Many parts of the world start their day with coffee, but in India, the The story of coffee’s journey to India begins in 1600 AD, when a Sufi saint named Bababudan went on a pilgrimage to Mecca. During his return from the port city of Mocha in Yemen, famed for its Mocha coffee beans, he discreetly smuggled seven coffee beans by hiding them in his beard. Upon his return to India, Bababudan planted these beans in his courtyard in Chikmagalur, now recognised as the birthplace of coffee in India. While the tale of Baba Budan smuggling coffee seeds is widely accepted, it might not have been the first introduction of coffee to India. Some accounts suggest that coffee may have arrived earlier via Arab traders along the Malabar Coast. Evidence of coffee in India can be found in a 1616 quote by Edward Terry in the court of Mughal emperor Jahangir, suggesting the presence of coffee in Mughal India. The Ottomans also played a significant role in spreading coffee worldwide, further embedding it in various cultures, including India.By the mid-19th century, coffee had become a commercial crop in India, with plantations flourishing in South India especially around the Western Ghats. Today, India is the sixth-largest coffee producer in the world, with the majority of its coffee grown under thick forest canopies. The two main coffee species cultivated in India, Arabica and Robusta, benefit from the unique geographical and climatic conditions including the monsoon, local spices, and the surrounding biodiversity. India’s shade-grown coffee, rich in history, continues to be a significant part of South India’s agricultural and cultural heritage.Here are 7 unique South Indian coffees you can explore.
Mysore Nuggets Extra BoldThis coffee is renowned for its full-bodied, intense flavour, delivering a bold, rich cup. Grown in the Mysore region, it boasts distinctive spicy notes, making it a favourite among those who enjoy a strong, aromatic brew. The beans are carefully processed to maintain their boldness, resulting in a smooth yet intense coffee experience that perfectly balances robustness with flavour complexity. Monsooned MalabarThe monsoons in India bring life, and for coffee, it brings us Monsooned Malabar. Unique to India's western coast, Monsooned Malabar is exposed to monsoon winds, giving it its smooth, mellow character. This process reduces acidity, making the coffee low in acid and particularly easy on the palate. With its rich, earthy undertones and distinct lack of bitterness, it offers a distinctive flavour, cherished by those who prefer a gentle, full-bodied cup of coffee. Coorg ArabicaCoorg, known as the Scotland of the East and its wealth of verant coffee plantations is home to some of the nation’s best Arabica. Light-bodied and admired for its subtle, fruity flavour profile this coffee presents delicate, nuanced flavours, offering hints of citrus and berries. Its lightness on the palate makes it a refreshing choice for those who enjoy a more delicate brew, with its mild acidity and refined aroma contributing to its allure. Bababudangiri BlendNamed for the man who first smuggled coffee beans to India concealed in his long beard, the Bababudangiri Blend is a rich mix of Arabica and Robusta beans, known for its aromatic depth. Grown in the Bababudangiri hills in the Chikkamagaluru of Karnataka this blend offers a balanced cup with a full-bodied richness and a bold aroma. The Arabica adds sweetness and acidity, while the Robusta lends strength and intensity, resulting in a complex, flavourful coffee with a distinctive edge. Chikmagalur PeaberryCoffee is technically a fruit, and like many fruits, it contains seeds. The coffee beans we are familiar with are actually the seeds of coffee cherries. Typically, each cherry holds two seeds, but occasionally, only one develops. These solitary seeds are called peaberries due to their small, round shape resembling a pea. The reason for this natural variation remains unclear, with theories suggesting factors like weather, pollination, or plant nutrition. Peaberries are quite rare, making up less than 10% of all coffee harvested. This unique formation results in a cup that is rich and full-bodied, with enhanced sweetness and brightness. Wayanad RobustaNestled in the hills of Kerala, the Wayanad region is home to many premium-quality coffee beans of both the Aranica and Robusta varieties. Wayanaad Robusta in particular is prized for its strong, full-bodied flavour, with pronounced earthy notes and hints of fruits and spice. Grown in the Wayanaad region, it delivers a robust and intense cup, with low acidity but rich in bitterness and depth. Its hearty flavour and boldness make it a popular choice among those who prefer a strong, invigorating coffee that holds its own in any blend or brew.You may also like
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