CLASSIC COFFEE by kishan cta2

HISTORY OF CLASSIC ALCOBEV PLANTATION CLASSIC COFFEE

OPEN THE BOOK

A quick brief on the history of Classic Group of plantations As early as 1880s Mr.Doddasiddalinge Gowda who learn the tricks of the trade, commenced the coffee estate management from Kalledevarapura estates, as the first generation planter.

I S MALLE GOWDA

D.M MANJE GOWDA

He brought in many new and innovative systems like offering funds to the farmers by way of farm inputs lest the money was spent otherwise, even when the modern banking system was not there to help Coffee Growers. Inheriting the Kalledevarapura estate from Mr. I.S. Malle Gowda, a well known coffee grower and financier in his time, Mr. D.S. Manje Gowda converted this land into a high yielding beautiful business and home for his wife and children. Kalledevarapura estate is a picturesque estate situated at an altitude of about 4000ft mainly focusing on Arabica. Mr. D.M. Shankar and Mr. D.M. Purnesh, sons of Mr. D.S. Manje Gowda and the fourth generation coffee growers, continued to develop the Kalledevarapura Estate which now produces some world famous, award winning Arabica coffee.

D M SHANKAR D M PURNESH

Together they have : Imbibing Professionalism Improving the staff welfare measures brought in environmentally friendly measures â&#x20AC;&#x201C; to mention some of the measures

The brothers have since then ventured into other businesses forming Classic Group, comprising of hi-Quality liquor distribution and retail, coffee exports / retail and property development. Coffee being a major part of the culture of the family, Classic Group went on to be actively involved in founding of Specialty Coffee Association of India (Scai). D.M.Purnesh is the Charter Secretary of Scai and has participated as an International Jury of its coffee tatsting / preparation competitions. Classic is also a member of Specialty Coffee Association of Europe and America and an active participant in the World Barista Championship (WBC). Thanks to the Quality standards followed very meticulously, Classic coffee is one of the privileged suppliers to ILLY, the world renowned roasters The tradition of invention and systems continues even today in the management of the estates and in other departments.

The 5th generation who are well qualified and trained has joined the Team Classic to take the coffee business with greater plans.

ABHINANDAN

SHRAVAN

CHANDINI

TAPASWINI

SPECIALITY COFFEE

SPECIALTY COFFEE Following is the variety of Specialty coffees and its processing at different levels right from picking, to soaking to drying including storing and roasting and grinding at the required temperature and style Specialty coffees are superior quality coffees that differ from normal coffee with relevance to visual quality or cup or both. Specialty Coffees are getting increasingly popular in the world coffee market. Specialty coffee requires that extra effort and mile to make it special right from picking till the cup!! Those extra efforts taken in our estates are : Washed coffee is dried on the tray air being blown from below. This done to evaporate the wet surface of the beans early. This is popularly known as Table Drying While drying, care is taken to dry them as per the wetness of the coffee. Thick spreading is resorted to when it is dry Thin spreading is resorted to when it is wet CLEANLINESS is the mantra for any Quality coffee and so with Specialty coffee in our estates. It looks simple and common but it is not practiced. Apply it anywhere and you move towards Specialty coffee :  Cleanliness of the pulp house  Clean water for washing  Cleaning of the equipment  Clean drying area  Clean storing place  Clean bags

WHY SPECIALTY COFFEE ?

Today, consumers around the world demand the best coffee. Planters in producing countries are now developing finer strains of coffee to the custom-requirement of the gourmet coffee drinker. In essence, over the years, coffee is no longer a humble bean of indistinct origin. Coffee today is better valued as Specialty coffee. Specialty coffee is distinguished by its clear origin, selection of plant material, distinction made by careful cultivation practices, careful routine of plucking, special processing and of course, special branding and special handling and appearance thereafter. Consumers have come to appreciate gourmet coffees in their discerning cups. These coffees have a personality, aura, craving, and branding of their own. The world of coffee drinkers is going the specialty way. Hence, it makes sense to grow and serve specialty coffee to the discerning consumers.

KALLEDEVARAPURA ESTATE

ESTATE INFORMATION Kalledevarapura estate is situated in the picturesque Bababudan Hills in Chickmagalur region, the birth place of coffee in India. The estate is situated at an altitude of about 4400 ft mainly focusing on Arabica making it an exquisite speciality coffee.

Year of Opening up the plantation Altitude Region of Location Type of Cultivation Shade Tress of the Block Temperature Range Harvesting Period Time of Export Plant Strain Fragrance Cup Characteristics Erbaceous, Sweetish & Type of Harvesting Methodology of Processing Type of Packing

- Early 1900 - 3800 to 4100 ft above sea level - Bababudangiri Region (250 kms from Bangalore) - Shade Grown - Predominantly Sliver Oak, Jack Fruit & Fig trees - 12 to 32 Deg. C - January to March - February to June - Arabica â&#x20AC;&#x201C; S.795 - Intense, Sweet, Lemony - Good body, Flair + Acidity, Slight flavor, Hint of floral & pleasant after taste, FAQ + to Good - Hand picked & sorted after picking - Fermentation, Washing & Soaking - 60 kg Coffee seeds packed in new Ijira (food grade) Jute bags

HARLEY ESTATE

ESTATE INFORMATION

Harley estate situated in Sakleshpur in the historic Manjurabad region, Karnataka State is a 4 hour drive from Bangalore. Birds and animals are spotted in this estate which is also surrounded by streams and a small water fall. From 1865 this estate was in the hands of the Britishers till 1950. With a total area of about 460 acres, Harley estate produces Robusta and Arabica being the main varieties of coffee. Cardamom, areca and vanilla as complementary crops are grown along with coffee.

