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What Delicious Arabica Coffees Are Available in India and What Arabica Coffees Are Grown in India

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat public account cafe_style) India Arabica coffee flavor introduction Flavor: Arabica coffee from India is rare usually there are only two types: Monsooned Malabar and Mysore Nuggets. The raw beans of Monsooned Malabar are very dry yellow in color with a sweet flavor but somewhat monotonous because they are placed in ventilated

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Introduction to Indian Arabica Coffee Flavors

Flavor Profile:

Indian Arabica coffee beans are rare and typically come in only two varieties: Monsooned Malabar and Mysore Nuggets Extra Bold. Monsooned Malabar beans are very dry and yellow in color, with a sweet but somewhat monotonous flavor profile. This is because they are placed in ventilated warehouses and exposed to Indian Ocean monsoon winds for several seasons before shipment, resulting in no acidity but also somewhat lacking flavor complexity. Mysore beans, however, are fresh green beans with richer flavors, carrying woody and grassy aromas. They offer high body, low acidity, and sweet taste—friends who don't prefer acidic coffee should enjoy this particular bean.

Origin Introduction

Mysore is a gold mining region in India that is also renowned for coffee production. Specially selected, high-quality washed coffee beans reaching 18 screen size are called Mysore Nuggets Extra Bold (translated as Mysore Gold Bricks or Mysore Gold Nuggets). The abbreviation MNEB has become the highest grade for Indian Arabica coffee.

Region: Mysore, India

Altitude: 1350m

Processing: Washed, Natural

Among India's Arabica coffees, the most interesting in terms of both name and flavor is the unwashed "Monsooned Malabar." In the age of sailing ships, vessels had to sail for several months to reach Europe. During these voyages, coffee beans were exposed to sea winds and humidity, developing a special flavor profile. The color also changed from green to a peculiar yellow, but Europeans fell in love with this unique and rich taste. When steamships shortened travel time, Indians began exposing coffee to the humid southwestern monsoon rains that begin in May or June for 5-6 weeks to "recreate" this flavor.

This coffee has quite a stimulating and intense flavor, mixed with special caramel notes. It's not particularly suitable for those who prefer "clean mouthfeel" or sweet coffee. If roasted longer and rested for more than three days, Malabar can also be used for espresso blends. Some companies use this coffee bean combined with two or three other Arabica beans to create "exotic flavored" espresso blends, enhancing the coffee's body and adding some sweetness. It's important to let freshly roasted coffee beans rest for two days—whether brewed using siphon or drip methods, this will make the coffee taste better.

If we were to classify by flavor, durian might be the king of fruits, but I believe India's Monsooned Malabar is the king of coffees.

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