Blue Tokai Coffee to Open 10 more Stores in India

Ex-Costa Coffee India CEO Tarun Jain has joined Tim Hortons as India CEO.

“Happy to announce that I have joined Tim Hortons India as C.E.O. Extremely excited to be a part of this team and help lead it to the next phase of its growth in the market,” he shared in the Linkedin post earlier this moring.

Before joining Tim Hortons this April, Jain was part of Devyani International Limited for 5 years, leading its Costa Coffee Business in India.

A seasoned and result oriented food and beverage operator with over 27 years of experience, Tarun was also part of Nando’s India, The Beer Café and Lite Bite Foods to name a few.

Tim Hortons entered India last year as part of an exclusive agreement with a joint venture entity owned by Apparel Group and Gateway Partners.

 

People, at large, were only getting familiar with specialty coffee when the pandemic hit us. The cafes remained closed and patrons were cut off from their daily supply of delicious coffee. Then they went back home and made instant coffee. Of course, there is a huge difference between specialty coffee and instant coffee. And the truth of the matter is, if you’ve drank specialty coffee, there is no going back to instant coffee.

There was an insatiable craving for great-tasting coffee, especially among working professionals. And instant coffee just wasn’t what they were looking for. The cafes were not servicing either. This led them to brew specialty coffee at home. For the first time in the history of Indian coffee, people started buying expensive Indian specialty coffee and took an active interest in home-brewing. The number of home-brewers have been on the rise ever since.

When the cafes opened, patrons came back with more knowledge about specialty coffee. The ones that didn’t know were keen to join the bandwagon. There was genuine interest and curiosity. People were in the mood to explore and taste - different brewing methods and various estates.

There was also an increasing amount of coffee being sold in-stores for home consumption. Even with the world going back to normal, the numbers have been on the rise. Thus, pointing at a very positive year for Indian specialty coffee.

Indian specialty coffee brands are run by young entrepreneurs who started and still have a fresh perspective towards Indian coffee. Indian coffee is one of world’s best shade-grown coffees with complex flavour profiles. There is a demand for Indian coffee worldwide. The potential is sky-high. Over the past few years, Indian specialty coffee brands have been able to establish a sustainable system where farmers are paid fair if not premium prices for their crops. This has motivated farmers to take better care and produce consistent quality coffee.

In 2023, the numbers will grow better than before in all sectors : the home-brewing community will get stronger by number, the amount of specialty coffee drank in cafes and in homes will increase, specialty coffee cafes will open in more cities and towns, availability and accessibility to special coffee will also be better than before.

 

Steaming its way into Chandigarh a couple of months after launching its operations in India, Canada’s largest coffee chain Tim Hortons® is all set to sizzle café lovers in the region with its distinctive coffee, prepared-to-order food, iconic beverages and baked delights.

The outlet is located at Nexus Elante Mall, marking the onset of the company’s ambitious plans to take the Punjab market by storm with its elaborate array of delectable offerings and customised menu selections to tempt the typical Punjabi palate.

The brand launch in Delhi NCR saw long lines of customers waiting to get the ‘Tim Hortons’ experience.

While the Punjabi community is known for its love for food and drinks the world over, this love affair now goes much beyond traditional favourites. The Punjabi sense of taste has evolved over the years, finding expression in the fondness for world cuisines and coffee in all its avatars. It is this fast-growing coffee culture in Punjab which has prompted Tim Hortons to focus on the state as its next big destination. Moreover, Tim Hortons is immensely popular among Punjabis in Canada, especially students, and the company is looking to replicate the same brand love in Punjab.

“Tim Hortons is not just a coffee chain, it is an experience, and we are excited to bring this experience to this region. Starting with Chandigarh, the hub of the region north of Delhi, we will soon be opening outlets in Punjab. We aim to launch 15 outlets in the state, including 5 by the end of this financial year, as part of our plan to open hundreds of restaurants in India in the next 10 years,” said Navin Gurnaney, CEO of the Tim Hortons franchise in India.

