As early as 1620, the Arabica variety was brought to India from Yemen. Commercial coffee production in India was initiated by the British around 1820. Robusta followed around 1900 from Indonesia. The growing areas are in the south of the country; Tamil Nadu, Kerala and Karnataka. These regions are located between 500 and 2000 meters above sea-level. The coffee cultivation methods and farming styles are as diverse as the country itself. Of approximately 120,000 farms, a large proportion is small-scale farms operating on less than four hectares of cultivated land, however, there are also approximately 3,600 medium- and large-scale companies and about 75 exporters. The beans cultivated are Arabica varieties such as Kent, Cauwery (cross of Catimor and Caturra), Tafarikela, San Ramon, on the one hand, and Robusta. The proportion of Arabica and Robusta are about the same. 
The Arabica harvest season runs from November to February, whereas for Robusta the harvest runs from January to March. Coffee is selectively harvested by hand using 'gleaning' or 'strip-picking' methods. The coffee cherries are washed (Arabica: Plantation / Robusta: Parchment) or dry-processed (Arabica and Robusta: Cherry). Another special processing method is ‘monsooning’, where the dried beans are exposed to eight to ten weeks of humid climate during the monsoon season. They are shifted regularly and well ventilated. The beans swell up and acquire their typical, straw-yellow brown color. 
Coffee beans from India are classified by size and the proportion of defective beans. 
Production in the 2013/14 harvest year, based on 60-kg sacks: 5'008’000

Estates & Producers

Von diesen Estates/Produzenten beziehen wir unsere Estate-Kaffees:
- Badra Balehonnur Estate