In recent years, Indian restaurant chains have begun to shine a spotlight on the country’s rich coffee heritage, sourcing premium beans directly from local coffee estates. This movement not only celebrates the unique flavors of Indian coffee but also supports local farmers and sustainable practices. Leading the way in this exciting trend are renowned establishments like Olive Bar & Kitchen and Monkey Bar, both of which are redefining their coffee offerings with an emphasis on quality and locality.
A Passion for Quality Coffee
Ivan Ravi Pinto, Operations Manager, Olive Bar & Kitchen in Goa, shared his enthusiasm for the unique coffee estates they source from. The restaurant has partnered with a young, homegrown Indian coffee brand that works closely with farmers in Chikmagalur, Karnataka. Specifically, they curate some of the finest estate coffee from the Kalledevarapura Estate, known for its high-altitude Arabica coffee. Pinto describes this partnership as a “perfect marriage,” exemplified in their unique signature blend, which combines Arabica and Robusta beans.
The culinary team at Olive has also crafted standout dishes around the robust flavors of Indian coffee. One of their signature offerings, the Irish Coffee chocolate fondant, is a decadent dark molten chocolate pudding infused with bold Irish whisky and a balanced blend of whole bean espresso. Served with fresh vanilla chantilly cream and locally sourced Baileys gelato, this dessert showcases the versatility of Indian coffee. Pinto mentions plans to introduce Turkish coffee as well—a rich beverage brewed using finely ground beans, allowing coffee enthusiasts to savor every drop of flavor.
Supporting sustainable agriculture is central to the brand’s ethos. Pinto notes, “Local farmers are often more committed to sustainable practices because they have a direct stake in the health of their land and community.” By sourcing from nearby estates, they ensure that their produce is fresher and supports the local economy, promoting sustainable practices that benefit both farmers and the environment.
To enhance the coffee experience, the eatery is rolling out a multi-sensory coffee program that aims to educate guests about the history, science, and culture surrounding coffee. From brewing methods like the French press to the classic Mokapot, the restaurant is dedicated to transforming coffee into an art form. “With menu inserts that provide in-depth information, staff training, curated on-table experiences, and workshops, we look forward to enhancing your coffee experience to a whole new level,” Pinto adds.
At Monkey Bar, founded by AD Singh and with coffee consultant Stephen Holl at the helm of their coffee program, the focus is equally on quality and sustainability. They proudly collaborate with various coffee estates across India, including the Ranthambore Estate and Brundhavana Estate, both known for their innovative processing and roasting techniques. Singh emphasizes the importance of working with local producers, stating that the gastropub embraces “multi-stakeholder models that focus on sustainability through various initiatives aimed at improving smallholder farmers’ livelihoods.”
Monkey Bar has curated a unique coffee program tailored to the palate of their guests in each city. Their signature hand-press espresso, crafted by highly trained baristas, showcases the distinctive flavor notes of their hand-picked coffee beans. A standout item on their menu, the Date Shake Cold Brew, combines cold brew coffee brewed for 18 hours with house-made date cream, delivering an unforgettable taste experience.
Education is key at the eatery, where baristas undergo extensive training about the origin and flavor profiles of the coffees they serve. This knowledge extends to their guests, who can experience table service coffee brewing firsthand. As Singh notes, “We are committed to periodically running activations that allow our guests and coffee enthusiasts to enjoy a full coffee educational experience.”
The rising interest in artisanal and specialty Indian coffee varieties has significantly influenced Monkey Bar’s coffee program. With an increasing number of customers gravitating toward unique coffee experiences like cold brews and pour-overs, the establishment has focused on specialty offerings and innovative experiences.
However, the path to sourcing quality coffee is not without challenges. The complexities of the coffee industry, including climate change and production costs, require Monkey Bar to work closely with their partners to ensure the consistency and quality of every cup served.
As Indian restaurants embrace local coffee estates, they not only enhance their offerings but also foster a deeper connection with the land and its producers. Through their commitment to sustainability, innovation, and education, these establishments are leading a coffee revolution that celebrates the richness of India’s coffee culture while paving the way for a more responsible and flavorful future.
