Kelachandra Coffee, we take a look at India’s largest privately held coffee plantation company

MILAN – We explore India’s coffee sector, through the interview to a company of expert growers, Kelachandra Coffee leadership team – Neleema Rana George (Head of Coffee Works and Technology), Ryana Kuruvilla (Head of People and Culture), and Rishina Kuruvilla (Head of Sustainability).

But before we dive into the questions, here is an interesting introduction to better understand the context of this company, that is also useful for framing the broader trends around Indian coffee.

As per recent reports, India’s coffee crop output for the 2025–26 season (beginning October) is estimated at 6.05 million 60-kg bags (3.63 lakh tonnes)—about 2% lower than projections, largely due to weather-related yield challenges. For 2024–25, the USDA had estimated output at 6.2 million bags (3.72 lakh tonnes).

Interestingly, while production has remained largely flat, India’s coffee exports have doubled in value to $1.81 billion in 2024–25, according to data from the Commerce Ministry. This clearly highlights India’s steady rise in the international coffee market, where better quality, traceability, and specialty value are helping extract more from nearly the same volume.

In response to growing global and domestic demand, the Coffee Board of India (under the Ministry of Commerce and Industry) has outlined an ambitious plan to double coffee production and exports by 2034. The strategy includes replantation of ageing coffee trees, quality enhancement, water resource augmentation, and expansion of cultivation areas.

Can you tell us about the origin and founding story of Kelachandra Coffe? How has the brand evolved over the decades?

Ans by Rishina Kuruvilla: Kelachandra Coffee is part of the Kelachandra Group, a family enterprise with agricultural roots dating back to 1786 under the leadership of K. Mani Thomas. While the group has been engaged in farming for over two centuries, its journey in coffee began in 1995 with the acquisition of Garigekhan Estate, originally established in 1976.

Many of the estates we now manage—such as Chandrapore Estate, was founded in 1863—carry their own rich legacies. Today, Kelachandra Coffee is India’s largest privately held coffee plantation company, managing approximately 6,500 acres across 15 estates in Karnataka and Kerala“.

What are some of the unique historical or family traditions that shape your coffee production philosophy today?

Ans by Ryana Kuruvilla: “Kelachandra Coffee’s production philosophy is deeply rooted in a legacy that spans over two centuries, beginning with the establishment of the Kelachandra Group. This enduring heritage has cultivated a profound respect for the land and its communities, guiding the company’s approach to coffee cultivation today.

Central to Kelachandra’s philosophy is the integration of traditional agricultural wisdom with contemporary sustainable practices. The company emphasises shade-grown, hand-harvested coffee cultivation, a method that preserves the rich biodiversity of the Western Ghats—a UNESCO World Heritage site and one of the world’s eight “hottest hotspots” of biological diversity. By maintaining the natural forest canopy, Kelachandra not only supports diverse ecosystems but also enhances soil fertility and water retention, contributing to the overall health of the environment.

The company’s commitment to sustainability extends beyond environmental stewardship. Kelachandra invests in community development initiatives, including education, healthcare, and skill development programs, ensuring that the welfare of its workers and their families is prioritised. This holistic approach reflects the company’s belief that the well-being of the community is intrinsically linked to the quality of the coffee produced.

In essence, Kelachandra Coffee’s production philosophy is a harmonious blend of time-honoured traditions and innovative practices, all aimed at producing exceptional coffee while nurturing the land and its people.”

How many estates does Kelachandra manage, and where are they located? What makes their geography and microclimate special for coffee cultivation?

Ans by Neleema R G: “Kelachandra Coffee owns and manages 15 lush, sprawling estates located across two of

India’s most renowned coffee-growing regions—Chikmagalur in Karnataka and Wayanad in Kerala. Together, these estates span over 6,500 acres, making Kelachandra one of the largest privately held coffee plantation companies in India.

What sets these estates apart is not just their scale, but their location within the Western Ghats—a UNESCO World Heritage Site and one of the world’s most important biodiversity hotspots. This region offers a rare combination of altitude, soil quality, forest canopy, and monsoonal rainfall, which creates the ideal microclimate for cultivating both Arabica and Robusta coffee varieties.

