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."
The Monsooned coffee is a different story altogether! Potent, pungent, and wild, these are great for those who like strong, deep, musty flavors. Our reviews will give you an idea of what to expect. From time to time, we also offer premium Indian Robusta for use in espresso blends on our Robusta page.
There is some commercial production of Liberica coffee, a very tall tree-like line with softish cup character, lacking acidity, and tending to have poorly defined sweetness. Some have processed these as naturals (dry-process) or pulp naturals to try to give them a more distinct flavor.
Harvest is generally November and February. The major coffee growing regions are Karnataka (Mysore), Kerala (Malabar), and Tamilnadu (Madras).