the hot spots of the Western Ghats, India. My entrepreneurship journey has had its shares of ups and downs. I took up a career as an interior designer and worked as a business head for a furniture empire in India. Later on, I moved to the UAE and explored the real estate industry and the coffee sector. I envisioned starting up something of my own, being from a family of coffee planters and having the self-confidence and determination to start my own business. Something clicked the moment I realized how the coffee industry is growing day-by-day.
To add, I am a fifth generation coffee planter who introduced specialty coffee at our estate. We introduced better equipments and techniques, and new processing and fermentation methods which I’ll get into a little later. A laboratory is set up for roasting and cupping to create different roast profiles and new blends at our estate. We believe in helping and encouraging our coffee community, especially the neighboring small and marginal coffee growers to analyze their coffees, and improve their harvesting and processing methods to fetch a better price for their coffee.
The journey of Rasulpur Coffee Estates started in the late 18th century when our ancestors migrated to the Western Ghats of India i.e. Coorg at the time of the British rule, as their main occupation was trading in coffee and spices. They travelled to different parts of Coorg, as they developed a liking towards coffee estates and the greenery, purchased plenty of estates, learnt the methods of coffee cultivation, and started exporting coffee to foreign countries. England was one of the major countries to which coffee was exported to from our estates in that period with the help of the Coffee Board.
We named the estate and brand ‘Rasulpur Coffee’ after the village, Rasulpur, which is on the banks of the Kaveri river in Kodagu district is named after Mr. Rasul Khan, our first generation planter. He cleared the land, started cultivation, built dams for irrigation, made the place livable and initiated agricultural works. Looking at his abilities and progress, the government named this village after him.
In time, our second, third and fourth generation planters purchased more coffee plantations and improved the methods of cultivation, processing, and introduced pulping and irrigation. An R&D team was also set up and a variety of experiments are conducted to this day. The goal here is to enhance the quality of the crops, and advance the processing and post harvesting methods. Our coffee is featured in auctions, supplied for projects, sold locally and exported to wholesalers, cafes, and restaurants. We also ferment micro lots as per requirements from our roasters and young entrepreneurs who are venturing into the coffee industry.
What kind of processing is done on the farm?
Processing on our farm is done in three different ways along with few specialty processing methods, all of which change the sweetness, body and acidity of brewed coffee. These are natural/sun dried, washed, and honey processed.
Natural/sun dried process. A natural processed coffee, also referred to as dry processed, is a traditional yet common way to process coffee today. Originating in Ethiopia, it involves drying out freshly picked coffee cherries with the seed still inside. To do this, we place the cherries on drying beds in the sun. These beds are either patios or raised drying tables. The cherries have to be rotated and turned to prevent mold, and takes about seven to eight days to ferment. During this time, the sugars and mucilage (the sticky substance that coats the seed) will latch onto the seeds, develop flavours and make them sweeter. Once the coffee is dry, a machine separates the pulp from the seed. Natural coffees are heavy bodied, and have deep, complex tasting notes. This development comes from the way the cherry ferments differently. Natural processed coffees can be difficult to replicate because of the inconsistencies in fermentation. However when done right, these coffees can also be some of the sweetest you’ll taste. It is juicy, syrupy and well worth the extra effort.
Washed process. Unlike natural, washed processed coffees are called the opposite, i.e. wet processed. In this scenario, machines called pulpers remove the seeds from the cherries before drying them. However, it is not just any cherry that gets the seed removal treatment. These cherries must have the perfect amount of ripeness to make sure they are sweet enough. To accomplish this, they go through a sorter and are segregated according to density. Once these pulpers remove the skin and pulp from the seeds, they are placed in tanks full of water. The water separates the rest of the mucilage and fruit caked onto the seed. Finally, the seeds are dried on the beds in the sun. Washed processed coffees have cleaner, and more crisp tasting notes when compared to natural processed coffees. The body of a brewed washed coffee is lighter. There is typically more brightness as well, because of a cleaner acidity that balances out the sweetness of the coffee. They are just as fruity as natural coffees, but the flavor notes are easier to differentiate.