Each estate is characterised by distinct topographical and climatic conditions, ranging in elevation from 1000 to 5,500 feet above sea level. These variations allow Kelachandra to grow diverse varietals and experiment with multiple processing methods. The estates receive ample rainfall, often upwards of 2,500 mm annually, which, when combined with the shaded conditions provided by native and intercropped trees, contributes to slow bean maturation and enhanced flavour complexity.

The soils here are rich in organic matter and well-draining—perfect for coffee root systems. Kelachandra maintains traditional shade-growing practices, preserving the natural canopy and promoting agroforestry systems that support everything from pepper and cardamom vines to citrus, fruit trees and native flora.”

Sustainability is becoming central to coffee farming. What are the key environmental
practices implemented at Kelachandra estates?

Ans by Rishina K: “Sustainability is not just a guiding principle at Kelachandra Coffee—it’s embedded in the very DNA of how the estates are nurtured and managed. The company has long recognised that responsible stewardship of the land is vital for the long-term viability of both the environment and the coffee it produces.

At the heart of Kelachandra’s environmental strategy is the practice of hand harvested and shade-grown agriculture, a traditional method that protects coffee plants under the natural canopy of native and intercropped trees. This approach not only preserves the original forest structure but also fosters biodiversity by providing habitats for birds, bees, and beneficial insects—many of which are vital for pollination and pest control.

Kelachandra follows a sustainable farming model guided by permaculture principles and diversified intercropping. On its estates, coffee is cultivated alongside spices like Turmeric, Ginger, pepper and cardamom, as well as fruit trees like Jackfruit, Papaya, Guava along with citrus varieties and medicinal plants. This integrated model mimics natural ecosystems, enriches soil health, and supports long-term ecological balance. The synergy between permaculture design and crop diversity strengthens resilience against pests, diseases, and climate variability—ensuring both environmental and economic sustainability.

One of the standout innovations at Kelachandra is the use of Bokashi composting, a technique that ferments organic waste into nutrient-rich compost without the methane emissions associated with conventional decomposition. This closed-loop system not only reduces farm waste but also replenishes the soil with organic matter, enhancing fertility and microbial life. Water conservation is another priority. The estates employ rainwater harvesting and natural water retention methods such as percolation pits and check dams, ensuring that water is available during drier months without overtaxing local sources.

Additionally, Kelachandra minimises the use of non-organic inputs, opting for biological pest control and organic soil enhancers where possible. These practices help maintain ecological balance and contribute to the estates’ goal of producing clean, residue-free coffee.”

What varieties of Arabica and Robusta do you grow? Are there any special microlots or experimental batches being cultivated?

Ans by Rishina K: “Kelachandra Coffee cultivates a diverse range of Arabica varieties, including Chandragiri, HDT Catuai, Selection 5, Selection 6, Selection 9, Selection 795, Obata, Cauvery, Avanti, and Hemavathi. For Robusta varieties, CxR, Peredenia, Selection 274 the company grows high-quality cultivars known for their rich flavour profiles. Kelachandra also experiments with microlots and specialty batches to cater to niche markets. ”

Could you describe your post-harvest processing methods (washed, natural, honey, etc.) and how these impact flavour profiles?

Ans by Neleema R G: “At Kelachandra Coffee, we use a range of post-harvest processing methods—washed, natural, pulped natural, and honey—to bring out the unique flavour potential of each bean. Our processing decisions are guided by the nature of the harvest, estate conditions, and desired cup profile.

Washed Process (Wet): We primarily use the washed method across our Western Ghats estates, where the abundant rainfall supports this water-intensive yet precise process. Cherries are hand-picked, sorted through flotation to remove underdeveloped beans, and pulped using advanced eco-friendly Penagos and Pinhalense equipment. The mucilage is removed through fermentation in water tanks, after which beans are thoroughly washed and sun-dried. This method produces a clean, balanced cup with bright acidity and refined flavour clarity.

Natural Process (Dry): In our natural process, ripe cherries are dried whole on raised beds under the sun. The fruit remains intact during drying, allowing sugars and flavours from the pulp to infuse into the bean. Regular hand turning ensures even drying and prevents spoilage. Once dried to 10–12% moisture, the beans are dry-milled for de-husking and sorted. This method results in a fuller-bodied cup with sweet, fruity notes and enhanced complexity. Pulped Natural & Honey Process: We also practice pulped natural and honey processes, where the cherry skin is removed, but varying amounts of mucilage are retained during drying. These methods offer the best of both worlds —achieving the clarity of washed coffee with the sweetness and mouthfeel of naturals.

