The Build-Outs of Coffee is a truly global platform. Today’s story comes to us from Bangalore (Bengaluru), India’s high-tech industry hub, where international influences and a distinctly southern Indian cultural flair have created a wholly unique urban environment. At the center of it all is a new location from Nandan Coffee, a farm-to-cup coffee brand with its own green coffee estate. Let’s learn more.
The 2026 Build-outs of Coffee is presented by DONA, Pacific Barista Series, and La Marzocco.
As told to Sprudge by Seher Shodhan.
For those who aren’t familiar, will you tell us about your company?
Nandan Coffee is a farm-to-cup coffee company rooted in Nandanvan Estate, its certified organic coffee farm in Kodaikanal, Tamil Nadu. Founded by Hansraj and Hansa Mariwala in the early 1990s and now led by third-generation steward Yahvi Mariwala, the company has spent more than three decades cultivating coffee within a biodiverse ecosystem while maintaining a direct connection between origin and cup.
Unlike most specialty coffee companies, Nandan grows, processes, roasts, and serves coffee exclusively from its own estate. Its roastery is located at origin, allowing the team to oversee every stage of the coffee’s journey and preserve a clear sense of provenance throughout the process. Rather than sourcing from multiple farms, Nandan focuses on exploring the many expressions of a single estate through different roast profiles, brewing methods, and coffee experiences.
Today, that philosophy extends beyond the farm through cafes, retail, and educational experiences designed to bring guests closer to coffee’s origin. Whether through a pour-over, a traditional Filter Kaapi, or an espresso-based drink, the goal remains the same: to create a more direct and transparent relationship between the people who grow coffee and the people who drink it.
Can you tell us a bit about the new space?
Located at Embassy One on Bellary Road in Bengaluru, the space was designed by Farida Mariwala Interiors in collaboration with Faizan Khatri, with a brief to bring the atmosphere of Nandanvan Estate in Kodaikanal into an urban setting without recreating it literally.
The 3,500-square-foot cafe is defined by its sculptural open island coffee bar, clad in layered Baroda Green marble and inspired by the contours of the Palani Hills where our coffee is grown. 17-foot ceilings and three-sided glazing flood the space with natural light throughout the day, while a custom lighting installation references the landscape and canopy of Kodaikanal.
The island bar sits at the centre of the cafe and was intentionally designed to make coffee preparation visible and accessible. Rather than hiding brewing behind equipment or walls, the layout invites guests into the process, creating opportunities for conversation, discovery, and engagement. Whether a guest is ordering an espresso, watching a pour-over being prepared, or exploring our dedicated Filter Kaapi Bar, coffee remains at the heart of the experience.
The space also includes an experiential retail section featuring our estate-grown coffees, brewing formats, handcrafted ceramicware, and coffee-paired chocolates. Every element of the cafe was designed to strengthen the connection between origin and cup, creating a space that feels rooted in the landscape where the coffee is grown while remaining distinctly Bengaluru in its energy and openness.
What’s your approach to coffee?
Our philosophy is simple: grow it well, roast it thoughtfully, and serve it with care.
Because we control every stage of production, we have a close relationship with the coffee long before it reaches the cafe. We believe coffee should be approachable rather than intimidating, which is why our menu is designed for many different kinds of coffee drinkers. Someone looking for their daily cappuccino should feel just as welcome as someone interested in exploring roast profiles through a pour-over.
We focus on creating moments of everyday joy while helping people better understand where their coffee comes from and the people and landscapes behind it.
Any machines, coffees, special equipment lined up?
The coffee program is built around signature estate-grown blends. Guests can experience these coffees across espresso, pour-over, French press, Cold Brews, and traditional Filter Kaapi preparations, offering multiple ways to explore the same coffees and roast profiles.
This flagship has been designed around coffee discovery and features a La Marzocco KB90 paired with four Mahlkönig E65S GBW grinders—one dedicated to each roast profile available on espresso—alongside dedicated manual brewing powered by a and cold coffee stations. The cafe also features a Bengaluru-exclusive Filter Kaapi Bar, Cold Brew and Cold Kaapi served on tap, and a sensory bean discovery station where guests can smell, compare, and learn about the coffees before purchasing them. The central coffee bar has been intentionally designed to make brewing visible and accessible, inviting customers to engage more closely with the process and provenance behind every cup.
How is your project considering sustainability?
Sustainability begins at Nandanvan Estate and informs decisions across the business. Our coffee is grown on a certified organic estate that has been farmed organically since 2001. The estate remains unfenced, allowing wildlife to move freely through the landscape, and coffee is cultivated alongside native biodiversity rather than in isolation.
Because we operate a farm-to-cup model, we also have greater visibility and responsibility across the supply chain. Our focus is on building systems that prioritize long-term environmental stewardship, traceability, quality, and fairness rather than short-term gains. Sustainability is not a separate initiative for us; it is embedded into how we grow coffee and how we build the business.
What’s your hopeful target opening date/month?
We opened on April 31st 2026
Are you working with craftspeople, architects, and/or creatives that you’d like to mention?
The Cafe was designed by Farida Mariwala Interiors
Thank you!
The 2026 Build-outs of Coffee is presented by DONA, Pacific Barista Series, and La Marzocco.
