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We cater to the requirements of the coffee buyers over the world by providing a wide choice of coffee types and grades, in accordance with the specific Coffee Board quality parameters.
 
  a) Commercial Grades
  1. WASHED ARABICA – PLANTATION
 
  • Plantation PB
  • Plantation A
  • Plantation B
  • Plantation C
  • Plantation BLACKS
  • Plantation BITS
  • Plantation BULK
  •  
      2. UNWASHED ARABICA – “ARABICA CHERRY” (Arabica cherry             coffee includes gleanings and stripping)
     
  • Arabica Cherry PB
  • Arabica Cherry AB
  • Arabica Cherry C
  • Arabica Cherry BLACKS/ BROWNS
  • Arabica Cherry BITS
  • Arabica Cherry BULK
  •  
      3. WASHED ROBUSTA – ROBUSTA PARCHMENT
     
  • Robusta Parchement PB
  • Robusta Parchement AB
  • Robusta Parchement C
  • Robusta Parchement BLACKS/BROWNS
  • Robusta Parchement BITS
  • Robusta Parchement BULK
  •  
      4. UNWASHED ROBUSTA–“ROBUSTA CHERRY”
     
  • Robusta Cherry PB
  • Robusta Cherry AB
  • Robusta Cherry C
  • Robusta Cherry BLACKS /BROWNS
  • Robusta Cherry BITS
  • Robusta Cherry BULK
  •  
      d) Miscellaneous Grades
      1. Liberia Bulk
      (Bulk coffee from Liberica)

      2. Excelsia Bulk
      ( Bulk coffee from Excelsia)
      b) Premium Grades
      1. WASHED ARABICA – PLANTATION
     
  • Plantation PB bold
  • Plantation AA
  •  
      2. UNWASHED ARABICA – “ARABICA CHERRY” (Arabica cherry             coffee includes gleanings and stripping)
     
  • Arabica Cherry PB
  • Arabica Cherry AA
  • Arabica Cherry A
  •  
      3. WASHED ROBUSTA – ROBUSTA PARCHMENT
     
  • Robusta Parchement PB
  • Robusta Parchement A
  •  
      4. UNWASHED ROBUSTA – “ROBUSTA CHERRY”
     
  • Robusta Cherry PB
  • Robusta Cherry A
  • Robusta Cherry AA
  •  
      c) Speciality Coffees
      1. Mysore Nuggets EB

      2. Robusta Kappi Royale

      3. Monsooned Malabar coffees
     
  • Arabica monsooned coffee
        (Prepared from Arabica cherry coffee)
            - Monsooned MALABAR A
            - Monsooned BASANALLY
            - Monsooned ARABICA TRIAGE
  • Robusta monsooned coffees
        (prepared from Robusta cherry coffee)
            - Monsooned Robusta AA
            - Monsooned Robusta TRIAGE
  •  
     
     
     
     
     
     
     
    Specifications
    Moisture Standards for the different types of Coffee
      Type of coffee   Moisture (%)
      Plantation   10.0*
      Arabica cherry   10.5*
      Robusta parchment   10*
      Robusta cherry   11*
      Mysore Nuggets EB   09.0 - 10.5
      Robusta kappi royale   09.0 - 10.5
      Monsooned coffee   13.0 - 14.5
    A tolerance of +0.5% in moisture continent permitted.
    NOTE:
    1. Moisture standard for the premium grades will be the same as that of the type to which they belong.
    2. Please refer to the glossary appended for definition of coffee terms.
     
    Aperture size of Test Sievs used in Coffee and Other Corresponding
    SCREEN NUMBER
      Aperture size
      (Diameter of round holes in mm)
      Screen No.
      7.50   19
      7.25   Between 19 & 18
      7.10   18
      6.70 / 6.65   17
      6.50   Between 17 & 16
      6.30   16
      6.00   15
      5.60/5.50   14
      5.00   13
     
    Grading and Garbling (sorting) Standards
    Grading and garbling of Indian coffee is based on the size of the coffee beans and percentage imperfections in the Indian system of grading and garbling , the tolerance Level for each and every grade is specified and expressed in percentage by weight. Quality specifications for Indian coffee entail that all the grades are totally free from foreign and extraneous matters.
     
