Introduction to the Indian Coffees
The world’s best shade-grown ’mild’ coffees
Indian coffee is the most extraordinary of beverages, offering intriguing subtlety and stimulating intensity. India is the only country that grows all of its coffee under shade. Typically mild and not too acidic, these coffees possess an exotic full-bodied taste and a fine aroma.
Indian coffee has a unique historic flavour too! It all began with a long, arduous journey around four hundred years ago… when the legendary saint Bababudan brought seven magical beans from distant Yemen and planted them in the Chandragiri hills of Karnataka. The sensations of aroma, flavour, body and acidity that you enjoy with each coffee experience is rooted in these mystical beginnings.
It is often said, the Indian coffee grower pours his life into the crop. Is it any wonder then that India has consistently produced and exported a remarkable variety of high-quality coffees for over one hundred and fifty years!
Growing Conditions
India cultivates all of its coffee under a well-defined two-tier mixed shade canopy, comprising evergreen leguminous trees. Nearly 50 different types of shade trees are found in coffee plantations. Shade trees prevent soil erosion on a sloping terrain; they enrich the soil by recycling nutrients from deeper layers, protect the coffee plant from seasonal fluctuations in temperature, and play host to diverse flora and fauna.
Coffee plantations in India are essential spice worlds too: a wide variety of spices and fruit crops like pepper, cardamom, vanilla, orange and banana grow alongside coffee plants.
India’s coffee growing regions have diverse climatic conditions, which are well suited for cultivation of different varieties of coffee. Some regions with high elevations are ideally suited for growing Arabicas of mild quality while those with warm humid conditions are best suited for Robustas.
Factors | Arabica | Robusta |
Soils | Deep, fertile, rich in organic matter, well drained and slightly acidic (Ph6.0-6.5) | Same as Arabica |
Slopes | Gentle to moderate slopes | Gentle slopes to fairly level fields |
Elevation | 1000-1500m | 500-1000m |
Aspect | North, East and North- East aspects | Same as Arabica |
Temperature | 150 C – 25 0 C ; cool, equable | 200 C – 300 C; hot, humid |
Relative humidity | 70-80% | 80-90% |
Annual rainfall | 1600-2500 mm | 1000-2000 mm |
Blossom showers | March- April (25-40mm) | February – March (25-40 mm) |
Backing showers | April-May (50-75 mm) well distributed | March-April (50-75 mm) well distributed |
Important Varieties
Kents: Kents is the earliest variety of Arabica, selected by an English planter of the same name during the 1920s. This variety remained popular with the planting community till the 1940s, because it was less susceptible to rust. Today, it is grown in a few areas but it is still known for its exceptional cup quality.
S.795: This is by far the most popular Arabica selection released during the 1940s with high yields, bold beans, superior quality and relative tolerance to leaf rust. This selection was developed using ‘Kents’ Arabica, known for its high quality. Even today, the S.795 is a favourite with the planters and is a widely cultivated Arabica variety. S.795 has a balanced cup with subtle flavour notes of Mocca.
Cauvery: Popularly known as Catimor, Cauvery is a descendant of a cross between ‘Caturra’ and ‘Hybrido-de-Timor’. Caturra is a natural mutant of the famous Bourbon variety. Thus, Cauvery inherited the high yielding and superior quality attributes of Caturra and the resistance of ‘Hybrido-de-Timor’.
Sln.9: Selection 9 is a derivative of a cross between an Ethiopian Arabica collection, ‘Tafarikela’, and ‘Hybrido-de-Timor’. Sln.9 has inherited all the superior cup quality traits of Tafarikela. This variety has won the Fine Cup Award for best Arabica at the ‘Flavour of India – Cupping Competition 2002’ organised by Coffee Board of India.
Map of India showing the various regions
Coffee growing regions in India can be grouped under three distinct categories: |
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Traditional areas representing the southern states of Karnataka, Kerala and Tamil Nadu. |
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Non-traditional areas comprising Andhra Pradesh and Orissa in the Eastern Ghats of the country. |
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Traditional areas representing the southern states of Karnataka, Kerala and Tamil Nadu. |
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The plantations in the south are the cradle of Indian coffee. They include the Bababudangiris in Karnataka, known as the birthplace of coffee in India. The Eastern Ghats and the North Eastern states are newly developed areas of coffee. |
Regional Logos with the specifications in terms of Altitude, Rainfall etc.
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Elevation : 1000-1400 m MSL |
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Elevation : 900-1100 m MSL |
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Elevation : 1000-1500 m MSL |
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Elevation : 1500-2000 m MSL |
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Elevation : 800-1200 m MSL |
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Elevation : 700-1200 m MSL |
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Elevation : 750-1100 m MSL |
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Elevation : 900-1100 m MSL |
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Elevation : 900-1400 m MSL |
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Elevation : 600-2000 m MSL |
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Elevation : 900-1500 m MSL |
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Elevation : 400-1600 m MSL |
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Wayanad (Kerala): Wayanad is home to the Indian tiger, India’s national animal – a symbol of valour and courage. |
Elevation : 600-900 m MSL |
These wonderful and exotic coffees are prepared from washed Arabicas grown in the regions of Chikmagalur, Coorg, Biligiris, Bababudangiris and Shevaroys. The beans are very large, uniform bluish-green in colour, with a clean polished appearance. In the cup, the coffee exhibits full aroma, medium to good body, good acidity and fine flavour, with a hint of spice. This is a rare, premium coffee and truly represents the best quality coffee from India.
Specialty Coffees |
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Monsooned Malabar AA |
Centuries ago, when coffee beans were transported to Europe in sailing ships, a ‘wonderful’ accident occurred. Monsoon winds caused the beans to swell, change colour and acquire an intensely-mellow flavour that won connoisseurs over. Today, this magic is recreated by ‘monsooning’ the finest Arabica beans to produce a world-famous specialty coffee. |
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Monsooned coffee or coffee beans ’swollen’ with moisture from the air, is prepared at the curing works situated on the West Coast of Southern India. Stored in special warehouses, moist monsoon winds circulate around the coffee beans, making them swell in size and take on a mellowed but aggressive, musty flavour. This process yellows the bean and reduces the acidity, imparting a heavy, syrupy flatness reminiscent of aged coffees. For preparing monsooned coffees only dry processed Arabica and Robusta beans are used. The coffees are mainly used in blends to mellow and impart richness to rougher, more acidy coffees. The best grade in monsooned coffee is Monsooned Malabar AA. |
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Mysore Nuggets Extra Bold |
The might and grandeur of the monolithic Nandi bull statue on Chamundi Hills of Mysore, is reflected in these large, exotic Arabica beans that make this rare, premium specialty coffee, a connoisseur’s delight. |
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These wonderful and exotic coffees are prepared from washed Arabicas grown in the regions of Chikmagalur, Coorg, Biligiris, Bababudangiris and Shevaroys. The beans are very large, uniform bluish-green in colour, with a clean polished appearance. In the cup, the coffee exhibits full aroma, medium to good body, good acidity and fine flavour, with a hint of spice. This is a rare, premium coffee and truly represents the best quality coffee from India. |
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Robusta Kaapi Royale |
The stately elephant with its howdah – a canopied seat bedecked with flowers and jewels used during a ceremonial procession – is a sign of Indian royalty. Much like this king of specialty Indian ‘kaapis’, prepared from bold Robusta beans of the best quality. |
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This coffee is prepared from Robusta Parchment AB from the regions of Coorg, Wayanad, Chikmagalur and Travancore. The beans are bold, round with pointed ends, and grey to bluish-grey in colour. The cup ensures full body, soft, smooth and mellow flavour. |