After focussing on institutional sales of the coffee bean for decades, Mother Mirra Group of Companies has forayed into the retail space with its filter coffee brand ‘Mirra’s’.
The company with coffee plantations located at Coorg in Karnataka is planning to leverage its brand presence at Coimbatore and Chennai in TN before expanding to other cities and States.
Sundar Subramaniam, Managing Director, Mother Mirra Group said online sales of Mirra’s coffee products recorded a huge surge between April and November, without quantifying the volume.
“Thanks to our online presence and tie-up with departmental stores and supermarkets, we saw the sales momentum pick-up during the lockdown phase. It (on-line sales volume) was around 5 tonnes a month. We are now looking to appoint distributors in Coimbatore and Chennai for our range of products, which primarily includes 12 variants of roasted filter coffee powder, pepper, cardamom, honey and wood-pressed oil to start with.
“We will soon be rolling out “Mirra’s Green Coffee”, Subramaniam told BusinessLine, highlighting some of the health benefits of Green Coffee. “The market is nascent in India; we foresee huge opportunities in this space. Further, we have an edge over other players as the bean is sourced from single estate.”
While gearing up to meet the demand on the retail front, the Group has in the last one-two months registered growth in institutional sales with the opening up of the hospitality industry and on the export front. “The Indian diaspora in Singapore and New Zealand have developed a taste for Mirra’s filter coffee powder. Our monthly export volume is around 20 tonnes.”
Notwithstanding these transitions, the Group, according to its MD is so looking to acquire coffee estates in the Coorg region. “Our estate is spread over 175 acres. We are looking to add another 100 acres,” Subramaniam said.
source: http://www.thehindubusinessline.com / Business Line / Home> Agri-Business / by L N Revathy / Coimbatore / November 27th, 2020
Launched 3 years ago, Levista is eyeing expansion in south India, Mumbai and Delhi
S. Shriram, vice-president-sales and marketing at Levista
Coorg in Karnataka, is among the foremost coffee growing regions in India. SLN, a three-decade old coffee plantation company in the region is now aiming to grab a slice of the Rs 2,200-crore annual packaged coffee market, which is dominated by big players like Nestle (Nescafe), Hindustan Unilever (Bru) and Tata Coffee.
SLN launched its own brand of coffee called Levista three years ago and has ever since expanded to 40,000 retail outlets, predominantly in Tamil Nadu and Karnataka. It has now set its sights on expanding across other markets, starting with the rest of south India.
“Of the Rs 2,200 crore market annually, over 80 per cent of the coffee consumption happens in the five southern states and Union territories. Therefore, we aim to reach a significant market share here rather than being sparsely spread all over the place,” S. Shriram, vice-president sales and marketing at Levista, told THE WEEK.
“At the moment, we have a deep presence in Tamil Nadu and Karnataka. We launched our coffee in Goa in February and business is growing steadily. We will be entering the Andhra Pradesh and Telangana market by Sankranti and will penetrate deeper in there. Kerala will follow next.”
The company has the markets of Mumbai and Delhi-National Capital Region on the radar, too, however, it has not finalised a launch date yet, added Shriram.
Levista is also available on online platforms, including Amazon and it is also scaling up on other e-commerce platforms to reach a wider audience.
“Players like Big Basket have also aided our brand coverage, as has Flipkart. We have been recently on boarded through Udaan that reaches small retailers as well as hyperlocal players MilkBasket,” said Shriram.
While south India has a strong tradition of filter coffee, the rest of the country has largely been a tea drinking market. However, things have started changing with penetration of cafes like Cafe Coffee Day and Starbucks in the last decade. International coffee brands like Lavazza are also expanding in the country, buoyed by rising coffee consumption here.
“There is a huge scope for us to grow. The coffee market has been growing steadily. Out of home coffee consumption through cafes has already hit a pan-India presence and thanks to this familiarity, more new consumers are sipping coffee at home, through packaged coffee,” noted Shriram.
