The 24th annual get-together of N.R. Mohalla Sri Kavery Kodava Okkoota was held recently at Kodagu Sahakara Sangha in Jayalakshmipuram.
The day-long meet comprised Bolakaat, Kodavaat, sports and cultural programmes.
Chottemanda Geetha Ashok conducted sports while Bolakaat and cultural events were performed under the guidance of Chottemanda Lalu, Deekshitha, Kotera Kushalappa, Kodira Pushpa and Kotera Revathi Kushalappa. Okkoota President Kodira Prakash Nanaiah, Secretary Madetira Sunil Somanna.
Committee Members Bachiranayanda Prasanna, Narapanda Sannu Mandappa, Kotera Suresh Kushalappa, Atrangada Praveen Poovanna, Choteyanda Smitha Poonacha, Balyatanda Sarasu Kushalappa, Chottemanda Lalu Mohan and Ajjinikanda Chittiappa were present.
source: http://www.starofmysore.com / Star of Mysore / Home> News / November 13th, 2024
The Kodava National Council (CNC) organised a human chain demonstration at Buttanagal Junction today, highlighting the rampant misuse of the Karnataka Land Reforms Amendment Act and its devastating consequences on Kodava culture and the region’s ecology. CNC President N. U. Nachappa voiced strong opposition, condemning land grabs facilitated by loopholes in the 2020-21 amendments, impacting the Kodava heartland, including Perumbadi, Balugodu, Nangala, and Buttanagal.
A major concern raised was the ongoing encroachment by external investors, corporate entities, and resort mafias, who are allegedly exploiting fertile agricultural lands and jeopardising the tributaries of the sacred River Cauvery.
Siddaur’s historic BBTC coffee estates, spanning 2,400 acres, are now under threat of urban conversion by powerful external interests. According to CNC, these exploitative developments are destroying green landscapes, contaminating water resources, and undermining Kodava heritage, including sacred spaces like “Mand” and village deities.
Nachappa highlighted a significant case in Nangala, where a businessman from Andhra Pradesh has reportedly acquired 50 acres and plans to construct a massive resort, scaring local residents and threatening essential water catchments. The CNC President also alleged that a prominent Parliament member from South India is using unaccounted wealth to fund real estate acquisitions in Kodava Land, aiming to establish economic corridors and mega-cities at the expense of local communities. Substantial donations are being made to prestigious Kodava clubs to suppress opposition.
The CNC argues that external economic forces are transforming Kodava Land into a playground for urban expansion, negatively affecting agriculture, forest resources, and water systems. The council warns of severe demographic shifts if unchecked migration occurs, with outsiders obtaining local IDs through fraudulent means and becoming beneficiaries of government schemes, thereby destabilising the area’s social fabric.
The CNC further accused resort developers of manipulating regulations to degrade the environment, drawing a direct link to large-scale deforestation and ecological harm. Comparisons were made to Wayanad, Kerala, where similar activities have led to catastrophic landslides and flooding. Nachappa reiterated that only Scheduled Tribe status and self-determination rights for Kodavas can curb the destruction and protect their land.
Echoing the sentiment, CNC members protested against luxury estates and villa projects that are obliterating traditional Kodava home-stay practices and disrespecting the local way of life. The council pointed out the selective application of environmental laws, which are lenient on powerful resort owners but stringent on Kodava farmers. Highlighting corrupt practices, CNC claimed that resort mafias, aided by local and state political support, are destabilising the region.
The protest ended with an urgent call for unity among Kodavas to resist these land reforms and preserve the natural and cultural wealth of Kodava Land.
source: http://www.thehansindia.com / The Hans India / Home> News> State> Karnataka / by M Raghuram / Hans News Service / November 06th, 2024
145th Annual General Meeting of the Coorg Planters’ Association held in Madikeri
Madikeri:
The Coffee Board has launched an ambitious initiative to elevate coffee quality across regions by forming community farmer groups at the hobli (village cluster) level. This initiative, announced by Coffee Board CEO and Secretary Dr. K.G. Jagadeesh during the 145th Annual General Meeting of the Coorg Planters’ Association in Madikeri recently, aims to gather insights into coffee quality and apply targeted improvements.
