We expertise in
The Journey of Coffee Processing
From quality SELECTION of coffee SEEDS that are processed into an aromatic SIP
enhancing a SOULFUL experience.
The mountain valleys and the lush coffee estates, a place with the legendary coffee background, Panduranga Coffee was born in India’s “Coffee Cradle” – CHIKMAGALUR. According to mythological history, a Sufi saint Bababudan on his pilgrimage to Mecca during 1600 AD visited Yemen. Here he discovered coffee being used as a sweetish drink by the Arabs, which he fell in love instantly and bought seven coffee seeds hidden in his robes. Later he planted those in the mountain slopes of Chikmagalur, to what now is famously known as the Bababudan Hills. Chikmagalur takes all pride as one of largest coffee production region in India.
Chikmagalur is well known worldwide for its fine coffee grown at sky kissing high altitudes. Only the finest quality and carefully cultivated clean coffees make their way into our roastery. The best quality beans from selective coffee plantations are used to extract its goodness to create delicate flavors in each stage of processing.
Cupping is the key to examine the quality of coffee, because finally “Coffee is all about the taste and Taste is everything”. Cupping is a technique and systematic evaluation of flavor, aroma, body, aftertaste, and acidity in coffee samples. The flavor of coffee comes from a combination of soil, micro-climate, altitude, and species of bean. Coffee from different origin has different taste.
Nature’s not in a hurry. A coffee plant takes 3 years to mature and then yields only a pound of coffee each year. With so much at stake, we use a slow roasting method to coax the best from every bean. Panduranga Coffee’s processing plant is located in Chikmagalur equipped with best German Hi-Tech Roasters. Under the guidance of expert coffee roasters, exceptional coffee beans are roasted to bring optimum aroma, flavor and complexity. Furthermore, a roasting process involves drying, roasting, and cooling. Each of these techniques is handled delicately to bring out a culinary masterpiece.
Coffee roasting generates aromatic flavor oils which need to be preserved. In convention grinders because of heat generated while grinding, these volatile flavor oil gets evaporated thus reducing cup quality. Panduranga Coffee is equipped with Probat Grinders from Germany which guarantee better aroma retention through a unique chilling process. This grinder delicately cuts coffee to equal sizes rather than crushing it, which leads to better speed and filtration.
Panduranga Coffee is the only coffee industry in India, which undertakes roasting and granulation of both coffee and chicory in German roasters and grinders. From time immemorial, all south Indian homes prefer coffee with milk that has a hint of sweetish taste and smell which is got by blending coffee powder with chicory. The root chicory is a coffee additive which unlike roasting coffee, is caramelized.
Ground coffee should be blended/mixed with chicory. For a consistent mixing, Panduranga Coffee uses a sophisticated fast and gentle high precision Norwageon Forberg Fluidized zone mixing system which mixes coffee with chicory homogeneously. Coffee and chicory proportions in a random sample are same as the whole batch.
Drinking fresh coffee is the only way of enjoying the beverage. Coffee has a smaller shelf life and its aroma vanishes slowly as days go by, so delivering fresh coffee is essential. At Panduranga Coffee, the form, fill and seal machines use computers directly to monitor the packaging process. The on-sight packaging locks in the fresh rich flavour right at the plant. For the top blend “Grand Aroma”, an original reclosable zip-pak with aroma freshness one-way value packaging is used to secure the coffee. The one-way valve allows easy opening and closing of the bag that protects the coffee’s aroma and can be stored in the original packing itself.