India produces about 350,000 tons of coffee all of which is shade grown on farms which have the full biodiversity of surrounding forests and hence bird, animal and insect friendly.
Indian coffee is grown among fruit trees like orange, fig, jackfruit, mango etc. and spices like pepper, chilly, cardamom and vanilla. An experienced cupper may find these hints.
Almost 70% of Indian coffee is robusta.
Indian Arabica is the preferred choice as a base for blending due to its balanced flavour profile.
More than 70% of Indian coffee is exported. Italy is the largest importer accounting for about 1/3 of all exports. Other large importers include Germany, Russia, Belgium and Spain.
Only about 3% of coffee consumed in USA is from India.
Types of Indian Coffee:
1. Arabica Plantation
2. Robusta Parchment
1. Arabica Cherry
2. Robusta Cherry
1. Mysore Nuggets Extra Bold- washed arabica, medium to well polished, 100% clean and above 7.5 mm in size.
2. Robusta Kaapi Royale- washed robusta, medium to well polished, 100% clean and above 6.70 mm in size
3. Monsooned Malabar- made from natural/ unwashed Robusta or Arabica. First dried to about 10% and stored in warehouses with large windows. The coffee is allowed to absorb moisture from the humid monsoon air to a maximum moisture level of 14.5%. It is graded with sieves having round holes.
3. A) Monsooned Malabar Arabica comes in four grades AAA(90% above7.5mm and 100% above 7.1mm), AA, A and Triage(90% above 6mm).
3. B) Monsooned Malabar Robusta comes in two grades RR (90% above 7.1 mm and 98.5% above 6.7mm) and Triage(90% above 6mm).
Now that we got the basics out of the way we will do something more interesting from the next post onwards.