Dr. Jagadeesh highlighted that prioritising quality will ensure a robust future for Indian coffee. Under the initiative, community groups of 100 farmers will be established in each hobli, where collected coffee bean samples will undergo laboratory analysis to determine quality.
Should quality fall short, Coffee Board experts will provide growers with specific guidance on improvement measures, helping them achieve standards that could command higher prices in the international market.
In an effort to attract young talent to coffee farming, the Board also introduced a two-year Coffee Cultivation Diploma. Open to those who have completed the 10th Standard, the diploma programme offers formal training in cultivation and plantation management, addressing the current shortfall of trained supervisory and managerial staff in the industry.
Recognising the expanding demand for skilled café staff, the Board announced plans to offer Barista training for women, youth and enthusiasts. As an estimated 3,000 new coffee cafes are expected to open across India next year, this training will equip individuals to serve plantation visitors and tourists with high-quality coffee..
Tata Coffee Managing Director P.A. Mandanna stressed the importance of sustainable coffee farming, urging growers to embrace environmental, economic and social responsibility. He shared that Tata Coffee has implemented eco-friendly pulpers and rainwater harvesting systems across its estates, which has improved soil fertility and raised groundwater levels.
Experts, including Dr. Raja Vijay Kumar, British agricultural specialist Mark Trisney and K. Sudhindra offered practical demonstrations on various coffee cultivation techniques, providing valuable insights to growers.
Coorg Planters’ Association President A. Nanda Belliappa said that the Association continues to provide essential information to farmers and has actively raised their concerns with the Government.
Other prominent attendees included Association Secretary C.K. Belliappa, Vice-President A.A. Chengappa, Karnataka Coffee Planters’ Association President K.G. Rajeev Ganapathy, former Coffee Board Vice-Presidents N. Bose Mandanna and B.D. Manjunath, among other industry leaders.
The meeting also featured an exhibition and sale of agricultural equipment, drawing significant interest from participants.
This initiative marks a pivotal step by the Coffee Board and industry leaders in strengthening quality and sustainability in Indian coffee farming, aiming to bolster India’s position in the global coffee market.
source: http://www.starofmysore.com / Star of Mysore / Home> News / November 10th, 2024
Jnanendra Das gives an account of the trajectory of coffee in the Indian Subcontinent as Filter Kaapi makes it to the TasteAtlas’ list at number 2!
Indian Filter Coffee or Kappi was ranked second best on TasteAtlas’s list of the best-rated coffee drinks in the world last month. Among the top three were Espresso Freddo from Greece in the third spot, while Cafe Cubano from Cuba grabbed the top spot. But how did coffee reach India?
Legend has it that coffee reached India in the late 17th century hidden inside the beard of Hazrat Shah Janab Allah Magatabi popular by his Sufi name Baba Budan. During his Hajj at that time, Baba Budan was exploring Yemen on his way back to India. In a port city there, he found people drinking this refreshing beverage that he found kept him sharp and awake. He went to find it was made from the beans of a plant. Unfortunately, the city authorities allowed people to take out only the roasted beans so that they couldn’t be germinated and planted elsewhere.
The name of the port you ask? Al Mokka (hence, mocha) in Yemen. The enterprising gentleman smuggled 7 beans (a number considered sacred in Islam) which he planted in a Chikmaglur (Karnataka) hill that later was named after him, Baba Budangiri or the Budan Hills. Coffee spread to Karnataka and commercial estates came up, gradually gaining popularity in India.
Even before this, ground coffee had reached India via the Mughals, creating a thriving café culture in the 16th century. Inspired by coffee traditions in Islamic cities like Damascus and Istanbul, “qahwa-khanas” or coffee houses sprang up in Old Delhi. Coffee, like the famous sticky-sweet brew at the Arab Serai (built in 1560 by Emperor Humayun’s wife Hamida Banu), became integral to the city’s cultural life.
