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Excited much!? Bringing an end to all the curiosit

Excited much!? Bringing an end to all the curiosity brewing in the air, we launch our new Kokoro coffee, "Esko-Bar 1.0 " today!Showcasing our tribute to Mr. D.M. Shankar- the man behind all our coffees from Kalledevarapura Estate, India - by proudly presenting “THE ESCO- BAR-1.0”. Ours most uniquely farmed coffee from a hand-picked naturally farmed 5-acre coffee block in Kalledevarapura Estate. The exclusive 5-acres block under the personal supervision of Mr. D. M. Shankar was converted into a naturally farmed block, using the principles of the Sri Natural farming program, five years back.Under this program, the agrarian practice relies heavily on our ancient cultivation practice to farm the land. The implementation of these practices in the exclusive 5-acre block in Kalledevarapura estate has yielded in producing coffees that are unique from the rest of the plantation. For this coffee, we choose to use the late harvest SLN 795 Coffee berries. Our observation during harvest was that the coffees had a higher BRIX content than the rest of the farm and was giving us a minimum reading of 26. Focusing on showcasing the natural flavors of this coffee, we choose to just slow dry the coffee berries on raised beds without any further fermentation or processing, after sorting out all the defects. Roasted to a light to medium- this coffee oozes tropical fruit note flavor’s with a strong hit of Jackfruit to begin with, which then turns into a hint of reserve Rum and leaves the palate with a taste note of Mangoes. Hence, we crowned this jewel of coffee ESKO-BAR. Our dedication and our tribute to the farmer and the farming concept..Visit our website www.kokoro.in to order it now!..Our coffee curated by @thebeanrove #coffee #coffeestory #eskobar #dmshankar #kalledevarapuraestate #coffeeestate #naturalfarming #kokoroeskobar #arabicacoffee #microlot #kokorocoffee #kokoro #newcoffee #coffeeproducts #barista #cafe #india #specialtycoffee #coffeeharvest #harvest2022 #newharvest #coffee #coffeeplantation #indiancoffee #newagecoffee #coffee #babka #merakicafe #babkagoa #goacafes #goa #coffeeplanter

Excited much!? Bringing an end to all the curiosit

Excited much!? Bringing an end to all the curiosity brewing in the air, we launch our new Kokoro coffee, "Esko-Bar 1.0 " today!Showcasing our tribute to Mr. D.M. Shankar- the man behind all our coffees from Kalledevarapura Estate, India - by proudly presenting “THE ESCO- BAR-1.0”. Ours most uniquely farmed coffee from a hand-picked naturally farmed 5-acre coffee block in Kalledevarapura Estate. The exclusive 5-acres block under the personal supervision of Mr. D. M. Shankar was converted into a naturally farmed block, using the principles of the Sri Natural farming program, five years back.Under this program, the agrarian practice relies heavily on our ancient cultivation practice to farm the land. The implementation of these practices in the exclusive 5-acre block in Kalledevarapura estate has yielded in producing coffees that are unique from the rest of the plantation. For this coffee, we choose to use the late harvest SLN 795 Coffee berries. Our observation during harvest was that the coffees had a higher BRIX content than the rest of the farm and was giving us a minimum reading of 26. Focusing on showcasing the natural flavors of this coffee, we choose to just slow dry the coffee berries on raised beds without any further fermentation or processing, after sorting out all the defects. Roasted to a light to medium- this coffee oozes tropical fruit note flavor’s with a strong hit of Jackfruit to begin with, which then turns into a hint of reserve Rum and leaves the palate with a taste note of Mangoes. Hence, we crowned this jewel of coffee ESKO-BAR. Our dedication and our tribute to the farmer and the farming concept..Visit our website www.kokoro.in to order it now!..Our coffee curated by @thebeanrove .#coffee #coffeestory #eskobar #dmshankar #kalledevarapuraestate #coffeeestate #naturalfarming #kokoroeskobar #arabicacoffee #microlot #kokorocoffee #kokoro #newcoffee #coffeeproducts #barista #cafe #india #specialtycoffee #coffeeharvest #harvest2022 #newharvest #coffee #coffeeplantation #indiancoffee #newagecoffee #coffee #babka #merakicafe #babkagoa #goacafes #goa #coffeeplanter