    a) Commercial Grades
    Quality specifications
      1. WASHED ARABICA – PLANTATION
      Plantation PB   Sieve standard: No sieve requirement
    Garbling status: clean garbled
    Tolerance Flats : 2% by weight
    PB triage: 3% by weight
      Plantation A   Sieve standard : Minimum 90% by retention on sieve with round holes of 6.65 mm(screen17). Not more than 1.5% weight shall pass through a sieve with round holes of 6mm (screen 15)
    Garbling status: clean garbled
    Tolerance PB: 2% By weight
    Triage : 2%by weight
      Plantation B   Sieve standard : Minimum 75% by weight retention on sieve with round holesof 6mm(screen15) not more than 1.5% by weight shall pass through a sieve with round holes of 5.50mm (screen 14)
    Garbling status: clean garbled
    Tolerance PB: 2%by weight
    Triage: 3% by weight
      Plantation C   Sieve standard : Minimum 75% by weight retention sieve with round holes 5.50mm (screen 14) 100% by weight shall stand on a sieve with round holes of 5.00 mm (screen13)
    May include: Triage, small whole beans of the prescribed sieve size, light beans, boat shaped beans and spotted beans ( less than Quarter of bean a surface)
    Shall be free from: Blacks and damaged beans
      Plantation Blacks   Sieve standard: 100 % by weight shall pass through a sieve with round holes of 5.00mm (screen 13)
    May include : Black beans with more than quarter of the bean surface black , deep blue or dark brown it shall include damaged beans such as bleached (spongy) beans, insect damaged beans , spotted (more than a quarter of a beans surface) beans stinkers and sour beans.
      Plantation Bits   Sieve standard: 100% by weight shall pass through a sieve with round holes of 5.00mm
    Garbling status: un garbled
    May contain: Broken beans of less than 1/3 of bean size ,blacks browns and defective beans of prescribed size.
      Plantation Bulk   Grading: UN graded
    Presence of Blacks/
    Brown/ Bits : shall not contain more than 2% by weight
    TOP^
      2. UNWASHED ARABICA –“ARABICA CHERRY” (Arabica cherry coffee includes gleanings and stripping)
      Arabica cherry PB   Sieve standard ; No sieve requirements
    Garbling status: clean garbled
    Tolerance Flats (AB): 2% by weight
    PB Triage: 3% by weight
      Arabica cherry AB   Sieve standard : Minimum 90% by weight retention on a sieve with round holes of 6 .00 mm, (screen 15) Not more than 1.5% by weight shall pass through a sieve with round holes of 5.50mm (screen 14).
    Garbling status : clean garbled.
    Tolerance PB: 2% by weight.
    Trige: 3% by weight.
      Arabica cherry C   Sieve standard: Minimum 75% by weight retention on a sieve with round holes of 5.50 mm, (screen 14). 100%by weight shall stand on a sieve with round holes of 5.00mm(screen 13).
    May include: triage, small whole beans of the prescribed sieve size, light beans, boat shaped beans and spotted beans (less than a quarter of a bean surface).
    It shall not contain more than 2% of blacks / browns or bits
      Arabica cherry blacks/browns   Sieve standard: 100% by weight retention on a sieve with round holes of 5.00mm (screen 13).
    May include: black / dark browns beans, damaged beans such as bleached (spongy ) beans, fungal damaged beans, sours and greens.
      Arabica cherry bits   Sieve standard : 100% by weight shall pass through a sieve with round holes of 5.00mm (screen 13)
    Garbling status : un garbled .
    May contain : broken beans of less than 1/3 of a bean size, blacks /browns and defective beans of the prescribed size.
      Arabica Cherry Bulk   Grading : Un graded
    Presence of Blacks/
    Browns / Bits : Shall not contain more than 16% by weight.
    TOP^
      3. WASHED ROBUSTA – ROBUSTA PARCHMENT
      Robusta parchment PB   Sieve Standard : No Sieve requirement
    Garbling Status : Clean garbled
    Tolerance Flats (AB) : 2% by weight
    PB Triage : 3% by weight
      Robusta Parchment AB   Sieve Standard : Minimum 90% by weight retention on a sieve with round holes of 6.00mm
    (Screen 15) Not more than 1.5% by weight shall pass through a sieve with round holes of 5.50 mm (Screen 14)
    Garbling Status : Clean garbled.
    Tolerance Flats (AB) : 2% by weight
    PB Triage : 3% by weight
      Robusta Parchment C   Sieve Standard : Minimum 75% by weight retention on a sieve with round holes of 5.50mm (screen 14). 100% by weight shall be retained on a sieve with round holes of 5.00 mm (screen 13).
    May include : Triage small whole beans of the prescribed sieve size, light beans, boat shaped
    beans and spotted beans (less than a quarter of a bean surface.
    It shall not contain more than 2% of blacks / browns or bits.
      Robusta Parchment
      Blacks/Browns
      Sieve Standard : 100% by weight retention on a sieve with round holes of 5.00mm (Screen 13).
    May include : Blacks /dark browns beans, damaged beans such as bleached (spongy) beans, insect damaged beans ,spotted (more than a quarter of a bean surface) beans, stinker And sour beans
      Robusta parchment Bits   Sieve standard: 100%by Weight shall pass through a sieve with round holes of 5.00mm (screen 13)