Honey processed. This method is a combination of both natural and washed. It is a rare and demanding method, and not as commonly practiced as the previous two. However, it produces a unique cup of coffee, with flavours similar to both of the previously described processing methods. During honey processing, a pulper removes the seed from the cherry before it undergoes a drying process. However, it does not go into washing tank to remove the mucilage. That mucilage, which is what the ‘honey’ refers to stays on the seed and is now dried in the sun. The amount of mucilage left behind determines the sweetness, and there are even machines to control the amount on the seed. Like natural process, the seeds are dried on beds. The flavor components of honey coffees are varied and complex. Like washed coffees, they have lighter body and are very syrupy and sweet. Acidity is present but more mellow when compared to washed coffees.
Specialty processing. This is an emerging field and we use unique methods like anaerobic, aerobic, natural fermented, and fruit fermented to name a few. We ferment our coffee in a temperature controlled environment, with or without oxygen, followed by controlled drying to bring out unique and funky flavors out of the coffee.
source: Rasulpur Coffee Estates
What is the current state of the specialty coffee industry in India?
The coffee culture in India has evolved over the past decades. The nostalgia-inducing coffee houses were popular meeting grounds until the 1980’s. In the 90’s, cafe culture took over the country and coffee became the trendy drink to try.
Cafes are becoming the primary hangouts for youngsters and coffee found an emerging and appreciative audience. In the past two decades, we have seen a surge of cafes all over the country. They have materialized as a central hub for meeting, whether casual or business, and also doubling up as co-working spaces.
The 2020 pandemic impacted the industry In multiple ways and its effects were manifold. Logistics of coffee exports are pretty bad even today. Traditional coffee plantation owners who supply heavily within India and export to Europe are left with excess stock of coffee that could no longer be shipped to international markets.
Coming to the Indian coffee space, in recent years, the spotlight is on specialty coffee. This movement is picking up speed with many brands and roasters setting up shop. Analysis gives us a deeper understanding on how speciality coffee has emerged as the current buzzword in coffee circles. Current generation and millennials have emerged as the major chunk of consumers of specialty coffee within India.
Increased awareness and interest about coffee augmented by growing exposure to worldwide trends due to rising international travel and social media saw many of them exploring specialty coffee and manual brewing techniques. Lockdowns put a halt to the possibility of exploring cafes and thus many coffee consumers in the country turned to home brewing.
Many retail specialty coffee brands saw skyrocketing sales in 2020 as consumers invested in manual brewing equipment ranging from French Press, Moka Pots, Chemex and Aeropress. The new generation of coffee consumers respect the people behind the product, want to better understand the ‘farm to cup’ journey and are willing to invest in educating themselves on all nuances of coffee.
A few years back, this was largely unheard of. Farmers were just one aspect of the coffee supply chain, but hardly ever found the spotlight on them. Now plantation owners are keen on sharing their stories and experiences, information on their crops and the work they put in to make that perfect cup of coffee.
One can safely say that specialty coffee will not just be a passing trend, but en route to becoming one of the mainstays of the Indian coffee space in the coming decade.
I think there is a lack of communication between the consumers and farmers. I know some of the consumers, including me, have started to pay attention to where exactly the coffee is coming and from which farm. What do you think can be done to fill this gap?
The missing ingredient is awareness. People need to be educated about Indian coffee. The new-generation farmers need to collaborate with the Coffee Board of India and conduct events to promote coffees originating from India within the country and internationally.
Joint efforts need to be made by all coffee enthusiasts to encourage the consumption of coffee by making people understand the benefits of drinking coffee. The government has to support and help promote farmers to come forward and establish their own brands.
Being honest and transparent ensures the consumers and clients knows about the past, present and the way you are going to build a future. Bringing credibility to the table builds trust factor for the brand with the consumers.
I know some of the issues the farmers are facing currently are the increasing production costs, what steps are you employing to change that? Have you increased the price of your coffee to reflect that?
Whether we like it or not, coffee is getting more expensive. It’s important to look at some of the reasons why this is happening, before you potentially do one of the following:
Buy less sustainable and ethical coffee because it’s cheaper or
Lay blame on the wrong people for higher prices.