While its range of cheesy Melt sandwiches, Bagels, Doughnuts and bite-sized pieces of traditional doughnuts called Timbits are a must-try, you also cannot afford to miss out on its popular beverages like French Vanilla and Iced Capp, a blended frozen coffee beverage. But going a step ahead, Tim Hortons has given a typically Punjabi touch to its menu by including delicacies like Ravioli Pasta in Makhni sauce, Chole Kulcha on Flatbread and Chicken Tikka Croissant Sandwich. A unique thing about Tim Hortons is that the menu items are prepared-to-order where bread, fillings and toppings can be customised as per customers’ preference.

The first Tim Hortons outlet in the region at Nexus Elante Mall features plush and tranquil interiors, and an ambience inspired by the brand’s Canadian origins, which adds to its charm. These luxurious settings have a Punjabi touch with a ‘phulkari’ representing the state’s traditional handicraft prominently adorning the wall.

 

Tim Hortons had entered the Indian market in August as part of an exclusive agreement with a joint venture entity owned by Apparel Group and Gateway Partners.

 

AG Café International Management Ltd is the master franchisee of the Tim Hortons brand in India. Canada’s largest quick-service restaurant chain established in 1964, Tim Hortons has more than 5,300 restaurants across 13 countries, including the Middle East, China, UK, Mexico, Spain, Thailand and Philippines.

 

The coffee culture in India is undergoing a revolution like never before. It’s exciting and it brings us a lot of hope. Now, more than ever, people in India are curious about their coffee. There’s growing knowledge, and growing interest in understanding coffee. People understand the difference between good coffee and bad coffee. They understand the various brews and are increasingly trying hand at home brewing. Started in 2017, Roastery Coffee has grown into an speciality tea café in all these years. Inspired by the founder Nishant Sinha’s travels to the coffee farms in india, this café is brewed on the mantra of ‘Farm to Cup’. Excerpts from the interview:

When did you first think of starting a coffee chain? What was the whole idea?

I have been in the Indian coffee industry for 17 years now. I have also been a consumer, I love coffee, have always loved cafés. Plus, I’m a gypsy at heart. I have travelled across India and abroad. My travels to the coffee farms in India were an eye opener. I knew we were growing very good coffee in the farms and surprisingly, there was a demand for good coffee as well. But somehow the coffees we were growing were never being consumed by us. Our coffees were always exported. It was a case of missing link and lack of knowledge. I learnt everything about coffee, from the farm level to the point where it’s served to you - My passion for coffee was stronger than before. That led to introducing a coffee brand.

How do you see the segment brewing in the last 5 years that you are into the business?

The segment has grown in leaps and bounds. The best thing has been the availability of a wide range of coffees. As a consequence of which, there’s been widespread awareness about coffee, various brews and estates. In the future, we will see even more growth, more brands taking up coffee, brewing equipment etc. We as a field will be making a lot of progress.

We have seen that from global tea cafes like Starbucks, Costa Coffee and now Tim Hortons hitting the Indian markets. How do home grown coffee chains beat that competition, meanwhile serving the best from them?

Home grown brands have their own separate consumer base that is also loyal. Home grown brands have an edge in their home ground. We know our consumers, we can connect with them. There is no competition as such. We are brewing Indian coffee which is one of world’s best shade grown coffees and we also understand Indian coffee better than international brands. One of the reasons being how closely we have been working with the farmers since our inception.

How India has seen a Spike in the per capita consumption of coffee over the last 10 years?

India is definitely drinking more coffee than ever before. In Roastery Coffee itself, we are selling at least three times more coffee than the year we first introduced. The one thing that gives us a lot of confidence is the rapidly increasing sales of coffee beans for home consumption.

From where do you source the best coffee for your cafes/ packaged products?

