Coffee professional. Supply chain consultant. Green trade. Export.
Seven years across the coffee value chain. I have sourced green coffee across Indian growing regions, managed production at an internationally awarded distillery, consulted on coffee programs from Lima to Mumbai, and investigated supply chain disruptions on the ground in Bolivia. Today I run Nangoo and The Mycelium Network, building systems across specialty coffee, green trade, perishables sourcing, and export.
I studied History of Art and Fine Art at Goldsmiths, University of London. Alongside that, I spent three years training in formal silver service hospitality at London's livery halls. After graduating in 2018, I went straight into building things.
I worked with renewable energy engineers in Peru who were using solar-powered roasting to help coffee farmers keep more value. I helped manage the cupping room at WBC Amsterdam. I came back to India and started Nangoo Coffee in 2019.
Between 2021 and 2023, I was Head of Distillery at Third Eye Distilleries, running production and logistics for Stranger & Sons Gin and Short Story Spirits. During that time, Stranger & Sons was named among the 8 best gins in the world by the International Wine & Spirit Competition. Trading Tides Coastal Gin, a collaboration with Four Pillars Australia, won Master Medals at Asian Spirits Masters 2023.
I hold a Coffee Excellence diploma from ZHAW University of Zurich, a Coffee Roasting Certificate from BaristaBarbar London, and SCA Foundation in Barista Skills.
Today I split my time between Nangoo, The Mycelium Network, and consulting with Earth Tree Enviro on agroforestry, soil health, and business development.
Coffee menu design. Machine selection and setup. Quality improvement. I have worked on espresso programs for cafes in Mumbai, Goa, and Lima. If you are opening a space and want the coffee to be right from day one, this is where I come in.
Post-harvest processing. Quality improvement. Getting better prices for better coffee. I work with estates to close the gap between what the land can produce and what the market will pay for.
Soil health. Crop quality. Supply chain structuring for perishables. I am currently a company-wide consultant with Earth Tree Enviro, working across nursery management, land preparation, survival rates, agroforestry programs, and business development.
The WatSA program. Regenerative agriculture. Mycelium-based soil systems. If you are looking at climate-positive agriculture or circular models for organic waste, this is the work I am most invested in building over the next decade.
Waste-to-Soil Amendment. We use organic waste materials to regenerate soil health through slow-release nutrients. The methodology: test soil profile before inputs, test again after amendment, test again after planting and harvest. Results are being measured and documented as the program matures. This is early-stage work with real methodology behind it.
Company consultant across survival rates, soil and land prep, nursery propagation, business development, and a focused seed-to-market coffee program.
Consulted for 4–5 months across green coffee selection, roasting protocols, packaging, distribution, and marketing events. Cafe Compadre uses solar-powered decentralized roasting to increase income for Peruvian coffee producers. My role was bridging the gap between their renewable energy expertise and coffee quality standards.
Commissioned to investigate the Brazil nut supply crisis. Traveled to Riberalta, Bolivia to document the root causes behind a fourfold price surge that was impacting one of their signature ingredients. Delivered on-ground market intelligence on global supply dynamics.
Coffee menu and machine setup consulting. Espresso program engineered with Nuova Simonelli commercial equipment.
Work directly with Varun Gupta across coffee programs, estate processing, or regenerative agro-forestry systems.
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