Kokoro coffee gets exclusive access to the network of Beanrove’s coffee infrastructure and knowledge resource base. The collaboration provides Kokoro Coffee with access to:

  1. Coffee Farms: The coffees are curated right from the harvest time under the supervision and guidance of the Beanrove team. This allows the creation of unique experimental nano and micro-lot coffees.
  2. Dry Milling: Beanrove’s own coffee dry milling factory allows the coffees to be purchased in raw form. This improves the physical quality parameters, shelf life, and traceability for the coffees.
  3. Roastery: Beanrove’s roasting facility uses the state of the art profiling roaster. Accompanied by trained, experienced master roaster the coffees get roasted based on brewing methods and client preferences.
  4. Quality Control: With experienced and certified barista and an in-house quality control lab, all the coffees are rigorously tested on manual brewing and espresso machines. The lab is made available to try out new recipes and methods to KOKORO COFFEE.


Robusta is good, it’s not an ugly sibling of Arabica anymore, people are more open to Robusta now, but weren’t that open before, and yet there is still a lot of hesitation around the use of Robusta. Let alone -100% Robusta on an Espresso Grinder. 

We at Kokoro were always rooting for Robusta as being a different species and we were thrilled when our friends at Modernist Coffee, wanted to take the plunge with Robusta, they were our first collaborative partner and probably the first one in the nation to have a 100% specialty (fine) Robusta for espresso and espresso-based Drinks. We will forever be grateful for that initiative and hence all our forthcoming Robusta collab will be with Modernist Coffee. We believe Robusta is a ‘Must-a’. The future will be a witness to this change we are bringing about. If you haven’t tried this beautiful 100% Robusta in an espresso, we strongly recommend you, to try them and be the part of this Coffee revolution that is long due. 

From our partner at Modernist Coffee: – Our goal from the very beginning is to not adhering to norms and do good things. We believe in authenticity, that everything authentic and fundamental is good. We have that ‘Keeda’ to do everything ourselves and keep getting better at it.

Modernist Labs


If you are not experimenting, if you are not being creative, you are just being stagnant and at some point, you will become sort of ’Lazy’ or dormant. We at Kokoro always made sure that we would always keep that inner curious kid alive. We share the same vibe with our friends at Modernist Labs. We have pledged to our own selves to constantly experiment with things in and around coffee, but also more than just that. One of our recent and near future projects is involving cascara and some cool products (that’s in the lab), and we are eager to share that with you all, how does Cascara kombucha sound? Well keep that thought alive… cause there’s more coming, from where that came … (and of course a whole lot more). The idea of experimenting with Modernist Labs is to do a lot of trial and errors and finding innovative uses of products that are in the coffee value chain and find new purpose/usage of it which could potentially be explored and eventually offered to our esteemed consumers.

From our partner at Modernist Labs Pioneering and experimenting has always been our lifeblood. Modernist Labs allows us to explore without the fear of preconceived notions or failure. It allows us to keep asking ourselves the question “What now, what next?”


There’s a popular saying “One Man’s Trash is another Man’s Treasure”. Why not become both these “Man” together…. 

The idea is to not just minimize the waste, but to utilize the waste in a way that is meaningful and logical. Coffee that is used in Café’s, that basically brews those amazing coffees, eventually turns to “spent Coffee”, which is essentially the coffee waste. At this stage, with regards to taste, there’s not much left in those spent coffee. 

The spent coffee from the café, (called as “Puck” cause of the shape like pucks used in Ice Hockey) are collected and used as fertilizers at Diwali farms. These used or spent coffees gradually adds nitrogen to the soil, does not really make the soil acidic and is great to keep unwanted insects and pest away due to natural caffeine content in them. In all a great way to logically use the waste. In a way this resonates with us as completing a full circle, Coffee a beautiful product, that starts from the soil, goes back into the soil, just in different places. 



We do everything that we do for the love of coffee. One thing that brings together what our name ‘Kokoro’ refers to (heart, spirit, soul, and mind) is a good story. Since keeping things simple and elegant has always been our approach, we decided to extend our tagline ‘The Coffee Story’ to a nationwide scale.

Founded by Mr. Amit “Zorba” with Ashka Saxena as the Creative Director, ‘The Coffee Story’ is an initiative by Kokoro Coffee. It’s an online blog exploring and featuring the coffee, culture, and people of India. From instant coffee all the way to the highest graded specialty coffee – we will discover and share all the coffee stories.

Coffee connects people and fosters relationships. Where there are people, there are bound to be some incredible stories, and we’re here to uncover them.