There, poets and thinkers gathered to sip coffee and engage in animated discussions. However, visual records of these coffee houses are sparse, though Rembrandt, inspired by Mughal art, sketched scenes of coffee-drinking men from India. [Source: Spilling the Beans: The Islamic History of Coffee, by Neha Vermani]
In Southern India, coffee was popularised by the British sometime in the 1800s. First, it was commercially grown by the British for export and later became a choice of the Indian elites. Coffee gained nationwide popularity sometime in the mid-1940s, with the Coffee Board of India establishing the Indian Coffee House (ICH). Indians faced exclusion from British-run coffeehouses. In 1936, the Indian Coffee House (ICH) opened in Churchgate, Bombay [now Mumbai], to address this exclusion, bringing coffee culture to the masses.
Thankfully, instant coffee wasn’t an option back then, so coffee was made from freshly ground, roasted beans, capturing the full depth of flavours and essential oils that make it truly unique. Roasting coffee beans triggers the Maillard reaction, which releases over 800 flavour molecules. This includes pyrazines for a nutty, roasted aroma; aldehydes, adding sweet, fruity, and floral notes; and ketones, which create buttery, caramel-like scents. The South Indian coffee filter method preserves these flavours and essential oils better than other brewing techniques—such as the espresso maker, Aeropress, or pour-over—where paper filters can absorb some of the oils.
To this day, ICH across the country uses the filter coffee method to prepare their coffee beverages.
Coffee has a longer history in India than tea. By the early 20th century, large-scale cultivation had taken root in places like Coorg and Chikmagalur, helped by the rise of South Indian Brahmins, a new social elite in British bureaucracy, who championed filter coffee as a cultural staple. Ironically, while filter coffee became associated with this elite class, it was also blended with chicory, a practice introduced by the British to stretch coffee supplies during shortages. Rather than being seen as “adulteration,” however, chicory gained acceptance for the woody, caramel-like notes it added, creating a distinct flavour that sets filter coffee apart from espresso-style drinks.
Indian filter coffee (as the TasteAtlas ranks) is a preparation technique in which coffee is brewed with the use of a two-chambered coffee filter. The upper one with a perforated bottom is used to hold ground coffee and the bottom one in which brewed coffee is slowly dripped just by the force of gravity. No electricity or external force is required. There is also a tamper or a press that comes along with the filter set.
This brewing technique results in a richly-flavoured, full-bodied coffee that is usually mixed with milk and sweetened with sugar. It is traditionally served in a tumbler with an accompanying saucer (davara). Sometimes, the combination of coffee and warm milk is continuously poured from one vessel to another until it is aerated and becomes frothy.
Here’s a quick and simple recipe that many southern Indian households follow for authentic filter coffee, traditionally made with a mix of coffee and chicory (ideally an 80:20 ratio).
Ingredients (Serves 2)
1. 4 tbsp ground coffee
2. 200 ml boiling water
3. Sugar (optional)
4. Hot milk
Brewing Method
Step 1: Pack 4 tbsp ground coffee in the upper perforated chamber of your coffee filter, press it with the tamper and let it sit there.
Step 2: Slowly pour boiled water into the top chamber and let gravity do its magic.
Step 3: Wait 15–20 minutes for the decoction to collect in the lower chamber.
Serving
Add 1 tbsp of sugar to your tumbler, if desired.
Pour the decoction into the tumbler until it fills about one-third of the way.
Top up with warm milk. If you prefer it black, you can replace the milk with warm water for a bold, undiluted taste.
Pour the coffee back and forth between the tumbler and saucer to mix and create froth.
Enjoy your strong, frothy filter coffee, crafted with care and tradition!
There is life before and after you filter coffee. Once you have had great filter coffee, it is nearly impossible to go back to instant coffee. Coffee is a complex subject where every little thing matters but ‘Indian Filter Coffee’ makes it simple where you don’t have to buy expensive brewing kits or gadgets.