Levista’s parent SLN currently has a capacity upwards of 50,000 metric tonne per annum, and Shriram says the company will be able to produce enough coffee for the domestic market as well as for exports.
Talking of exports, the brand is already present in Singapore, Malaysia, Middle East, Maldives and Sri Lanka, reaching out to the south Indian consumers in these markets. The company intends to have a larger international presence next year, added Shriram.
source: http://www.theweek.in / The Week / Home> News> Business / by Nachiket Kelkar / November 20th, 2020
For the first time Kodagu coffee growers, who formed a farmer producer company, Biota Coorg FPC, have exported their crop directly to a roaster in Europe.
IB Bopanna, one of the founding directors of Biota Coorg
After suffering 50-70 per cent crop loss due to excessive rainfall and landslides over the last three years, small, mid-sized and large coffee growers in Kodagu district of Karnataka, who pooled in their coffees under Biota Coorg, are set to receive a 15-20 per cent premium, on an average.
Incorporated in January, Biota Coorg made its first direct export shipment of bulk branded coffees to a large roaster in Europe last week. A container consisting of 320 bags (60 kgs/per bag) of Robusta Cherry AB sourced from 75 of its members was shipped from Mangaluru port on September 30. The company plans to ship 10 more containers to different roasters across Europe, of which two containers are scheduled to be shipped in October and the rest by December. In addition, since its inception, Biota Coorg has directly sold Arabica coffees to local roasters and local cafes at a premium. The 10 founding directors of Biota Coorg, collectively have over 100 years of domain expertise in coffee growing and allied areas including exports of agri commodities, global marketing of coffees, agro-forestry, plantation management, organisation development and coffee quality enhancement through cupping.
Unique flavour
Grown under the shade of multiple species of endemic rainforest trees at an elevation of 3,000– 4,000 feet above sea level, Coorg coffees have distinct fruity notes because of the wild figs, citrus fruits that grow in the rainforests and caramel notes from the leaf litter-enriched soil. Because of the higher elevation, Robusta coffees from Kodagu take a longer time to mature and ripen, thereby resulting in a softer cup.
“The objective of incorporating Biota is to market and put Coorg Coffee on the world map by elevating its quality based on the region’s ecology and biodiversity,” IB Bopanna, one of the founding directors of Biota Coorg and former Senior Global Director- Coffee, The Coca-Cola Company, Atlanta, USA, told BusinessLine.
“Earlier growers were selling their coffee in bulk with little differentiation to local traders, at prevailing market prices. We are a cohort of 75 members (in our first year of operation) who have committed to superior on-farm harvesting and post harvesting standards that will command a premium in the international and domestic markets. We are committed to uphold the legacy of the region’s biodiversity by adhering to an audited standard in addition to RFA (Rainforest Alliance) certification, which we have applied for. All the coffee we procure is 100 per cent traceable. Every grower’s coffee is segregated, processed at the Tata Coffee facility in Kodagu, cupped and prepared specially to fit the requirement of high quality roasts, blends and brands.”
Community initiative
MB Ganapathy, former Chairman of KPA, said: “There are many large coffee growers who export their coffees in their individual capacities however, the majority who are small growers are dependent on the local traders to sell their coffee. Biota Coorg is a great community initiative that will benefit small coffee growers who can join hands and realise better prices for their produce by following quality practices set by Biota that will adhere to international standards of roasters.”
Bose Mandanna, a large grower and Biota member, said: “The advantage for international roasters is that they are ensured of a consistent supply of quality coffees from Biota. We have received a standard of good agricultural practices from Biota which we strictly follow including the use of chemicals and labour. We harvest the coffee at the right time, pulp it on the same day, wash it clean and dry it to the correct moisture levels, after which it is inspected by a Biota representative, who then further processes it in the curing works.”
source: http://www.thehindubusinessline.com / Business Line / Home> AgriBusiness / by Sangeetha Chengappa / Bengaluru / October 05th, 2020
Puttanna Kanagal cast Jagadish as the lead in ‘Phalitamsha’ even though he had no prior experience in acting.
