India
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About
India is the seventh-largest country by area, the second-most populous country with over 1.2 billion people, and the most populous democracy in the world. The northern provinces are densely populated but large cities are all around the country.
Four world religions - Hinduism, Buddhism, Jainism, and Sikhism - originated here, whereas Judaism, Zoroastrianism, Christianity, and Islam arrived in the 1st millennium and also helped shape the region's diverse culture. A nuclear weapons state and a regional power, it has the third-largest standing army in the world. Most of the South Asian state of India covers a peninsula that juts into the Indian Ocean between the Arabian Sea and the Bay of Bengal. The heart of the peninsula is the Deccan plateau, bordered on either side by ranges of hills, the Western Ghats and the lower eastern Ghats which fall away to narrow coastal plains. To the north is a broad plain, drained by the Indus, Ganges and Brahmaputra rivers and their tributaries. The plain is intensively farmed and is the most populous region. In the west is the Thar desert. The climate shows marked seasonal variation: the hot season from March to June; the monsoon season from June to October and the cold season from November to February.
India is a federation composed of 28 states and 7 union territories and is the seventh-largest economy in the world. Agriculture, forestry and fishing account for one third of the national output and two third of employment. Major exports include petroleum products, textile goods, jewellery, software, engineering goods, chemicals, and leather manufactures. Major imports include crude oil, machinery, gems, fertiliser, and chemicals.
The Indian population has an increasing demand for coffee. The coffee habits are influenced by the millenar tea culture: soluble and instant coffee are the most appreciated.
The birth of coffee in India
In 1670, a saint named Baba Budan went on a pilgrimage from India to Mecca. On his way back, he had to come via Yemen when he had a cup of coffee at the port of Mocha. He was so impressed that he smuggled 7 coffee beans by strapping them to his chest. He then planted them in Chikmagalur, Karnataka where the hill was named after him as Baba Budan Giris. During the 18th century, British Entrepreneurs went on to develop commercial plantations, which grew over the years to become the coffee industry it is today.
Both Arabica and Robusta
Indian coffee is mainly grown in the southern states of Karnataka, Kerala and Tamil Nadu, three states that constitute what is often referred to as "India's Coffee Belt". At least 60 % of the production is Robusta. Indian Robustas have a very good reputation and usually fetch a decent premium. The washed Robustas' production exceeds 20.000 ton/year. The washed Arabicas are called "plantation" coffee. The unwashed (naturals) are called "Cherry Arabica". Smallholders represent 60% of the production. Large producers (10 ha or more) are producing the bulk of the plantation coffee.
Monsoon Malabar
In the 1960's, when Indian traders shipped high quality Arabica to Scandinavia, few realised they were about to create a new fashion that would capture the imagination of world markets. On the high seas for up to 10 weeks, the coffee beans absorbed salty moisture and underwent physical and chemical changes, giving a peculiar mellow taste. These beans were a hit with consumers in Norway, Sweden and Denmark. A few years later, faster shipping services cut the journey to four weeks, preventing sea moisture from playing its usual role. Customers which had become accustomed to this special flavour, forced India to stimulate the salty condition on its western coast and produce the famous "Monsoon Malabar", a popular coffee that is now recognised as a gourmet cup all over the world.
Through the 1990's, the state run coffee board began counting speciality coffee exports separately. India has hardly exported 2500 tons a year, up from the few hundred tons exported in the 1970's. Over the years, the country has come up with new varieties such as "Mysore Nuggets" and "Robusta Kaapi Royale", both categorised as gourmet as they are made from specially identified coffee bean sizes. Although some 200 growers are currently estimated as producing top quality coffees which are later processed into gourmet varieties, poor marketing and inconsistent quality have resulted in slow recognition and hindered this movement. Low prices and lack of premiums are also discouraging gourmet producers.
As the great majority of economic sectors in India, coffee industry suffers with logistic problems and lack of investment. India has work force and fertile lands to largely increase its production.
The world’s best shade-grown ’mild’ coffees
Indian coffee is the most extraordinary of beverages, offering intriguing subtlety and stimulating intensity. India is the only country that grows all of its coffee under shade. Typically mild and not too acidic, these coffees possess an exotic full-bodied taste and a fine aroma.
