Profile Overview
Founded in 2020 by Shivansh Sharma, Sharang Sharma, and Tejasvi Verma, Bloom Coffee Roasters is a B2B-focused coffee roasting company based in Chandigarh and Hyderabad. The brand stands out for its light roasts, radical honesty, and a refusal to compete with cafés by opening one of their own. With a commitment to transparency, playful packaging, and rigorous training for baristas and roasters, Bloom is redefining what a modern Indian coffee roastery can look like.
In a country as layered as India, some of the most promising businesses aren’t born in boardrooms; they begin with restlessness. Shivansh Sharma and Sharang Sharma, both working in architecture, founded Bloom Coffee Roasters along with Tejasvi Verma. Their world was far from soft lighting and fresh brews; it was filled with cement, steel, and relentless construction deadlines.
Their escape? Coffee. Each morning, before heading to site visits and supplier meetings, Shivansh and Sharang brewed a cup using an AeroPress. Nothing fancy. Just a small moment of quiet with beans from roasters like Blue Tokai and QBF. They didn’t know it yet, but this was the start of Bloom.
The Drive That Changed Everything
In 2019, Shivansh, Sharang, and Tejasvi took a road trip to Delhi to attend the AeroPress Championship. What they found there was unlike anything they expected.
“It was just a really welcoming scene, non-competitive, non-gatekeeping, and so open to new people stepping in,” Shivansh recalls. “That energy was something we wanted to be a part of.”
They lost in the first round, “quite embarrassing,” Shivansh laughs, but it didn’t matter. They had stumbled into a world that made space for learning, connection, and kindness. It was here they met key figures in the Indian coffee space, especially Suhas, whose energy left a deep impression.
On the drive back to Chandigarh, something clicked. The idea of doing something in coffee started to take shape, uncertain at first, but shared silently between the three of them.
“People in construction were mostly terrible. People in the coffee shop were kind,” he says. “We just followed the kindness.”
Ideas flowed—open a café? Too expensive. Start an aggregator? No credibility. But then Shivansh remembered a small 500g home roaster a cousin had left behind. That was the pivot. Not a dramatic leap, but a quiet exit from a life they didn’t want.
As they divided responsibilities, Tejasvi took on the role of branding, “making sure that the way we look reflects what we’re trying to do,” as Shivansh puts it.
They weren’t trying to build an empire. They were trying to build something they actually wanted to wake up for. And as it turns out, a lot of cafés across India want that too.
we promise you on the integrity and the quality of the coffee—it will always be good. Always.
- Shivansh Sharma
First Beans, First Blunders
Their first attempt at roasting coffee was an instant failure. The green beans they sourced were more than a decade old and full of defects. “Atrocious,” Shivansh says. “We didn’t know anything about coffee.” But rather than giving up, they leaned in. They roasted batch after batch, tweaking temperatures, changing airflow, noting differences—all on their tiny machine.
“We roasted on some of the worst beans you could imagine. But we learned everything from those.”
Suhas connected them to a roasting course, which helped them understand green coffee and build relationships with farmers. 2019 became a year of relentless experimentation and humble learning. By February 2020, they finally felt confident sharing their coffee with others.
Cleo Batra — Bloom’s beloved golden roaster.
If someone wants to become a roaster, I tell them to go work under someone. Beg for an internship if you have to. A good roasting experience can save you years of mistakes.
- Shivansh Sharma
Then the World Shut Down
Bloom Coffee Roasters officially made its first sale on February 1st, 2020, to Martha, a kind Spanish cafe owner in Chandigarh. Martha quickly became an important early supporter and mentor, guiding them through the complexities of the business-to-business (B2B) world. Just a month later, the country faced its first COVID-19 lockdown. While their architecture business stopped, coffee, surprisingly, was considered an essential service. This unexpected pause gave Bloom a boost, and they created a Shopify site that helped them grow organically.
A particularly memorable event during the lockdown involved a large amount of 40 kilos of roasted coffee stuck at their house. This situation led to a late-night operation.
