Indian coffee is some of the best shade grown coffee in the world. They boast high quality beans and production facilities nestled in beautiful mountain ranges.
Introduction to Indian Coffee
India is the world’s 6th largest coffee exporter. Compared to other coffee regions, India is new to coffee growing and production. In the late 1600s it was illegal to take coffee seeds out of Arabia. As legend goes, a man named Baba Budangiri smuggled 7 beans into India by hiding them in his beard. He planted the seeds on a mountain range which now bears his name.
Flavour Profile of Coffee from India
Indian coffee is often grown in the shade of large trees. Peppers, fruit, and spices grow between the coffee bushes. The plants that grow alongside the coffee contribute to its unique flavour. Indian coffees tend to have a beautiful spiciness reminiscent of cinnamon or cardamom. Small family farms produce over 70% of India’s coffee.
The natural coffee from this region is very low in acidity. If regular coffee upsets your stomach, our Indian Mysore coffee will be easier on your system. It is also very smooth for those who prefer a less acidic taste.
As with other coffees, Indian coffee uses both wet and dry methods in processing. A dry processed coffee dries in the sun, allowing the fruit to sweeten the bean. With a wet processed coffee, producers wash the cherries to remove the fruit before milling. This happens before milling and sorting the coffee. To read more about processing coffee read our Beginner’s Guide to Coffee Beans.
Popular Varieties of Indian Coffee
Indian Mysore Coffee
Mysore coffee is grown in India in the State of Karnataka. Often this coffee is sold as Indian Mysore. Before 1973, Karnataka was the State of Mysore. About 80% of Indian coffee comes from Karnataka. Indian Mysore is our highest selling single origin coffee.
Our Indian Mysore coffee is grown on the Arabidacool Estate. The estate is in the Western Ghats mountain range within the state of Karnataka. We are one of the top purchasers of coffee from the Arabidacool Estate.
Monsoon Malabar
Monsoon Malabar beans sit in the tropical humid winds and rain for up to four months. This process will pail the colour of the green beans to a soft yellow. These beans tend to be a bit larger from swelling, and they lose what little acidity they have. This results in a near neutral PH on your brewed Indian coffee.
The process of ‘monsooning’ a coffee replicates the conditions of sea travel in the 1800s. It would often take several months for green coffee to travel from India to Britain. Once the beans arrived they had a distinct flavour and colour from weathering.
Brewing Your India Mysore
We love to brew our Indian Mysore in an AeroPress. The designer of the AeroPress, Alan Adler, was looking for a way to make the least acidic cup of coffee possible. Pair an already low acid Indian coffee with the AeroPress and it’s the smoothest possible coffee. For more information on the AeroPress check out What Is An AeroPress Coffee Brewer?
Our India Mysore Roasts
We roast our India Mysore coffee to a perfect medium roast. The roast level allows natural notes of nutmeg, sweet pipe tobacco and almond to shine. To learn more about our roasting process read our Ultimate Guide to Coffee Roasting.
Sometimes we bring in surprise specialty coffees – including the amazing Monsoon Malabar. To catch these occasional offers, sign up for our fun weekly newsletter. We always announce these one-off offerings there!
While we sell many different varieties of coffee, our India Mysore holds a place in the hearts of our customers. With its mild acidity, unique spicy richness, and smooth nutty finish, this Indian coffee is sure to please any crowd.
