India has been a pioneer country for coffee plant disease control, such as rust or anthracnose. For years, it has been working on the continuous improvement of the quality of its crops.
In the modern era of independent India (since 1947), India improved its coffee processing methods. Even today, people can make great Indian coffee easily using the best drip coffee makers.
With the help of the Coffee Board of India, coffee has become a thriving sector in the country. Its coffee exports reach the entire planet.
The rich Indian coffee history has given the country’s modern industry a great experience in both production and processing and trade. Today, India is in seventh place in the list of coffee-producing countries in the world. Indian coffee recognized as a high-quality product, both in Arabic coffees and in robust coffees.
Unique Aspects Of Indian Coffee
While many countries grow coffee, there are aspects of Indian coffee that make it unique:
100% shade coffee
Indian coffee is grown in the shade of large trees, which provides filtered sunlight to coffee trees. As a result, the cherries can fully develop, without danger of spoiling by too much sunstroke. This condition ensures Indian coffee cherries grow better.
In the coffee-producing territories, we can find a great variety of fruit trees, wood trees, and wild trees at the same time. Therefore, Coffee is almost always situated in forests or large areas.
That way, coffee farmers integrate the coffee plant among the rest of the specimens to obtain the leftover and optimize the water hydration of their plants. In these territories, spices such as pepper, cardamom, and cinnamon are also cultivated, which often share space with coffee bushes.
Coffee selected by hand
The coffee grounds in India are mountainous forests. Therefore, the way to get the coffee is through manual harvesting, which is the only practical way to collect coffee.
Although it makes the process to be expensive and requires a lot of effort, it provides the advantage of more selective harvesting. Farmers can personally evaluate the maturity of the coffee cherry.
It grows on a territory with super biological diversity
In addition to the shade trees, the coffee-producing territories host a large number of species of mammals, reptiles, birds, insects, and plants. It is quite common to see them around farms, elephants, gaurs (the largest cattle in the world), and even some tigers.
This biodiversity is excellent for the environment and also for coffee. It represents the safeguarding of wildlife in these territories Farms located next to tiger reserves and forests. There are also certified wildlife farms.
In India, coffee grows in a wide variety of soil conditions, altitude, and climate. In the country, there are coffee trees planted in different composition lands, between 700 and 2,000 meters above sea level, with average rainfalls ranging from 800 to 4,500 mm/year. As a result, it allows India to be one of the few origins in the world capable of producing the entire range of coffees in significant volumes such as Washed and Natural, Arabica, and Robust.
This great diversity of scenarios facilitates a unique and incredible taste for coffee, especially if you use the best drip coffee makers.
Most of the coffee grows in the Western Ghats. It is a UNESCO World Heritage Site that has one of the best biodiversity in the world. These rich forests have around 5,000 flower plants, 140 mammals, 510 birds and 180 species of amphibians. The rest are even the species that are not found anywhere else in the world.
Mature cultivation and proper processing
With a history of more than 200 years of active production, coffee cultivation and processing practices in India have been transmitted from one generation to another. This condition makes the quality of Indian coffee good, reliable and desired by many consumers. Most producers in India are third, fourth, or even fifth-generation coffee growers.
Coffee Production Regions
Coffee grows in India mainly in three states or provinces that are located in the southern part of the country. There are Karnataka (Arabica and Robusta), Kerala (Robusta) and Tamil Nadu (Arabica). 95% of the national coffee comes from these places. However, Karnataka is the state that contributes the most, with 70% of the total production.
Also, other regions produce much smaller volumes (in particular, Andhra Pradesh and the northeast region), which are called “Non-Traditional Areas.” Among them, the coffee of the Araku Valley stands out. It does not stop gaining popularity in recent times due to the high quality of its washed organic Arabica.
In recent years, the Coffee Board of India has designed specific logos for all these territories recognized for their unique coffees, so that their beans are easily identifiable in the market.
The Indian coffee agency has created three special stamps for specialty coffees. There are Robusta Kaapi Royale, Mysore Nuggets, and Monsooned Malabar.
Robusta Kaapi Royale
Robusta Kaapi Royale is Robusta grains washed with sieves 17 and 18. Their appearance is rounded with pointed ends with the color of gray to bluish-gray. Its cup is intensely aromatic, with a mild flavor and chocolate notes.
This is one of the coffees from India with greater acceptance in the consuming countries, especially for its good result in espresso. In street café, people process these coffee beans using modern drip coffee makers.
The Mysore Nuggets
The Mysore Nuggets, on the other hand, are very large Arabic grains with a color of bluish-green. To be more specific, it has a clean and polished appearance. They are produced on farms in Karnataka and Tamil Nadu. stand out for the rich aroma, good acidity, good flavor and their characteristic touch of spices.
They consider the best quality coffee in India. The beans are the Arabic coffee beans which, do not have a single defect. They are very large and typically shaped in uniform. This coffee prepared with the selected beans grown in the Mysore, Coorg, Biligiris, and Shevaroys regions.
Monsooned Malabar is unique Indian beans processed by the monsoon method. It exposes coffee directly to the sea breeze to obtain coffee of very special characteristics. However, the process can take up to two months.
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