After the first few days of shoot of Phalitamsha, he wanted to give up
Filmmaker Jai Jagadish had no background in films or interest in it during his childhood. He belonged to a family, where his father, a farmer, insisted on Jagadish becoming a double graduate.
Puttanna Kanagal cast Jagadish as the lead in ‘Phalitamsha’ even though he had no prior experience in acting. Filmmaker Jai Jagadish had no background in films or interest…
Childhood and films
Hailing from Somwarpet taluk, Kodagu, he belonged to a family of coffee, pepper, cardamom and paddy growers. “My family consisted of five daughters and two sons. My father was a farmer.”
The filmmaker studied at the government school nearby. “I was a naughty child and uncontrollable, so I was sent to study in Sri Ramakrishna Vidyashala, Mysuru.” Jagadish’s father insisted on him becoming a double graduate. He did his BA from St. Philomena’s College, Mysuru.
Jagadish never acted in a drama, and never thought of acting in films. “Cinema was not my cup of coffee. My friend, Manjappa, a college leader from Maharaja’s College asked me if I would act in a Puttanna Kanagal’s film, if he got me the role. I was amused by the idea and I challenged him to find me a role,” he says.
Jagadish had read in film magazines that no actor had been finalised for ‘Phalitamsha’. In a couple of days, he got a call for the role, against four heroines. “I said I wasn’t going to act in it. My friends tried to convince me. I told them that I had other intentions and want to start my own business,” he says.
Even so, he went to Bengaluru, to meet Puttanna Kanagal. “I was asked if I knew anything about acting and I immediately responded that I didn’t. My looks and physique came in my favour, I was offered the role. I was shocked.”
Jagadish was told to leave to Badami and join the shoot immediately, but he insisted on informing his family. “I made a lightning call to my father. I knew he wouldn’t agree, and as expected after I called and explained, expletives followed. In the corner of mind, I knew I shouldn’t let go off the opportunity so I went for it,” he says.
After a few days of shoot, he wanted to give up. “I had only one lungi and a toothbrush on me and I decided to flee from the sets. Kitty, Kanagal’s wife’s brother, saw me from a distance and asked me what I was doing, he told me to rethink and give best shot at acting,” Jagadish says.
Jagadish’s first film released in a grand manner but didn’t do well. “In ‘Phalitamsha’, some shots were taken at the flying training school, Jakkur. The principal of the school, Patil, was impressed by me and I spoke about my interest in flying. A year later, I met him on M G Road and he told me to meet him at the school next day,” he says.
Jagadish was asked to do some medical checkups and joined the school. He studied for almost two-and-a-half years, while he waited for acting roles. “S Siddalingaiah called me and asked me to play the role of Vishnuvardhan’s brother’s role in ‘Biligiriya Banadalli’,” he says.
The role with dark shades, created a new turn in his career. “Directors were looking for a young villain, which led me to many other films.”
He was soon seen in films like ‘Bandana’, ‘Paduvarahalli Pandavaru’, ‘Daranimandala’ and ‘Parajitha’
He has worked with different actors like Vishnuvardhan, Srinath, Rajkumar (in Guri), Puneeth Rajkumar. Ravi Chandran. “I’ve worked with maximum films with Vishuvardhan, he was my favourite hero and a good friend. I’ve acted with films in Ambareesh to…
Planter now
Jai Jagadish has an estate in Kodagu, and he calls himself a planter and farmer now. “This is my work now. I have decided to stay away from filmmaking as I won’t be able to withstand the losses now,” he says.