Coffee facts
Seasons in India
| Months | Seasons | Temperature Range |
| March to June | Summer | Very hot temperatures upto 45 Degrees Celsius. |
| July to September | Monsoon | Humid and heavy monsoon rains. |
| October | Autumn | Mild temperatures 19 – 22 Degrees Celsius |
| November to February | Winter | Moderately cold but pleasant during sunshine |
Crop Periods
Flowering Period |
|
Main : From February / March until March / April |
|
Secondary : From March / April until April / May |
Robusta grows between 500 and 1000 metres, Arabica between 1000 and 1600 metres. Irrigation being tougher in high altitude Arabica farms is predominantly done in lower altitude. Robusta farms leading to higher productivity and uniform flowering ultimately leading uniform ripening of fruits prior to harvest.
Harvesting Period |
|
Main : From December until January |
|
Secondary : From February until March |
The harvest period for arabica is mainly from December till January, for robusta from February till March. The secondary harvest period for arabica is mainly in January. For Robusta mainly in March.
Shipping Period |
|
Main : From January until March |
|
Secondary : From July until September |
The period of exportations is different for Arabica and Robusta coffee :
|
Arabica |
January to December, but usually 80 % of the crop is exported by September |
|
Robusta |
February to December |
|
Monsooned |
October onwards |
The rainy season called 'monsoon' starts in June and ends in October. Plantation coffee should be shipped before the monsoon season starts as the huge humidity causes this coffee to bleach. Plantation coffee properly kept in its parchment can resist this weather change better. Quality of Arabica being very sensitive to moisture is best exported prior to the unrelenting Indian monsoon which lasts from June to October.
Crop periods : summary
|
|
Arabica |
Robusta |
|
Blossom |
March & April |
Feb & March |
|
Fruit Set |
May |
April |
|
Cherry Development |
June to August |
May to August |
|
Maturation |
September |
September |
|
Harvest Period |
Nov to January |
January to March |
|
Best Shipment Period |
March to June |
April to November |
Destination countries
1. Italy
2. Germany
3. Russia, Belgium, Spain, USA, Poland
Historically Russia has always been one of the largest buyers from India due to bilateral intergovernmental agreements including barter-trade. Russia imports mainly instant coffee from India. For a large number of years Russia remained the main buyer of Indian coffee. It was only until liberalisation was introduced that other countries started importing from India. This liberalisation started in 1992 and was completed in 1996.
Italy also has a longlasting tradition of buying Indian coffee. Imports fell back in the eighties as Russia was taking more than 80% of India's total production at the time. Italy has always needed Indian robusta coffee since it is a crucial component of the Italian espresso.
Transit Days
|
Port |
Importance |
US (*) |
EU (*) |
|
Cochin |
60 % |
45 |
35 |
|
Mangalore |
30% |
45 |
35 |
|
Tuticorin |
5% |
45 |
35 |
|
Chennai |
5% |
45 |
35 |
Coffee is exported from New Mangalore from mid September to mid May but not during the monsoon. The Tuticorin Container Terminal is a project from Singapore's PSA Corporation. It handled over 150.000 TEU in its first year of operation (2000).
(*) Average Transit time in days
ICO Figures
Watch Out
The domestic market is growing rapidly. In a decade from now India might be a net-importer of coffee, as is already the case with tea.
Classifications
Varieties
Arabica
Sln.795: Selection 795 is by far the most popular Arabica Selection released during the 1940s with high yields, bold beans, superior quality and
relative tolerance to leaf rust. This selection was developed using Kents Arabica, known for its quality.
Sln.9: This variety is a cross between an Ethiopian Arabica Collection, “Tafarikela” (Superior Cup Quality) and “Hybrido-de-Timor” (Resistance).
Kents: Kents is the earliest variety of Arabica, selected by an English planter of the same name during the 1920s for it exceptional cup quality.
Cauvery: This variety is a cross between “Caturra” (Mutant of Bourbon variety known for high yields and quality) and “Hybrido-de-Timor”
(Resistance)
Robusta
Sln.3 R (CxR): This is a hybrid variety developed through interspecific hybridization involving C. congensis (compact bush, drooping branches and
better bean quality) and C. canephora.
Sln.1 R (S.270, S.274): Belongs to the first series of Robusta selections developed by Central Coffee Research Institute, India. Coffee of botanical
species Canephora Pierre ex Froehner selected for high yield and bold beans.
By Region
Anamalais (Tamil Nadu)
Wildlife sanctuaries in this region are the abode of spotted leopards, while the plantations are home to fine, high-grown Arabicas, including the exotic Kents.
