From Chicory Blends to Sensory Nuance: A Journey at CCRI 100

09.January.2026

I recently returned from the Centenary Celebrations of the Central Coffee Research Institute (CCRI) in Balehonnur, and to say it was transformative would be an understatement. While I’ve spent years enjoying the rich, traditional flavors of chicory-blended coffee, this conference pushed me into the deep end of the technical and sensory world of specialty coffee. This wasn't just another coffee visit; I made this journey alongside my long-time friend and mentor, Ashok from Digital Green.

Meeting the "First Lady of Coffee": Sunalini Menon

The highlight of my visit was undoubtedly the Skill Building Workshop on Sensory Introduction to Tasting led by the incomparable Ms. Sunalini Menon.

For those who may not know, Sunalini Menon is a titan in the global coffee industry. As Asia's first professional woman coffee taster, she has spent over 40 years shattering glass ceilings and refining the "cup quality" of Indian coffee. Known as the "First Lady of Coffee," she founded Coffeelab in Bangalore and has served as a premier judge for international coffee competitions.

In just one session, she managed to distill decades of expertise into actionable learning. She taught us that coffee isn't just a beverage; it’s a complex language of acidity, body, and aroma. Moving from a general "good cup" to identifying the specific nuances of a bean’s origin felt like finally seeing the world in high definition.

The technical learning continued outside the sessions. I met Ajay G Redij, a certified Q Arabica Grader and Director at Kaffenum.

Ajay spent 30 minutes exclusively with Ashok and me, brewing and guiding us through a tasting of his specialty coffees. Seeing a Q Grader's precision in person—understanding the science of how roasting and brewing unlock hidden layers of flavor—was a masterclass in its own right. It's one thing to drink coffee; it’s another to understand the precision required to unlock its soul.

The Future of Sarvaani: Scaling with a Coffee FMU

These two days at Balehonnur were more than just an educational trip; they were a catalyst for our next steps.

• A New Partnership: At the conference, I met a prospective farmer who is eager to work with us to set up a Farmer Manufacturing Unit (FMU).

• The Mission: This unit will be the bridge between technical research and real-world farming. It will allow us to implement the quality standards we learned from experts like Ms. Menon and Ajay, ensuring we bring a "nice cup of coffee for all" that is technically superior and ethically sourced.

The CCRI Centenary celebration has reinforced that the path forward for Indian coffee lies in the perfect balance of science, skill, and soul. I’m excited to bring these learnings back to Sarvaani as we continue to evolve.

CoffeeCentenary CCRI100 SunaliniMenon SpecialtyCoffee Sarvaani FarmerManufacturingUnit FMU Chikmagalur CoffeeCulture