Spotlight on India
We’re picking up our globetrotting adventure to some of the most notable coffee-growing locales. We have explored their origins, growing methods, flavor profiles, and more. Hopefully, you have developed a new-found appreciation for these different cultures, and of course, their remarkable coffee. Today, we are traveling to the sixth largest producer of coffee in the world—India. Indian coffee was been widely regarded for its unique qualities and exotic flavors for many years by coffee connoisseurs. How has it become one of the most valuable commodities, and an integral part of the Indian economy over time? Since coffee production in India is set to reach its highest this year, there is no better time to get these answers! First, how was coffee introduced to India? The story begins in approximately 1600 AD, when the Muslim pilgrim and holy saint Baba Budan, secretly planted seven coffee seeds in the courtyard of his hermitage. They remained a singular piece of interest for quite some time, and eventually spread as backyard plantings. Cultivation of coffee began in India in 1670, but really picked up in 1840, when Arabica coffee plantations were established throughout the mountains of southern India by the British. The tropical climate, high altitude, sufficient rainfall, and well-drained soil provided ideal conditions for coffee cultivation. How Does Indian Coffee Grow? All Indian coffee is grown in a canopy of thick, natural shade, as shade trees control the growth of weeds, insects, pests, and leaf diseases. Coffee contributes significantly to sustaining the region's bio-diversity, and is also responsible for the socio-economic development in the remote, hilly areas. What Is the Flavor Profile of Indian Coffee? Indian coffee is generally medium to heavy bodied with low acidity, and these brews are also known for being well balanced and mild. At CoffeeAM, we proudly offer two types of authentic coffee from India—Malabar ‘Monsooned Voyage’ Coffee, and India Mysore ‘Gold Nugget’ Coffee. Both are very low in acidity and high in body. Coffee beans once traveled in cargo holds, sometimes for up to six months from India to Europe on slow sailing ships, which were stowed in wet, damp conditions with no access to fresh air or sunlight. By the time they arrived in Europe, the beans were swollen and yellowed, after which the Europeans simply brewed them. The conditions of that long voyage have been recreated to create this distinct coffee. It undergoes a 16-week, wet process method called Monsooning. This medium roast has a characteristic light body and tanginess, mellow flavor, and enchanting aroma. CoffeeAM for a wide selection of gourmet coffees and teas!