There are many factors influencing the cost of coffee from climate change, disruptions to global shipping, consumer demand, and packaging cost. While the need to use more environmentally-friendly packaging for coffee cups and bags is real, so too is the cost for shops switching to compostable or recyclable materials. We have also witnessed fluctuating shortages of packaging stock forcing some companies to find more costly short term solutions to packaging which comes at a higher cost.
Lastly, coming to the cost of quality, producing coffee of higher quality simply costs more. Coffee must be cared, harvesting and processing is hard work. It requires time and physical effort if you want to achieve the highest quality standards. You can’t have it both ways.
source: Rasulpur Coffee Estates
What are your thoughts on transparency? Has it benefitted you in any way?
Yes, by ten-fold. Transparency has improved our overall trust factor in this industry. It solves many problems and even stops disasters before they happen. It expands relationships, increases productivity, strengthens innovation, and improved our revenue.
What is the future of specialty coffee?
By far, the most interesting and exciting coffee segment of the moment is specialty coffee. It is rapidly expanding in India and across the globe as consumers continue to seek out the best cup of coffee to enjoy.
When it comes to coffee quality, specialty coffee is the ‘cream of the crop’ and is likened to fine wines due to its distinctive characteristics and delicious flavour that can only be achieved under certain growing conditions.
In today’s market, specialty coffee has become an intricate science and a global phenomenon that is seeing rapid growth across all sectors. More estates are coming into this specialty game, that will give ‘Indian specialty coffee a lot of mileage.’
What do you do in terms of R&D on Rasulpur Estate
We are currently doing research on developing a hybrid plant which is resistant to white stem borer and leaf rust. These are the two biggest pests and diseases faced by all Arabica growers throughout the world. International Coffee Organization (ICO) is working with different countries to find a solution for this.
This R&D program has been ongoing for the past four years on a 40 year old, 30 ft tall, Arabica plant labelled by us as Rasulpur Arabica. So far, the results look promising and it is resistant to these diseases. We have propagated progenies of this plant by clonal cutting, seed and tissue culture, and cross-bred this plant with other varieties of Arabica.
source: Rasulpur Coffee Estates
About Rasulpur Coffee Estate
Rasulpur Coffee Estates & Roasters is based out of Rasulpur village in Coorg district in the hot spots of the Western Ghats, India. The Estate is run by Syeda Sumaira, a fifth generation coffee planter and entrepreneur.
Fun fact: Coffee farms are the best place to get first hand knowledge about the beverage, how it is grown, harvested and processed. Rasulpur Coffee Estates organizes coffee tours, get in touch with them to find out more.
source: http://www.fltrmagazine.com / FLTR / Home> Insight> People / by Naveed Syed / August 11th, 2022
Fabriano in Acquarello is the international artistic convention dedicated to water color painting. International Exhibition FabrianoIn Acquarello will be organized with the participation of InArte – International Watercolour Sociaty, Italy and in cooperation Municipality Fabriano, Fondazione Carifac, Fondazione Fedrigoni Istocarta, Rotary and Lions club from 23rd to 26th April 2015 with the participation of the most important watercolor communities from around the world that will allow Italian and foreign watercolorist demonstrate, share and discuss their work in a unique context.
Water Color Society of India, founded by Amit Kapoor in 2013 at New Delhi, a part of International Water Color Society functioning with the aim to promote and popularize water color/water media in every country and to bring the hidden Indian talent at International platform. The society has identified the water color painting of Shri Aimanda Rupesh Nanaiah, resident of Maragodu Village of Kodagu district. Aimada Rupesh Nanaiah is one among the 20 artists representing India for the Fabriano in Acquarello 2015 exhibition at Italy scheduled for April-May 2015. Shri Aimanda Rupesh Nanaiah was born on November 19, 1976. He did his Primary Education at St. Anne’s Convent, Siddapur and Secondary at Siddapur High School, Pre-University at Murnad Pre-university and Bachelor of Fine Arts in Applied arts 1995-2000 at CAVA Mysore.
