VOTR to VOSM

Coffee Bean Tours Flight Log: Over the Coffee Canopy of Tamil Nadu
Pilot: “Cropduster”
Aircraft: Corsair “Pōā” (N80804K)
Departure: VOTR (Tiruchirappalli International Airport)
Arrival: VOSM (Salem Airport)
Route: Over the coffee estates of Tamil Nadu
Log Entry: “Over the Coffee Canopy”

Pre-Flight
• Tuned up the Corsair “Pōā” for a sunrise sortie—just a thermos of strong filter coffee and the promise of adventure.

• Checked the maps: plotted a scenic arc over the Shevaroy Hills and Yercaud, aiming for maximum coffee estate exposure.

In-Flight Highlights
• Takeoff: Launched from VOTR with the Corsair’s engine purring, the morning haze rising off the Cauvery River.

• Coffee Country: Climbed to 2,000 feet and banked west, tracing the patchwork of emerald plantations. The Shevaroy Hills below shimmered with dew, and the air (or maybe my imagination) was thick with the scent of roasting beans.

• Yercaud Pass: Circled low over the “Jewel of the South.” Even solo, I could spot the rhythmic dance of workers harvesting ripe cherries. The slopes were alive with color—green, red, and the occasional flash of peacock blue.

• Corsair Moments: “Pōā” handled the mountain winds like a dream, the roar of a radial engine echoing over coffee country.

• Wildlife Watch: Noted a herd of bison grazing at the plantation edge and a few monkeys eyeing the cherries—clearly, everyone loves coffee here.

Arrival
• Descended into VOSM with a smooth landing, greeted by Salem’s rolling hills and the distant promise of a fresh brew.

• Logged a personal record: most coffee estates flown over before breakfast.

The Legend of Baba Budan: India’s First Coffee Smuggler
Long before “Cropduster” soared over the plantations, the story of Indian coffee began with a daring act of caffeinated rebellion. In 1670, the Sufi saint Baba Budan embarked on a pilgrimage to Mecca. While in Arabia, he tasted the rich, invigorating brew and knew he had to bring its magic home to India.
But it was illegal to export raw coffee seeds from Arabia.

Undeterred, Baba Budan ingeniously smuggled seven raw coffee seeds hidden in his beard. Back in India, he planted those precious seeds on the shady slopes of Chikmagalur, laying the foundation for India’s coffee heritage.

Coffee Tasting Notes: Riverdale Estates (Atlas Coffee Club)
Producers: Prakash & Mohan, Riverdale Estates
Roast: Light

Tasting Profile:
• Lemon: Bright citrus notes upfront, offering a lively and refreshing acidity.

• Cherry: Sweet red fruit character, reminiscent of ripe cherries picked at the peak of harvest.

• Nougat: A smooth, creamy undertone, bringing a gentle sweetness and balanced finish.

This fresh offering celebrates Tamil Nadu’s terroir—zesty lemon and cherry notes lead the way, followed by soft nougat sweetness that lingers on the palate.

Traditional South Indian Filter Coffee Brewing
No visit to Tamil Nadu’s coffee country is complete without experiencing the local coffee ritual. South Indian filter coffee, or filter kaapi, is brewed using a distinctive metal filter device consisting of two stacked chambers:
• Upper chamber: Holds finely ground coffee powder (often blended with chicory for body), lightly tamped and topped with boiling water.

• Lower chamber: Collects the strong coffee decoction as it slowly drips through tiny perforations over 10–30 minutes.

Once brewed, the decoction is mixed with hot, boiled milk and sugar to taste. The mixture is then poured back and forth between a metal tumbler and a wide saucer called a dabarah or davara, from a height to aerate the coffee and create a frothy top known as norai. This theatrical pouring is as much a part of the experience as the rich, smooth, and aromatic coffee itself.
South Indian filter coffee is typically served piping hot in the tumbler-dabarah set and enjoyed alongside breakfast staples like idli, dosa, or medu vada. It’s a robust, creamy brew with a balanced sweetness and a cultural ritual that binds families and friends every morning.

Flight Log Note:
Flying in “Pōā” over Tamil Nadu’s coffee country was a full-bodied adventure—equal parts altitude and aroma. From Baba Budan’s legendary smuggling escapade to the delicate ritual of filter coffee brewing, this flight was a tribute to centuries of coffee passion. Next time, I’ll bring an extra thermos to savor the taste of history in every cup.Read more