    Garbing Status: Un garbled
    May Contain: Broken beans of less than 1/3 of a bean size, blacks/ browns and defective beans of the prescribed size.
      Robusta Parchment Bulk   Grading: Un graded
    Presence of blacks/
    Brown /Bits: Shall not contain more than 2% by weight
    TOP^
      4. UN WASHED ROBUSTA – “ROBUSTA CHERRY”
      Robusta Cherry PB   Sieve standard: No sieve requirement
    Garbling Status: Clean garbled
    Tolerance Flats: 2% by Weight
    Triage: 3% by Weight
      Robusta cherry AB   Sieve standard: Minimum 90% by weight retention on a sieve with round holes of 6.00mm (screen 15)
    Not more than 1.5% by weight shall pass through a sieve with round holes of 5.50mm (Screen 14)
    Garbling status: clean garbled
    Tolerance PB: 2% by weight
    Triage: 3% by weight
      Robusta Cherry C   Sieve Standard: Minimum 75% by weight retention on a sieve with round holes of 5.50mm (Screen 14) 100 % by weight shall stand on a sieve with round holes of 5.00 mm (screen 13 )
    May include: Triage, small whole beans of the prescribed sieve size, light beans, boat shaped beans and Spotted beans(less than quarter of a bean surface) It shall not contain more than 2 % of Blacks /Browns or Bills
      Robusta cherry Blacks / Browns   Sieve Standard: 100% by weight retention on a sieve with round holes of 5.00mm (screen 13)
    May include: Blacks / Dark Brown beans, damaged beans such as bleached (spongy) beans insect damaged Beans spotted (more than a quarter of a bean surface) beans, fungal damaged beans, sours And greens.
      Robusta cherry bits   Sieve standard : 100% by weight shall pass through a sieve with round holes of 5.00mm (screen 13).
    Garbling status: ungarbled.
    May contain: broken beans of less than 1/3 of a bean in size, blacks /browns and defective beans of the prescribed size.
      Robusta cherry clean bulk   Grading: upgraded.
    Shall be free form: blacks / browns / bits.
      Robusta cherry bulk   Grading: ungraded.
    Presence of Blacks/
    Browns/ bits : shall not contain more than 10% by weight.
    TOP^
    b) Premium Grades
    Quality specifications
      1. WASHED AREBICA – ‘PLANTATION’
      Plantation AA   Sieve standard : minimum 90% by weight retention on a sieve with round holes of 7.10mm (screen 18). 100% shall stand on a sieve with round holes of 6.65mm (screen 17). The 10% beans passing through the sieve of 7.10mm and standing on the sieve of 6.65mmshall be whole beans.
    Garbling status : clean garbled.
    Tolerance PB : 2% by weight.
      Plantation PB Bold   Sieve standard : 100% by weight retention on a sieve with oblong holes of 4.75mm (screen 12 oblong)
    Garbling status : clean garbled.
    Tolerance AB : 2% by weight.
    PB Triage : 2% by weight.
    TOP^
      2. UNWASHED ARABICA – ‘ARABICA CHERRY’
      Arabica cherry AA   Sieve standard: minimum 90% by weight retention on a sieve with round holes of 7.10mm (screen 18). 100% retention on a sieve with round holes of 6.65mm (screen 17).
    Garbling status: clean garbled.
    Tolerance PB: 2% by weight.
    Triage: 1%by weight.
      Arabica cherry A   Sieve standard: minimum 90% by weight retention on a sieve with round holes of 6.65mm (screen 17)100% retention on a sieve with round holes of 6.00mm (screen 15).
    Garbling status: clean garbled.
    Tolerance PB: 2% by weight.
    Triage: 2% by weight.
      Arabica cherry PB Bold   Sieve standard: 100% by weight retention on a sieve with oblong holes of 4.75mm (screen 12 oblong).
    Garbling status: clean garbled.
    Tolerance AB: 2% by weight.
    PB triage: 2% by weight.
    TOP^
      3. WASHED ROBUSTA –‘ROBUSTA PARCHMENT’
      Robusta parchment A   Sieve standard: minimum 90% by weight retention on a sieve with round holes of 6.65mm (screen 17)100% shall stand on a sieve with round holes of 6.00mm (screen 15).
    Garbling status: clean garbled.
    Tolerance PB: 2% by weight.
    Triage: no tolerance.
      Robusta parchment PB Bold   Sieve standard : 100% by weight retention on a sieve with oblong holes of 4.50mm (screen 11 oblong).
    Garbling status: clean garbled.
    Tolerance AB: 2% by weight.
    PB triage: 2% by weight.
    TOP^
      4. UNWASHED ROBUSTA – ‘ROBUSTA CHERRY’
      Robusta cherry AA   Sieve standard: minimum 90% by weight retention on a sieve with round holes of 7.10mm (screen 18)100% retention on a sieve with round holes of 6.65mm (screen 17).
    Garbling status: clean garbled.
    Tolerance PB: 2% by weight.
    Triage: 1%by weight.
      Robusta cherry A   Sieve standard: minimum 90% by weight retention on a sieve with round holes of 6.65mm (screen 17)100% shall stand on a sieve with round holes of 6.00mm (screen 15).
    Garbling status: clean garbled.
    Tolerance PB: 2% by weight.
    Triage: 2% by weight.
      Robusta cherry PB Bold   Sieve standard : 100% by weight retention on a sieve with oblong holes of 4.50mm (screen 11 oblong).
    Garbling status : clean garbled.
    Tolerance AB : 2% by weight.
    PB triage: 2% by weight.
    TOP^
    c) Speciality Coffees
      1. Mysore Nuggets EB
    Type: Arabica Plantation ( Washed coffee)

