India

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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.

India Monsoon Malabar (by the kg)

Syrupy, pungent, full bodies, earthy & spicy flavours.

NZ$ 17.70 kg
India Mysore Plantation Nuggets AAA (by the kg)

Cocoa, soft apricot, malt, toffee, biscuit, hazelnut, touch of mild spice.

NZ$ 14.00 kg

Traditions

One of the most popular ways to drink Indian coffee is known as the Indian filter coffee method. This is created from mixing Indian coffee beans with chicory just prior to making the coffee.

The device appears similar to a Moka Pot but it is much stronger, and is often drunk in diluted form with hot milk (similar to Latte) with added sugar. The coffee appears frothy by virtue of the unique pouring technique.

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