Story & Photos

by Sean Grant

Next our group visited the Rasthemane Estate, owned by Mr. Gurubasappa (Guru), the Jeelan Estate, owned by Mr. Mohan and his wonderful wife Sharon, then followed by the Sethuraman Estate, owned by Mr. Nishant. Mr. Nishant only grows Robustas on his farm and is very proud of that. In fact Mr. Nishant won the distinguished "Flavor of India Cup Award 2007" for having the best Robusta coffee. As a matter of fact he has won the award again for 2008 as I'm writing this article.

Mr. Nishant was kind enough to offer us all an opportunity to put on bags and pick coffee cherries. I think this was a way to get some free labor out of us (SMILE). Although this is hard work to the everyday picker, we had fun learning how to do it, and it gave us all a first-hand experience with picking the cherries. I now have a new found respect for those that go out and pick every day during the harvest season.

Mr. Nishant presented each of us with T- Shirts, necklaces made of coffee cherries and fresh coconut milk to quench our thrust. After completing our day of picking we all went up to the Sethuraman Estate where we cupped a number of Robustas along with the heads of each estate. This gave us all an opportunity to cup along with the growers which was a unique experience. Each of these estates produce shade grown coffees from elevations between 750 feet to over 5,000 feet, and all are bird and animal friendly.

We then took a short drive to the Coffee Research Institute of India where we met with Dr. Jairam. The doctor addressed the importance of cultivating pest resistance plants, and the continued research in finding a way to control the "Stem Borer" (a beetle that kills coffee branches). We had a opportunity to view the extensive research library there which housed thousands of botanical journals and other materials dating back to the turn of the century. We also had an opportunity for tour some of the gardens that the Institute is developing newer and stronger plants.

Our last visit was to the Badra Coffee Curing Works, which was headed by Mr. Bopanna. This is where dried parchment coffee is removed from its shell, graded for its size and density, then bagged and readied for shipment.

Well the day had finally ended and it was now time to enjoy one last dinner with all of our friends before heading back to our respective parts of the world. Our dinner at the Kadur Club was exceptional and so were our hosts.

This has been one of the most pleasurable and educational trips I have ever experienced. I had an opportunity to visit a beautiful country, rich with history and culture. I have made some new life-long friends, of which I am honored to be welcomed by them and their families. As I boarded the plane heading back to the United States, I felt a lump in my throat and a warmth in my heart!

Until we meet again my friends.

The End