We source our beans from some of India’s best farms. Most of our coffee comes from down south in Chikmagalur. However, one of our best-selling coffee called The Tribe-O Project is from the Koraput hills of Odisha.

Also, how have you designed the menu thinking of coffee as your beverage option?

Our menu is elaborate and inclusive. We have something for everyone.

Besides Continental and American, we serve gourmet Italian as well. We have Vegan choices and an array of dishes for health watchers.

You now operate 5 cafes in different cities. How do you decide on location as we see you are not bombarding with numbers rather expanding at a very slow pace. Why so?

Roastery Coffee House takes pride in redefining cafés. Until Roastery arrived, cafés used to be quaint little spaces with extremely limited seating. All our cafés are at least 4000 square feet big. We have both indoor and outdoor seating options.

Our spaces are aesthetically pleasing because we take a long time in designing our spaces. This takes time. Although, we wouldn’t describe our growth as slow. We are five cafés strong, are present in five cities and we only took five years to reach here.

What’s your expansion plan? (entering new cities, regions, product categories?

We see our brand entering new cities and towns across India. With respect to products, we have several plans. The first one being introducing new estates. We are constantly working to improve coffee experience, making it more consumer friendly. There is a host of ideas that are being run at the moment and we are also close to launching quite a few of them.

Recently, we saw one of the tea brands partnering with a beer chain to launch a mixed product. Any innovation in that space?

We are always welcoming towards such collaborations. We invite every new upcoming brand to approach us with their ideas. Our collaborations aren’t limited to products only, we collaborate with start-ups to fuel the entrepreneurial spirit.

5 trends that you see will change the Indian food business.

Definitely more coffee, specialty coffee! Home brewing will increase. Refined tastes. Healthier choices.

 

With over half a billion people, India is the second-most populous country globally and has a rapidly growing economy. The country’s coffee culture is also on the rise, with more and more people enjoying cups of joy daily. The growing popularity of premium coffee is one of the main drivers of market growth, as consumers are increasingly willing to pay for higher-quality beans and better brewing methods.

Coffee consumption in India is expected to grow at a compound annual rate of 5.5 percent between 2018 and 2022, according to Euromonitor International. Factor driving the market growth is the rise of speciality coffee shops in India. These establishments are often frequented by young, urban consumers who are willing to spend more on their coffee than the average consumer.

What is speciality coffee?

Speciality coffee, to put it simply, is brewed coffee of the highest quality that is sourced directly from farms and comes in a variety of flavours. They are handled differently from conventional coffees, starting with the level of harvesting and continuing through processing and storage.

It is well known that India is one of the world's greatest producers and exporters of coffee, ranking as the sixth-largest producer and fifth-largest exporter, with domestic output accounting for about 3.14 percent (2019–2020) of global coffee production. However, only 30 percent of the total coffee produced in India is consumed domestically, with the remaining 70 percent being exported. While India has been exporting high-quality coffee for many years, artisanal coffee is quickly becoming more popular domestically as well.

Single-origin coffees, which are obtained from a single region and aren't mixed with others, are one of the preferred choices as many coffee firms place a strong emphasis on the quality of their products. Lavazza, an Italian company, introduced its single-origin coffee pods, while Sleepy Owl, an Indian company, is experimenting with special offers that don't require various brewing equipment.

Moving ahead instant coffee

To put it in a nutshell, till date, many coffee enthusiasts are majorly dependent on instant coffee brands like Nescafe and Bru for a hot cuppa. But the cult of moving towards speciality coffee is being witnessed. 

“The speciality coffee movement will take some time to reach its potential. In India currently, the eco-system to produce high-quality coffee is not accessible to small farms and coffee estates. While customers do express the need for finer coffee, speciality coffee will be limited to a few cafes in the near foreseeable future,” Sureena Dalal, the brand manager at FIG in Delhi stated. 

