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Kathe When do you truly know more about someone

Kathe When do you truly know more about someone or something? Well by studying about their history, from where someone or something comes from. In other words, we know more about something or someone by listening to or knowing about their “stories”. Our series that come under “Kathe” series which translates into stories, will have stories about the journey of our coffee, especially from the stage (When the coffee beans/cherries are dried) up until it reaches the roaster, in our case, until it reaches @shravands. We did speak about the Farm the cup, in a more broader sense, covering a bit of technicals and bit of “how’s” and “whys”. This time around we will focus on the stories. Stories that talk about how the journey is take by this very bean, from the farm (post all the processing), into the curing unit going through hands of different people, where the story evolves and with that so does the coffee bean, that matures into this fine green and clean bean, ready to be roasted into this brown Gold nuggets of bean. Eventually ending up in your up, where more stories are shared. So join us in this journey to learn more about the “kathe” of our beautiful beans, more importantly how they become beautiful in this journey and how transformative this journey itself is. How this story tangles with others through the journey before it finally reaches you. Wait for the stories to unfold.

Thota Life Last year , on our instagram page we

Thota Life Last year , on our instagram page we spoke about the crop to cup process, and lets be honest every other coffee page is doing that (which is not a bad thing), its basically spreading the word about the coffee journey, and the more people mouth it, the more it spreads. But this year, we thought, lets take a different approach (not just for the sake of marketing), but also cause we things little things matter more. When we say, we are doing things to impact the life of the producer, or the coffee picker, that’s great, but then how exactly those things happen goes into the background without making much sense in the foreground of what is eventually seen. Have you wondered when so many families (of coffee farm workers) who travel and come to stay at the farm/estate, how do they manage their life? . How exactly is the groceries situation? Does schooling or formal education even exist ? What exactly do people do after the day’s work at and of the farm is done? Since child labor isn’t allowed (and is definitely not followed at the farm) what do the kids do the whole day ? Do people take vacation in the estate? Do they celebrate different festivals at the estate ? Or how’s the life in the estate or in the village, if there are dangerous animals around? Or what is new years for most people working in the farms ? Many more such curious questions that we thought, would be nice to talk and share about (apart from the details about our upcoming Kokoro’s range of amazing coffees roasted by the maestro @shravands So keep an eye for more details on the Thota life (which kind of translates to Village life)

On this International Women's Day, let's talk abou

On this International Women's Day, let's talk about something that is often overlooked - the importance of equity over equality. While equality is often seen as the ultimate goal, it fails to address the individualistic systemic barriers that prevent marginalised groups, especially women, from achieving true equality. Women have different challenges and its a subjective challenge they face, so just giving a standard “one size fits all” one time solution will not help.We at Kokoro have always respected the invaluable efforts women in the industry bring.We also believe that to truly address the challenges faced by women in the value chain, we must focus on equity - ensuring that everyone has access to the resources, opportunities and help they need to succeed based on what their actual need is. This means as an industry, investing in women who are farmers, farm workers, estate managers (we don’t see those very often), traders, cafe owners, roasters, and baristas. Providing them with training, resources, opportunities, and platforms to improve their individual value, ultimately leads to an increase in their bargaining power in the market. But most importantly by starting and continuing the talk around gender Equity, and that too not just for 1 day in March, and then forget about it for the rest of the year. At Kokoro, we are committed to promoting equity in the coffee industry and communicate the same wherever possible, whether at the farm, curing units, processing, roasting, coffee shops, baristas etc. That is the only way to make this an ‘inclusive’ coffee ecosystem in India.So this Women's Day, let's not just celebrate women for their achievements for the sake of the internet, let's commit to creating a more equitable world, where everyone has the opportunity to succeed based on their actual needs. #InternationalWomensDay #EquityOverEquality #WomenInCoffee #CoffeeFarmers #CoffeeEcosystem #EmpowerWomen #SustainableCoffee#newagecoffee

A coffee farm tour during harvest time is an incre

A coffee farm tour during harvest time is an incredible experience that can help you gain a deeper understanding of the coffee production process. Here are some key takeaways that you might learn during such a tour:Coffee cherries are harvested by hand: While some coffee farms use mechanical harvesters, the majority of coffee cherries are still picked by hand. This labor-intensive process requires skilled workers to selectively pick only the ripest cherries from the trees.There are two main processing methods: After the coffee cherries are harvested, they need to be processed to extract the coffee beans. The two main methods are wet processing and dry processing. Wet processing involves using water to remove the cherry pulp, while dry processing involves letting the cherries dry out in the sun before removing the pulp.Drying is a critical stage: Once the coffee beans are extracted from the cherries, they need to be dried before they can be sorted and graded. Drying can be done using large drying beds or mechanical dryers, and it's important to carefully monitor the moisture levels to prevent mold or other problems.Sorting and grading is crucial for quality control: After the beans are dry, they need to be sorted and graded according to size, color, and quality. This is typically done by hand or using mechanical sorters, and it's important to ensure that only the highest quality beans make it to market.Roasting brings out the flavor: Finally, the coffee beans are roasted to bring out their unique flavors and aromas. Roasting can be done in a variety of ways, from small-scale roasting machines to large industrial roasters, and it requires skill and experience to get the best results.By taking a coffee farm tour during harvest time, you can gain a deeper appreciation for the hard work and dedication that goes into producing your morning cup of coffee. You'll also have the opportunity to taste some of the freshest and most delicious coffee you'll ever try.Image courtesy @koffee.and.kolours#newagecoffee