A Special Cover was released to felicitate water colour painting of Shri Aimanda Rupesh Nanaiah selected for Fabriano in Acquerello 2015 on 14th February 2015 at Madikeri (Special Cover approval no. KTK/28/2015). The cover illustration depicts the water color painting selected for the exhibition with the title “Pathukutti-The Fish Seller”, and scenes of paddy transplantation, Madikeri Town, and other village scenes of Kodagu. The reverse of the cover also features paintings of tractor alongside paddy field and a Kodagu township. The cover was released by Senior Post Master, Madikeri. The cover was received b the Artist Shri Rupesh Nanaiah who and whose family were felicitated on the occasion. The event was held at the Madikeri Head Post Office Premises. The artist also gave a demonstration of sketching by sketching the post masters caricature. My stamp depicting the painting was also launched on the occasion.
Courtesy: Viswas Menon, Madikeri
Special Cover on Kodagina Gowramma – 14th February 2015.
Mrs. B. T. Gopal Krishna (b. 1912 – d. 1939), better known as Kodagina Gowramma, was an Indian writer who wrote in Kannada and lived in Kodagu. She was also a feminist and a supporter of the Indian Freedom Movement. Gowramma was born in 1912 and married to Mr. B. T. Gopal Krishna of Gundugutti village of Somwarpet taluk in Kodagu, then known as Coorg, a province in British India. She invited Mahatma Gandhi to her family house, during his campaign in Coorg, and donated all her gold ornaments towards the Harijan (Dalit) Welfare Fund. She died young, drowning in a whirlpool, at the age of 27, on April 13, 1939.
Gowramma wrote in Kannada and on the feminist ideology using the pen name ‘Kodagina Gowramma’. The stories that she wrote, such as “Aparaadhi Yaaru” (Who is the criminal), “Vaaniya Samasye”, “Aahuthi” and “Manuvina Raani”, were modern and progressive.
On the occasion of 10th District Kannada Sahithya Sammelana, a Special cover was released on Kodagina Gowramma on 14th February 2015 at Madikeri. (Special Cover approval no. KTK/27/2015). The Special Cover depicts the portrait of Gowramma, and photos of her two important books in Kannada “Kambani” and “Chiguru” and the special cancellation depicts the map of Karnataka and the Karnataka mate with 10th District Kannada Sahithya Sammelana in a circle.
Courtesy: Viswas Menon, Madikeri
source: http://www.indianphilately.net / Indian Philately Digest / Home> News> News Archive 2015> February 2015
The journey of coffee in India and the Soliga community’s role in conservation.
“The first record of coffee in India is around 1799, when the British set up an experimental plot in Thalassery, Kerala. From then on, coffee planting came to the Nilgiris, Coorg (now Kodagu) and other parts,” says Arshiya Bose. | Photo Credit: AMANDA PEROBELLI
What will your cup of coffee taste like by 2050? Worse, will you even get your cup of coffee? Alarmist as this question might sound, these questions are being asked for the last 10 days. A study published on PLOS One, a peer-reviewed open-access journal published by the Public Library of Science in January 2022 (Expected global suitability of coffee, cashew and avocado due to climate change), predicts an overall decline in the world’s suitable growing land for arabica coffee by 2050.
Amidst the worry of what the future holds for coffee, a recent panel discussion at Bangalore International Centre (BIC) explored the ecological history of coffee in India, the impacts of coffee production on biodiversity, producer observations of everyday climate change on their farms and how the Soliga, an indigenous community, grows coffee on the Biligiri Ranganatha Tiger Reserve Hills (B.R. Hills) in Karnataka.
M. Kethe Gowda and M. Sannarange Gowda. | Photo Credit: SPECIAL ARRANGEMENT
In B.R. Hills area
M. Sannarange Gowda from the Soliga community, who grows coffee on his biodiverse farm in B.R. Hills, leads various capacity-building programmes for regenerative agriculture. The co-founder of a community-led YouTube channel, Kaadina Makkalu, says that the community started growing coffee initially as it was not something that animals preferred eating. M. Kethe Gowda, co-founder of the channel who has over two decades of experience in ecological research on bees and honey, native tree species, and birds, advocates for holistic farming practices that conserve local ecosystems and biodiversity. He leads experimental work on non-chemical approaches to managing pest and disease outbreaks and is passionate about community outreach.
