There is no denying that coffee, a universally loved beverage, is a drink that is always evolving. From simple filter coffee to innovative infusions and experimental ingredients to sophisticated processing, coffee is a drink that is always in the news. India boasts of a rich coffee heritage with the southern state of Karnataka accounting for over 70% of the total country’s production. And reimagining Mysore heritage through coffee is The House of Berunda.
Founded by Rajkumari Jayapalashri Anil, daughter of Her Highness Maharajkumari Meenakshi Devi Wadiyar and granddaughter of His Highness Jayachamarajendra Wadiyar, the last ruling Maharaja of Mysore, along with her son Dhushyant Anil, Berunda coffee brings together Mysore’s royal heritage and Karnataka’s coffee culture.
Inspired by Royalty
The name draws from Gandaberunda which is the mythical double-headed eagle that is not only the royal insignia of the Wadiyar dynasty but also the official emblem of Karnataka. Thus, Berunda coffee is more than just a drink, it is steeped in Mysore history and culture and is an ode to the art of brewing coffee. “Mysore and coffee have always been an intrinsic part of my growing up years. In terms of coffee variants, we offer three debut speciality coffees, all AA-grade and chicory-free — each named after iconic palace elephants of the Mysore royal household. Each blend is a tribute to the legacy of the Mysore royal family, bringing together the art of traditional coffee-making with the House’s own story of heritage and craftsmanship,” says Rajkumari Jayapalashri Anil Ji.
The Dasara festival celebrations by the royal family are world renowned. It is synonymous with grandeur, opulence and of course elephants. Hence it is no surprise that the coffee variants from Berunda are named after the elephants which are integral to the celebrations. “Drona is a medium-dark blend of 60% Arabica and 40% Robusta, crafted specifically for traditional South Indian filter coffee, offering a full body and a crisp, smooth finish. Arjuna is a medium-light roast featuring washed Arabica sourced from BR Hills and is best enjoyed as a delicate hand-poured brew. Gajendra rounds off our estate collection — another single-origin, hand-poured speciality brew that reflects our commitment to quality and heritage,” adds Jayapalashri Anil Ji.
Meticulous Processing
The Berunda team currently works with two roasters who also have their own estates. “We follow strict guidelines to make sure the coffee remains consistent, and of course, the roasters play a vital role in getting the right roast. The beans are picked specifically for Berunda Coffee. A certain quantity is kept aside and roasted as needed for us. We also have a special blend customised for Berunda, which we have named Airavata. We have patiently selected three processes: washed, natural and sun-dried,” mentions Jayapalashri Anil Ji.
The coffee journey begins with the blossom of the coffee flowers. After pollination, they develop into coffee cherries. These cherries are then allowed to ripen. The timing of the harvest is an important factor in determining the final flavor of the coffee. Once the cherries are ripe, they are carefully picked. The cherries then go through different processes. This is a crucial stage in determining the flavour profile of the coffee. The coffee then moves into drying, followed by sorting and grading. Once it clears the quality checks, it moves into roasting. The roast determines the aromas and enhances the flavour. Once roasted, the coffee is left to rest, which is equally essential as it helps develop a good brew. “Then comes the selection of the grind, depending on what kind of brew you would like. The art of brewing also plays a vital role in bringing out the flavour profile and texture of the coffee. For a good cup of coffee, one needs to be mindful of the right water temperature, grind size, ratio and brewing time,” quips Jayapalashri Anil Ji.
Berunda’s key distinguishing factor is that it transforms Karnataka’s finest coffee and Mysore’s royal heritage into a contemporary luxury coffee experience. The brand is currently focusing on expansion and are currently selling online through their website. They also ship to London, delivery to the EU, US and AU is being planned and is expected to be available shortly. “For me, Berunda is not just about coffee. It is about bringing together a part of our history, our heritage and Karnataka’s beautiful coffee culture, and presenting it in a way that feels relevant today. This is a journey we have started, and I am looking forward to seeing where it takes us,” concludes Jayapalashri Anil Ji.
