India | The Shade-Grown Treasure
Indian Coffee is a fascinating addition to The Coffee Guide because it is the only country in the world that grows all of its coffee under a full forest canopy (shade-grown). It is also home to the “Monsooning” process, which is the closest flavor profile to the 17th-century coffee houses of London.
The Indian Coffee Production at a Glance
Country: India
World Ranking
7
Annual Production
5 1/2- 6 mil
60kgm Bags
Average Altitude
700 m- 1500 m
Flavour Profile: Earthy, Cedar, Dark Chocolate, Tobacco
Caffeine Strength of Bean Produced Low ⚡ Medium⚡⚡ High⚡⚡⚡ Extreme ⚡⚡⚡⚡
| Main Variety | Arabica & Robusta⚡⚡⚡ |
| Harvest Season | November – March |
| World Export Share | 3.3% |
| Region | Karnataka, Kerala, & Tamil Nadu |
| Body | Heavy, Creamy, & Low-Acid |
| Process | Washed, Natural, & Monsooned |
The History: The History: The Seven Seeds- The Birth of Indian Coffee
Legend has it that in the 17th century, a pilgrim named Baba Budan smuggled seven fertile coffee seeds out of Yemen (where it was illegal to export them) by taping them to his stomach. He planted them in the hills of Karnataka, which are still known as the Baba Budan Giri hills today. This act of “coffee-theft” eventually helped break the Arab monopoly on coffee and fueled the world coffeehouse boom.
The Science: Monsooned Malabar
India’s most famous contribution to coffee science is Monsooning.
The Process: After harvest, the green beans are stored in open-sided warehouses on the Malabar Coast.
During the Monsoon season (June–Sept), the moist winds blow through the beans, causing them to swell and lose their acidity.
The Species: India grows both Arabica and high-quality Robusta.
The Flavor: Monsooned coffee is thick, spicy, and has a unique “musty” sweetness that mimics the flavor of coffee that has been aged on a long sea voyage.
How to Enjoy: The “Espresso Spike”
Indian Coffee beans, especially the Monsooned Malabar or the high-grade Robustas (Kaapi Royale), are the “secret weapon” for espresso lovers.
Best Method: Espresso/Moka Pot. The low acidity and high body create a massive amount of crema and a flavor that cuts through milk like a knife.
The Connection
Use Indian beans when you want to recreate a 17th-century London brew. The lack of brightness and the spicy, heavy mouthfeel are exactly what the merchants of the 1600s were drinking.