Sannarange Gowda says, “We grew crops like ragi, maize and so on, which would frequently be destroyed or eaten by animals like deer, elephant, wild boar, monkey and birds in the forest and the hill area… Over a period of time, the Horticulture Department started encouraging people in podus (settlements) to grow coffee, because wild animals would pass through the farms and not feed on them. We needed registered land to grow coffee and could not just grow it anywhere. We finally got a piece of land, and since then, we started growing coffee.”
Kethe Gowda goes back to a time when his ancestors lived in the forest, and there were various podus inside the forest. “There we grew crops like ragi, maize, hyacinth beans, dal, pumpkin, mustard and more. The Forest Department at one point wanted all of us inside the forest to live outside the forest, because when tiger reserves were established, that was the rule. We were told we would be given land close to the B.R. Hills area, but we had to come out of the forest.“ Kethe Gowda says that it did not feel right for them to move out of the land they have always called home for centuries.
“We told the forest officials that our crops were ripe, and we could not leave until they were harvested, but they brought in tamed elephants to destroy our crops and asked us to leave. So, this is how we came out of the actual forest and lived in the B.R. Hills area,“ he explains.
Arshiya Bose and M. Sannarange Gowda. | Photo Credit: SPECIAL ARRANGEMENT
A colonial project
Arshiya Bose, who holds a PhD in Geography from the University of Cambridge, U.K., and a Post-Doctoral Fellowship from ETH-Zurich, says that according to legend it was a Sufi saint, Baba Budan, was brought coffee seeds to India. But coffee as we know it today, grown in commercial plantations, was a colonial project.
British planters who came over from Sri Lanka started growing coffee. “The first record of coffee in India is around 1799, when the British set up an experimental plot in Thalassery, Kerala. From then on, coffee planting came to the Nilgiris, Coorg (now Kodagu) and other parts,” says Arshiya, who is the founder of Black Baza Coffee which she started in 2016. It is a social and conservation enterprise that partners with smallholder coffee producers in India’s Western Ghats biodiversity hotspot. Coffee’s journey to India
“What is fascinating about the way the colonial coffee project went forward is that many of the British planters who were here were actually Naturalists back home in England. So, they kept a very detailed record of not only how they grew coffee, but also what kind of wildlife they saw. There was a prolific writer and journal keeper, Edwin Lester Arnold, who found himself in Coorg around the mid 1800s. In one of his books he describes what kind of wildlife was there. He writes how coffee growers borrowed their coffee planting method from how they cultivated wheat back in England and Europe,” she explains.
Much has changed since that time and Indian now produces a lot of coffee, being the eight largest coffee producing country in the world as of 2022.
Unlike the British coffee plantations, the Soligas continued growing coffee amid the forest. | Photo Credit: Abhishek Chinnappa
Impact on biodiversity
Arshiya explains that unfortunately, in the process of large-scale cultivation and development of plantations, there has been a huge impact on the kind of biodiversity that existed.
“If you take the map of rainforests in the world or coffee plantations in the world, these maps often overlap almost identically,” she says, adding that there is huge loss of forest cover in India to coffee plantations in districts like Kodagu. Arshia argues that for long-term resilience, coffee should be grown amid trees. “It regulates the kind of humidity, soil moisture coffee needs, and provides the buffer against any kind of extreme events that may happen around you,“ she adds.
Unlike the British coffee plantations, the Soligas continued growing coffee amid the forest. “We continued to grow coffee under the forest canopies, which is very beneficial. There were jamun, ficus and other threes, because of which wildlife like sloth bear, white-cheek barbet, deer etc. came to feed on the fruit, excrete in the same spot, which would in turn into manure for the coffee plants. I am proud of the wildlife that comes to our farm, which shows how healthy our farm is,” Sannarange Gowda explains with pride.
source: http://www.thehindu.com / The Hindu / Home> News> Cities> Bengaluru / November 29th, 2024
I first met Sonam when I was judging the Mattina Coffee Latte Art Battle, where he emerged as the winner—something that, in hindsight, comes as no surprise. What does amaze me is the journey from that moment to his victory in the 2024 UAE Aeropress Championship.