    Region of growth: Shall be prepared from Plantation A coffee of Mysore , Coorg, Bababudan, Bilgiris and Shevroys.

    Sieve Standard: Minimum 90% retention on a Sieve with round holes 7.50 mm (screen 19) 100% retention on a Sieve with round holes of 6.65mm (screen 17). The 10% beans passing through the sieve of 7.50mm and standing on the sieve 6.65mm shall be whole beans.

    Processing / Garbling Standard: Medium to well polished, clean garbled

    Shall be free from: PB Brokens (inclusive of Triage and Elephant beans) or any extraneous matter. Defectives including bleached and spongy beans, blacks, browns, insect damaged Beans fungal damaged beans pulper cuts.
    TOP^
      2. Robusta Kappi Royale
    Type: Robusta Parchment( Washed coffee)

    Region of Growth: shall be prepared from Robusta Parchment AB coffee of Mysore, Coorg, Malabar, Wayanad Shevaroys, Punleys and Bababudan regions

    Sieve Standard: Minimum 90% retention on a sieve with a round holes of 6.70mm (screen 15) The 10% beans passing through the sieve 6.70mm and standing on the sieve Of 6.00mm shall be whole beans.

    Processing / Garbling standard: Medium to well polished, clean garbled.

    Shall be free from: PB, Brokens( inclusive of triage elephant beans) or any extraneous matter. Defectives including bleached and spongy beans, unwashed beans, blacks, insect Damaged beans, fungal damaged beans pulper cuts.

