Green Coffee Offerings : Asia : India
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For the time being, our India coffees are currently out of stock.
About Indian Coffee
Patio-drying at the Bibi Plantation, where the "Elephant" mark monsooned coffees are grown and prepared.
Indian coffees are under-represented in the coffee market: they are good balanced, mild coffees. You will find the pronounced body, low acidity and subtle spicy notes pleasing, and they work well under a wide range of roasts. Sometimes you find hints of spice and subtle earthiness, similar to Indonesian origins like Sulawesi and Sumatra. They are also nice in espresso. India produces wet-processed and dry-processed coffees: dry-processed coffees are called "Cherry" and wet-processed arabica is called "Plantation Arabica" whereas wet-processed robusta is called "Parchment Robusta."
The Monsooned coffee is a different story altogether! Potent, pungent and wild, these are great for those who like strong, deep musty flavors. The reviews below will give you an idea of what to expect... If you want reviews of Premium Indian Robusta for use in espresso blends, follow this link.
Coffee was introduced into India through the Chikkamagaluru (Chikmagalur) district when the first coffee crop was grown in the Baba Budan Giri Hills during 1670 AD. According to the article Origins of Coffee, the saint Baba Budan on his pilgrimage to Mecca travelled through the seaport of Mocha, Yemen where he discovered coffee. To introduce its taste to India, he wrapped seven coffee beans around his belly and got them out of Arabia. On his return home, he planted the beans in the hills of Chikkamagaluru, which are now named Baba Budan Hills in his honour.
Our Unroasted Indian Coffee Offerings:Please refer to our Reference Page for definitions of terms and cupping numbers used below. Check out the Sweet Maria's Coffee Home Roasting Forum for more conversation about home roasting this and other coffees.
We are currently out of stock. The review below is provided for your reference.
Wet-process India arabica coffees are very mild coffees when they are correctly picked and processed. But much of the coffee is grown at relatively low altitudes and poorly processed and prepared. There is a lot of regular commercial grade India arabica. Even when well done, the coffees can be "softish" physically and in flavor. Soft coffees from low altitudes are more difficult to roast (especially in small home roasters I believe). The result can be ashy flavors, and greater risk of scorching or tipping the coffee. So I was quite delighted to cup this coffee from Poabs Organic Estate, traditionally called Seethargundu. There is almost too much to say about the farm's wholistic approach, which goes far beyond it's Organic certification. In order to do agriculture right, they believe in diversity and not mono-cropping, so they have tea, cardamom, all types of pepper, a dairy, a fish farm, poultry, biodynamic herbs and extensive composting. It is one of only 2 Demeter Biodynamic certified coffee farms in the world, the state. When the Poabs Group took over in 1989, the Seethargundu estate was in a derelict condition, existing in an abandoned state for 16 years. They also had labor disputes with the former owner to resolve. There is far too much information about the farm to replay here, but they have their own web site http://www.poabsorganic.com . It's all well and good (and odd too, since Poabs also has business in rock quarries and manure), but for me I can't buy coffee just for the story behind it. It has to be about the cup quality or the backstory is not relevant. But this coffee is impressive in the cup.
This is the nicest wet-process India I have cupped in a couple years. The aromatics form an intriguing and complicated sensual image, in anticipation of the cup flavors. The dry fragrance has a clean nutty tone in its roast aspect, and unique spices. The fragrance is almost savory, and reminds me of Kefta spice mix, with aromatic wood scents as well. The wet aroma is slightly fruited with baked apple, with cinnamon and allspice. The cup is complex, loaded with exotic spices as well as possessing a striking brightness. In fact, I feel unqualified to describe this unique blend of savory spices. There is sage, cardomom, a little cumin, cinammon stick, as well as dried coffee fruit (qishr, cascara), apple cider ... it's complex! While somewhat rustic, like a dry-processed coffee, it is also accented with a clean and well-defined fruit acidity. And this persists throughout the roast range; I had trouble telling which were the lighter roasts and darker roasts because of this remarkable and consistent brightness from City+ through Full City+. It seems to do well with any roast level. The body is thick, especially considering it is a wet-process coffee. It finishes with a potent sweetness, somewhat rustic and cedary, but clean. There is just a tiny bit of campfire/woody flavor in the long aftertaste of FC+ roast. This is an exciting tasting experience for a cupper, and hopefully for a more casual taster too.
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We are currently out of stock. The review above is provided for your reference.
To view reviews for out of stock coffees, visit our India Coffee Archives.
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This page is authored by Thompson Owen and Sweet Maria's Coffee, Inc. and is not to be copied or reproduced without permission