Consumers are more aware of tasting notes and have begun to opt for rather unconventional coffee beverages. “We are witnessing guests at Fig move away from the regulars like cappuccino and latte, and being open to coffee such as manual brews like pour overs, aero press and French press,” she informed. 

Factors influencing the shift

In the past five to six years, a large number of the young population running into millions also travel abroad for work or otherwise. They have picked up on trends with their exposure and started to drink high-quality coffee, appreciating both its taste and learn how it grows. “Hence the artisanal coffee movement has been emerging in India in the last few years and is becoming a new trend,” shared Manoj Kumar, CEO of Naandi Foundation and co-founder of ARAKU Coffee further commenting that the movement slowly moving from artisanal coffee towards speciality coffee for those who are discerning enough to understand its qualities. 

According to Akash Kalra, CEO and founder of United Coffee House Rewind, “artisanal coffee beans are high-quality coffee seeds which are sourced directly from farm growers and come in varied flavours and types. Since they are different from regular coffees, the demand from harvesting to processing has rapidly grown in the market over the last five years. As the new coffee connoisseurs look for a change in a shorter span, culminating rise in these kinds of coffees which inspire distinct aromas and varied flavours shall be witnessed.”

At the moment the sourcing of these coffees is limited to certain states which have the flora and fauna to support them. According to Kalra, production in larger amounts and a stable distribution network will bridge the gap till the time there is an increase in artisanal coffee producers who shall develop infrastructure of its kind to distribute their products in the market.

Brands tapping the demand

Currently, the market is swamped with new-age coffee chains as well as packaged artisanal brands such as Blue Tokai, Third Wave Coffee, Dope Coffee, and Sleepy Owl, ready to expand. Dope packaged coffee is opening experience centres in Mumbai and Delhi. Blue Tokai is eyeing markets beyond Delhi-NCR.

Earlier this year, the Allana group, an exporter of coffee from India for the last 40 years, announced its entry into the domestic market to meet the burgeoning demand for the brewed beverage. The company said it will supply its premium coffees to hotels, Quick Service Restaurants, cafes, and coffee startups. 

Interestingly, the coffee chain Barista may have been ahead of its time when it launched more than 20 years ago as tea was still a popular drink and a habit that expensive coffee couldn’t break. 

The growth of the coffee industry in India is likely to have a positive impact on exports as well. With more people getting introduced to café culture and speciality coffees, there is a growing demand for high-quality Indian coffee abroad. This presents a great opportunity for Indian coffee companies to expand their footprint in the global market.

 

At a time when the country’s culinary landscape is evolving at an accelerated pace. From fusion food, to microbreweries and restaurants serving gluten-free and vegan food, there’s barely anything left to imagination. However, when it comes to coffee, there is a huge void, which this Delhi-based café is trying to fill. Inspired by the concept of guests having an entire coffee drinking experience not limited to just a cup, Paweena and Baninder have created a minimalistic, sophisticated yet homely space with a Nordic vibe called Savorworks Roasters that brings to the Capital a dream space for the lovers of La Dolce Vita or the good life!

The café will be a one-stop-shop for a never seen before bean to bar and bean to cup experience located at Delhi’s most upmarket addresses Chattarpur. Excerpts from the interview:

What was the whole idea behind creating this bean to bar concept?

We wanted to create an experience for the people. We dream of creating a better tasting world with our artisanal imaginary 

We see that with time India has welcomed experiential restaurants/dining concepts. What has brought this change?

Zeal to experiment and breaking the monotony is the reason behind India welcoming experiential restaurants/ dining concepts. People want to see and experience something new and different that plays more around the imagination and creativity.

What was the top USP in your mind when deciding the location for the kind of concept as mostly coffee has been directly brewed at cafes in India?

We wanted our place to be the "Destination ". We wanted people to experience the bean to cup and bean to bar experience under the same roof.

From where do you source the finest coffee beans for the handcrafted coffee, chocolates?

