India grew good coffee and shipped almost all of it out. What stayed behind was instant, or filter cut with chicory, and nobody could tell you which estate any of it came from. Matt and Namrata started roasting out of a Gurgaon flat and selling bags to people who asked where the beans came from. The cafés came later, and only because the bags had already sold. We came in early and then kept coming back. It’s past 130 cafés now.