The countdown is on! ⏰ We're thrilled to annou

The countdown is on! ⏰ We're thrilled to announce that our new harvest coffees will be hitting our shelves this April 2023, and we couldn't be more excited! Sourced from the freshest beans of the season, these coffees boasts a rich, full-bodied flavor and a smooth finish that will leave you wanting more. Whether you prefer it black, with milk, or over ice, our new harvest coffees are perfect way to satisfy your caffeine cravings! So mark your calendars and get ready to experience the magic of our new harvest coffees this April! Image courtesy @koffee.and.kolours#newagecoffee

Vision 2030 Kokoro Coffee brand and design proces

At KOKORO, we are passionate about telling the sto

At KOKORO, we are passionate about telling the story of coffee - from seed to cup. Our team of coffee experts sources only the finest coffee beans from different regions of India, carefully selecting the best beans to create a unique and flavorful coffee experience.Our commitment to quality extends to the roasting process developed by our partner @thebeanrove where we use traditional techniques to bring out the natural flavors and aromas of each bean. Whether you prefer a rich and bold roast or a smooth and delicate blend, you can trust that every cup of coffee is roasted to perfection.At KOKORO, we believe that great coffee is about more than just a caffeine boost. It's about the connection it creates, the stories it tells, and the memories it evokes. So join us on our coffee journey and discover the story behind each cup of coffee.Whether you're a seasoned coffee connoisseur or just starting to explore the world of new age coffee, we invite you to join us on our journey. With every sip of coffee, we hope to share our passion for great coffee and the stories behind it....Image courtesy @koffee.and.kolours #newagecoffee

Specialty what ? Specialty as a word seems so i

Specialty what ? Specialty as a word seems so intriguing and beautiful. But there are things beyond that too when it comes to Coffee, especially when it comes to Coffee. We (as consumers) have been said what to look for and what to be attracted towards. What kind of coffee is good, what is not good, (beyond the personal taste). There are scores that are thrown around. Everyone wants a high scoring coffee, everyone expects the coffee is processed and made from the ripest of the coffee cherries, reddest of the red. People look at the readings of the BRIX and wants the highest reading of BRIX (it’s a unit that reads the solid content in a liquid). Now these are good, these particulars would surely make some amazing coffees. But the thing is, often between all these scoring sheets, the BRIX readings, the color of the cherries and so on, we forget something quite essential with coffee farms.Although we feel we are doing the best in terms of getting the best price possible for the highest scoring coffees, but we seldom realize all these high scoring lots, the nano-micro lots often comprise of a small quantity of the entire coffee production of a farm. When we sort the reddest of the cherries, its from a huge batch of lil less red cherries. What we focus is on the top 10% or 20% of the coffee produced, but don’t realize most of the chunk of the money comes from the rest 80% of the coffees, which are often sold as commodity, or lesser valued coffees. If we truly want to be looking at plantation’s real interest, we need to focus on those 80% of the yield too. If the top scoring coffees receives a huge premium, that top scoring coffees, also needs a lot of work, care, labor work (basically more money to process as well). Let’s take a while to think about this the next time we take a sip of the coffee, and think how we can do this, how can we be the change, the REAL CHANGE in helping the farmers. These estimated numbers won’t be true for some farms but are relatively true for a majority. We want to try to walk on this path of being the change, and we feel you should think about it too. Let’s figure out how. #newagecoffee

Your menu is not mobile friendly. Most cafes hav

Your menu is not mobile friendly. Most cafes have a copy of their menu online in the common PDF file format. The next big problem with PDF menus. You have to pinch to zoom in on everything. If your menu is designed in a way that doesn't display well on menus, your customers might not even be able to read it! The last thing you want to do is have potential customers frustrated. PDF can also have a hard time loading, and could turn off customers by the slow load times.All you have to do now is convert your pdf menu again as physical menu . While digital menus do seem to have taken over, physical menus can still have their place and can be good to offer the customer options, as some people are more old school and would prefer to see a physical menu.A handful of physical menus is usually enough to keep customers happy. Recently our team has suggested some cafes to go back to their physical nenu and surprisingly their customers are happy and appreciating the new physical menu and within three months their sale has gone up by 7% then usual. Image courtesy @koffee.and.kolours

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