Our coffees and chocolates are sourced from the award winning and finest estates around India. We source our coffees from Riverdale and Ratnagiri Estate. Both of which are the pioneers of Indian coffee around the world. Chocolate Beans are sourced from Anamalai region in Tamil Nadu and Idduki region in Kerala. Both the regions have won multiple awards in International Chocolate Awards 

 

Do you see any competitor in the segment?

 

There are some very fine companies out there doing a great work. But for us, it is our competition with our previous batch to ensure we are getting better and improving every day. It is all about serving an experience on the palate with every product of ours.

 

Are you also planning to tap the delivery model as we already see tea and coffee chains on delivery platforms?

 

Yes we do plan to start delivering soon. We would aoon be tying up with different platforms to do that.

 

What according to you is the biggest trend that will change the whole equation of restaurant business in India?

 

Serving experience, serving consistency and playing with imagination and creativity is going to be the next big trend in the Indian restaurant industry. We will see more and more restaurants in future adapting to this.

 

How have you designed the menu so that it suits best with the coffee and chocolates you serve?

 

Yes we had done extensive research before deciding the menu that would suit and pair well along with our coffee and chocolate. For example, Butter Croissant along with a hot cup of Cappuccino or Kough Amann with a Hot Pourover pairs really well on any given day.

 

What’s your view on veganism as a trend in India? Any plans to add vegan options on the menu?

 

Veganism as a health trend is on the rise and we see more and more people turning vegan in India. We also have few options for vegans in our menu. Infact all our dark chocolates are vegan and organic.

 

How much focused you are when it comes to designing of the restaurant as per the product it offer?

 

My wife happens to be an interior designer and architect and she was the one who designed the cafe. We wanted our cafe to be not the normal coffee bar but a place that serves experience. Design theme of the cafe solely revolves around it.

 

What’s your expansion plan?

 

Our immediate plans are to strengthen our product line and boost the production of coffees and chocolate. We want our chocolate and coffees to be accessible and available to everyone across the country. Expanding the cafes would only come when we have strengthened our core roots.

 

 

From being just a beverage option, to becoming favourite morning drink, coffee in India has grown to new heights. Needless to say, the coffee sector in the country is growing at a significant rate with the market expected to grow annually by 7.2% CAGR in 2021 - 2025. In fact, in the last couple of years, we have seen huge transformations in the market where superior taste, quality, innovative brewing techniques along with unique flavours are drawing the business for coffee brands.

Today, Indians do not look at coffee as just a filter coffee or ‘Kaapi’ to go with their morning breakfast, coffee these days are more experiential, locally grown, sustainable and what not. From international brands like Starbucks, Costa Coffee and Di Bella to Indian home grown brands like Café Coffee Day, Coffee Culture, Araku Coffee to Blue Tokai and Rage Coffee, the sector has also seen a deep interest from investors.

Also Read: This coffee-startup clocked a four-fold increase in sales during lockdown

Not just a trend!

While International coffee day is an occasion to celebrate and promote coffee as a beverage, it is also important to highlight the issues related to it. For example, fair trade and the plight of coffee growing communities. International coffee chain Starbucks that is also celebrating its 50^th anniversary this week has taken a bold aspiration to be a resource positive company, to take less and give more to the planet in every aspect of its business – including coffee. In March, Starbucks announced coffee-specific environmental goals to achieve carbon neutral green coffee and conserve water usage in green coffee processing by 50 percent by 2030.

Starbucks purchases coffee from more than 400,000 farmers in 30 countries around the world and is committed to a sustainable future of coffee for all. The company believes it has a responsibility to care for the entire supply chain and the many people who make coffee possible, from seed to cup, farmer to customer.

