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 Bababudan on his pilgrimage to Mecca traveled 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 honor.
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."
Monsoon coffee shows best in the darker roast levels or as a blend application. Processing leaves behind a mustiness in flavor, earthy and pungent, with some sweet/bittersweet sugars in the finish. Its fairly low-sweetness coffee, and has toasted grain and nut flavors. Its strength is body, and will make an interesting cup for fans of earthy, low acid cup. Full City to Vienna. Learn More
Kohinoor is a mild mannered cup, and one that fits the bill for those who enjoy mild South or Central American coffees. Low acid, medium body, Kohinoor shows simple syrup sweetness and flavors of barley tea. Sweetness is convincing and is balanced by core bittersweet coffee characteristics, and roast tones at Full City. City+ to Full City. Learn More
This Peaberry lot cups unlike other India coffees weve tasted. Grain and developed sugar sweetness makes way for light fruit notes of citrus and stone fruits. There is a rindy aspect too, that holds on til the finish. Its a clean cup, and one that has crisp, tea-like acidity. City to Full City. Learn More