    TOP^
      3. Monsooned Malabar coffees
      i) Arabica monsooned coffee ( Prepared from Arabica cherry coffee)

      The grade designations of Arabica monsooned coffees are:
      Monsooned Malabar AA   Sieve standard: minimum 90% by weight retention on a sieve round holes of 7.25mm (between screen 18 and 19)
    Garbling standard : clean garbled
    Tolerance triage: 2% by weight
      Monsooned banasally   Sieve standard: minimum 75% by weight retention on a sieve with round holes of 6.50m,m (between screen 16 and 17).
    Triage: 3% by weight
      Monsooned Arabica triage   Sieve standard : minimum 90 % by weight retention on a sieve with round holes of 6mm (screen 15)
    Tolerance blacks / browns bits : 3% by weight
      ii) Robusta monsooned coffees (prepared from Robusta cherry coffee)

      The grade designations of robusta monsooned coffee are :
      Monsooned Robusta AA   Sieve standard: Minimum 90% by weight retention on a sieve with round holes of 7.70mm (screen 18)
    Garbled standard: clean garbled
    Tolerance Triage: 3% by weight
      Monsooned Robusta Triage   Sieve standard: Minimum 75% by weight retention on a sieve with round holes of 6.00mm (screen 15)
    Tolerence Blacks /browns Bits : 3% by weight
    TOP^
    d) Miscellaneous Grades
      1. Liberia Bulk (Bulk coffee from Liberica)
    Grading: Un Graded.

    Presence of Blacks/Browns/ Bits: Shall not contain more than 20% by weight
     
      2. Excelsia Bulk (Bulk coffee from Excelsia)
    Grading : UN Graded

    Presence of Blacks/Browns /Bits: Shall not contain more than 20% by weight.
    TOP^
     