Showcasing our tribute to Mr. D.M. Shankar- the ma

Showcasing our tribute to Mr. D.M. Shankar- the man behind all our coffees from Kalledevarapura Estate, India - by proudly presenting “THE ESCO- BAR-1.0”. Ours most uniquely farmed coffee from a hand-picked naturally farmed 5-acre of coffee block in Kalledevarapura Estate. The exclusive 5-acres block under the personal supervision of Mr. D. M. Shankar was converted into a naturally farmed block, using the principles of the Sri Natural farming program, five years back. Under this program, the agrarian practice relies heavily on our ancient cultivation practice to farm the land. Considered an agroecology-based diversified farming system, natural farming provides a technique by synergizing the crop, environment, livestock, and humans with functional bio-diversity. Being environment-friendly and sustainable, these techniques provide long-term sustainability, reduced cost of operation, and more efficient productivity. The natural farming technique re-introduces us to an agricultural revolution beyond the realms of organic farming and focuses on improving the overall agricultural ecosystem..#coffee #coffeestory #eskobar #dmshankar #kalledevarapuraestate #coffeeestate #naturalfarming #kokoroeskobar #arabicacoffee #microlot #kokorocoffee #kokoro #newcoffee #coffeeproducts #barista #cafe #india #coffeeshops #specialtycoffee #coffeeharvest #homebrewers #newharvest #coffee #specialtycoffee #coffeeplantation #coffeebrewing #espresso #indiancoffee #newagecoffee #coffee #goa #sustainable #coffeeplanter

Hand Sorting Regardless of how the coffees are

Hand Sorting Regardless of how the coffees are processed, whether an amazing washed, or a mind boggling naturals, or our experimental lots that is the crowd favourite, all of your amazing coffees that we get to you are ultimately hand sorted (or hand garbled) before the coffees are sent to our Roastmaster @shravands at @beanrove. Mentioned earlier as well, that even though the green coffee beans go through a lot of different machines and equipment (to essentially be sorted) in the end the coffees goes through the hands of humble women who do the final check. Usually women do this bit of hand sorting or garbling in the end. Its done either using a conveyer belt, or tables, or like the photo shows on the floor. Even if the coffees goes through the optical colour sorter, it does end up here. These women sort a lot of coffee (every single day) and get really good at spotting the defects, the broken beans, the dis-coloured beans, and those which are just “off”. Giving us pretty much a perfect lot of green bean to work with. Right after this process, the coffees are packed into to hermitically sealed bags and then off to the roads to @beanrove. This post is and ode to these women, who work tirelessly and give the best of our new age coffee a perfect “sorting”. After all this is one of the most crucial steps for controlling the quality of your cup...#newagecoffee Image courtesy @harihar_lacewala

Storing The coffee you taste and that we offer in

StoringThe coffee you taste and that we offer in our range at Kokoro Coffee is packed with punch of aromas, layers of tastes notes and experience to look forward too Now when the coffee is good we normally associate and give the credit of the good taste to the coffee planter/grower or the region. We sometimes appreciate the process the coffees went through (ultimately the processor), if we are kind enough we appreciate the Roaster who roasted the coffees on how even and beautiful it is, sometimes we even appreciate the curator and if extremely mindful and kind then we appreciate the barista.In our case @kalledevarapuracoffee or @beanrove @shravands, @kokorokoffee and our amazing brewing partners across the country.We however sometimes forget to think what importance does good storing of green beans does to coffee. All the flavour that we get into the final cup of coffee (post roasting and brewing), originates in the coffee fruit, but is persevered well only if those green coffees are stored well. As shared in our previous posts about processing, working with coffee and how the coffee gets sorted, everything is done as brilliantly as it could possibly be, but at the end the coffees are not stored properly, it will just lose all its characters everybody worked so hard building. Storing is essentially crucial and vital but also is something not quite addressed to when it comes to consumers enjoying a cup of coffee. Its like the IT department in a company, everything is good and normal and no importance is given to the IT department until the internet stops working. We make sure at every stage, right from the time the coffees are harvested to the time it reaches our roasting facility and in fact till the time it reaches you or our partner cafes, that the storing and packaging is done correct to preserve all the hard work done till that time into those brown gold beans . Right from the temperature and humidity maintained at the farm or at the curing unit, to the packaging material used to making sure the fresh coffees are sealed into coffee bags that reaches you “intact”