Finding a traditional filter and davara in Meghalaya may be challenging, but they’re available on various online stores for under a thousand rupees. As for the coffee itself, Meghalaya is blessed with altitudes over 4,000 feet and a unique climate, making it ideal for cultivating distinctive, high-quality coffee. Local brands like Smoky Falls Tribe Coffee, endorsed by the Meghalaya Basin Development Authority, are bringing Meghalaya’s indigenous coffee to the global stage. Other notable North Eastern brands like 7000 Steps and Naga Coffee are also producing some of the region’s finest coffee blends.
Consumption of caffeine should be in moderation. The Mayo Clinic recommends that most healthy adults consume less than 400 milligrams (mg) of caffeine per day. This is roughly the amount of caffeine in four cups of brewed coffee.
Over centuries, coffee has seamlessly woven itself into India’s social and culinary fabric, where its preparation has become an art form, encapsulating flavours, aromas, and a distinct frothy texture that makes it unique. Today, Indian filter coffee is an evolving taste offering coffee lovers worldwide a simple yet deeply satisfying brew.
Coffee consumption in India has increased to 91,000 tonne in 2023 from 84,000 tonne in 2012, where instant coffee has emerged a top favourite, as per a 2023 study by the Coffee Board of India and CRISIL.
Immersive experiences new coffee add-ons at cafes
For coffee drinkers, it’s not just about enjoying a saffron pistachio latte anymore, but also being part of the journey of the coffee bean from farm to cup.
From organising coffee tours to sampling sessions of ‘make your own brew’ while offering innovation in products, new-age coffee brands like Roastea, Blue Tokai, Barista and others are crafting experiences to make coffee a ‘cool’ drink.
“With increasing affinity for high-quality coffee, consumers are actively seeking out-of-home coffee experiences,” said Shivam Shahi, co-founder & COO, Blue Tokai, an Indian specialty coffee roaster & café chain, which opened its 100th store this year.
Blue Tokai recently collaborated with Royal Enfield for an immersive three-day road trip in the Eastern Ghats with 12 explorers and coffee enthusiasts, picking varieties of coffee plants for brewing sessions.
“Coffee brewing is now an immersive experience,” said DM Purnesh, president of Speciality Coffee Association of India (SCAI), who is spearheading the India International Coffee Festival (IICF) in India, an ongoing event with participation of over 150 brewers, growers, roasters, exporters, traders, cafe chain owners, retailers and coffee connoisseurs from all over India.
“Much like other tea-drinking nations such as China, Japan, and the UK, India is seeing a shift towards coffee, particularly among the youth. The increasing number of cafés, not only in big cities but also in smaller towns reflects this growing trend. While tea-focused chains remain limited to low-price segments, the coffee scene is rapidly evolving with premium and unique experiences,” said Purnesh.
Coffee consumption in India has increased to 91,000 tonne in 2023 from 84,000 tonne in 2012, where instant coffee has emerged a top favourite, as per a 2023 study by the Coffee Board of India and CRISIL.
Also, the India coffee market is expected to reach $1,227.47 million by 2032 at a CAGR of 9.87%, as per Custom Market Insights. This is driven by increasing demand for specialty coffee (over 70% growth) and sustainable practices (60% preference among consumers), Kaapi Machines, an integrated beverage equipment company offering catering support to café chains including McDonald’s, Tata Starbucks, WeWork, ITC Hotels, and Taj Group, offer bean-to-cup tours, and customised roasting sessions for coffee connoisseurs.
“Consumer demand is ever-evolving but we see a new trend around milk-based beverages like Cortado and Macchiato, as well as drinks like infused cold brews and Nitro coffee,” said Abhinav Mathur, CEO & MD, Kaapi Machines.
Retailers are also supportive of selling coffee in unique ways and adapting to changing consumer preferences by offering alternatives such as oat and almond milk, catering to vegan and lactose-intolerant customers, shared Purnesh. “Cafés enhance the coffee experience with artistic presentations, like latte art and premium cutlery, adding an exciting dimension to the experience. This approach sets coffee apart from traditional tea offerings and aligns with modern consumer trends,” he added.