    Glossary of Coffee Terms
  • Arabica cherry :
  • Coffee obtained by harvesting and drying Arabica coffee fruits.
  • Arabica Parchment :
  • Coffee obtained by harvesting, pulping and washing Arabica coffee fruits
  • Bababudan & Bilgiris :
  • Hills in Karnataka state where coffee cultivated.
  • Bean :
  • The seed inside the coffee fruit
  • Bits :
  • Broken coffee beans of less than 1/3 of a bean size.
  • Blacks :
  • Beans with more than a quarter of a bean surface black ,deep blue or dark brown.
  • Bleached :
  • Coffee beans which have lost the characteristic color and turned Whitish due to the presence of high moisture in situ.
  • Blotchy beans :
  • This is the defective drying of coffee ,as a result the color of the beans is far from being uniform.
  • Boat shaped :
  • Beans whose two ends curve upwards and appear boat shaped.
  • Browns :
  • Beans which are brown in color.
  • Cherry coffee :
  • Coffee obtained by harvesting and drying coffee fruits. This type of coffee is called unwashed /natural coffee.
  • Clean garbled :
  • Grade of coffee having stringent sorting standards which make its completely free from defective beans.
  • Coorg :
  • A district in Karnataka where coffee is grown.
  • Damaged :
  • Includes bleached beans( spongy), spotted beans ( more than a quarter of bean surface ) insect /fungal damaged beans, stinkers and sour beans.
  • Defective beans :
  • Comprise husk fragment, piece of parchment, malformed bean, insect damaged bean, cherry in husk bean in parchment, black bean, partly black bean, immature bean, spongy bean, white bean, stinker bean, sour bean, blotchy bean, foxy bean, brown bean, withered bean, mouldy bean, and pulp per nipped bean.
  • Dry process :
  • Treatment consisting of drying coffee cherries followed by mechanical removes of the dried pericarp to produce cherry coffee.
  • Elephant beans :
  • Assembly of beans ( usually two , at times more ) resulting from false poly embryony. They are beans irregular shape having two or more parts, closely locked together which may separate either in the peeler or during roasting.
  • Excelsia :
  • A species of coffee.
  • Extraneous Matter :
  • Materials not related to coffee.
  • Flats :
  • coffee bean with one perceptibly flat face.
  • Foreign Matter :
  • Mineral, animal or vegetable matter originating from coffee. Dried cherry, rock / stones, sticks, coffee skin, husk etc. also covered under this term.
  • Foxy bean :
  • A coffee bean which is rusty or reddish in colour due to either harvesting of over ripe fruits, under to over fermentation of the parchment or insufficient washing.
  • Fungal damaged :
  • Beans damaged by fungal( mould ) infestation.
  • Garbling :
  • The process of removal of beans, parts of beans or defective beans which do not conform to the respective grade standards.
  • Gleanings :
  • This terms applies to collection of coffee fruits and beans found lying on the ground underneath coffee coffee bushes. after the last round of harvesting, collection of gleaning is taken up.
  • Grade :
  • A measure or quality agreeing with a standard or varying from it according to certain fixed differences.
  • Grading :
  • The process of classifying coffee beans into specified grades based on their Physical characteristics. This process is also called sizing as the beans are separated by machines according to their size and shape, in to the various grades of coffee.
  • Greens :
  • Immature beans especially with greenish colour.
  • Immature beans :
  • Coffee harvested before it it physiologically matured.
  • Insect damaged beans :
  • Beans damaged internally by insect attack.
  • Liberia :
  • Coffee obtained from coffee Liberica.
  • Malabar :
  • A region in Kerala where robusta cultivated.
  • Monsooned coffee :
  • Green coffee beans obtained from unwashed coffee, which has been subjected to exposure to humid atmosphere to absorb moisture during which is swells, changes colour to golden / light brown. This process is carried out in the coastal curing works at the peak of south west monsoon. This is a specialty coffee largely consumed by the Scandinavian countries. This coffee is also accepted as a base coffee for espresso beverage especially in the united states.
  • Mouldy beans :
  • Coffee beans showing mould growth visible to the naked eye or evidence of attack by mould.
  • Mysore :
  • A district in Karnataka, however, as a coffee this district region also comprises Hassan and Chickmangalur.
  • Natural coffee :
  • Cherry coffee produced by the dry processing of the fruit.
  • Parchment coffee :
  • Coffee beans obtained after coffee fruits are subjected to pulping, fermentation and washing. Coffee beans at this stage will be trapped in the endocarp (parchment)
  • Pea berry :
  • Coffee bean of nearly ovaloid form resulting form the development of a single ovule in the fruit as against the usual two ovules developing into two seeds.
  • Plantation coffee :
  • A term used for Arabica parchment coffee.
  • Polshing coffee :
  • Removal of the silver skin adhering to the coffee beans.
  • Pulneys :
  • A coffee growing region in Tamil Nadu.
  • Pulper cuts :
  • These beans will be usually with brown or black marks.
  • Pulper nipped bean :
  • Syn: Pulper cuts.
  • Shell :
  • Part of an elephant bean with a concave surface.
  • Shevaroys :
  • Coffee growing region in Tamil Nadu.
  • Sour beans :
  • Coffee beans deteriorated by fermentation, with a very reddish colour And producing a sour taste when roasted and infused.
  • Spongy beans :
  • Beans of cork lilke texture. These beans will be generally whitish in Colour.
  • Stinker bean :
  • Stinker beans are generally caused due to prolonged fermentation. Beans adhering to the pulper vats if not cleaned meticulously become stinkers. Stinker bean when crushed or cut emanate a very unpleasant odour. It produces a very unpleasant taste in the cup when brew and tasted.
  • Strippings :
  • Coffee berries which are indiscriminately harvested along with twings etc. this type of pickings season.
  • Tolerence :
  • A permissible percentage of other grades in the said main grade.
  • Triage :
  • Consists round small beans, spotted beans, Elephant beans, pales pulper cuts dried and sheivelled beans, broken beans of not less than 1/3 of a bean in size.
  • Unwashed coffee :
  • Syn: Dry processed coffee. Green coffee prepared by dry processing of the fruit. The term Natural, coffee also is used for un washed coffee.
  • Washed coffee :
  • Coffee processed by went method.
  • Washing :
  • A technique intended to remove all traces of the mucillagineous mesocrap from surface of parchment.
  • Wayanad :
  • A district in Kerala.
  • Wet Process :
  • Treatment of coffee fruit consisting of mechanical removal of the exocarp in the presence of water, of removal of the mesocarp ( mucilage) by fermentation or other methods and washing followed by drying to produce parchment coffee.
  • Wet processed coffee :
  • Green coffee prepared by wet processing of the fruit.
  • White Beans :
  • Coffee bean which is white in colour and very light in weight.
  • Withered beans :
  • Improperly developed coffee bean which is wrinkled, thin and light in weight.
     
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