Your Coffee is “Sorted” From selectively hand

Your Coffee is “Sorted”From selectively hand picking the ripened Coffee cherries, to selectively picking the defects at the end of the curing process, coffee does go around a lot. We Kokoro along with @thebeanrove and our partner farms, ensure to get you the best. We not only share the most important things mentioned on our coffee bags, but we also follow a lot of protocols that is hardly mentioned on the coffee bags, we ensure that each coffee lot that we produce goes through a stringent array of checkpoints, only so that we get the best of the lots for you. Because what we have learned at @kokorokoffee in the last few years is that, you (our Lovely consumers) love nothing but the best. Whether it’s the pre harvest season at the farms, the harvest, the processing at the wet milling station, the drying yard, the resting, the curing unit, the garbling, the packaging and storing, the transporting, the receipt at the roastery, the roasting, the quality checks, the tastings, the packaging and transport again, or doing a showcase or workshop to help you know more about coffee. Our main aim is to make sure that our ‘new age coffees’ are of the best standards that we have set. We appreciate everyone involved in this process especially the unsung heroes at the curing unit who make sure our green beans are nothing short of Gold. Also so that you siting at a café, in office, travelling or at home, when you sip one of our coffees you get to experience “quality” Coffee. We got your Coffee “Sorted”Wishing the best to all of you, while we gear up for the new harvest. #newagecoffee

Apart from the details that you see on the coffee

Apart from the details that you see on the coffee packs, like the name of the estate, the process, the altitude, the roast level and of course the flavour notes, there are also some additional things that are sometimes mentioned on the pack. (yes it can be daunting and intimidating sometimes to see so many things to read or go through on a pack of coffee, but it can actually turn out to be quite helpful if you think about it. Especially if the end result is a GOOOOOD cup of Coffee. The ones to be mentioned in this post is on the size of the coffee beans. Sometimes also referred to as ‘Grade’, such as “supremo” from Columbia or the “AA” in Uganda and more. Now the moment the word “grade” is used (and sometimes quite loosely) there are two different takes on it, one is the corelation with size and hence to its quality (as said), but also to a different grade (segment of coffee) like a specialty Grade of coffee as per the *SCA or the Specialty Coffee Association. Now there are also a grade type that is not based on size but on the hardness to mention that it’s a high altitude coffee, like ‘Strictly hard bean”, “hard bean” or “soft Bean”.Anyway in India, its mostly based on the size. This sizes are based on the screen sizes. One way to grade coffee is also to pass it through an array (one on top of the other) Tray (sieves) with very specific sizes of holes in them. So that the largest of the beans stay on top, then little smaller below and so on. largest one being 20 (20/64 inches) wide through which if the coffee goes through but doesn’t go through the next screen which is 18 (18/64 inches) wide then these coffees will be considered of size 20 and so on …. Until like a screen size of 10 and 8 which are usually considered as shells (not what we want to roast and give it to you).These numbers might not be mentioned on the packs, but at the curing unit, we make sure the coffee we get for you are sorted and ‘Graded’ to have good quality and as mentioned earlier. More even sized green beans to roast better and more yummy tasting coffees. We want to offer you our best. @beanrove @kokorocoffee #newagecoffee

Launching soon " Black Honey Collection 2.0" from

Launching soon " Black Honey Collection 2.0" from Harvest 2021-22 . Your favourite Chikara and Oishi launching soon in December 2022

Continuing our deep dive into the world of sorting

Continuing our deep dive into the world of sorting! The next big thing as we see is the color sorting. This is another layer of sorting that is done post the density sorting and a few other sorting (yes there are more). Now as the name suggests, it’s simple, sorting here is done based on the color. But wait what is it to do with green coffee, aren’t all green coffee just green? To your surprise – it isn’t. All the amazing green coffees that we source comes in various shades of green, in fact green coffee itself ranges from the shade of light blue to yellow (and everything in between). These colors are based on a lot of variables, right from the processing method chosen (natural, washed, honey etc.) to the density of the beans, age of the green coffee, moisture content and more. The color sorter basically sorts the green coffee based on the shade of color that is defined in the parameter. For e.g., if it’s a washed coffee, it’s supposed to be a clean uniformed range of color of certain shade, and any coffee bean that would fall outside this set parameter would be blown away, this entire process is computerized and to be honest its super amazing to see the level of precision. As mentioned, we at Kokoro Coffee along with @shravands and the quality precision checks at @beanrove, make sure we don’t leave any stone unturned to get the highest quality of coffee possible. We pledge to continue the same and share more insights in this world of curing the coffees, stay tuned.

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