Similarly, Costa Coffee has launched a trial of a new blockchain technology-powered reusable cup scheme called BURT. BURT – which stands for ‘Borrow, Use, Reuse, Take Back’ – builds on Costa Coffee’s work to improve the sustainability of its cups and packaging by utilising innovative digital technology, seeking to shift consumer behaviour towards reuse. The trial launches on 29^th September across 14 stores in Glasgow, the home of COP26, and will last for six months.

 

Costa Coffee will be using the trial to gain feedback from customers and learn about uptake and behaviour towards reusable cups. It will then use its findings to optimise and develop a scheme that will roll out more widely across the UK in phases.

What’s happening in India

Not just cafes but India has also seen a rapid growth in coffee production and manufacture. Brands like Rage Coffee, Araku, Blue Tokai are doing a fab job when it comes to giving an exceptional product to the ever growing Indian customer. As per reports the ~INR7000cr Indian packaged coffee segment is dominated by incumbents with two players - Nestle and HUL (Nescafe &Bru) - controlling over 65% market share of the industry and this is a good time for homegrown brands to tap the market.

“Along with our constant effort to innovate and launch innovative new offerings and trend setting products, we are planning to expand our distribution network. It is also our vision to grow our revenues by 5x and reach over 3000 retailers by the end of 2021 and be a leader in building true omni-channel presence in our category,” shared Bharat Sethi of Rage Coffee in an interview that is targeting 16-35 years old who have already identified coffee as their go-to beverage.

On the other hand, Gurgaon-based coffee startup Blue Tokai Coffee Roasters that raised Rs 17 crore in pre-series B bridge round led by Anicut Angel Fund, is aiming to launch new products, execute farm-level interventions to improve quality, expand internationally and for marketing.

May Interest: Anicut Angel Fund invests Rs 17 cr in Blue Tokai Coffee Roasters

“Cafes were an important part of that mission, but like many brands, Covid-19 completely upended the economics of that business. We were fortunate to already have a strong D2C (direct-to-customer) presence and by refocusing our efforts on our online sales channels, we’ve been able to grow our revenue nearly 50 per cent more than our pre-Covid peak,” said Matt Chitharanjan, Co-founder, Blue Tokai Coffee Roasters that started selling its coffee online and through B2B partnerships.

Hence, we can say that there is much more that is brewing in coffee segment this year!

 

After the outbreak of COVID-19 and its spread in India, most people are staying at home as a precautionary measure. The virus spreads through droplets so crowded places are potentially dangerous. Thus, people working from home maybe weeks, a month, perhaps even longer, and can naturally occur stress and anxiety among any individual.

 

Coffee is considered to be the best drink to reduce stress and has stimulating qualities. It is one of those drinks that a lot of people can’t do without. A good portion of the public starts their day with coffee and even it acts as a wake-up alarm too for most of us. But to have a perfect cup of Coffee you have to step out and going outside nowadays is to be avoided. Have you ever thought of making your coffee or how about a coffee that is on-the-go and easy to carry? 

 

However, customers are still skeptical; since the virus spreads through coughing and sneezing, one may think twice to step outside for a Coffee date or shopping Nevertheless, Beanly Coffee launched with an innovative technique to brew a cup of coffee from freshly coffee grounds. Being Eco-Conscious, this Coffee has been seeking out coffee beans that have been sustainably grown and hermetically sealed to keep the freshness permanent starting from the sourcing of the bean to the finely ground coffee for consumption Only they know how to make a finely flavored coffee by using the latest, easy and most convenient method. They have taken coffee to another level by introducing never seen before single-serve pour and dip coffee which is the latest trend among coffee connoisseurs.

 

Making a cup of coffee where ever and anywhere you want is every Coffee lover dream. Beanly’s Pour-Over Method for brewing coffee has remained one of the oldest and most trusted ways to brew a quality cup. The coffee brand has introduced an innovative new method to drink coffee with single serve pour producing a consistently great coffee every time because there is more control over the heat and the timing of the water poured over the grounds - which means more flavor and less bitterness. You don’t need to grind or use any electricity nor do they need any hefty maintenance or cleaning costs.

