Kelagur Tea Estate - 15.02.2020 - 2nd BCom B
On 15th February2020 Miss Jenisia Lasrado and Mr Rovin Martis, Staff Coordinators of 2nd B Com B batch, to support the cause of value based education and as a part of the curriculum, took around 60 students for an industrial visit to Kelagur Tea Factory, Kelagur, Mudigere. Students had a wonderful time exploring the estate and the factory, gaining knowledge about the production of tea and the strategies adopted to promote the product.

Registered in 2008, KELAGUR COFFEE & TEA ESTATES has made a name for itself in the list of top suppliers of in India. The supplier company is located in Chikmagalur, Karnataka and is one of the leading sellers of listed products. KELAGUR COFFEE & TEA ESTATES is listed in Trade India's list of verified sellers offering supreme quality of tea and coffee. Four Generations of the Mathias family have been directly involved in the Cultivation and Processing of Coffee and Tea. Kelagur Estate was acquired by S L Mathias (1868-1940), himself the son of a coffee planter, in 1927. His son E J Mathias (1913-1992) carried on the family tradition for five decades and developed the estate further, planting Coffee, Clonal Tea and progressively improving the social welfare of the workers.

In 1980, Peter Mathias joined the organization and in 1989 assumed the role of Managing Partner. In the last 19 years, Peter Mathias and his loyal and his hard working team have transformed Kelagur Estate into one of India's Premier Tea and Coffee Plantations. Currently Kelagur Mathias Coffee and Tea Plantations is spread over a thousand acres and the output is in excess of 7,50,000 Kgs of premium quality finished produce annually. As the major employer of over 500 employees, their credo has always been people first. They have to their profile a wide range of products such as tea powder, natural coffee, areca nut, cardamom, green peppercorn, Arabia coffee beans, Arabica blossom, Arabica ripe fruits, Robusta Blossom pepper vines and Robusta ripe fruits.

The tea plant seeds are first developed in the nursery for first ten months wherein they are been protected from the harsh weather conditions and are taken care by the staff of the nursery, once the tea plants are strengthened they continue to develop in open field where they are sustained by extensive irrigation systems. The tea picking is still done in a traditional manner. The tea leaves are handpicked and are collected in a wide basket. This method ensures that only the best leaves are picked. These leaves that are collected are then weighed and transported to the factory. On arrival at the factory these leaves are spread on a mat and dried in the sun wherein they lose 60 percent of their moisture. The leaves are then rolled to release any moisture content so that the process of fermentation and oxidization can begin. This process causes the leaves to blacken and this creates the typical flavor of the tea. The blackened leaves are then ground into powder and packed in different sizes.
Ms Jenisia Lasrado
Mr Rovin Martis