Hey Fellow Hive Peeps!
I know it’s been a long time since I’ve last posted but I’ve been working on some new projects at the farm. I can’t wait to share about them in my future posts. Although today I want to share about my trip to Hubli, which is a tiny place with roads just like Bangalore. I’d been there for my cousins wedding and I couldn’t stop myself from visiting the cafés there. Best part was that they had my specialty coffee too and I had a taste of it which was brewed in a different style. 🍒 😁 ✨
Before I dive into the cafe trip, I’d like to show you a little background of the bangle ceremony they had. Normally we weren’t supposed to be a part of this ceremony as it’s from the grooms side.
But we got a last minute invite and of course we didn’t want to miss it.
The people within this screen are my cousin, her little brother and her mother checking out the bangles. Originally she had worn gold bangles but the in laws gave her a basket of bangles to choose from. She wanted to match with her attire so she chose a sharp green shade of bangles.
What I find cute is how her brother is checking out his big sister’s expressions. 🥺 Aww.
Even the Guests of the bride got a chance to wear some of these authentic Indian bangles made of glass and glitter. The lady in yellow is my aunty who came all the way from Canada to be a part of the tradition. She was so lit up with happy memories in the making. 💁🏻♀️
This was followed by more women getting in line to get embellished. This took more than an hour after which drinks were served and the groom was getting haldi (turmeric) put on him by his side of the family. A ritual to show the groom is getting ready to be married in 24 hours. 🤵🏻♂️💍
The photographers were shooting the video of her all embellished at the end.
She looked so happy and content with how the ceremony turned out.
After which Lunch was served by the grooms side and all the relatives had a gala time.
I think I’ve told you enough about the traditional ceremony. 😂 Coming back to the cafe trip! So from the Denison hotel that we stayed at the cafe was just 10 mins away. So me and my parents made a little trip by car and grabbed us a cup of coffee. This was a coffee produced by Zoya estate from the hills of Chikmagalur. The coffee was showcased by Naivo, but served at
Creek Cafe, Hubli. The flavour notes that was very visible was caramel hints.
Here’s Dad having a sip so strong that he could feel the guava juice flavour that was lingering in the cup. Instantly he knew it was a natural processed coffee might be a definite anaerobically fermented beverage. And he was RIGHT! A farmer always knows the intensity of labour that has gone within the preparation of the lot. Kudos to creating such a unique cup with little notes of Shiraz that added an extra punch to the guava sweetness. 🥝 🍋 🤤 🍾
Nice that we had visited the Creek Cafe just before Christmas so it was well lit and ready for Christmas cheer. They had some of the other event on a daily basis which made the crowd get more excited. I’d actually come the previous day to have a look at the cafe but it was closed.
The unique thing about this cafe is that it opens only at 12 PM and closes at 2:30 AM. Which is so convenient for people who start their day in the afternoon. So I had come the next day at 12:30 PM and had a look through their cafe and the first person I met was Mallinath Kumbar who is a Barista.
They had a massive board filled with drinks and eateries. From coolers to hot coffee drinks to burgers and pizzas. 🍕 I had a tough choice to make between the V 60 brewed that I love vs the cold coffee and tonics they serve. The Barista suggested me to try Chemex this time instead of a V 60. So I order a Chemex brew. So we sipped the coffees before the owner came.
As we kept sipping the hot beverage, a junior barista walked in and told us what’s available for the eateries. He always told us how he was initially working at another cafe but the owner and Mallinath have been super supportive of him learning the skills of making great coffees. That’s what had got him to creek cafe and he seemed so content with the growth he’s had over the few months since he’s been here. He never had to brew perfect brews before but now he’s got the best equipment and support he could ever ask for. So glad I could capture their cheeky self’s here.
Can you point out to my coffee pack on this shelf? Well you may have to zoom in or squint 😂 but it’s the white pack on the corner of the shelf. I kept glancing at the counter filled with syrups and juices. And my eyes went straight to the Monin Bottle and it reminded me of Soudh Ibrahim who I had met during my last coffee launch in August at Maverick and Farmer event.
Meet Soudh Ibrahim, A Cafe Consultant and a darn Good Barista. 🤌🏼✨
Talking to him candidly about the Indian coffee industry and the people who are striving for the betterment of the country and so many new people who were getting in and being a part of the coffee revolution in the present said so much about his experience and expertise. 😁
Super glad to meet people like him within this vast industry.
A glimpse into Maverick and Farmer Cafe at Ulsoor, Bangalore.
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The coffee which I was talking about was Queen’s Quest a Chikoo / Sapota fermented coffee. The coffee was fermented with the pulpy goodness and Gary sweetness of the coffee cherries that were stripped out of its skin. A coffee made at our own Farm. St. Margaret Estate which is found in 750 m above the sea level and the farm is adjacent to the gushing river Badra.
The pack of natural sugary goodness which tastes oh so sublime.
Mallinath and the younger barista brewed this coffee in Chemex and showed off their incredible skills of making a brew not only sublime but subtle too. The concentration was 💯
The cup was then slid over the counter in order I get a super cool reel. A reel I’m looking forward to post on my Instagram page. Just look how cool the colours have come in the cup.
The bubbly goodness 🫧
Man! Can you see me relishing this reddish brown brew. Almost ready to order my eatery. 😉
Out of the coffees I drank this was the most subtle one that I got to taste. 👅 The owner and barista were wondering if robustas always turn this good. The new trendy cafés have started supporting robustas more in the present and to change the existing perspective on this coffee.
The next thing I was going to order was an eatery but the owner had walked in
and I was waiting to meet him.
The owner Pradeep Hiremath and I had a deep conversation about our journeys into coffee and what coffee means to us. The more we spoke we had similar feelings about the way we think about coffee. Bonding over coffee seemed to be easy. His future plans seemed to highlight the importance of specialty coffee and the community’s desire and understanding of the beverage.
We got a complimentary plate of eateries that kept us in good spirits. Meeting the owner and his mother gave us the candid experience that we were expecting. The fries and the crunchy sandwich with the dip was absolutely delicious 😋
Of course I could not leave without a candid picture of our precious parents bonding over that crunchy sandwich. 🥪
That’s about it from me today. Hoping to see you soon reading my next post. Tata 😁🥪
Have you ever thought of what goes behind the scenes of managing a cafe? Let me know your thoughts 😉
Reading about the bangle ceremony and seeing the joy on everyone's faces was really touching! I'm glad you included it with your coffee adventures!
As always, I find so much cool information and connection in your blog. Your passion for coffee really shines through; I always look forward to learning something when I read you! Cheers ☕️
Hey Gurl! Thank you for the read. Can't wait to share more coffee knowledge with you HIVE PEEPS. 🤩
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STOPbeautiful images I see happy people, in that coffee shop and many types of coffee, it is interesting to know about their culture, and I see that they work there until dawn 2.30 am
greetings
Thank you Wendy for the read 😁 Hoping you enjoyed it. Do you drink coffees?
Yes it is. Coffee is they Best drinks in they world . In My life.