Demonetisation soaked the spirit of filmmaking off him. “Most people decided to not invest into films. After ‘Yaana’ that was directed by my wife and starred daughters Vainidhi, Vaibhavi and Vaisiri, didn’t do as expected in the box office, I decided to stay awayfrom production,” he adds.
source: http://www.deccanherald.com / Deccan Herald / Home> Entertainment> Entertainment News / by Tini Sara Anien / DHNS / October 04th, 2020
The Coffee Board of India has released geographical indication (GI) tag for five coffee varieties grown in the country. Of this, three are from Karnataka and one each from Kerala and Andhra Pradesh. The GI tag will help all the five coffee brands get maximum market and price for their premium produce across the world. These varieties are Coorg, Bababudangiri, Chikmagalur, Araku Valley and Wayanad coffees.
The Board had obtained GI registration for unique regional coffees grown in these regions during March 2019. Previously, GI registration was obtained for two specialty coffees such as Monsooned Malabar Arabica and Monsooned Malabar Robusta in 2008.
The region-specific GI tags will increase the credibility and visibility of Indian coffees in the international market which will further boost export earnings, the Coffee Board said in a statement.
Further to the registration, the GI tagged coffees are promoted in various national and international forums, it said.
The board has also invited coffee growers to register their coffees with the board so that they can brand their product before selling in the domestic and international markets.
The Coffee Board has also collaborated with Indian Missions in key destinations such as Berlin, Helsinki, Tallinn, Burssels, Shanghai, Moscow and Sao Paulo for an effective overseas promotion of Indian coffee.
As part of its efforts to promote the consumption of coffee in the domestic market, the Board is taking up a year-long, nationwide programme with the help of a special grant of $90,000 from International Coffee Organisation (ICO) for building capacity of nearly 200 entrepreneurs in coffee business, a Coffee Board official said.
This is expected to help in bridging the gap in coffee value chain in the domestic market, especially in non-southern regions of the country. Apart from the capacity building programmes for budding entrepreneurs, the Board proposes to conduct awareness programmes for promotion of coffee consumption in India, the Board said in a statement.
source: http://www.deccanherald.com / Deccan Herald / Home> Business> Business News / by Mahesh Kulkarni / DHNS, Bengaluru / October 01st, 2020
These artisanal coffee brands are creating exciting new ways of drinking your morning java
The world has been in the throes of the third wave of coffee for a while now. Artisanal sourcing, roasting, and blending of coffee is par for the course. Terms like flavour profiles, cultivars, and tasting notes are no longer restricted to the realm of wines. So what next?
The fourth wave is all about people—the producers and the roasters—and their experiments to create a complex coffee with layers of flavours. “We can alter the flavour or unlock new flavours by intervening at various stages in the life span of the coffee bean. This can be at the plant-level or when the coffee cherry is ready to be pulped (the process of loosening the pulp from the bean) or at the drying stage, and of course, at the roasting stage”, says Ashish D’abreo, co-founder of Bengaluru-based Maverick & Farmer Coffee Roasters.
On the occasion of International Coffee Day, we look at what’s new in the artisanal coffee space in India.
The art of fermentation
Fermentation has been a mega food trend over the past couple of years and obviously, coffee growers are experimenting with it too. While it occurs naturally, the trick lies in controlling the process and fermenting the coffee just so. “Fermentation brings out the juiciness and complexity of flavours in a coffee. We carry out anaerobic fermentation, where the coffee cherries are placed in a tank of water and we monitor the pH level and sugar content. Under-fermented coffee is just a waste of resources, while over-fermentation produces an unappetising aroma of rotting fruit, so the process has to be quite precise,” explains Rahul Reddy, founder of the Mumbai-based Subko Specialty Coffee Roasters, which offers a 30-hour fermented single-origin (Ratnagiri Estate, Karnataka) coffee with notes of maple syrup, candied pecans and apricot.
Maverick & Farmer took things to another level at their Ajjikuttira Estates in Coorg, where third-generation coffee farmer (and co-founder) Tej Thammaiah fermented the coffee beans with orange juice to create ‘Orange You Curious?’ coffee. “Yeast, bacteria, and sugars are naturally present in both the coffee pulp and orange juice, which we ferment together for 24-36 hours,” explains Thammaiah. The beans are then shade-dried for about three weeks to produce a unique coffee with refreshing citrusy notes. “The point was to unlock flavours that are normally not found in coffee. We tried this with several other ingredients; some experiments failed but some were successful; for example, we have a micro-lot of lactic acid bacteria fermented coffee called ‘Milk and Honey’ launching in October,” he adds.
