An interview with Ms. Sunalini Menon, Chief Executive, Coffeelab Private Limited, Bangalore.

What are the various services that you offer at Coffeelab?

At Coffeelab we offer a whole range of services right from evaluation, certification to advisory.

Green coffee evaluation:

* Evaluation of moisture content

* Visual evaluation and defect count analysis for green coffee purchase

* Visual and cup quality evaluation of coffee samples and providing quality feedback reports for upgrading quality

* Evaluation of green coffee samples pertaining to producing origins other than India

* On site estate visit to advice on processing techniques and quality up- gradation technology

In the area of education, consultancy and training we provide:

* Training on-site on processing techniques to be followed while preparing washed and unwashed coffee

* Training programmes and workshops for growers, curers, traders and exporters on visual and cupping evaluation and quality requirements of overseas markets

* Training on coffee brewing methodology and the technical nuances of brewing

* Exclusive training programmes on visual and organoleptic techniques of quality evaluation for interested overseas producers and coffee connoisseurs

We are also involved in the preparation of specialty coffee, quality checking and provide services in the areas of roasting, blending and brewing. We evaluate the chicory and coffee-chicory mixtures for their colour value, grind size and taste profile. We also appraise the brewing equipment and their applications.

Over and above this we provide advisory services in all quality matters, inclusive of quality guidelines, standards, classification and equipment.

How did you get interested in this field and how did you happen to make it your career?

As a child we were taken to visit my uncle in Munnar who worked as a tea taster. Every morning at the tea factory I used to see him staring into the dark, tea decoction and making observations about its quality. He would then take a sip of the decoction, roll it around in his mouth and then spit it out. I sipped the decoction once and it tasted so bad that I wondered why anybody would want to taste it! Nevertheless I found the whole thing very fascinating.

After graduating in the field of dietetics I saw an ad in the paper calling for coffee tasters from the Coffee Board of India. I was the only female applicant for the post and during the interview I was asked as to what made me think that I was qualified for the job. I made sure that I was not cowed down by fear and answered confidently. After some time I got the offer letter from the Coffee Board and came to understand that there was a difference of opinion amongst the panel of experts regarding my appointment since I did not have a doctorate degree. As I had scored the highest in the written test and fared well in the interview they saw no reason not to offer me the position.

I made sure that I excelled in what I did to prove that being a woman was in no way a disadvantage and went on to head my team.

Did your parents support your decision to join such an unusual profession?

My parents have always supported me in my choice and frankly as a youngster the field of coffee tasting or working for the coffee board was a very unique opportunity that I wanted to explore. My mother was proud and happier that I was getting a central government job! One thing that people who want to join this field should understand is that this is a niche area with only a few openings. Those who are really interested in the job and prepared to learn throughout their life through trial and error are the ones who will succeed.

How was your training period?

My training period was very exciting because this is one profession that had to be mastered through the senses. When you say that coffee is "strong" then you have to recognise the particular attribute that gives it the quality of strength and measure it. One has to read a lot and update oneself in this field and be aware of what is happening in this industry around the world. This is very important because only the basic techniques can be taught the other important nuances have to be developed on one's own initiative.

Where you given any international exposure?

I got opportunities to go abroad to Switzerland and Germany and learn how to evaluate Indian coffee as against European coffee. I was able to set a benchmark for Indian coffee.

What did you learn from your tenure with the Coffee Board?

I learnt a lot from the processes and systems that were in place and tried to incorporate them within my own company. It is these processes and reports that keep track of each and every aspect of the business and facilitate the smooth functioning of the company.

What gave you the impetus to branch out on your own?

After liberalisation I decided to quit the Coffee Board and start on my own. The growers approached me and asked me whether I would help them set standards and help them access overseas markets. This gave me the motivation to start Coffeelab. With my international contacts I was able to generate business and introduce Indian coffee growers to international buyers.

My dream is to see an indigenous coffee brand on the shelves of international retail stores, consumed by coffee drinkers from all around the world.

MALINI SURYANARAYANAN

maalini.mds@cxknetworks.com