Indian Coffee
Explorer
Discover award-winning specialty coffee from India's finest roasters
Featuring specialty roasters from across India
The Indian Coffee Story
In the misty hills of Karnataka, 1600 AD, began a tale of devotion and defiance. Baba Budan, returning from Mecca with seven contraband Mocha seeds strapped to his chest, planted a revolution in Indian soil. These sacred seeds, nurtured in his mountain hermitage, would transform from courtyard curiosity to global treasure.
British entrepreneurs later ventured into the wild terrain of Southern India, where coffee flourished beneath ancient forest canopies. Here, in the shadow-dappled Western and Eastern Ghats—one of Earth's 25 biodiversity sanctuaries—Indian coffee developed its soul.
Unlike its sun-soaked global cousins, Indian coffee matures slowly under nature's shelter, developing complex personalities that whisper of spice routes and monsoon rains. Each bean tells the story of these mountains, where coffee cultivation doesn't just produce a beverage but sustains entire ecosystems and mountain communities.
This is coffee with conscience and character—born of legend, refined by nature, and perfected through centuries of reverent cultivation. Indian coffee isn't merely grown; it's orchestrated in harmony with one of the world's most precious environments.
1600 AD • Karnataka, India
Baba Budan's Legacy
The story of seven coffee seeds that changed India's agricultural landscape forever, creating a tradition that continues to evolve and inspire.
Begin Your Coffee Journey
Whether you're new to specialty coffee or a seasoned enthusiast, we've got something for you
The Magic of Indian Coffee
India's unique geography and centuries-old traditions create coffees unlike any other
Growing Regions
The Western Ghats mountains across Karnataka, Kerala, and Tamil Nadu create unique microclimates, producing coffees with distinct regional characteristics.
Unique Flavor Profiles
Rich spice notes, chocolate undertones, and subtle fruit flavors define Indian coffee, influenced by proximity to spice plantations and shade-growing practices.
Innovative Processing
Unique techniques like Monsoon Malabar, where beans are exposed to monsoon winds for months, creating distinctive low-acid coffees with exceptional body.
Frequently Asked Questions
Discover everything you need to know about Indian specialty coffee
What makes Indian coffee unique?
Indian coffee is unique because it's primarily shade-grown under the canopy of native trees in the Western Ghats, one of the world's biodiversity hotspots. This slower growth process develops complex flavor profiles with notes of spice, chocolate, and subtle fruit. Traditional processing methods like the Monsoon Malabar technique, where beans are exposed to monsoon winds, create distinctive low-acid coffees with exceptional body.
What are the main coffee growing regions in India?
The main coffee growing regions in India are found across the Western Ghats mountains, primarily in Karnataka (Chikmagalur, Coorg, Hassan), Kerala (Wayanad, Idukki), and Tamil Nadu (Nilgiris, Pulneys, Shevaroys). Each region produces coffee with distinct flavor characteristics influenced by elevation, soil composition, and microclimate.
Who introduced coffee to India?
Coffee was introduced to India in 1600 AD by Baba Budan, a Sufi saint who smuggled seven coffee beans from Yemen to India. He planted these beans in the hills of Chikmagalur, Karnataka, which is now known as the Baba Budan Giri Hills. This act broke the Arabic monopoly on coffee cultivation and began India's long history with coffee.
What types of coffee are grown in India?
India primarily grows two types of coffee: Arabica and Robusta. Arabica is grown at higher elevations (3,000-6,000 ft) and is known for its nuanced flavor profile. Robusta is grown at lower elevations and is valued for its strong body and higher caffeine content. India is one of the few countries that successfully produces both varieties at commercial scale with high quality standards.
What is Monsoon Malabar coffee?
Monsoon Malabar is a unique processing method originating in India where coffee beans are exposed to monsoon winds for 3-4 months. During this time, the beans absorb moisture, swell in size, and change from their original green to a pale golden color. This process reduces acidity and creates a distinctive smooth, heavy-bodied coffee with notes of spice, wood, and chocolate.