 

Revolutionizing Dip coffee which involves running hot water through coffee grounds that are held in a filtering device. Processing and adding the right amount of coffee beans in a coffee bag is tough but important. Beanly uses the highest quality beans that give the best flavour you have ever tasted. The coffee dips usually made up of water and essential coffee oil extracts, are then collected inside a coffee collecting basin. This dipping coffee has no side effects and is non- toxic for the body and has everything perfect. Originating from Hasan, Baba Budangiri, Chikmagalur, and Coorg, all these make a perfect coffee to taste. 

 

In conclusion, in these times of distress, it is more convenient for people to make a homemade food or homemade drinks. Beanly has risen to the occasion to make daily life more comfortable for the consumers. We aim to keep our Coffee stable, convenient and easy to use. Made with love and packed with care! In this difficult time, BEANLY COFFEE assures the highest level of service, quality, safety, and commitment. 

Inputs From: Rahul Jain and Samayesh Khanna, Founder, Beanly Coffee

 

 

With the winter and the festive season upon us, everyone is looking for a reason to celebrate. Café Coffee Day (Popularly known as CCD), is all set to make these celebrations special, with its newly launched range of innovative flavours of Cappuccinos.

With these six flavours, CCD has lifted the bar for coffees in the industry and in the country. These offerings are part of an exotic range featuring innovative ingredients like pea flower extract, wellness specials like Himalayan pink salt, and traditional age old Indian health superpowers such as turmeric, ginger and cinnamon.

Cappuccino Surprise, Cappuccino Crush, Cappuccino Unwind, Cappuccino Mischief, Cappuccino Recharge and Cappuccino Awesome are some of the new flavours that the chain has added to its portfolio.

While Cappuccino Awesome has white chocolate with blue pea flower extract, Cappuccino Crush has a tangerine flavour in it. These unique flavours will not only refresh the portfolio for CCD but might also open up more space to expand its market share.  The flavour Cappuccino Unwind has antioxidant properties as it has the earthy, traditional flavours of ginger and turmeric, which are not only soothing but beneficial for calming the senses. Cappuccino Mischief is sweet at spicy coffee, where there is a combination of chocolate and cinnamon with notes of some chilli in it as well

Speaking of this creative initiative Suneet Yadav, President-Marketing, Café Coffee Day, said, “As pioneers of the industry, Café Coffee Day is constantly innovating to meet the evolving needs of our customers. We thrive on innovative offerings that will excite our customers. The new launch of Moodelicious Cappuccinos raises the bar further in the category. With the onset of winter, coffee lovers are looking for unique options they can indulge in. A first of its kind in India, our new range of Cappuccinos, feature special health and wellness coffees rooted in traditional Indian flavours. Specially crafted with unique ingredients, coffee lovers fall in love with coffee again.

Café Coffee Day is India's largest café chain in terms of number of café outlets with 1480 cafes across the country and operates through Coffee Day Global Limited (CDGL), a subsidiary of Coffee Day Enterprises Limited. Café Coffee Day has pioneered the coffee culture in the chained café segment in India and opened its first café in Bengaluru in 1996.

 

This International Coffee Day let’s look at how the coffee industry has evolved in the country. Gone are those days when coffee was only about filter coffee or Kaapi in the south or for that matter a handful of businesses, which used to dominate the coffee industry through their mass production and heavy advertising in the country.  Today we have a gamut of coffee roasting companies, which have come on board to provide organic, single-estate and sustainable coffee beans.

 

Nevertheless, compared to the consumption of mainstream coffee, we are still far behind. Companies like Blue Tokai, Black Baza, and The Flying Squirrel are changing the landscape of the coffee industry today. Number of restaurants and cafes now prefer to take organic and premium coffee beans from these sustainable brands, which not only believe in growing coffee in a sustainable manner but also provide fair pay to the farmers.