Elevation : 1000-1400 m MSL
Rainfall : 2500-3000 mm
Main coffee type : Arabica
Total area under coffee : 2,500 ha
Average production : 1,500 MT
Main varieties : S.795, Cauvery, Sln.9
Main intercrops : Pepper, Orange, Banana
Araku valley (Andhra Pradesh)
Home to colourful parrots, it is not unusual to see a flock of chattering red and green birds, darting through trees in this scenic valley.
Elevation : 900-1100 m MSL
Rainfall : 1000-1200 mm
Main coffee type : Arabica
Total area under coffee : 20,000 ha
Average production : 3,100 MT
Main varieties : S.795, Sln.4, Sln.5, Cauvery
Main intercrops : Pepper, Mango, Jackfruit, Vegetables
Bababudangiris (Karnataka)
Bababudan brought seven ‘magical’ beans from Yemen and planted them in the lofty hills of this region. Deer is often spotted here, grazing alongside plantations abundant with full-bodied Arabicas.
Elevation : 1000-1500 m MSL
Rainfall : 1750-2200 mm
Main coffee type : Arabica
Total area under coffee : 15,000 ha
Average production : 10,500 MT
Main varieties : S.795, Sln.9, Cauvery
Intercrops : Pepper, Cardamom, Arecanut
Biligiris (Karnatka/Tamil Nadu)
Besides full-bodied Arabicas, this region is noted for the sambar - the largest Indian deer with huge antlers.
Elevation : 1500-2000 m MSL
Rainfall : 1100-1200 mm
Main coffee type : Arabica
Total area under coffee: 800 ha
Average production : 700-800 MT
Main varieties : S.795, Sln.9, Cauvery
Main intercrops : Orange, Banana, Pepper
Brahmaputra
The mighty Brahmaputra which flows through the North Eastern states is the lifeline of this region which is home to the one-horned rhinoceros. This sturdy animal is found in large numbers at the
Kaziranga National Park in eastern Assam.
Elevation : 800-1200 m MSL
Rainfall : 1500-2000 mm
Main coffee type : Arabica
Total area under coffee : 5,000 ha
Average production : 300 MT
Main varieties : S.795, Cauvery
Main intercrops : Pineapple, Pepper, Jackfruit, Vegetables
Chikmagalur (Karnataka)
Chikmagalur’s forests and wildlife sanctuaries are abundant with beautiful peacocks, India’s national bird. The peacock loves to show off its colourful feathers, especially during its elaborate courtship dance.
Elevation : 700-1200 m MSL
Rainfall : 1000-4500 mm
Main coffee types : Arabica, Robusta
Total area under coffee : Arabica - 37,000 ha,Robusta - 23,000 ha
Average production : Arabica - 29,000 MT,Robusta - 30,000 MT
Main varieties : Arabica - S.795, Sln.5B,Sln.9, Cauvery
Robusta - Peridenia, S.274, CxR
Main intercrops : Pepper, Cardamom, Arecanut,Orange, Vanilla
Coorg (Karnataka)
Lush coffee plantations are bustling with honeybees which yield the delicious Coorg Honey, collected by nimble-footed tribals.
Elevation : 750-1100 m MSL
Rainfall : 1000-2500 mm
Main coffee types : Arabica, Robusta
Total area under coffee : Arabica - 26,000 ha,Robusta - 56,000 ha
Average production : Arabica - 24,000 MT,Robusta - 69,000 MT
Main varieties : Arabica - S.795, Sln.6, Sln.9,
Cauvery; Robusta - S.274, CxR
Main intercrops : Pepper, Cardamom, Orange,Banana, Arecanut
Manjarabad (Karnatka)
Gentle sloping terrain with small streams and coffee plants provide a natural habitat for the jungle fowl.This yellow-headed bird with a red comb and multi-coloured plumage is generally seen in pairs, close to the coffee plantations.
Elevation : 900-1100 m MSL
Rainfall : 1000-2500 mm
Main coffee types : Arabica, Robusta
Total area under coffee : Arabica - 31,700 ha,Robusta - 9,400 ha
Average production : Arabica - 21,000 MT,Robusta - 9,500 MT
Main varieties : Arabica - S.795, Sln.6,Sln.9, Cauvery Robusta - S.274, CxR
Main intercrops : Pepper, Cardamom, Orange, Arecanut, Banana
Nilgiris (Tamil Nadu)
Wildlife sanctuaries in this region are the abode of spotted leopards,while the plantations are home to fine, high-grown Arabicas,including the exotic Kents.