At the recently launched Tata Starbucks store in Delhi, coffee drinking combines local culture embedded in design and food offerings. From Punjabi floral motifs to connect the global coffee brand with Indian consumers, the store has cinnamon jaggery latte with organic jaggery sourced from Maharashtra; and cocoa birds eye chilli latte inspired from Meghalaya.
The demand for experience more than the product is led by the younger generation. Rajat Agrawal, CEO, Barista Coffee Company, which hosts exclusive tasting events and workshops on brewing techniques, latte art, and tasting sessions, said: “The millennial and Gen Z segment want innovation in everything. These sessions help consumers to be among the first to experience new blends, single-origin specials, or seasonal beverages like tiramisu iced latte. Our recent launch of dessert-based beverages like coffee bubble tea and affogatos, plant-based lattes and detox drinks, along with desserts cater to the growing desire for a luxurious experience,” added Agrawal.
Omnichannel beverage company Roastea that started in 2019, today serves nearly 60 million cups of coffee per year. Their focus is on product innovation and expansion strategy, tapping into tier-2 and tier-3 cities, where the brand sees a rising interest in premium coffee. “We have tried to elevate the experience beyond drinking by organising barista competitions, different brewing methods like pour-over or filter method and sampling by consumers. Consumer demand is steadily increasing for specialty coffees, sustainable products, and personalised experiences, so we plan to expand our offerings to national highways, speed corridors, and markets like the Middle East in the future,” said Chaitanya Bhamidipaty, co-founder of Roastea.
New product offerings are also a value addition to the coffee experience. For instance, Canadian coffee house Tim Hortons introduced Aerocano, an espresso-based beverage infused with microfoam. “This new introduction to our menu aligns with the growing demand for diverse coffee experiences in India,” said Tarun Jain, CEO, Tim Hortons India.
93 Degrees Coffee Roasters offers products like easy pour-over packs and cold brew bags. The brand also hosts sessions on coffee brewing workshops, latte art and sensory workshops like practice intensities, aroma descriptors, flavour characteristics.
“Earlier, Indians mainly enjoyed instant coffee, and later, South Indian filter coffee became popular. Taking this a step further, we plan to launch ready-to-drink cold coffee cans and cold brew cans to enjoy specialty coffee on the go,” added Mishthi Aggarwal, CEO, 93 Degrees Coffee Roasters.
Roastery Coffee House, established in 2017 as a specialty coffee roaster, with presence in Hyderabad, Kolkata, Noida, Lucknow, Delhi, and Jaipur, recently sold over 100,000 cups of cranberry coffee in six months. The crimson drink is a playful variation of coffee.
source: http://www.financialexpress.com / FE Leisure, Financial Express / Home> Business News> Life> Lifestyle / by Vaishal Dar / November 10th, 2024
A group of about 80 veterans from the Indian Armed Forces, including personnel from the Army, Navy and Air Force, will be visiting Mysuru from Nov. 12 to 15, accompanied by their spouses.
The Army Officers in this group were commissioned just 20 days before the Indo-Pak War of 1971 and played a crucial role as some of the youngest officers sent into battle during the conflict.
During their visit, the veterans will explore several historic sites in Mysuru and Srirangapatna. A key highlight of the trip will be an interaction with Mysuru-Kodagu MP Yaduveer Krishnadatta Chamaraja Wadiyar.
This will offer the veterans a unique opportunity to engage with the region’s cultural and political heritage. After their stay in Mysuru, many veterans will extend their trip with an additional three-day visit to Kodagu.
While in the district, they will tour a coffee estate near Suntikoppa and also meet Air Marshal (Retd.) Nanda Cariappa, among other scheduled programmes.
source: http://www.starofmysore.com / Star of Mysore / Home> News / November 08th, 2024
Capt. Brijesh Chowta, Dakshina Kannada MP, has appealed to Union Minister for Commerce and Industries Piyush Goyal to instruct the Coffee Board of India to extend its support and facilities to farmers of Dakshina Kannada to cultivate coffee.