 

More than a trend

Today coffee is much popular than ever. Around three billions cups of coffee is being consumed every day and the number keeps on increasing with the various brands coming in to cater to the demands. However, more than a trend people are now aware of the various notes of coffee. Some prefer black, some cappuccino or some might like to have latte. People are now ready to pay more for a brand which grows and sells coffee sustainably.

Fair Trade

Meanwhile, from the last couple of years, the country has started to witness the fourth-wave movement, where social entrepreneurs are joining hands with coffee growers or farmers to make this industry more sustainable. For example, Arshiya Urveeja Bose, who founded Black Baza Coffee, enables coffee producers to have stable livelihoods and aims to strengthen coffee farming practices that conserve biodiversity.

 

Arshiya, who did her Ph.D. on the political ecology of markets for biodiversity conservation from Cambridge University and studied sustainability certifications in coffee for over 6 years, says “The uneven power structure of coffee value chains and the inherent limitations of existing sustainability mechanisms is what emboldened us to create Black Baza Coffee.” Their partner farms grow coffee under the shade of forest trees, which is free of chemical pesticides. The company claims that 97.5% of partner farms also restrict the use of any chemical fertilizer.

 

Eco packaging

Coffee businesses are also getting mindful with regards to their packaging. Not only is the packaging eco-friendly but also letting the customer know the estate from which their coffee has been sourced.

 

Gone are those days when coffee was only about filter coffee or ‘kaapi’ in the south or for that matter a handful of businesses, which used to dominate the coffee industry through their mass production and heavy advertising in the country. The third wave movement, which was pioneered by entrepreneurs like Blue Tokai, Flying Squirrel, and third-wave coffee roasters have redefined the landscape of coffee consumption in India. Their artisanal coffee is sourced from single estates of Karnataka, is roasted in batches, and blended carefully.

 

While the growth has been positive for the artisanal coffee producers, it still can’t be compared to the growth of mainstream coffee consumption. Ashish Dabreo, founder of the Flying Squirrel Coffee brand, says, “The growth of gourmet coffee is increasing but compared to the mainstream one, it still is small.”

 

From light, medium, dark and super dark roasted coffee to guest estate coffee from Bellarimotte coffee farm, which is located 3,000 feet high up in the Western Ghats, The Flying Squirrel offers eight variants of coffee. Up to 70% of this coffee comes from self-owned estates.

 

Most of the players in this segment practice niche marketing strategies and advertise their products on social media websites. Today, exclusive restaurants and cafes have started to order premium coffee from these coffee roasters to give the consumer an amazing coffee experience. 

 

Coffee as a Social Cause

Meanwhile, over the last couple of years, the country has started to witness a fourth wave movement with social entrepreneurs joining hands with coffee growers or farmers to make this industry more sustainable. Arshiya Urveeja Bose, who founded Black Baza Coffee, enables coffee producers to have stable livelihoods and aims to strengthen coffee farming practices that conserve biodiversity. “The idea is to create a local, participatory and meaningful movement of coffee – a production, distribution and marketing system which values producers and nature equally,” she states.

 

Bose did her doctorate studies on the political ecology of markets for biodiversity conservation from Cambridge University and studied sustainability certifications in coffee for over six years. “The uneven power structure of coffee value chains and the inherent limitations of existing sustainability mechanisms is what emboldened us to create Black Baza Coffee,” she informs.

 

Their partner farms grow coffee under the shade of forest trees, which is free of chemical pesticides. The company claims that 97.5% of partner farms also restrict the use of any chemical fertilisers.

 

Packaging Counts Too

Coffee businesses are also getting mindful with regards to their packaging. Not only is the packaging eco-friendly but also share information with the customer about the estate from which their coffee has been sourced. “Our packaging is fully biodegradable. The outer bag is made from sugarcane waste. The inner bag is biodegradable plastic that disintegrates between 6-24 months in landfill conditions,” Bose says.