India is the 6th maker of coffee in the world
India is the 6th maker of coffee in the world
Arabica and Robusta are particularly popular for espresso brewing, as they are heavy in shape and low in acidity. There are some regional flavors defined and exporters want to find out more.
Coffee in India is grown under the shade of small farmers along with other crops such as pepper, cardamom, ginger, nuts, oranges, vanilla, bananas, mangoes and jackfruits. During the harvest, coffee cherries are washed, naturally processed or ground "Purified" by the MONSOONED method (see Local Technique below) - a method unique to India. Coffee Arabica here is from the Catimor, Kent and S 795 varieties. which are small-scale farmers.For a million people, coffee is a livelihood.The harvest is twice a year o for Robusta, but harvesting often varies and lasts for several weeks depending on weather conditions. In the last five years, production has averaged just under five million d bags per year. About 80 percent of this production is exported, but more and more Indians are choosing to drink local coffee. Traditional Indian filter coffee, made from three quarters of coffee and one quarter of chicory, is popular across the country.
ROBUST CHERRY After the harvest, Indian Robust Beans are sometimes monsooned
- Percentage of the world market: 3.5%
- Main type of coffee:
40% ARABICA with its varieties Cauvey / Catimor, Kent, S 795, Selections 4,5B, 9,10, San Ramon, Caturra, Devamachy
60% ROBUST
-Main Harvest for:
ARABICA from OCTOBER - FEBRUARY
ROBUSTA FROM JANUARY - MARCH
-Processing process for:
NATURAL, MYTH, POLU-MYTH, and MOONSONED
-India is the 6th producer of coffee in the world
NORTHEAST REGION this northeast area is new to coffee growing. It grows Arabica and only two percent of India's production.
EASTERN REGION Andra Pradesh is Odisha are new areas of coffee plantations on the east coast and currently produce about six percent of the total production of the country or rest all Arabica.
KARNATAKA this area in southern India produces just over seventy percent of it is Robusta. The first coffee planting culture was in the 17th century on the Baba Budan Giri hill in Chikkamagaluru.
TAMIL NADU produces ten percent of India's coffee, both Arabica and Robusta, mainly on the Sheveroys hills and around Nilgiris and Kodaikanal.
KERALA Nearly 30 percent of India's coffee grows in Kerala-rested throughout Robusta. The main production areas are Wayanad, Travancore and Plakkad Here is the famed Malabar monsoon with historical roots in the area.
Washed Kent The Kent variety was developed in India and later imported to East Africa.
Natural Robusta India produces one of the highest quality Robusta in the world.
Monsooned Malabar grains of Monsooned Malabar have a woody taste with a low acidity and a dense texture.
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