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“There is something inexplicable about our relationship with coffee."

TOP 10 PRODUCTS IN COFFEE, TEA & COCOA – 2020

ndia is home to 2.5 percent of the total coffee production in the world. In consideration of this amount of production, the country offers a whopping choice-able number of flavors, types, and varieties to the coffee lovers and con- noisseurs. Moving on to the tea market in India, the country is expected to witness growth at a rate of 4.2 percent in the timeline between 2020 and 2025 and by 2025, tea production in India will reach 1.40 million tons. Now, another addi- tion that is driving the economic growth in the country is Cocoa. While the cocoa market is predicted to attain 7.3 percent growth annually between 2020 and 2025, its product chocolate will grow at a rate of 12.8 percent in the period of 2019-2024.

With every economic division of the society taking interest in experimentation with coffee, tea, and cocoa, the manufacturers are delved into producing latest products, which are healthy yet tasty. These are not the days where only in- dustry giants were preferred by the consum-

er-end. But these are the days where SME man- ufacturers of coffee, tea, and cocoa are gaining attention by introducing swift products of coffee, tea, and cocoa.

Data suggests in the coming years, the trend will shift to the innovators in this industry. For all the coffee, tea, and cocoa enthusiasts searching for intriguing products, in this issue of the CEO Insights Magazine, we have listed such com- panies, who have been consistent in guaran- teeing affirmative results. An expert panel that comprises industry leaders, veterans, coffee/ tea/cocoa specialists, along with the editorial team, together has shortlisted 10 best products in coffee, tea, and cocoa under the listing ‘Top 10 Products in Coffee, Tea & Cocoa – 2020’. The edition brings to you the story of their passion, compassion, commitment, intellect, struggle, failure, and most importantly, their success in in- troducing striking products. Hope the list meets its purpose of existence and completes readers’ search for a worthy product.

BAYAR’S COFFEE

DEVELOPING EXOTIC COFFEE BLENDS THROUGH INNOVATIVE TECHNOLOGY

offee is a fundamental part of food culture around the world. A growing trend in the coffee industry offers a greater variety of coffee drinks and flavoured beverages for an  ever-evolving  coffee-drinking audience.

Now, when you go to a coffee shop, there are dozens of drinks you can pick, ranging from iced beverages to cof- fee shakes to classic options. Bayar’s Coffee honours that tradition by sourcing the finest coffee beans from around the world and roasting them using the latest technolo- gy to create a unique range of signature blends. Bayar’s blends are famous for their unique taste and exquisite flavour. Bayar’s Coffee caters to a broad spectrum of cus- tomers, including restaurants, coffee shops, hotels, QSRs, corporate caterers, retail outlets, and exports. The brand is available across South India in all supermarkets and

 

e-commerce websites like Amazon and Flip- kart. Further, in an exclusive interview with Srikanth Rao, the company’s director briefed us about the high quality of products and services, which has resulted in a loyal and satisfied cus- tomer base.

 

How  has  your  professional expertise gained over the year! helped carve out an efficient business model in Bayar’s Coffee?

Our business was founded in 1974 by our father, Ramachandra Rao. We, his three sons (Nagaraja Rao, Srikanth Rao, and Umesh Rao), entered the industry between 1988 and 90. The first thing we noticed was that the coffee roasting business was treated just like a commodity. There was not a lot of value addition then in flavour variations and blend offerings. Our technical education helped us study coffee from a scientific per- spective. Luckily for us, we found new technological developments from machine manufacturers in Europe. We researched and adopted the latest developments in roasting technology. By understanding the character- istics of different origin coffees and bringing out the subtle nuances of taste and aroma, we became pioneers in the specialty coffee segmentin flavour variations and blend offerings. Our technical education helped us study coffee from a scientific per- spective. Luckily for us, we found new technological developments from machine manufacturers in Europe. We researched and adopted the latest developments in roasting technology. By understanding the character- istics of different origin coffees and bringing out the subtle nuances of taste and aroma, we became pioneers in the specialty coffee segment

Tell us how Bayar’s Coffee contributed to the coffee industry?

Bayar’s Coffee believes that spreading knowl- edge and increasing the quality of the industry will indirectly increase the demand in the market.

Bayar’s Coffee has contributed to the growth of the cof- fee industry in India by being actively involved in the Coffee Board of India’s activities in educating coffee entrepreneurs and Coffee Professionals. It is dynami- cally supporting initiatives such as the National Barista Championship, Kaapi Shastra ( training program), and the Entrepreneurship Development Courses. Bayar’s Coffee was represented by one of the directors as an International Judge at the Finals of the Yunnan Green Coffee Competition, China, in 2016 organized by Cof- fee Quality Institute, USA. I am a certified Q Arabica Grader and am also serving as Vice-President of the United Coffee Association of India, which is taking up various issues with government agencies about the coffee industry.

What is the USP of your products that segregates you from other competitors in the food & beverage domain?

Our products’ versatility, combined with high-quality operations, sets Bayar’s apart. We be-  lieve that innovation is the key to align with changing market demands and customer preferences. We offer a plethora of blends to our customers. It is essential

to cater to the varying tastes in an industry as versa- tile as the food and beverage industry. While some of our products aim to satisfy these anticipated flavours already existing in the market, the others focus on en- ticing a new audience with fresh and exciting flavours. Besides its high-quality products, Bayar’s Coffee also provides coffee accessories. We also have programs to train people in professional coffee brewing and coffee tasting skills.

 

What are the demands that you have come  across  over  the  years  that have driven Bayar’s Coffee’s product portfolio?   What additional products are you planning to introduce in the future?

As a company, we have always put our customers’ needs first. Our factories are accessorized with world- class, board-certified facilities and expertise. The com- pany’s adaptable nature has enabled it to grow this far and we will continue to do so in the future.

Earlier, Bayar’s coffee’s intention was to provide quality filter coffee to its local patrons. As the de- mand for coffee grew, so did the company’s product base. Not only did the existing market demand new blends, but new markets were formed consisting of North and West India. Our product portfolio expand- ed organically by introducing new espresso blends, filter coffee blends, pure coffee blends, tea blends, and instant coffee.

Furthermore, tailoring to our busy, young coffee lovers, our product Coffee Delight, liquid coffee de- coction, is an easy, quick way to make filter coffee. Also, the demand for strong, pure coffee is increas- ing, so we have launched the brand Red Sirocco which uses drip bag technology. Pouring hot  water  onto the sachets will immediately give you steaming hot, strong black coffee.

How is Bayar’s Coffee gearing up for the future?

Bayar’s Coffee’s strength is in roasted and ground coffee manufacturing. However, in- creased production capabilities, international quality compliances, bringing out specialty and sin- gle-serve coffee systems, and going online are some of Bayar’s future plans. The off-shoot of these plans will lead to creating exciting and sustainable blends in line with emerging market needs for both the domes- tic and export market segments.