Coffee culture in India can be traced back to Baba Budan. It is said that he smuggled coffee beans from Mecca and planted them in the mountains of Chikamang Aloro region known as Baba Budan Giri.
- Coffee cultivation began on a commercial scale in the 18th century and today it is mainly oriented for export. In the 18th century, the beans were transported to Europe from southern India by wooden sailing ships. During this voyage, the coffee beans were exposed to moisture and tropical sea breezes. This affected the beans and gave them their distinctive flavour. To mimic this process, the beans are now exposed to the tropical monsoon winds on the Malabar coast in well-ventilated department stores. For 2-3 months, these beans undergo this “monsoon” process to impart this distinctive flavour. This coffee has a strong, aromatic flavour, with medium acidity.
- Continent Asia
- Altitude: 700-2000 m
- Cultivars: Robusta Cherry, Arabica Cherry, Arabica Plantation, Malibar,
- Size: 18-14
- Processing methods: dry processing and wet processing
- Harvest period: January to March
- Packing method: in 60 kg bags
- Production distribution ratio: 75% Robusta and 25% Arabica
