Their Ol’ Smoky, possibly the world’s first-ever cold-smoked coffee, uses an unusual technique-exposing freshly picked (and still green) Arabica coffee beans, which are kept in a smokehouse, to cold smoke generated by the burning of locally available wood from fruit trees for 14 hours before processing it in the usual way. It took the three founders of Maverick & Farmer, who were also behind The Flying Squirrel, one of India’s first artisanal coffee brands, over a year to come up with, and perfect, three new coffee varieties-among them a unique cold-smoked coffee bean. It’s like releasing a film," says Ashish D’abreo, a qualified barista and co-founder of Maverick & Farmer, an artisanal coffee brand which runs a coffee estate in Pollibetta, Coorg, as well as a roastery and café chain. Coffee growers bottle up new ideas for eight-nine months because the only time you can experiment and try out new techniques are the three months of the harvesting season, and the whole process of releasing a new grind or differently processed beans gets all scrunched within that time.
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