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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.

Our Team

Poojya Prasad, Cofounder

Growing up between Bangalore and lush coffee plantations of Chikmagalur, Poojya developed a deep love for the process of growing coffee.This fuelled her to experience and understand the many ways in which coffee was consumed and enjoyed across the subcontinent and to extensively experiment with coffee beans for over two years before embarking on the journey of The Caffeine Baar.

Sreeraksha, Cofounder

A fourth-generation coffee plantation owner, Sreeraksha was born into a rich legacy of coffee curation and expertise. For almost a decade now, he has guided the retail arm of Baarbara Estate, acquiring deep expertise of the coffee industry and trade. At the estate, he leads all innovations and experiments, patiently pushing the boundaries of coffee as a beverage.

Geetu Mohnani, COO

A TedX speaker, Geetu has represented India at coffee competitions in Taiwan and Amsterdam as a Barista Champion along with hosting and judging various National coffee events. In India, she has helped build four different café brands and has conducted multiple coffee workshops. At TCB, she gives free rein to a daring, fearless vibe, letting her expert palate guide her, and us all, to new flavours and experiences.

For over 120 years, family-owned Baarbara Estate has lovingly and carefully cultivated its Arabica coffee crop, prioritising quality and sustainability over quantity. The verdant estate is in Chikmagalur, at the foothills of the historical Baba Budangiri mountain range, the birthplace of coffee in India.

 Legend has it that Sufi saint Baba Budan visited Yemen for a pilgrimage in the 16th century and became enraptured with the taste of coffee. The Yemenis restricted the export of coffee to roasted or baked beans to ensure their monopoly. The saint secreted seven precious beans in his beard, bringing them back to India and planting them on the hillslopes that now bear his name.

 Led by fourth generation planters, Baarbara is now one of India’s oldest and most renowned coffee estates. The coffee from here bears many prestigious labels – high elevation, shade grown, ethically sourced, and biodiversity friendly. Baarbara is one of the few estates known for both innovation and quality control. New techniques and processes are implemented across the board, from planting to roasting. Monitoring and careful stewardship at every step ensure that each cup is of the finest flavour and quality.