The process is quite complex because it starts with taking the seed of Arabica coffee and laying it down on a sheet of damp cloth/coffee sack where the seed is left to germinate for 45 days. After one and a half months, the seed is transferred into a plastic bag with soil in it to develop roots. A few days into this process, the seedling is given a shock treatment, not a literal shock, but it is moved within the plastic case. Faisal explained that this process is necessary for the seed to develop stronger and for more number of roots as without the shock treatment the sapling wouldn’t have a strong base which results in a weaker plant. After this the seedling is moved out to the open where it receives proper care for it to grow and become a proper plant. From here, the plant goes to the field where the soil conditions have to be perfect and factors like mineral content, pH levels, nitrogen content, and other factors will help the coffee grow well. These steps are crucial in the manufacturing of coffee and they are closely monitored by the estate owners and caretakers as any imbalance will hamper the growth and possibly result in the demise of the plant.
Faisal explained that he and his team exercise extreme caution while sowing the seeds and that it is this care and passion that has resulted in the coffee produced by Sandalkad Estate being part of the elite Nestlé’s Nespresso brand. Faisal told us that their coffee is approved by Nespresso and they are one of the suppliers for this international brand.
Another interesting fact that Faisal told us was about how coffee got to India. Now there are several stories but the most talked about is the one where Baba Budan, a sufi saint in 16th-century India, went to Mecca-Madina and smuggled coffee seeds from the region in his hollow walking stick and came to Chikkamagalur and planted the seeds there. That is how India got coffee. The veracity of this claim may still be subject to a debate but we can thank Baba Budan for giving Indians this delicious beverage.
