Indian coffee is one of the world's most popular varieties. It's low in acidity, has a medium to full body, and a subtly spiced flavor. Its unique qualities have given Indian coffee online its own language and terminology. Different varieties are classified according to their processing methods and origins, such as Cherry, wet-processed arabica, and parchment Robusta.
Coffee plantation began in India in the mid-19th century. The Dutch and British helped establish the coffee industry. However, coffee production declined rapidly after the 19th century. Coffee rust had destroyed many Arabica plants, so many farmers replaced them with more rust-resistant hybrids. By the end of the century, more than half of India's coffee production was made from Robusta.
Robusta Coffee Beans Online is cheaper and more readily available than Arabica, but it has more caffeine. Besides, Robusta coffee has a more complex flavor. Robusta beans have a nutty flavor and can sometimes be bitter. By contrast, Arabica coffee has a fruity, full-bodied flavor. In India, many upscale retailers focus on Arabica varieties. It's also easier to find and roast than Robusta beans, which is why it's so popular there.
Arabica coffee beans are grown at higher altitudes than their Robusta cousins. The most desirable altitude for Arabica is 1000 to 2000 meters. India was one of the first countries to grow Arabicas. Its Arabicas were first imported from Yemen by Baba Badan, who later introduced them to Khitmatgar. But most of the coffee grown in India is of the Robusta variety.
Indian coffee cultivation has a rich and long history. The first seeds were introduced to the country by the mythical Baabda in 1670 AD. The pilgrim smuggled seven coffee beans from Yemen and planted them in the Chandragiri hills of Karnataka. Soon, the small plantings grew into verdant coffee trees.
India is one of the leading coffee producers in the world. The country's coffee industry has grown rapidly since the first seeds were planted in the 1600s. The earliest commercial coffee plantations began in the mid-18th century when British entrepreneurs conquered the dense forest terrain of southern India. By the 19th century, India's coffee production reached a high standard, gaining a unique place on the coffee map.
India's coffee is rich in taste and has distinct characteristics. From bold, full-bodied coffees such as Indian Mysore to mellow, flat, instant coffee, India has a coffee to suit any coffee drinker. The country also produces a wide range of Arabica coffee beans.
India's coffee industry has embraced sustainable farming methods. Almost 65% of the country's coffee is exported, while the remaining is consumed domestically. The country has an important niche in the global market for both Arabica and Robusta varieties. Furthermore, the coffee industry is a large source of employment, with more than six lakh people directly employed in the coffee industry and equal numbers of people who get jobs indirectly from the industry.
Indian coffees are often full-bodied with acidity that is less than that of their Indonesian cousins. They can contain notes of fruit or spice, and are often characterized by a smooth, creamy mouthfeel. Mysore coffees, grown in southern India's Nilgiris region, have a higher acidity than other varieties from the area. In Kerala and Tamandu, respectable coffees can be found growing at elevations between two-two thousand meters above sea level.
