India Coffee

Indian coffee is popular especially the southern filter coffee for its rich medium body with notes of fruit and a strong pleasant aroma. It is also characterized with light acidity and a fantastic flavor.

Top Indian Coffees

Bestseller No. 8
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Teasia Coffee, Indian Monsooned Malabar Roasted Whole Bean, Medium Fresh Roast, 2-Pound Bag
  • SINGLE ORIGIN - 100% INDIAN MONSOONED MALABAR COFFEE: A complex-flavored coffee grown in India that is dry processed before roast to reduce the coffee's acidity an enhance its body. The processing can take anywhere from 12-16 months and relies on the region's monsoons to transform the beans (bloat in size due to moisture).
  • CUPPING NOTES: Mellow and soft earthy tones with a rich smoothness. Low acidity with a creamy chocolate taste.
  • PROCESSING AND ROAST LEVEL: Beans are dry-processed, where the coffee fruit is set out in the sun to try, to keep the slight wildness and tartness of earthier coffee beans. Our Indian Monsooned Malabar beans are then given a Medium roast by one of Teasia's artisanal roasters.
  • FRESH SPECIALTY ROASTED COFFEE: We roast all our beans in small batches using the most advanced (and environmentally friendly) technology available to develop the unique characteristics and flavor profiles of each coffee bean. All freshly roasted beans are packed and sealed within 24 hours to ensure maximum freshness and quality.
  • STORAGE AND BREWING: To preserve your beans' fresh roasted flavor for as long as possible, we recommend they be stored in an air-tight container (or very tightly seal the bag it comes in), and keep it at room temperature. Avoid light to compromise the taste of your coffee, keep them in a dark and cool location. For best results, we recommend grinding your Teasia coffee no more than 15 minutes prior to brewing!

Coffee in India

Coffee growing in India is mainly practiced in the highlands states of India in the south. Kamataka controls about 71 percent of total produce. Coffee beans from India are the best shade grown products as compared to those grown under direct sunlight.

Kinds of coffees beans grown in India

The main coffees grown in India is the organic Arabica coffee and Robusta.

Arabica

Arabica grown in India have a gentle flavor with sweet and sharp taste together with a well-balanced aroma. They are not as caffeinated as Robusta. The bean is picked in the period ranging from November up to January. The variety is cultivated in high elevated land that varies from about 600- 2000 meters above sea level at cool temperatures with humidity and weather conditions that are subtropical like. The crop needs rich nutritious soil that can favor high-end standard coffee. The renowned varieties of this type of coffee are Cauvery and Kent.

Robusta coffee

This variety is as twice caffeinated as Arabica. It comprises of a complex and strong taste with hints of grainy and peanuts aftertaste. Robusta beans can grow at low altitudes. The cherries are harvested between the December and February period. The plants survive and stand any weather condition and are resistant to crop diseases and pests. Though Robusta is seen as low grade compared to Arabica, high end of this variety is loved by many for the crema and strong taste they produce.

Robusta usually takes lesser time to produce results compared to Arabica. There are two main Robusta varieties grown in India namely: CXR and S.274 coffee.

Varieties grown in India by plant

Kent coffee

This is the very oldest Arabica coffee which in 1920s in India by an English man called Kent. The plant is well known for its resistant to leaf rust in coffee crops. It is also popular for its good quality coffee though only farmed at few regions in India.

Cauvery

It is also called catimor. It is a hybrid variety blend from the famous Caturra coffee, bourbon high quality coffee organic mutant and hybrid-de-timor. It inherited the high-end standard from Caturra and roya resistivity from the later.

S.795 coffee

This is well renowned in India and first grown in 1940s. It is known for its high yields, boldness, high quality and its ability to withstand leaf rust in coffee crops. It is a descendant of the Kent a high end coffee bean. It is widely cultivated in India and is characterized by subtle flavor hints of its mocha coffee.

Sin.9 coffee

This is hybrid bean blend between tafarikela decedent of Ethiopian Arabica beans and the hybrid de Timor. It is atop quality Arabica coffee well known for winning best Arabica bean in India cup competition year 2002.