In his October 25 letter, a copy of which was released to the media on Thursday, Capt. Chowta said that arecanut growers in the district are facing challenges owing to declining yield.
“…Arecanut, a vital commercial crop, has been severely impacted by extreme weather conditions, diseases, and pests leading to significant yield loss. To mitigate these risks and diversify their agricultural practices, many farmers in Dakshina Kannada are keen to explore coffee cultivation, given its suitability to the climate of the district…”
He said despite the potential benefits of coffee cultivation, the district lacked the facilities and support provided by the board and the Central Coffee Research Institute, which are readily available to farmers in the neighboring districts (like Chikkamagaluru and Kodagu).
Capt. Chowta said that the board could play a crucial role in promoting coffee cultivation in Dakshina Kannada through training programmes, technical assistance, and market access initiatives. Given the proximity of Dakshina Kannada to traditional coffee growing districts, it is feasible for the board to extend its support and services to the farmers of Dakshina Kannada.
The MP said that while traditional coffee growing regions and neighbouring districts like Chikkamagaluru and Kodagu already benefit from the facilities and support provided by the board, Dakshina Kannada remained underserved, despite being geographically close to the traditional coffee growing districts.
“…I urge you to take steps to ensure that the farmers of Dakshina Kannada have access to the same level of support and resources as their counterparts in neighbouring regions…”
Meanwhile, Capt. Chowta said in his release on Thursday that farmers in Sullia, Puttur, and Belthangady taluks should be encouraged and supported to explore coffee cultivation.
The MP said that he will pursue the matter further during the coming winter session and try to meet officials concerned, the Board chairman, and the Union Minister too at the earliest.
source: http://www.thehindu.com / The Hindu / Home> News> Cities> Mangaluru / by The Hindu Bureau / November 08th, 2024
Mookonda Kushalappa details the rich symbolism of the Kodava house, a replica dedicated to the homes and traditions of Kodagu
A view of the Kodava house; a window at the entrance of the house. Photos by author
On the way to Mahabalipuram from Chennai, lies a dedication to the heritage of south Indian architecture. This includes three traditional houses from Karnataka.
The 8th edition of Barefoot Marathon will be held on Dec. 8 (Sunday).
The event, which is a fund-raiser for The Coorg Wellness Foundation, set up for the wellness of people, wildlife and ecology of Kodagu, will be flagged from Tata Coffee Sports Grounds at Pollibetta, at 6 am.
Bib distribution will be done Dec. 7 between 11 am to 1 pm.
To volunteer, contact Varun on Mob: 96868-55539 and for accommodation, call Ricky Monappa on Mob: 96323-38111.
For registration, interested may log on to https://youtoocanrun.com/races/the-barefoot-marathon-8th-december-2024/
The Marathon will be held in five categories — Full Marathon, Half Marathon, 10K Run, 5K Run and 1.5K Run.
The registration fee for all categories is Rs. 1,000 which includes brunch and T-shirt.
source: http://www.starofmysore.com / Star of Mysore / Home> News (headline edited) / November 04th, 2024
From Shade-Grown to Sun-Dried: India’s Unique Coffee Practices. (Photo: By Arrangement)
With India’s coffee exports on the rise, D.M. Purnesh, a 4th-generation coffee planter and SCAI President, discusses the industry’s transformation, challenges, and opportunities. He also previews the Indian International Coffee Festival (IICF) 2024.
As a 4th-generation coffee planter from Chikmagalur, what do you believe are the key factors contributing to India’s growing significance in the global coffee industry, and how will IICF 2024 showcase this growth?
As a fourth-generation coffee grower from Chikmagalur, I’ve seen India’s coffee sector transform. Early on, the only way to sell coffee was through the Coffee Board, which meant surrendering the entire crop and losing its unique identity. That changed in the 1990s when Indian coffee began gaining global recognition for its quality. Today, our beans are acknowledged for their high standards, commanding premiums over those from other nations. The 2023 World Coffee Conference in Bengaluru, attended by over 20,000 visitors from 80 countries, underscored this recognition. IICF 2024 aims to build on this success by connecting India’s coffee industry with the global community. As President of the Specialty Coffee Association of India (SCAI), we are committed to hosting IICF for the next decade.