Technology & Sustainability: We have invested significantly in modern infrastructure to improve consistency, quality, and sustainability. Our state-of-the-art Penagos UDC 7500 and UCBE 5000 pulping units, recently installed across estates, offer water-efficient processing while maintaining bean integrity. Rotary and pre-driers ensure uniform drying, even during rainy seasons. Large-capacity weighbridges from Essay Company further streamline supply chain operations through precise tracking and quality control.”

Are your coffees single-origin or do you also offer custom blends? How do you cater to
different roaster requirements?

Ans by Neleema R G: “Kelachandra Coffee offers both single-origin coffees and custom blends. By maintaining close relationships with roasters, the company tailors its offerings to meet specific flavour profiles and quality standards, ensuring consistency and excellence in every batch.”

Kelachandra is known for investing in its people. Can you talk about your approach to community building, worker welfare, and education initiatives on the estates?

Ans by Ryana Kuruvilla, Head of People and Culture: “At Kelachandra Coffee, we believe our greatest strength lies in our people—the workers and families who power our estates. Community building is not just CSR for us; it’s central to our operating philosophy. We see investments in education, healthcare, housing, and cultural inclusion as essential to both social responsibility and long-term sustainability.

Education is a cornerstone of our efforts. In 2021, we introduced a smart classroom at Hosambala Government Primary School, now serving over 30 children from nearby villages. We’ve also renovated schools, improved sanitation, and equipped them with computer labs to boost digital literacy. For adults, we run vocational training and financial literacy workshops focused on sustainable farming and resource management. Healthcare is addressed through regular medical check-ups, vaccination drives, and awareness programs on nutrition and hygiene, ensuring a healthier, more informed workforce.

We’ve invested in over 600+ housing units with electricity and clean water—far above industry standards—offering our workers dignity and security. We also support tuition fees for children, ensuring financial constraints don’t hinder education. With over 55% of our workforce being women, we focus on gender equity by offering equal access to training, resources, and leadership roles.

Cultural identity matters deeply to us. We’ve built and revived temples like the Babbuswamy and Kunikelipura Veerabhadreshwara Temples, which serve as spiritual anchors. Festivals and community events bring people together, fostering pride and togetherness. Kelachandra Coffee, we don’t just grow coffee—we nurture communities. Our model is anchored in in the belief that when people are cared for, they give their best to the land, and the land, in turn, yields it’s finest. This symbiotic relationship between people and nature is what makes every cup of Kelachandra Coffee so special.”

Do you work directly with specialty coffee roasters or through auctions and export channels? What does a typical partnership model look like for you?

Ans by Ryana K: “At Kelachandra Coffee, we embrace a multi-channel approach when it comes to selling our coffees, with a growing emphasis on building direct, long-term relationships with specialty coffee roasters both in India and globally. While a portion of our green coffee is still sold through local traders and export houses such as Olam, Neumann Kaffee Gruppe, Plantrich, and Ekata Coffee—who distribute to roasters across the UK, Italy, North America, Australia, and the Middle East—we are increasingly shifting toward more transparent and collaborative partnerships with roasters.

Our ideal partnership model prioritises traceability, quality, and mutual respect. By working directly with specialty roasters, we’re able to share detailed information about origin, processing methods, varietals, and terroir, allowing roasters to highlight the unique characteristics of our estate coffees in their offerings. These direct relationships also allow for customised micro-lots, feedback-based quality enhancements, and better alignment on ethical sourcing and sustainability goals.

In India, our specialty coffees are supplied to prominent roasters such as Blue Tokai, Humble Bean, Third Wave, Dope Coffee, Craft Coffee, Berryco, and 93 Degrees, with Blue Tokai also roasting our coffees in Japan.

This evolving model reflects our commitment to transparency, consistent quality, and long-term value creation for partners who share our vision for responsible and distinctive coffee sourcing.”

How do you maintain consistency and quality across estates while also experimenting with new techniques or processes?

