Hill Station Coffee Might Be Healthiest Cafe Ever

WWhile some people’s first introduction to coffee is through sweet Starbucks Frappuccinos in high school or a bitter cup of whatever is in the office kitchen as an adult, Bharat Vishnubhotla started drinking coffee when he was younger, and it was great coffee too. “My mom always made my sister and I a delicious cup of chai or coffee after school,” he says.

Vishnubhotla, who is Indo-American, says his mother would use rich and chocolatey Arabica Monsoon Malabar beans that she bought online or brew traditional Indian filter coffee with chicory and coffee. “Coffee has been a way for our family to catch up after a long day, and it’s a big part of the culture of South India, where my family is from,” he says.

When he grew up and started buying coffee on his own, Vishnubhotla couldn’t find Indian coffee like the one he grew up with. His friend Ajay Mehta, who is also Indian-American, had the same experience. “India is the fifth largest coffee exporter in the world, yet only two percent of those exports come from the United States. It is almost impossible to buy or brew a cup of specialty Indian coffee here,” said Vishnubhotla. “Americans tend to favor coffee beans with more fruity, crisp notes from places like Ethiopia, but Ajay and I think they missed out on the delicious chocolatey taste of Monsoon Malabar coffee beans from India. . ” So the two decided to change that and created their own line of Indian coffee, Hill Station Café.

“India is the fifth largest coffee exporter in the world, yet only two percent of those exports come from the United States. It is almost impossible to buy or brew a cup of specialty Indian coffee here.”

The coffee line offers two blends, one where Monsoon Malabar coffee beans are blended with rose and cardamom and the other where they are blended with turmeric, ginger and cinnamon. The inclusion of these herbs not only gives the coffee a richer taste, but also increases the nutritional benefits. Turmeric, ginger and cardamom are all linked to the prevention of chronic inflammation. And cinnamon keeps blood sugar stable and is good for the heart.

“I was raised in an Ayurvedic family, so we wanted to create invigorating spice blends that reflect regional tastes and traditional wellness principles,” Vishnubhotla explains of how the blends were formulated. “The Shimla blend, named after a hill station in the Himalayas, contains rose petals, cardamom and coffee. The rose petals provide a soothing and refreshing taste and aroma that balances perfectly with the energizing flavor of cardamom and coffee. The Ooty The blend, named after a hill station in the hills of Tamil Nadu, contains three antioxidants with turmeric, ginger and cinnamon. It’s a lively blend which wakes up the system in the morning in tandem with the coffee beans.

Incorporating warming and anti-inflammatory herbs isn’t all that sets Hill Station Coffee apart. The blends come in pour-on sachets instead of just a grind. “We wanted to grind and infuse our spices with the roasted coffee. The pour-on bag was a perfect solution to make our product accessible without sacrificing taste,” says Vishnubhotla. “Moreover, it is linked to the experience of Indian filter coffee, which is made by millions of people every day in India.”

The end result is premium coffee that doesn’t require any fancy equipment you can brew at home. And it contains even more health benefits than an average cup of coffee. Just when you thought you couldn’t look forward to your morning coffee any more, right?

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