Sonam is a man of many talents. While coffee brewing might come to mind first, his true strength lies in his unwavering dedication and relentless pursuit of perfection. It was a genuine pleasure to feature him on The Coffee Story, an interview series that highlights people in our vibrant coffee community, sharing their stories to inspire others.
Tell me a bit about yourself and how you started your coffee journey?
Hello, I’m Sonam Sherpa from the beautiful hills of Darjeeling, in Northeast India. My city is famous for tea, yet here I am in the coffee industry. I began my journey in Darjeeling with Cafe Coffee Day, a well-known Indian brand, as an all-rounder. However, my real coffee journey started in 2019 when I moved to the UAE and joined Costa Coffee to build a stable financial foundation. At that time, coffee wasn’t really a passion; it was just a job for me, like many people working for a paycheck. But I’ve always loved connecting with people, learning something new from each interaction.
Working at Costa Coffee was one of the best decisions I’ve made. I received foundational training in coffee theory and practice and was later assigned to an outlet in Al Ain, UAE. With every passing day, I developed a stronger curiosity about coffee. At first, it was challenging to work with the coffee machine since I didn’t have many opportunities to use it. Over time, though, I pushed myself to learn the standards and improve my skills.
Things changed about three months into my job at Costa Coffee when I received an email about the Barista of the Year Championship. For those who don’t know, it’s a competition among Costa Coffee baristas to showcase the brand’s excellence. I decided to register and soon found myself competing in store heats in Abu Dhabi, then advancing to area heats. Eventually, I made it to the top 10 finalists in the country.
During that time, I connected with Khyam Rai, a former Costa champion, who helped me immensely. His guidance and support were invaluable, and through him, I also met many Nepali baristas. This was my introduction to the world of specialty coffee, which inspired me to dive deeper, collecting coffee tools and handbooks to continue learning.
I’ve also tried various professions, like tour guide, hotelier, retailer, and teacher, but coffee truly felt like the right fit. Being a coffee professional is unique because I go to sleep excited about starting a new day.
There is a lot I want to ask you about winning the Aeropress competition in the UAE, the routine, the win. But before I dive into that, how do you feel you have evolved as a professional since you started in the industry?
I feel that commitment, dedication, and hard work have played the biggest roles in my growth. It also depends on how you view the industry. For me and for Puja, my wife and partner, it’s been a shared journey, helping each other along the way. I remember receiving a brewing set as a birthday gift, which was the start of our brewing practice at home. We attended numerous events like cupping sessions, latte art throwdowns, and various coffee workshops to learn, compete, and connect with others.
Our first National Brewers Cup and Barista Championship in 2022 was a major milestone. We didn’t know much about these competitions, so we researched deeply to understand them. Unfortunately, we couldn’t practice during work hours or have access to full competition setups, so we rented a room for four months and even rented a coffee machine and grinder. We would practice from 6 pm. until we were exhausted and then again in the mornings before work. The feeling of tiredness was worth it all along with the sense of growth, excitement, and accomplishment was unforgettable. Even now, on days when I feel lazy, I think back to those times, and it keeps me motivated.
The feeling must have been unreal. What was your game plan going into the Aeropress Championship in Lisbon, Portugal?
Yes, the feeling was incredible! It was our first World Championship, so we made sure we were well-prepared. We created specific recipes for different coffee processes and roast levels and even carried five liters of distilled water from the UAE to Portugal, just to be safe. We expected a washed, light-roast coffee, and when we got an Ethiopia Guji washed coffee, we had a recipe ready for it. We ended up in the top 16, which was an amazing achievement for us.
I have always seen you and Puja as an inspiration to many baristas and coffee professionals here in the UAE. What advice would you give those who are planning to compete?
Thank you, Naveed, for the kind words. My advice is to ask yourself why you want to compete. Dedication is essential. Learn and work hard every day, and remember, it’s crucial to embrace and learn from your mistakes. Also, don’t worry about what others say about you.