Ans Rishina K: “At Kelachandra Coffee, maintaining consistency and quality across our 15 estates—while simultaneously exploring new processing techniques—is a result of carefully balanced tradition and innovation. Our approach is rooted in decades of field experience, guided by agronomic best practices and supported by a team of trained estate managers who live and work on-site, ensuring hands-on oversight of every stage of cultivation and harvest.

Consistency begins with cultivation. We follow standard operating procedures for pruning, shade regulation, pest management, and soil nutrition to ensure uniformity across different estates, all of which are located at elevations ranging from 1,000 to 5,500 feet. Our cultivation practices are aligned with the Coffee Board of India’s best practices, while also being tailored to each estate’s unique microclimate and topography.

Quality is built during processing. Our centralised wet and dry processing units are equipped with state-of-the-art infrastructure that allows us to precisely control fermentation, drying, and grading. Every lot undergoes stringent sorting and moisture testing before bagging, and we use temperature-controlled storage to preserve the integrity of the beans.

At the same time, experimentation is something that excites us. We pilot methods—such as anaerobic fermentation, extended drying, honey processing, and carbonic maceration—on smaller lots, allowing us to capture complex flavour profiles without compromising the quality of our core offerings. These trials are closely monitored by our quality team and cupped for consistency before being scaled. Through this meticulous and research-driven model, we deliver coffees that are both reliably consistent and distinctly innovative.”

Are you leveraging any technology (IoT, AI, remote sensing) for yield optimisation or traceability?

Ans by Neleema: “At Kelachandra Coffee, we are deeply committed to blending tradition with innovation to elevate both yield and sustainability. Technology plays a pivotal role in how we cultivate, process, and protect our coffee ecosystems. We have embraced AI, IoT, and precision agriculture tools to optimise productivity and enhance traceability across our estates.

Our estate teams, guided by our Head of Technology Neleema Rana George and Head of R&D Dr. P. Kurian Raphael, implement real-time monitoring systems that track soil health, temperature, humidity, and nutrient levels. These insights allow us to adjust irrigation, harvesting schedules, and nutrient application with precision, ensuring optimal plant health and consistent bean quality.

In our processing facilities, state-of-the-art equipment from Colombia and Brazil supports meticulous control over fermentation and drying, enabling us to experiment with specialty lots while maintaining rigorous quality standards.

Post-harvest, we conduct detailed soil analyses to replenish nutrients and sustain long-term soil fertility. Training programs across our 15 estates educate workers on sustainable practices, pre-harvest intervals, and eco-friendly pest control methods for common threats like white stem borers and coffee berry borers. Additionally, we are pioneering the use of AI-powered precision beekeeping technologies such as BeePrecise.

These systems monitor hive conditions—temperature, humidity, colony activity—ensuring healthier bee populations vital to coffee pollination, especially in our shade-grown plantations.

By harnessing innovation in both field and factory, Kelachandra Coffee is setting new benchmarks in climate resilience, sustainability, and premium quality, all while empowering the communities that make our coffee possible”.

Have any of your coffees received awards or recognitions in national or international competitions?

Ans by Ryana K: “Kelachandra Coffee’s pursuit of excellence goes beyond the cup—it’s about cultivating a legacy rooted in quality, sustainability, and ethical integrity. While we continue to build our presence in international competitions, our coffees have already earned the trust and admiration of discerning buyers, specialty roasters, and partners across the globe for their distinct profiles and consistent quality. Our commitment to responsible farming and sustainability has been recognised through prestigious certifications.

All our estates are Rainforest Alliance Certified, affirming our adherence to rigorous environmental, social, and economic standards. This certification underscores our dedication to biodiversity conservation, improved livelihoods for workers, and climate-smart agriculture.

In line with global sustainability goals, we are also fully aligned with the European Union’s Deforestation Regulation (EUDR), which ensures that all our coffees are deforestation-free and traceable to origin. As part of our commitment to ethical sourcing, we follow the EDUR (Ethical & Directly Uplifting Relationships) framework— ensuring that our coffee is grown without deforestation, supports workers’ rights, and delivers positive social and environmental outcomes.

In recent years, select Kelachandra lots have been cupped and rated highly by international buyers and coffee experts for their unique Robusta and Arabica profiles, especially those grown under shade, sun-dried, and processed using innovative fermentation techniques.”

Which are your major export markets today? Are you looking to expand into new regions or formats (e.g., branded retail, capsules)?

