The tale of contemporary coffee dates back to the 19th century when coffee consumption grew exponentially and innovations were mainly around packaging, such as airtight cans, to ensure its establishment as a consumer commodity. This was termed as the ‘first wave’. The driving forces for the transition from the first to ‘second wave’ was from a desire of the consumer to know where the coffee came and how it was produced. This wave also led to the introduction of the espresso beverage to the world – for which we truly thank them. Retail coffee enterprises emerged during this era and became household names synonymous with this culture. So what was the need for the ‘third wave’ and how did it get coined – the explosion of the previous era led to a significant deviation from the quality of coffee to the commercialisation of homogenous ‘coffee’ products. This wave of coffee is concentrated on understanding the origin and story of the coffee beans – growing conditions, the altitude of farms, roasting date and above all the subtle hints and aromas behind the cup that is finally consumed. One of the lesser-known facts about growing conditions is that the elevation level of

Momentum is derived from funding recency, velocity, round count and scale. Risk reflects registry status and funding staleness.

Manufacture of food products and beverages

Source: Ministry of Corporate Affairs company master (open data). Capital figures are as-of the 2021 registry snapshot, not live.