Shivansh tells this story:
"These big, big cars used to line up outside our house wearing masks, gloves with their own jars... I used to go out at night, drop something black into their jars, take some money, and come back inside.", he shares. "My neighbors were 100% sure that we were doing something else. It was fantastic!"
This amusing anecdote not only shows their resourcefulness but also highlights the growing local demand for fresh coffee, beyond the widely available instant types.
The long lockdown gave them crucial time to carefully improve their roasting method, strengthening their focus on lighter roasts and a strong B2B model. At their core was a commitment to supporting farms and bringing out the best in every bean.
Apprenticeship Abroad: Lessons You Can’t Google
Between lockdowns in 2020, founders, Shivansh and Sharang spent time apprenticing with international roasters. Neither were paid because they weren’t there for a paycheck.
“We weren’t there for pay,” Shivansh says. “We were there to understand.”
The lessons were invaluable not just in roasting technique but in learning how to run a roastery with care, discipline, and intention.
“If someone wants to become a roaster, I tell them to go work under someone. Beg for an internship if you have to.”, he adds. “A good roasting experience can save you years of mistakes. I learned the hard way.”
He’s equally clear about what roasting takes: “It requires a lot of focus... It’s best done alone.” While many people might find their joy in brewing, where there’s more customer interaction, roasting is for those who love quiet precision. And there’s only one real way to learn it: by doing the work, under someone who already knows how.
Bloom’s coffee bags stand out with bold colours, fun stickers, and all the details you need.
Tejasvi Verma, co-founder of Bloom Coffee Roasters, with fellow judges at the IICF.
Why Bloom Feels Different
From the beginning, Bloom steered clear of the cold minimalism often associated with specialty coffee. No beige bags. No stiff typography. They wanted fun stickers, bold colours, and a sense of childlike joy.
The packaging might look playful, but it’s backed by precision. Roast profiles, processing methods, tasting notes, everything a serious coffee drinker needs is right there. Because Bloom never set out to impress a niche, they set out to include everyone.
They also made one bold decision early on: they would never open a café. While most roasters eventually do and end up competing with the cafés they supply. Bloom chose a different path.
“Every time a roaster opens a café, it creates this awkward tension with their clients,” Shivansh explains. “We didn’t want to do that. We want to be a partner, not a competitor.”
Today, they remain a B2B roastery by design. Their team of 17 works across Chandigarh and Hyderabad. They roast on a golden Probat named Cleo Batra. They train baristas, consult new roasteries, support café owners, and help planters improve processing methods.
A main part of Bloom's philosophy is its deep dedication to supporting and empowering baristas. They clearly understand that baristas are often the most overlooked group in the Indian coffee supply chain. Because of this, Bloom invests a lot in providing complete knowledge, modern tools, and proper equipment, ensuring excellent quality from the raw bean to the final, perfect cup.
Bloom Coffee Roasters works closely with a select group of estates, building long-term relationships rooted in mutual growth.
“The idea was to push quality and partner with planters to make better coffee every year,” Shivansh explains. “And our planters, in turn, have supported us deeply.”
Even in a difficult crop year, they’ve seen standout lots, thanks to regular cupping, detailed feedback, and a shared commitment to progress. And through it all, one thing hasn’t changed: every batch is roasted with the same quiet intensity they had on Day One.
“We tell all our clients upfront—there might be logistical issues, the occasional delay.” Shivansh says. “But we promise you on the integrity and the quality of the coffee—it will always be good. Always.”
People in construction were often difficult. People in the coffee were kind. We just followed the kindness.
- Shivansh Sharma
The Next Chapter
Bloom’s future isn’t about opening cafés. It’s about going deeper, training roasters, supporting baristas, and working alongside farmers. The goal is to create space for others to grow, just like they did, guided not by a perfect plan, but by people, coffee, and the willingness to do things differently.
The trio behind Bloom continues to deepen their roots in the coffee industry, expanding their work across sourcing, roasting, education, and community building. Alongside these efforts, Tejasvi also contributes to the wider coffee ecosystem as head judge for latte art and a judge at NBC India.
Sometimes, all it takes is a quiet moment, a shared cup, and the courage to begin again. Bloom Coffee Roasters remains a story of care, community, and building something meaningful—one roast at a time.
