India

Capital: New Delhi

Area: 3,287,263 square kilometers

Population: 1.252 billion

Language: Hindi, Bengali, Marathi, Urdu, Gujarati, Punjabi, Assamese

Currency: Rupee

Annual Production: 348,000 metric tons

Coffee Producing Area: To be verified

Producing Regions: Karnataka, Kerala, Tamil Nadu, Andhra Pradesh, Orissa, Andhra Pradesh and Orissa, Tamil Nadu

Coffee Varietals: Various

Terrain: Upland plain in the south, flat to rolling plain along the Ganges, deserts in west, Himalayas in north

Altitude: Arabica: 1000-1500m MASL, Robusta: 500-1000m MASL

Soil: Deep, fertile, rich in organic matter, well drained and slightly acidic

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.

 

 

Coffee Producing Regions:

 

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

 

Speciality 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.