As 2024 comes to a close, I find myself reflecting on the journey it’s been. The highs, the lows, and everything in between. Today, I’d love to share some of the high moments with all of you.
It always starts with the coffee harvest, to the process and the stories soon unfold. A few customers come to witness this journey, where passion meets precision, all rooted in one origin in Chikmagalur. At every step of the harvest, we pour our heart into perfecting the coffee, crafting it with love.
Last year, it rained unexpectedly in December after the 15th and continued intermittently into January. These unseasonal showers triggered the coffee blossoms to bloom much earlier than usual. Leaving the flowers on the tree would have led to an early crop, which would be prone to damage, creating a breeding ground for pests before the actual harvest season.
To prevent this, I decided to pick the coffee flowers and put them to good use by crafting teas and cocktails, turning a challenge into a unique opportunity.
You may have heard that for vineyards to produce exceptional wine, the vines must be meticulously maintained, with branches pruned to ensure a quality harvest.
The same principle applies to coffee. Pruning coffee branches is essential, as it encourages fresh, healthy growth and paves the way for a bountiful and high-quality harvest.
We invited coffee planters, both with small and large plantations, to gather around the table and taste the coffees they grow. Surprisingly, many planters rarely taste their own coffee, as their focus is primarily on cultivation. This made it essential for them to understand the flavor profiles of what they produce. To guide them, we brought in qualified professionals who regularly score coffees, helping these planters gain valuable insights into the quality of their beans.
It was incredible to witness the planters come together, tasting and appreciating the unique characteristics of coffees from different estates.
We received about 24 samples, which were carefully hulled, cleaned, and roasted for the session. This experience not only allowed them to connect with their own produce but also opened the door for potential buyers and export opportunities.
We ferment our coffees to develop better and more complex flavor profiles. This process sometimes involves placing the cherries into barrels, which can be open or closed, depending on the type of yeast or bacteria we aim to work with.
Throughout the fermentation, we carefully monitor various factors such as atmospheric temperature, coffee temperature, humidity, and the sugar content in the cherries. This meticulous attention to detail ensures that each batch reaches its full potential, resulting in unique and exceptional flavors.
Meet Anil from Third Share, a dedicated individual tirelessly working with the Adivasi community to craft exceptional coffees. His mission is to elevate the quality of their produce to meet premium standards and, eventually, surpass specialty coffee benchmarks.
Recently, I had the chance to connect with him and was truly inspired by the incredible effort he puts into bringing these communities together. It’s amazing to see the passion and dedication behind creating coffees that are not just unique but genuinely delicious.
I also had the chance to meet Salman, a skilled coffee roaster, who was eager to try some of our beans. I brought them to his place, where he brewed two of our coffees using a V60. He then served them in three cups of different shapes, asking me to sip from each and share my impressions.
To my surprise, the same coffee revealed distinct characteristics in each cup. One felt subtle and flavorful, another more dense and full-bodied, and the last unexpectedly leaned towards a bright, acidic profile. It was fascinating to see how something as simple as cup shape could influence the tasting experience.
This is Prajwal from Bangalore, who has not only a coffee plantation, but also a Roastery and a café. The experience he has is tremendous and the knowledge in exhaustible. This year, give me the time to build on the flourish relationships that we had.
After brewing the coffee, we raised our cups in a joyful toast. The experience left such an impression on him that he eagerly requested a good lot for the next year. This café truly stood out for its authenticity, offering a space where laughter, fun, and meaningful conversations blended seamlessly with deep knowledge and appreciation of coffee. It was a rare and special opportunity to connect with café owners and fellow planters, sharing not just coffee, but stories and experiences that made the moment unforgettable.
The connections of 2024 didn’t stop here. We met even more coffee enthusiasts, photographers, teachers, and many others along the way. We made sure that if anyone wanted a packet or two of our coffee, they could easily grab it either directly from us at the origin or at the café. It was all about making our coffee accessible and sharing it with the people who truly appreciated it.
Here’s another glimpse of the coffee cherries before they transform into the delicious roasted coffee you enjoy. This is how vibrant and red they look at the farm, a result of hard work, dedication, and the bacteria working their magic on the sweet cherries.
We worked on new products, including our coffee and the three coffee wines you can try, each accompanied by cards that highlight the unique characteristics and nuances of each. These cards not only describe the flavor profile but also tell the story of who we are and where the origin lies. This approach helps customers connect more deeply with the coffee, allowing them to truly appreciate the full journey behind every cup and bottle.
Last but not least, in December, we were preparing for a coffee event at a new location in Mangalore, at a café called Villa Urva. We showcased Better with You, a coffee that highlighted the bacterial fermentation process, distinguishing it from the typical focus on farm elevation, soil, and climate.
We had four coffees to offer, including one Arabica and three Robustas. You can see the café owner, Arjun, excited with all the brewing equipment set out on the tray.
The event was fun and engaging, where we taught attendees how to brew these unique coffees and savor a fine cup of Robusta. A total of 20 coffee enthusiasts attended, making it a full house, including five visitors from Norway who joined in to make this experience even more special.
As we reflect on an incredible year and look forward to the new adventures ahead, we wish you all a joyful and prosperous New Year filled with new connections, great coffee, and unforgettable moments.