No smoke without fire
At the start of the drying stage, when the pulp has been stripped off, the tender green bean is porous and ready to imbibe any flavours or influences that it is exposed to. “A smoky note is a desirable flavour in coffee, but until now most of it came from really dark roasting coffee. While it’s enjoyable, you also get a lot of burnt flavour and the natural, delicate sweetness of coffee is completely lost. Our challenge was to bring in the smokiness without dark-roasting,” explains D’abreo. This resulted in “Ol’ Smoky” where the coffee beans are smoked with leaves and wood from fruit trees in a closed room for 13-14 hours. The source of the fire is not in the same room; rather the smoke is let in through a hole. “This introduces a nice smokiness to the coffee while leaving the natural sweetness and notes of Arabica intact. Ol’ Smoky is possibly the world’s first cold-smoked coffee and we are happy that we have been able to create something innovative”, adds D’abreo.
As the coffee beans dry further, roasters are experimenting with introducing new flavours—a favourite method is to ‘age’ the beans in whisky barrels to imbibe flavours such as oak, caramel, and vanilla. Mumbai-based Dope Coffee Roasters offers Double-Barrel Blend, a limited edition coffee from Harley Estate (Karnataka) that is aged in Amrut whisky barrels, producing a complex cuppa with a smooth, sweet finish. “Once the coffee is processed at the farm, we age it in the barrel for about a month. Since coffee green beans are so sensitive, they take on the malty, smoky aromas from the barrel. Unlike most artisanal coffee, this is 100 per cent Robusta, which we believe is India’s specialty and we are happy to see customers accepting it. We will shortly launch this as a cold brew as well,” says Rizwan Amlani, CEO and co-founder of Dope Coffee Roasters. Subko offers an interesting variant of this by cask-ageing cascara (skin of the coffee cherry) for 10 days, which is then cold-brewed for 16 hours and served with tonic water and jaggery.
Considering India’s status as prime coffee-growing country, there’s plenty of room for experiments at every stage of the coffee life cycle. “We have lived through the third wave and it’s time to take things forward. Our customers want to experiment; they are no longer fixated on one brand or blend and are excited to try new flavours. So our challenge is to see what else we can do to develop new tasting notes in coffee”, says D’abreo. The fourth wave is here to stay and Indian artisanal coffee brands are at the forefront of innovation. That’s sweet news for the coffee connoisseur.
source: http://www.vogue.in / Vogue / Home> Culture & Living / by Prachi Joshi / October 01st, 2020
Tata Coffee is in preliminary talks to acquire 12,000 hectares of coffee plantations belonging to Cafe Coffee Day founder V G Siddhartha for Rs 1,200-1,500 crore, Business Standard reported.
Coffee Day’s operations, including personal assets and coffee plantations, is currently being handled by Siddhartha’s wife, Malavika Hedge, after he died by suicide last year in August amid allegations that he faced pressure from lenders, a private equity firm and harassed by tax officials.
This development comes on the heels of Tata Consumer Products (TCP) approving an exploration of acquisition of Cafe Coffee Day’s vending machine business. CCD is looking for a valuation of about Rs 2,000 crore for the same, a Bloomberg report said.
Siddhartha is believed to have availed loans worth Rs 2,000 from banks like HSBC, Rabo Bank, Lakshmi Vilas Bank, RBL and IndusInd Bank. Some of the lenders have already initiated recovery proceedings against the plantation assests last November.
“Discussions between Tata Coffee and Hedge started in February but were put on hold because of Covid,” a source told the publication. “Talks have resumed, though the deal may be in preliminary stages,” he added.
