A cup of coffee has become the primary choice of beverage for the average Indian, whether it’s for social interactions or simply a wake-me-up. The country has seen a steady growth of coffee culture, which can be attributed to the plethora of high-quality blends available in the market. The origins of the drink in India can be traced back to the 17th century, when beans were first planted in the hills of Baba Budangiri, Karnataka. Ideal climate and conditions resulted in the bulk of the plantations spanning the southern states. Although, recently, coffee production in other regions of the country has gained recognition.
One of the most unique characteristics of Indian coffee is that it is grown under shade. Evergreen trees native to the hills of southern India make perfect canopies to grow beans under. The states of Karnataka, Tamil Nadu and Kerala are the largest contributors to the output in the country.
Here Are 3 Traditional Coffee Producing States In India:
1. Karnataka
Karnataka accounts for approximately 70% of the country’s coffee output. The Chikmagalur district has hills with high elevations of 3500 feet, which are conducive to producing complex flavour profiles rooted in citrus acidity. The S-795 is an Arabica coffee strain common to this region and has a strong body with caramel and nutty profiles, with mild fruit notes. The Biligiri Ranga hills also have high-elevation estates, such as the Attikan Estate at 6000 feet, one of the highest in South India. The coffee from here has vanilla, floral and fig notes.
Estates like Kelagur Heights also grow Geisha coffee beans, which are an exclusive variety with passion fruit and peach acidity. Coorg is another district which is a prominent producer. It has a lower elevation level and produces coffee with a pulpy body which has less acidity and more sweetness. Robusta is the strain commonly grown in this area.
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2. Tamil Nadu
The Western Ghats extending into Tamil Nadu provide ideal conditions for plantations. At 4800 feet, Yercaud is a prominent coffee estate location. The beans grown here make brews with less acidity with mild jasmine notes. The body also has a deep chocolate and caramel profile making it very drinkable. This variety is a great option for people wanting to transition to black coffee as it is delicate, and this also makes for the perfect cold brew. The Palani hills are also at a very high elevation; however, the estates here are small with splintered holdings.
3. Kerala
Kerala produces mainly robusta coffee with a nutty and caramel flavour profile. The robusta strain is easier to grow as it requires less effort and pest control. The estates are concentrated in the hills of Wayanad and Idukki. Kerala is the second-largest coffee-producing state in India.
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Here Are 3 Emerging Coffee-Producing Regions In India:
Coffee production has traditionally been concentrated in these three southern states, but rising interest in the sector is drawing attention to other regions in India which have potential.
1.Andhra Pradesh
The Araku Valley in Andhra Pradesh elevated between 3000 to 5000 feet grows a pure strain of Arabica. This has a citrus and fruity flavour profile. The Naandi Foundation has been instrumental in mobilising coffee production in this valley in the past couple of decades.
2. Northeast
In the 1990s, there was an initiative by the Coffee Board of India to promote coffee growing in the northeast region, in states like Assam and Meghalaya. The climate conditions here are excellent for the production of high-quality strains, however, the terrain poses some logistical challenges. The steeper slopes have a higher risk of landslides, and the number of plants per acre is much less than that of shallow slopes. Along with this, the tea plantations are well established, and the resources required for the upkeep of these are far less. However, there is huge untapped potential in the region which could contribute to the growth of coffee.
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3. Odisha
Odisha has also recently begun to grow coffee in the district of Koraput. The state is in the nascent stage of production, and with any new plantation, it takes around 5 years to reach commercial-level yield, and another 5 to truly understand the terrain and flavour profiles of the beans.
The flavour profiles of coffee are largely influenced by the varying elevations of plantations from different regions. The higher the elevation, the better the flavours. Processing methods also impact which elements are highlighted. For example, natural or honey processing brings out the fruity flavours of the coffee cherry. High-quality roasting also leads to caramel notes in the cup. The quality of Indian coffee has improved tremendously, especially with the focus shifting to specialty coffee which is pushing the visibility of Indian origin blends to the global scale.
About the author: Divya Jayashankar is the Founder of Beachville Coffee Roasters
