The new office building is currently under construction and will be ready by January 2026. Spread over 40,000 sq. ft, it will include a state-of-the-art 20,000 sq. ft R&D facility & 10,000 sq. ft of advanced food-tech lab.
Brewing Tradition, Powered by Innovation
At Dito, we believe progress happens when tradition meets technology. We are reimagining how the world enjoys beverages — blending heritage, design, and innovation to deliver experiences that inspire trust today and define the future of beverages.
Driven by Vision. Powered by Innovation. Rooted in Tradition.
Advisory board
P.S JAYAKUMAR
Highly respected financial services leader with over 30 years of experience.
A.V. Ramani
Professor A.V. Ramani is a distinguished chemical engineer with notable contributions to biomedical innovation and materials science.
Directors
Gowri Shankar Durai samy
Co-Founder & Managing Director
Chandrakanth Ramalingam
Co-Founder & Director
Vanitha Arjunan
Co-Founder & Director
Group Companies
Our Partnerships
We are proud to collaborate with leading research and industry bodies to advance innovation in tea and coffee technology.

MOU with UPASI – The United Planters' Associations of Southern India | Tea Research Foundation

MOU with TNAU – Tamil Nadu Agriculture University
Our Tea Mission
Our tea and coffee combined machine is currently under R&D and will be ready to launch in January 2026. This disruptive technology is being developed to directly address customer pain points. Stay tuned for more updates – and who knows, we might drop a sneak peek into the innovative and disruptive tech under development.
Our Tea Estate
Set in the highlands of Peermade, Kerala,our 185-acre estate rests at an elevation of 3,609 feet, cradled in thebreathtaking biodiversity of the Western Ghats. Located near sanctuaries like Periyar, Idukki, and Chinnar, the estate is surrounded by forests rich in teak, wild jack, cinnamon, bamboo, and orchids. The land is alive with native wildlife -elephants, sambar deer, Nilgiri langurs, and hornbills-while hidden streams and waterfalls nourish the soil and sustain the ecosystem.
Our fields grow tea, pepper, and cardamom, nourished by over 130 inches of annual rainfall and the cool embrace of the mountains. The harvest peaks in April - June and September - November, yielding leaves full of body and aroma. At the heart of our process is a state-of-the-art Bought Leaf Factory - where tradition meets precision.
Every batch is crafted with care to ensure consistency, quality, and a signature flavor that captures the essence of the estate. Our vending machines bring these estate - fresh leaves directly to your cup, offering uncompromised freshness with a simple touch. Each brew is more than taste - it's the essence of the land and the craft behind it. With nature in every cup, we bridge tradition and technology seamlessly.