A family representative, however, told that the information is speculative and is to be treated as baseless rumours. The representative further stated that none of the lenders have invoked recovery procedings on plantation assets.
Apart from the coffeee plantations, Siddhartha also owned silver oak and timber plantations priced at about Rs 2,000 crore. His personal assets included The Serai Resorts, a luxury hospitality resorts.
Tata group has completed the restructuring of the consumer business and TCP’s joint venture with Starbucks progressing well. Deliberations to acquire the plantations are largely with the view of scaling up Tata Coffee’s land base. TCP holds 57.48 per cent stake in Tata Coffee.
source: http://www.deccanherald.com / Deccan Herald / Home> Business> Business News / by DH Web Desk / September 25th, 2020
Its distinct taste can be traced to the geographical speciality of its plantation in Coorg
Image Credit: Supplied / gulfnews.com
You experience the flavour of Levista, right from the beans to the coffee you drink. The beaming spirit of SLN Group is like a perfect cup of coffee — fulfilling, hearty, crisp, wholesome and so gratifying since 1956.
Levista’s distinct taste can be traced to the geographical speciality of its plantation, which is rooted in Coorg, the coffee capital of India. It is born from the rich expertise of a company that supplies coffee to leading Indian and global coffee companies, and is among the top ten coffee exporters of India. Millions of coffee drinkers wake up to Levista every morning. It is the coffee for coffee lovers, and across the world, people have placed their trust in the timeless flavour of its legacy.
Wafting across the world
Levista has definitive plans in place to spread its aroma across 10 countries, and has undertaken brand building associations with leading entities.
It also has Café Levista, located strategically across cities for discerning coffee lovers, to enjoy a wholesome experience with friends and loved ones. By 2025, 500 such outlets will be operational in India and overseas to deliver its rich taste and heritage. Levista pours the best quality brew made from handpicked beans, with offerings across instant, filter, and artisanal range of coffees.
An association befitting Kings
Recently, Levista has proudly associated with the Chennai Super Kings (CSK) as their official licensed coffee partner.
It’s a distinctive milestone for two big brands to come together during the Indian Premier League, as the action shifts to the UAE this season.
To make it truly memorable, there will be CSK combo packs which will be retailed as a limited edition, along with the team’s memorabilia.
It will indeed be an unbeatable mix for coffee and cricket fans, when the world is watching. The quality and flavour of Levista resonates with the vivacity and passion of CSK.
source: http://www.gulfnews.com / Gulf News / Home> Lifestyle> GN Focus Report / September 13th, 2020
Maverick & Farmer, founded by three passionate coffee entrepreneurs, caters to coffee lovers who want new flavours in their brew. Co-founder Ashish D’abreo speaks to YSWeekender about the evolution of artisanal coffee and the company’s unique blends
Whether you love your coffee cold, blitzed to perfection with ice cubes, or brewed hot and delicious in your percolator, it is the drink that gives you that happy buzz and takes you through the day. But with time, people wanted more from their coffee. Some wanted it freshly roasted, a few liked it strong and black, while others wanted nutty, sweet, and tropical flavours in their brews.
Coffee can be served in a variety of flavours and textures (Pic credit: Shutterstock)
Over the years, coffees have been created and developed to suit every palate, right from house blends to different degrees of roasting to a gamut of innovations and textures .
Maverick & Farmer Coffee Roasters started operations in 2018, founded by three passionate coffee entrepreneurs — Sreeram G, Tej Thammaiah, and Ashish D’abreo.
Coffee entrepreneurs (left to right) Sreeram G, Ashish D’abreo and Tej Thammaiah who founded Maverick & Farmer
Tej Thammaiah is a third-generation coffee farmer who looks after the Ajjikutira family estates in Pollibetta, Coorg. Ashish D’abreo is the head roaster and barista, while Sreeram G leads sales. The co-founders are on a constant endeavour to create innovative variants of coffee that imbibe different plantations and natural fermentation methods.
In an interaction with YSWeekender, Ashish D’abreo, Co-founder, Maverick & Farmer, tells us about the company’s latest flavours and the USP of the brand.