What are you working on next? Are there any personal skills or industry-related areas you’d like to focus on?
I’m looking forward to deepening my knowledge of the coffee industry.
You’re working with Kranti Coffee now. Can you tell us what Kranti is about and what you do there?
At Kranti Coffee, we’re dedicated to providing access to exotic and microlot coffees in Dubai, connecting our producers with the UAE’s coffee community. As a green coffee buyer, I’m responsible for selecting unique coffees directly from farms, focusing on the specific qualities of nanolots and microlots. My role also involves building strong relationships at the farm level to ensure that every coffee meets our quality standards and vision.
How did you and Divesh meet and started working on Kranti?
Divesh used to be a regular customer of mine, and we spent countless hours talking about coffee. His passion for the craft was contagious, and I always enjoyed our conversations. We grew even closer after I left my job to start consulting for people opening cafes. It was during one of those discussions that the idea for Kranti was born.
We talked about introducing Indian specialty coffee to the UAE, a concept that felt instantly right. I had always wanted to showcase Indian specialty coffee, and this project gave me the perfect opportunity to bring that vision to life in a way that aligned with my passion and work.
From there, we started reaching out to coffee producers in India. I sent emails, built connections, and eventually traveled to India myself. The experience was incredible. I met farmers, learned about their craft firsthand, and shared our vision for Indian specialty coffee. I returned to the UAE with many great green coffee samples, ready to dive into research and development. At the same time, I gained a deeper understanding of the market—what people were looking for in terms of flavors and quality.
After months of hard work and learning, we were finally ready. In 2023, Kranti launched at the World of Coffee Dubai, marking the start of something truly special. It became a platform to showcase the exotic coffees of India.
What do you think is the future of Indian specialty coffee and the specialty coffee scene in India?
India is traditionally known for commercial coffee exports, but more producers have recently started focusing on quality over quantity. Specialty Indian coffee has begun gaining international attention. Many producers are now committed to sustainable practices like preserving biodiversity, promoting organic farming, and supporting social responsibility, which make Indian coffee unique. Intercropping with spices and fruits, for example, not only boosts farm income but also improves soil health and coffee quality.
Although India is a tea-drinking country, specialty coffee consumers are growing, and so are the number of cafes and roasters. Events like coffee festivals, workshops, and training are helping to build a coffee culture and engage new consumers.
In my hometown, Darjeeling, we now have several specialty cafes. We also run a community called Darjeeling Hills and Sikkim Coffee Community, where we hold workshops from planting to roasting and brewing. We’ve been doing this since 2022, and each year, we see more interest, which makes me optimistic about the future of specialty coffee in India. Wherever I go in India, I can always find great specialty coffee, and I believe Indian specialty coffee will continue reaching new heights.
source: http://www.theneedforcoffee.com / The Need For Coffee / Home> The Blog> The Coffee Story / by Naveed Syed / November 23rd, 2024
Lieutenant General (retd) Codanda Somanna passed away at his residence at Panjaraparte in Virajpet last evening. He was 94. He was down by age related ailments.
He is survived by his wife Renu Somanna, son and daughter. His son Nived Nanjappa is serving as a doctor in the US.
Somanna led the ‘blue star’ operation in Punjab with success. The last rites will be performed after 12 noon today at his farmhouse with military honours. Senior officers of the Army paid their last respects to the decorated soldier.
Lt. Gen. Codanda Somanna with wife Renu Somanna.
The last rites should have been held with full military honours. But, due to the Covid-19 crisis, symbolic military honours were accorded to the departed soul. Somanna had played a pivotal role in Operation Blue Star at Amritsar. He was serving as the chief patron of the Field Marshal Cariappa-General Thimayya Forum.
General Dalbir Singh Suhag, the then Indian Army chief, along with General Bipin Rawat (present Chief of Defence Staff of India) had, in 2016, visited the house of Somanna during their trip to Kodagu. Field Marshal Cariappa-General Thimayya Forum president Col (retd) K.C. Subbaiah paid tributes to Somanna, saying he was known for his discipline.
