Siolim's Artisanal Roasts Are Bringing A Community-Driven Approach To Central Indian Coffee

Do you remember that scene from God Almighty where Jim Carrey sits down to answer prayers on his computer one morning and wishes for some coffee straight from the mountains of Columbia? That was back in 2003. Specialty coffee has become popular in the last few years but even before that, premium coffee has always been associated with certain regions. Their quality and appeal continues to be a direct reflection of the lands they came from, which is also how the journey of Homegrown brand Siolim began; with a "deep connection to the land and the people who cultivate it." Sourcing directly from small independent farmers, Siolim Coffee is on a mission to preserve the unique character of each region and every lot they work with.

The Indore-based coffee brand was founded with an ethical sourcing and sustainability objective. Through their community-driven ethos dedicated to transparency and craftsmanship, the brand has grown into Central India’s first specialty coffee roastery. They are known for their Anjuna blend that leaves you with a lingering dark chocolate aftertaste, complemented with raisins and the fruity essence of pears. The Madeera series brings the warmth of whiskey to coffee by ageing green coffee beans in whiskey and rum barrels, creating rich flavours that stand out.

This year, they announced their microlot collection, featuring an exquisite range of coffees sourced from the renowned Ratnagiri and Raxidi Lobo Estates. The star of this collection is the Ratnagiri Yeast Washed (RDNW),an exceptional lot that undergoes a meticulous yeast carbonic macerated washed process, resulting in a cup that boasts bright acidity, refined sweetness, and a perfectly balanced body through notes of citrus and cardamom complemented by delicate floral undertones.

Accompanying the RDNW are four other remarkable microlots, each with its own distinct character and processing method. The Ratnagiri Carbonic Macerated (RN) offers a complex profile of cocoa nibs, raisins, and star anise, achieved through an 82-hour fermentation process. For those seeking a rich and creamy experience, the Ratnagiri Lactic Naturals (RM) delivers notes of jam, malt, and cranberries with a smooth, fruity finish. The Ratnagiri Nitro Yeast (RDNN) presents a fruit-forward cup with hints of orange, chocolate, and raisins, showcasing a clean finish and well-rounded body. Rounding out the collection is the Raxidi Lobo P1, an anaerobic natural processed coffee featuring flavors of cloves, chocolate, and dark cherry, resulting from an 18-hour controlled fermentation.

As part of their community-building philosophy, the brand has established India’s first co-roasting space that gives coffee enthusiasts or smaller coffee brands access to professional-grade equipment and accompanying services. This allows them a more economical, adaptable, and accessible avenue compared to establishing their independent roasting setup. The co-roasting space can be reserved on hourly-based plans. The brand also offers a contract roasting service that enables entrepreneurs to craft their unique label, create a custom blend or curation and focus on developing their coffee line, leaving the roasting to Siolim. Additionally, Siolim has a Barista School that hosts training programs where enthusiasts can deepen their coffee knowledge and brewing skills.

Siolim wants to take Indian coffee craftsmanship to a global level. CEO Gaurav Sethi elaborates, “We’re here to change the game. Indian coffee has been underestimated for far too long, and we’re determined to show the world what it’s truly capable of. Every bean we roast and every partnership we forge, is about pushing boundaries: whether it’s through direct trade with farmers or via our innovative roasting techniques. We’re not just about coffee; we’re about redefining what Indian coffee can be.” 

Follow Siolim here.

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