YSWeekender (YSW): Can you tell us about your latest coffees and what makes them special?
Ol’ Smoky coffee was launched recently
Ashish D’abreo (AD): In keeping with the pursuit of creating unconventional coffee, we have six coffee blends that are set to launch in a staggered manner over the next 12 weeks. These are a result of a lot of experimentation on the farm and in our roastery.
The first two that were launched last week are called ‘Ol’ Smoky’ and ‘Orange you curious?.’ Those who love a mellow, sweet-smoky lining to their favourite drink, our Ol’ Smoky creation is for them as it is prepared from freshly pulped top-grade Arabica green beans that are cold-smoked for 13-14 hours in a smokehouse.
Orange You Curious? is created by fermenting freshly pulped coffee beans with orange juice. Both the coffees are available on our website: www.maverickandfarmer.com
YSW: How was the idea of Maverick and Farmer conceived, and what is unique about your brand?
Maverick & Farmer coffee roasters are here to take Indian coffee past the third wave of coffee (which predominantly deals with origin, terroir, roasting, etc.) and introduce a whole new world of coffees that unlock so much more than what the species, terroir, or roasting can offer.
A coffee estate
There are two sides to our coffee brand — the farmer, with its in-depth understanding of coffee growing heritage, rules, experience, and rich knowledge — and the Maverick, the rule-breaker, boundary pusher, and experimenter. This is what makes us unique, and reflects in our coffee offerings.
Our coffee primarily comes from our farms in Coorg, but we also work with other farmers from different growing regions when we require coffees that bring a different uniqueness to our offering.
YSW: What is artisanal coffee?
AD: The term ‘artisanal coffee’ implies that the producer is growing, processing, roasting, etc., coffee from a traceable source, in a manner that highlights the unique flavours and tasting notes.
YSW: How do you come up with new flavours, and how are they tested out?
The flavour of the coffee depends on the quality of the coffee beans
AD: Most of the work happens during non-harvesting months — from March to October — and most work happens on paper. We’re constantly brainstorming on ideas, lines of thought, and wish lists. During the harvest season, we can actually put all of this into practice. We spend a lot of time together on the farm, executing our ideas, drying, roasting, tasting, and journaling.
YSW: Which countries offer the best kinds of coffee?
AD: I would say India because we have some very unique characteristics of our coffee. Apart from India, I would say, (and this is a personal opinion) — Kenya for the flavours, the importance given to R&D, and meticulous quality control; Guatemala for its bright, sweet notes; and Ethiopia for being the birthplace of coffee, as well as its floral and fruity coffees.
YSW: Can you give us some tips on how to make a good cup of coffee?
Freshly roasted coffee makes the best brew
AD: Brew coffee that’s freshly roasted. Stale coffee or dead coffee is unidimensional and gets the whole brewing process off on the wrong foot. Choose a grind size that’s perfect for your brewing equipment. Follow instructions only for the first time, and after that, adapt recipes and brewing techniques to what you think works best for you.
YSW: What are your plans for Maverick & Farmer in the days ahead?
AD: We don’t have much time until the next harvest. There’s still a lot of work left to be done, directions, and processes to be finalised. We have quite a few new products and café launches in the pipeline in the future.
(Images credit: Pavan Srinivas)
source: http://www.yourstory.com / Your Story / Home> Your Story> YS Weekender> Food and Beverages / by Asha Chowdary / September 11th, 2020
Theetharamada Ravi Nanjappa (73), a coffee planter and a resident of Nallur village near Ponnampet in South Kodagu, passed away early this morning at a private hospital in Mysuru.
He leaves behind his wife Indira, a daughter, a son, son-in-law, daughter-in-law and a host of relatives and friends.
Cremation took place at Mukthidhama in Vijayanagar 4th Stage here today, according to family sources.
source: http://www.starofmysore.com / Star of Mysore / Home> Obituray / August 21st, 2020
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