General Dalbir Singh Suhag, the then Indian Army chief, along with General Bipin Rawat (present Chief of Defence Staff of India) had, in 2016, visited the house of Lt. Gen. Somanna.
Reaching out to a veteran general
On Aug. 8 2016, the Facebook page of ADGPI-Indian Army has a post:
“A mega veterans rally was held at Madikeri on 6 Aug 2016 which was attended by General Dalbir Singh, the Chief of Army Staff (COAS) and over 1800 Veterans and Veer Naris from Kodagu District. The COAS while attending the rally realised that the senior most veteran of the area, Lt Gen C.N. Somanna (Param Vishisht Seva Medal), 90 years old was not present. Gen. C.N. Somanna was commissioned into 3/11 GR, but went on to command 4 Guards. He was the Vice Chief of Army Staff in 1984-1985. On enquiry he was informed about the ill health of Lt Gen Somanna. The COAS immediately modified the programme and travelled over 40 kms to meet the General at his home in Virajpet.”
source: http://www.starofmysore.com / Star of Mysore / Home> News / June 14th, 2020
Kodagu district, known as the “Scotland of India,” faces an unprecedented heatwave with temperatures soaring to 35°C. The usual cool climate and abundant rainfall have given way to severe drought, leaving landscapes parched. Residents combat the heat by consuming watermelon and refreshing beverages. Concerns rise as the absence of rain depletes water sources and raises fears of even hotter summer months ahead.
Residents of Kodagu district, often dubbed as the “Scotland of India” for its lush greenery and cool climate, are currently grappling with an unusual heatwave as temperatures soar to 35 degrees Celsius. Once known for its abundant rainfall and fog-covered hills, the district is now experiencing a severe drought, leaving its scenic landscapes parched and its residents sweltering under the scorching sun.
Traditionally, Kodagu district, also known as Coorg, enjoyed moderate temperatures ranging from 15 to 20 degrees Celsius, thanks to ample rainfall that kept the region cool and foggy throughout the year. However, this year’s acute water shortage has transformed the district into a hot and arid terrain, devoid of its usual cloud cover and mist.
The absence of rainfall has led to the depletion of reservoirs, rivers, and streams, leaving the land dry and barren. With daily temperatures consistently reaching 34 to 35 degrees Celsius, residents find it challenging to venture outdoors, fearing the intense heat. Even simple tasks like buying groceries or commuting to work have become daunting endeavours, prompting many to stay indoors or seek refuge under umbrellas when stepping outside.
To combat the oppressive heat, residents have turned to consuming watermelon and other fruits with high water content, as well as indulging in fresh water and ice creams in large quantities. The demand for refreshing beverages has surged, with local vendors reporting a significant increase in sales.
Traders and residents alike express astonishment at the intensity of the heatwave, noting that such extreme weather conditions are unprecedented in their experience. Typically, monsoon rains would have arrived by March, providing relief from the heat. However, as the first week of April passes without a drop of rain, concerns mount about the impending summer months and the likelihood of temperatures rising even further.
source: http://www.newsable.asianetnews.com / Newsable Asianet / Home> English News> Karnataka / by Vinaykumar Patil / April 08th, 2024
The Government of India has issued the Plant Quarantine (Regulation of Import into India) (Sixteenth Amendment) Order, 2024. The notification was published on November 20, 2024 and has come into immediate effect. This amendment introduces special conditions for importing coffee beans into the country.
The amendment applies specifically to coffee beans (Coffea spp.) imported from any country for consumption or processing in India.
The aim is to prevent the entry of Coffee Berry Borers (Hypothenemus hampei and Sophranica ventralis), a destructive pest that can devastate coffee crops.
All imported coffee beans must now undergo fumigation with either Methyl Bromide or Phosphine to eliminate any potential Coffee Berry Borers.
The fumigation treatment details must be endorsed on the Phytosanitary Certificate issued by the exporting or re-exporting country.
This amendment helps to protect India’s coffee industry from invasive pests. Stricter import regulations ensure the quality and safety of imported coffee beans and minimize the risk of introducing harmful pests into the country’s agricultural ecosystem.