With your extensive experience in coffee cultivation and export, what innovations or trends do you see shaping the future of Indian coffee, and how will these be highlighted at IICF 2024?
Major challenges like climate change and rising labor costs are pushing Indian coffee growers to innovate. While mechanisation can help reduce labor needs, India’s terrain presents difficulties in implementing these systems on a large scale. The IICF plays an important role in bridging this gap by enabling producers to connect directly with the market, giving roasters and traders (B2B) a firsthand look at the quality of Indian coffee. IICF also introduces premium Indian coffee to a broader audience, encouraging a coffee culture domestically by hosting events across major cities.
As the founder of the Specialty Coffee Association of India (SCAI), what role do you envision SCAI playing in promoting Indian specialty coffee globally, and how will IICF 2024 support this mission?
The Specialty Coffee Association of India (SCAI) is an inclusive organisation representing India’s coffee value chain—from growers to cafes. Over time, SCAI has helped Indian specialty coffee build a respected global presence, commanding premium prices in both domestic and international markets. Our mission at SCAI is to promote specialty coffee and foster partnerships within the coffee community worldwide. The IICF events support these goals, further establishing India as a key player in the global coffee industry.
How does sustainable coffee production and agroforestry feature in your business philosophy, and what initiatives will be showcased at IICF 2024 to promote environmentally conscious coffee practices?
Indian coffee stands out because it’s shade-grown, spring-washed, and sun-dried, thriving in biodiverse areas without disrupting local ecosystems. Sustainability is central to our philosophy, incorporating rainwater harvesting for irrigation and using organic manure from jungle trees. The IICF gives growers a platform to showcase their sustainable methods, while entrepreneurs can present innovations like biofertilisers and eco-friendly equipment. Educational programs at IICF will also underscore the importance of environmentally conscious agricultural practices.
India has made significant strides in coffee exports, with your company being a leading player. What opportunities and challenges do you see for Indian coffee exporters in the global market, and how will IICF 2024 address these?
Indian specialty coffee has successfully established a niche in international markets, often fetching premium prices. This achievement is the result of hard work by SCAI members who have traveled extensively to build Indian coffee’s reputation globally. However, rising production costs and climate challenges require growers to secure even better prices to stay sustainable. IICF 2024 provides a venue for exporters to connect with potential buyers, strengthening India’s market presence and enhancing demand.
As a pioneer in coffee research and development, what new products or processing methods can attendees expect to learn about at IICF 2024, and how will these contribute to the growth of India’s coffee industry?
Indian coffee processing has made significant strides, embracing techniques such as barrel-aging, using in-house yeasts to bring out unique flavours, and incorporating local ingredients like bananas and oranges in fermentation. At our own estate, we’re among the first to apply these methods to Robusta coffee, shifting perceptions about its flavour. India now offers a range of coffee products, including pod machines, frozen espresso capsules, and ready-to-drink varieties. IICF serves as a hub where coffee enthusiasts can explore these innovations and where estates can forge partnerships with manufacturers, broadening the reach of Indian coffee.
Inspired by the wine and alcohol industries, SCAI has introduced national competitions to elevate Indian coffee, such as:
National Barista Championship
National Latte Art Championship
National Brewers Cup Championship
Coffee In Good Spirits Championship
World Filter Coffee Championship
These competitions attract young talent, including home brewers, providing the next generation with opportunities to showcase their skills and raise awareness of Indian coffee. SCAI is committed to creating learning opportunities across the industry, promoting a deep understanding of specialty coffee production and marketing.
source: http://www.deccanchronicle.com / Deccan Chronicle / Home> Lifestyle> Food and Recipes / by Reshmi AR / November 04th, 2024
WELCOME. If you like what you see "SUBSCRIBE via EMAIL" to receive FREE regular UPDATES.
Read More »