Coffee varieties by regions in India conditions for growth

Tamil Nadu

This is coffee grown in anamalais region. Conditions that favor the growth of coffee in this region include elevation of 1000 to 1400 meters above sea level with 2500 to 3000 rainfall amount in mm. main variety grown here is Arabica coffee beans with special varieties being Cauvery and S.795. The Arabica coffee beans from this region are big with green greyish appearance and have a better balanced with a strong aroma and citrus notes.

Andhra Pradesh

The coffee is grown along Araku Valley with an altitude of 900 to 1100 meters above sea level. Rainfall amount is about 1000- 1200 mm average. The major variety of coffee beans grown here is the Arabica. Coffee from this region is popular for mid to strong sharp acidity, medium body, and fruity notes with a more spiced aroma.

Karnataka coffee beans from Bababudangiris

This is coffee grown in Bababudangiris with an elevation varying from 1000 to 1500 meters above sea level with average rainfall amount ranging from 1750 to 2200 millimeters annually. Main variety grown here is Arabica. This is the area where coffee was first grown in India. Coffee produced here is full bodied with mid acidity flavor and pleasant aroma with chocolaty hints. Only the best grade coffee is selected and undergoes fermentation natural processing. Together with the fact that they have delayed ripening they are very rich in flavor.

Tamil Nadu/ Karnataka

This coffee is grown in Biligiris with total average amount of rainfall being 1100 to 1200 mm and altitudes ranging between 1500 to 2000 meters above mean sea level. Major varieties grown here is the organic Arabica. The coffee cherries have a delayed ripening as a result of cold and mist weather caused by high altitudes. It also grows under the cover silvery oak trees fruit plants. They are characterized by a full body, pleasant and very sweet appealing aroma and a distinct mild flavor.

Brahmaputra coffee

Coffee is grown at elevations varying from about 800 to 1200 meters above sea level. The rainfall amount is usually about 1500 t0 1200 millimeters annually and the major type of coffee grown is Arabica. The amount of coffee grown where is a bit less. It is characterized by a full body with special notes of fruitier taste with pleasant aroma and mild acidity.

Chikmagalur coffee/ Karnataka

Coffee is grown at 700 to 1200 meters above sea level with 1000 to 4500 average rainfall annually. The area grows both coffee Robusta and coffee Arabica. The area has very large coffee farms and is one of the largest coffee growing regions. It is characterized with a medium body with very low acidity flavor and mid to strong aroma.

Other Karnataka coffee growing regions include are Coorg the largest coffee zone in India. Manjarabad is another small coffee area popular for using advanced technology in coffee growing. The flavor of this coffee are mid bodied, mid acidity and mid to strong aroma.

Tamil Nadu coffee growing region also include Nilgiris, Pulneys and Sheveroys. Karnataka and Tamil Nadu is traditional coffee growing region together with Kerala which mostly produce Robusta in India. Wayanaad and Travancore are the main Kerala coffee growing areas. The Robusta variety is renown from it rich full body with soft or neutral acid and strong pleasant chocolaty aroma.

South Indian coffee: filtered coffee

This is a strong coffee from the south of India prepared through filtering. It is usually strong with milky touch. The filter used to make it is usually a stainless steel filter and the coffee is served using traditional tumbler and Dabarah. The norm in India is instant coffee this coffee brewing method appeals to many since it produces a high end cup of instant coffee than any other.

How to make southern coffee from India

A unique coffee filter, not similar to paper filter is used. Two cups are used where on is nested at the top and the other below. The cup on top holds the grounded coffee and consists of small holes that allow dripping to the other cup. Pressing disc is used to tamp the coffee grounds and rid is used to keep the decoction warm during the brewing time.

After the coffee is brewed is cooled by pouring to and from the tumbler and dabarah. Sugar and milk is also mixed on during this process. The foam produced using this method is distinct from that of steamed coffee. While a tumbler is a short wide bowl a dabarah is a small metallic cup. After cooling the coffee is served in a dabarah set inside a tumbler. Coffee brewed using this method is very strong and is even stronger than the popular espresso when no milk is added.

Other brewing methods in India include cold brewing and hot coffee. It can also be made using French press.

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