Ans by Neleema: “Kelachandra Coffee has established a growing international footprint, with key export markets including Japan, Denmark, Norway, and Australia. These regions have embraced our shade-grown, sun-dried, and ethically cultivated coffees, which are known for their traceability, sustainability, and distinct flavour profiles. As global consumers increasingly prioritise transparency and ethical sourcing, our coffees resonate with markets that value quality with purpose.

To further expand our reach, we are actively exploring new geographies, including the MENA region and North America, where demand for premium, responsibly sourced coffee is on the rise. Our participation in global platforms such as World of Coffee expos in Busan, Copenhagen, Dubai, Jakarta and Geneva has been pivotal in shifting perceptions about Indian coffee. Many global roasters and coffee professionals are surprised by the complexity and character of our single-origin Arabica and Robusta varieties, challenging the long-held notion of Indian coffee as a bulk commodity.”

Are you collaborating with any international roasters or cafes that showcase Kelachandra’s coffee?

Ans by Ryana K: “In India, our specialty coffees have been supplied to prominent roasters such as Blue Tokai, Humble Bean, Third Wave, Dope Coffee, Craft Coffee, Berryco, and 93 Degrees, with Blue Tokai also roasting our coffees in Japan. Globally, we are in conversation with roasters like Kontra Coffee (Denmark), Solberg & Hansen (Norway), Origin Coffee (Australia), El Cafe (Europe), and Beira Douro (Portugal).

Our participation in global platforms have opened doors to direct-to-roaster partnerships, fostering deeper relationships and customised offerings that reflect our clients’ preferences. This evolving model reflects our commitment to transparency, consistent quality, and long-term value creation for partners who share our vision for responsible and distinctive coffee sourcing.”

How do you view the growing global recognition of Indian specialty coffee? What role is Kelachandra playing in this transformation?

Ans by Ryana K: “The growing global recognition of Indian specialty coffee is a positive development, indicating both the increasing quality of Indian coffee and the evolving tastes of international consumers. This recognition is fuelled by factors like unique flavours, increased export volumes, some of the best practices adopted by Indian plantations and the rise of specialty coffee shops in India.

The growing global recognition of Indian specialty coffee marks a transformative moment for the country’s coffee industry—and Kelachandra Coffee is proud to be at the forefront of this evolution. For decades, Indian coffee was perceived primarily as a commodity crop. Today, thanks to the work of dedicated producers and innovators, it is being celebrated for its nuanced flavour profiles, sustainability, and traceability. Kelachandra has been instrumental in this shift by consistently delivering high-quality, shade-grown coffees that reflect the unique biodiversity and terroir of Southern India.

In 2025, India’s coffee market is projected to generate a revenue of US$35.41 million, with a user base of 88.2 million expected by 2029. With a CAGR of 9.63%, the market is set to reach US$51.15 million by 2029, reflecting growing demand and deepening consumer engagement. We are investing in climate-resilient varietals, AI-driven beekeeping, IoT-enabled soil and humidity monitoring, and carbon-neutral practices. These technologies not only elevate quality but also make our operations resilient to climate challenges.

Through global events, direct-to-roaster relationships, and new formats like capsules and branded retail, we are positioning Indian specialty coffee as a serious contender on the world stage. At Kelachandra, we aim to help define the future of Indian specialty coffee through our scale, innovation, and long-term focus on sustainability.”

What challenges do Indian specialty producers face in gaining a larger share of the global market?

Ans by Rishina K: “Indian specialty coffee producers face a unique set of challenges in securing a larger share of the global market. One of the biggest hurdles is limited international visibility—Indian coffee is often overshadowed by more established origins like Ethiopia, Colombia, or Brazil. Additionally, the perception of Indian coffee as a bulk commodity persists in many markets, despite significant strides in quality. Logistical constraints, fluctuating export regulations, and high freight costs further complicate global trade.

However, Kelachandra Coffee actively shifting this narrative. By focusing on quality, traceability, and sustainable practices, our goal is to elevate Indian coffee’s global profile. Through participation in international expos, direct engagement with global roasters, and consistent storytelling around biodiversity, sustainability and origin,

Kelachandra is redefining what Indian specialty coffee represents. As consumer demand grows for ethically sourced, traceable coffee, India is poised to strengthen its position—driven by innovation, environmental stewardship, and a new generation of committed producers”.

