ABOUT THE REGION

PRODUCING REGIONS

Karnataka, Kerala, Tamil Nadu, Andhra Pradesh, Orissa, Andhra Pradesh and Orissa, Tamil Nadu

HARVEST

Arabica: October - February. Robusta: November - March

The world’s sixth largest coffee producer began with just seven beans according to legend. The Indian Muslim saint, Baba Budan, smuggled the seeds from Yemen at great personal risk. He planted the seeds in the Chandragiri Hills, now known as Bababudangiri. The majority of Indian coffee is grown by farmers cultivating less than 10 hectares, the remainder grown by estates. The majority of coffee in India is shade grown,  coffee producer. Many farmers grow cardamom, cinnamon, clove, and nutmeg amongst the coffee plants which some say absorb aromatics from the spices during harvesting, processing and storage. The key coffee growing areas can be defined as follows

Karnataka, Kerala and Tamil Nadu

Southern states and traditional growing areas. Home to Bababudangiris, Chikmagalur [Arabica & Robusta], Coorg [Arabica & Robusta], Manjarabad [Arabica & Robusta], Travancore, Wayanad [Robusta]

Andhra Pradesh and Orissa

Non-traditional growing area in the Eastern Ghats. One of the newer coffee growing areas whose coffees are known as Araku Valley

Tamil Nadu

Traditional growing area, also in the southern states that produce the following coffees; Anamalais, Biligiris Brahmaputra, Nilgiris [Arabica & Robusta], Pulneys and Sheveroys 

The Coffee Board of India actively promotes the countries coffee and has developed specific regional names for coffees defined by varietal, altitude, rainfall and coffee type, a strategy that is proving its worth for export growth. The Board also has a separate Speciality classification for three well known coffees:-

Monsooned Malabar AA

Dry processed coffee beans are processing in a curing warehouse on the west coast of Southern India. Monsoon winds circulate around the coffee beans which absorb the winds high moisture content. The beans swell and yellow, the process leaves the coffee with a reduced acidity and heavy, syrupy flatness reminiscent of aged coffees. Arabica and Robusta go through this method.

Mysore Nuggets Extra Bold

Washed Arabica’s from Chikmagalur, Coorg, Biligiris, Bababudangiris and Shevaroys are processed to create this specific grade known as MNEB. The beans selected are large, uniformly sized with bluish-green, clean, polished appearance. The coffee has great aroma, medium to good body, good acidity and fine flavour  with a hint of spice.

Robusta Kaapi Royale

This is the coffee that finally broke through anti-Robusta barrier when a Kaapi Royale received a Fine Coffee [Robusta] classification from the CQI Institute. Kaapi is prepared from Robusta Parchment  AB grown in Coorg, Wayanad, Chikmagalur and Travancore. In the cup, the coffee is smooth, mellow and intense bodied with distinct cocoa notes.

Our core Indian coffee range is always in stock from the wonderful Ratnagiri Estate peaberry, Monsooned Malabar to Kaapi Royale; the Robusta than redefined this often maligned and ignored bean.

 

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ORIGIN PROFILE

  • CapitalNew Delhi
  • Area3,287,263 square kilometers
  • Population1.252 billion
  • LanguageHindi, Bengali, Marathi, Urdu, Gujarati, Punjabi, Assamese
  • CurrencyRupee
  • Annual
    Production
    348,000 metric tonnes
  • Coffee Producing
    Area
    To be verified
  • Producing
    Regions
    Karnataka, Kerala, Tamil Nadu, Andhra Pradesh, Orissa, Andhra Pradesh and Orissa, Tamil Nadu
  • Coffee VarietalsVarious
  • TerrainUpland plain in the south, flat to rolling plain along the Ganges, deserts in west, Himalayas in north
  • AltitudeArabica: 1000-1500m MASL Robusta: 500-1000m MASL
  • SoilDeep, fertile, rich in organic matter, well drained and slightly acidic
  • ProcessingWashed, natural and monsooned

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