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.

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.

I S MALLE GOWDA D.M MANJE GOWDA

Together they have : Imbibing Professionalism Improving the staff welfare measures brought in environmentally friendly measures – 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.

D M SHANKAR

D M PURNESH

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

ABHINANDAN CHANDINI

SHRAVAN TAPASWINI

SPECIALITY 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

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.

WHY SPECIALTY COFFEE ?

KALLEDEVARAPURA ESTATE

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

- Early 1900

Altitude - 3800 to 4100 ft above sea levelRegion of Location - Bababudangiri Region (250 kms from Bangalore)Type of Cultivation - Shade GrownShade Tress of the Block

- Predominantly Sliver Oak, Jack Fruit & Fig trees

Temperature Range - 12 to 32 Deg. CHarvesting Period - January to MarchTime of Export - February to JunePlant Strain - Arabica – S.795Fragrance - Intense, Sweet, LemonyCup Characteristics - Good body, Flair + Acidity, Slight flavor, Hint of floral & Erbaceous, Sweetish & pleasant after taste, FAQ + to Good

Type of Harvesting - Hand picked & sorted after pickingMethodology of Processing

- Fermentation, Washing & Soaking

Type of Packing - 60 kg Coffee seeds packed in new Ijira (food grade) Jute bags

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.

HARLEY ESTATE

ESTATE INFORMATION

History of the Estate/Opening

- Early 1860’s

Altitude - Harley Estate - 3100 to 3400 ft above Sea LevelRegion of Location - Manjarabad Region (190Kms by road from Bangalore) Name of the Planter - D M Shankar and D M Purnesh Acreage - 500 acres

Type of Cultivation - Shade GrownTime of Export - Predominantly silver oak, Jack Fruit & Fig TreesType of birds/Animals seen on the estate

- Jungle Pigeon, Owl, Deer, Wild Boar and Fox

Temperature Range - 14 to 36 Deg. CRainfall - 85 to 120 inchesHarvesting Period - December to MarchTime of Export - February to JunePlant Strain - Robusta Peredinia, Arabica-S 795 & No. 9Type of Harvesting - Hand-picked and sorted after picking Methodology of Processing

- Fermentation, Washing & Soaking

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

DESCRIPTION OF HARLEY ESTATE

ANNUAL

PRODUCTION

CLASSIC COFFEE PROCESSING

OUR ESTATESPICKING PROCESSING AND SUN DRYING

ONLY THE FINEST HAND PICKED COFFEE SEEDS

OUR COFFEE'S ARE IRRIGATEDUSING THE PUREST NATURALSTREAMS FLOWING THROUGH OUR ESTATES

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 shade2) 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 beans2) 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

PROCESSING OF SPECIALTY COFFEE

EXPORT AND RETAIL

CLASSIC PRIDE :- A blend of pure coffee – 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/

RETAIL

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

EXPORT

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THE FINE COFFEE AWARDS

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THE FINE COFFEE AWARDS

THE FINE COFFEE AWARDS

THE FINE COFFEE AWARDS

THE FINE COFFEE AWARDS

THE FINE COFFEE AWARDS

THE FINE COFFEE AWARDS

THE FINE COFFEE AWARDS

THE FINE COFFEE AWARDS

THE FINE COFFEE AWARDS

THE FINE COFFEE AWARDS

THE FINE COFFEE AWARDS

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