What are your short-term and long-term goals for Kelachandra Coffee— both as a grower and as a brand?

Ans by Neleema: “At Kelachandra Coffee, we have a clear and strategic roadmap for growth that spans the short, medium, and long term, aimed at expanding our presence both within India and globally.
Short-term goals (1-2 years):

In the immediate future, our focus is on strengthening our infrastructure by setting up a fully integrated curing facility, a state-of-the-art roastery, and a world-class R&D laboratory. These advancements will enable us to enhance the quality of our coffee and drive continuous innovation in our specialty coffee offerings. Simultaneously, we plan to broaden our product portfolio, introducing a wider range of high-quality specialty coffees to cater to diverse tastes and preferences worldwide.
Medium-term goals (5 years):

Over the next five years, we aim to launch a network of coffee experience centers, starting with Bangalore. These centers will serve as immersive hubs for coffee lovers, offering an opportunity to explore the art and science of coffee—from bean to cup—through artisanal and specialty brews and a variety of coffee-related products.

Alongside this, we intend to deepen our B2B relationships, especially within the HORECA (Hotels, Restaurants, and Catering) sector, to expand our footprint in the domestic market. Long-term goals (10 years):

Looking ahead to the next decade, our vision is for Kelachandra Coffee to become the largest producer and exporter of Indian coffee on the global stage. We plan to establish direct trade partnerships with international buyers and specialty roasters to ensure that our premium beans reach coffee enthusiasts worldwide.

To support this growth, we will expand our plantations and estate networks, including potential ventures in Southeast Asia and other regions with growing demand for high-quality coffee. Additionally, we are exploring branded retail formats and capsule-ready variants to meet the evolving preferences of modern consumers.

Ultimately, our goal is to position Kelachandra Coffee as a leading global brand, synonymous with ethically sourced, sustainably produced, and exceptional Indian specialty coffee.”

Are there any upcoming innovations, collaborations, or launches you’d like to share with our readers?

Ans by Rishina K: “Following the recognition of our Yelnoorkhan Estate’s ‘Best Had Black Coffee’ roasted by Blue Tokai, we’ve scaled our specialty program to over 40 MT this year and are now building on that momentum with agri-tech innovation, climate-resilient varietals, and deeper collaborations with global roasters. One major focus is expanding the specialty coffee program. To ensure quality consistency and post-harvest precision, we are deploying agri-tech solutions for real-time monitoring of fermentation variables, ambient temperature, humidity, and soil health. Ensuring consistency and premium quality.

Located in the biodiversity-rich Western Ghats, a UNESCO World Heritage Site, our estates practice agroforestry and are net carbon sinks, thanks to native tree cover that sequesters carbon and enriches the soil. We integrate agroforestry and regenerative practices aligned with EUDR and Rainforest Alliance protocols and are currently piloting climate-resilient cultivars to mitigate the impact of erratic rainfall and rising temperatures. Reinforcing our commitment to environmental and ethical standards.

Looking ahead, we’re pursuing strategic collaborations with global specialty roasters and expanding into key markets across Europe, the Middle East, and North America. We’re also preparing to launch branded, consumer facing offerings that highlight the unique identity of each estate, enhancing both traceability and origin storytelling through estate-specific QR codes, traceable lot data, video series. Through these initiatives,

Kelachandra aims to scale responsibly—demonstrating that Indian specialty coffee can compete on the world stage while remaining deeply rooted in sustainability. In parallel, we are strengthening our long-term commitment to estate workforce development, community building, and rural infrastructure—ensuring that environmental and social sustainability remain integral to our growth strategy.

At its core, Kelachandra Coffee is about more than just beans—it’s about stewarding complex ecosystems, elevating estate-level identity, and setting a new standard for what Indian specialty coffee can be.”

What does coffee mean to you personally?

“At Kelachandra Coffee, coffee isn’t just a beverage—it’s a living connection to the land, our heritage, and the community.

It reflects our commitment to quality through sustainable practices, the protection of ecosystems, the active regeneration of biodiversity, and long-term value for those who grow, harvest, and process it. We see ourselves as stewards of these estates—nurturing them with the responsibility to pass them on stronger, more resilient, and ecologically richer to future custodians. To us, it’s not a symbol; it’s a responsibility”.