Our Philosophy
The Caffeine Baar’s (TCB) philosophy centers around chemistry, that of coffee as well as the world around us. Chemistry is all around us – from the air we breathe, the food we taste, or the invisible vibes and connections between people, for a start.
The road from a seedling in nature to a warm cup of coffee in your hands is remarkable. That connection between the nature and the condition in which coffee grows, the flora and fauna that helps create and sustain these conditions, the link between the coffee picker and the cherry; even the music the cherry pickers sing, the way the morning dew drops refracts the sunlight – TCB believes that chemistry is key. Especially so at Baarbara Estate, the single origin source of all beans at TCB. With painstaking attention devoted to purity, flavour, and biodiversity, the transformation of beans into a fragrant beverage is nothing short of miraculous or mystic.
It is often said that love is a chemical reaction. TCB hopes to spark this and many more kinds of connections between people, through the chemistry of coffee. All that remains is for customers to step in and lose themselves in flavour.
Our Innovation
The artisan coffee movement in India has taken off in a big way. Consumer tastes and preferences have evolved, and they are keen on sampling new flavours. Inspired by the wine industry, fermentation processing is making quiet inroads in the coffee industry. But only a handful of producers are up to the challenges that come with different processing methods.
The Caffeine Baar is at the forefront of this tipping point of coffee experimentation. Constantly striving to elevate coffee as a beverage, the team at TCB has been hard at work at our Chikmagalur estate. We’re thrilled to share the results of one of our triumphs: a unique fermentation process involving pineapple.
Pulped coffee beans are mixed with luscious pineapple for a certain time in a controlled environment. The natural juices and the skin of pineapple ferment the coffee beans, imparting intense flavour. After fermentation, the coffee is dried in the sun on raised beds for a set number of days, with careful monitoring. Each batch of this coffee varies in tasting notes and depth of flavour, surprising consumers with every sip.
