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It is said that in 1670, Baba Budan (an Indian pilgrim to Mecca) smuggled some coffee seeds from Arabia to India, where they were planted in the Chandragiri hills of Karnataka. When the British Raj arrived around the mid 1800s, commercial coffee farming flourished. However, huge infestations of coffee rust disease led many farms to change from Arabica to Robusta or Arabica/Liberica hybrids.
India’s coffee is generally shadegrown, interspersed with spices and fruit crops. Most Arabica farms are 700-1,200 metres above sea level.
The harvest usually runs from November to March. Processing can be either the natural (Cherry) or washed (Parchment).
India is also the creator of the famed ‘monsooned malabar’ coffee.