Introduction to Major Coffee Growing Regions in India and the Significance of Studying Indian Coffee from Cultivation to Processing

Indian Coffee Growing Conditions

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Coffee Category

Indian coffee is cultivated in regions with annual rainfall of approximately 2,500 to 4,000 millimeters, with over 100 rainy days followed by a dry period of more than 100 days. The coffee growing regions within India have varied climates, suitable for cultivating different types of coffee.

Major Markets and Export Destinations

India is the third-largest coffee producer and exporter in Asia, as well as the world's sixth-largest coffee producer and fifth-largest exporter.

Indian coffee accounts for 3.9% of global coffee production. The two varieties, Arabica and Robusta, individually accounted for 30% (98,000 tons) and 70% (229,000 tons) of India's total coffee production during the 2014-2015 period.

Approximately 70% of coffee produced in India is exported, while 30% is consumed domestically. In 2014, India's domestic coffee consumption was 115,000 tons.

During the 2014-15 period, India's coffee exports amounted to 286,545 tons, valued at approximately $800 million.

Major Growing Regions

India's three main coffee-producing sub-regions—Karnataka, Kerala, and Tamil Nadu—are all located in the southernmost part of India, accounting for over 90% of the country's total coffee production.

Unique Processing Methods

Despite not having optimal growing conditions, India creates distinctive coffee flavors through special processing methods. Common varieties include Monsooned Malabar and Mysore Gold.

The difference between these two lies in their processing methods.

Mysore Gold uses "traditional washed" or "washed followed by rack-drying" methods. Although washed processing is very common, Mysore Gold has unique growing conditions due to its lower altitude.

Monsooned Malabar, on the other hand, employs a "sun-drying + wind exposure" method. This processing technique is unique to India and originated in the 18th century when coffee was exported to Europe. Due to prolonged exposure to sea breezes in ship cabins, raw beans lost significant moisture content. Because this coffee had reduced acidity but developed fuller grain aromas, it has evolved into the distinctive method of exposing raw beans to sun and sea winds along the Malabar Coast.

About FrontStreet Coffee

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