DESCRIPTION OF HARLEY ESTATE

History of the Estate/Opening Altitude Region of Location Name of the Planter Acreage

- Early 1860’s -

Harley Estate - 3100 to 3400 ft above Sea Level Manjarabad Region (190Kms by road from Bangalore) D M Shankar and D M Purnesh 500 acres

ANNUAL

PRODUCTION Type of Cultivation - Shade Grown Time of Export - Predominantly silver oak, Jack Fruit & Fig Trees Type of birds/Animals - Jungle Pigeon, Owl, Deer, Wild Boar and Fox seen on the estate Temperature Range - 14 to 36 Deg. C Rainfall - 85 to 120 inches Harvesting Period - December to March Time of Export - February to June Plant Strain - Robusta Peredinia, Arabica-S 795 & No. 9 Type of Harvesting - Hand-picked and sorted after picking Methodology of - Fermentation, Washing & Soaking Processing Type of Pollution Control -The water from the pulping station is drained into a larger tank. The water is allowed to evaporate. The solid waste i.e., skin and mucilage are used in composting. All environment friendly measures laid down by the pollution board is strictly adopted. Type of Packing -60 kg coffee beans packed in new Ijira ( food grade) hydrocarbon free jute bags Social Welfare Measures - Free Living quarters with free electricity and water, free education for the labourer’s children, medical facilities, maternity benefits, crèche facility, bonus and incentive schemes, leave with wages. Longitude

- 12° 15’00

CLASSIC COFFEE PROCESSING

PICKING PROCESSING AND

OUR ESTATES

SUN DRYING

ONLY THE FINEST HAND PICKED COFFEE SEEDS

OUR COFFEE'S ARE IRRIGATED USING THE PUREST NATURAL STREAMS FLOWING THROUGH OUR ESTATES

PROCESSING OF SPECIALTY COFFEE Utmost attention is paid while preparing majority of the specialty coffees both at primary and secondary processing level.

Primary Processing : 1) Ripened berries are selectively hand picked and kept under shade 2) Pulping is done with totally mechanized with sophisticated equipments. 3) Natural fermentation is a must for flavour development and a high standard of quality 4) Washed in spring water to remove all the mucilage and soaking the washed beans under fresh water over night is essential for the development of colour and flavour in the bean 5) Washed coffee is dried on the tray with air blower from below. This is done to evaporate the wet surface of the beans as the earliest 6) Then coffee is put on the clean brick or cement drying yard for final drying. 7) Slow drying is absolutely necessary under natural lights.

Secondary processing : 1) Coffee is stored in clean environment to obtain excellent colour coffee beans 2) Natural dried beans are hulled and they are cured at curing house 3) After machine processing, they are manually garbled and packed in hydrocarbon free IJERA bags to retain the characteristic flavours. 4) Grading of coffee beans at curing level involving separation of beans according to size, shape, color and density followed by meticulous garbing improves the quality

EXPORT AND RETAIL

RETAIL CLASSIC PRIDE :A blend of pure coffee â&#x20AC;&#x201C; the Arabica & Robusta coffee beans The epitome of Arabica and Robusta blend, Classic Pride is the splendid culmination of the evolution of coffee aroma. Selectively hand-picked red cherries are carefully processed to harness the essence of the soil. The Arabica beans of Bababudan Hills are infused with the subtlety of Robusta beans from the Manjarabad Region to create a fragrance that is proudly reminiscent of the lost art of coffee making. CLASSIC MOUNTAIN :A specialty coffee powder Classic Mountain Grown in the majestic slopes of the Bababudangiri hills, at an elevation of about 4000 ft., above sea level, classic mountain brings together exquisite brew and generations of coffee planting methods. Every cup tells a story of individually hand picked beans washed in clear mountain springs and sun-dried in pristine daylight. Available at all Modern Trade Outlets across Bangalore. Also, Home delivered anywhere in India, through Indiaplaza. http://www.indiaplaza.in/coffee/

EXPORT

Classic Synergy India has been exporting specialty coffee and other grades of raw coffee since the last two decades to the

US, EUROPE, JAPAN, KOREA, AUSTRALIA and NEW ZEALAND. Generations of coffee cultivation experience has given the added advantage in building a better clientele across the globe.

Grade that we currently offer: Plantation A Plantation B Plantation PB Arabica Cherry AB Arabica Cherry PB Arabica Cherry Bulk Robusta Parchment AB Robusta Parchment PB Robusta Parchment Bulk Robusta Cherry AB Robusta Cherry PB Robusta Cherry Bulk

Our Speciality Coffees: Pulp Sundried Robusta Kaapi Royale

CLASSIC COFFEE AWARDS

THE FINE COFFEE AWARDS

CLASSIC COFFEE GALLERY

CLASSIC COFFEE VISITORS

COFFEE PULPING