Elevation : 900-1400 m MSL
Rainfall : 1600-2600 mm
Main coffee types : Arabica, Robusta
Total area under coffee : Arabica - 3,600 ha,Robusta - 4,000 ha
Average production : Arabica - 1,400 MT,Robusta - 2,800 MT
Main varieties : Arabica - S.795, K ents, Cauvery Robusta - P eridenia, S.274, CxR
Main intercrops : Pepper, Orange, Banana,Ginger, Vegetables
Pulneys (Tamil Nadu)
A well-known feature of this region is the bright, bluebell-like Kurinji flower that makes a dramatic appearance, once in 12 years. The high-grown Arabicas however, are a predominant sight, year after year.
Elevation : 600-2000 m MSL
Rainfall : 1000-1600 mm
Main coffee type : Arabica
Total area under coffee : 14,000 ha
Average production : 7,500 MT
Main varieties : S.795, Sln.5B, Sln.9, Sln.10, Cauvery
Main intercrops : Orange, Banana, Pepper,Cardamom, Vegetables
Sheveroys (Tamil Nadu)
The magnificent Gaur or Indian bison is an embodiment of vigour and strength, much like the boldsized Arabicas grown here. This massive animal with its huge head and sturdy limbs grazes on the lower hill tracts of this picturesque region.
Elevation : 900-1500 m MSL
Rainfall : 800-1500 mm
Main coffee type : Arabica
Total area under coffee : 5,000 ha
Average production : 3,000 MT
Main varieties : S.795, Cauvery, Sln.9
Main intercrops : Orange, Banana, Pepper
Travancore (Kerala)
The national flower of India, the lotus symbolises purity and beauty. These bright, fragrant flowers with floating leaves and long stems, grow in shallow waters in this region noted for its Arabicas and Robustas.
Elevation : 400-1600 m MSL
Rainfall : 2000-4000 mm
Main coffee type : Robusta
Total area under coffee : 13,000 ha
Average production : 9,000 MT
Main varieties : S.274, CxR
Main intercrops : Pepper, Banana, Ginger,Vegetables, Medicinal plants
Wayanad (Kerala)
Wayanad is home to the Indian tiger, India’s national animal - a symbol of valour and courage.
Elevation : 600-900 m MSL
Rainfall : 1100-1200 mm
Main coffee type : Robusta
Total area under coffee : 67,000 ha
Average production : 54,000 MT
Main varieties : Peridenia, S.274, CxR
Main intercrops : Pepper, Banana, Ginger, Vegetables
By Grade
These are the main grades of the four different types of coffee offered to international buyers :
Arabica
| Washed Grade |
Screen No |
Unwashed Grade |
Screen No |
| Plantation PB |
- |
Arabica Cherry PB |
- |
| Plantation A |
6.65 / 17 |
Arabica Cherry AB |
6.00 / 15 |
| Plantation B |
6.00 / 15 |
Arabica Cherry C |
5.50 / 14 |
| Plantation C |
5.50 / 14 |
 |
|
Robusta
| Washed Grade |
Screen No |
Unwashed Grade |
Screen No |
| Parchment PB |
- |
Robusta Cherry PB |
- |
| Parchment AB |
6.00 / 15 |
Robusta Cherry AB |
6.00 / 15 |
| Parchment C |
5.50 / 14 |
Robusta Cherry C |
5.50 / 14 |
Besides these, India offers also a selection of specialty coffees such as Mysore Nuggets EB, Robusta Kaapi Royale and Monsooned Coffee.
By Defects
|
By Moisture
Both Arabica and Robusta coffee are processed by the wet (washed) and dry (unwashed) methods and are accordingly classified as :
| Arabicas |
Dry method : 'Cherry' |
|
Robustas |
Dry method : 'Cherry' |
|
Moisture Standards* |
|
|
Type of Coffee |
Moisture Level (%) |
|
Plantation |
10.0 |
|
Arabica Cherry |
10.5 |
|
Robusta Parchment |
10.0 |
|
Robusta Cherry |
11.0 |
|
Mysore Nuggets EB |
9.0 - 10.5 |
|
Robusta Kaapi Royale |
9.0 - 10.5 |
|
Monsooned Coffee |
13.0 - 14.5 |
* A tolerance of ± 0.5% in moisture content is permissible
About Monsooned Coffee
Unwashed Arabica Coffee is spread out to a depth of 12 to 20cm for four to five days in open warehouses and is raked from time to time for even exposure to the dampness in the atmosphere.
Afterwards, the coffee is packed losely in gunny bags and stacked in rows with sufficient space between rows for continuous and uniform flow of monsoon winds through the rows and stacked coffee bags.
About once a week, the coffee is bulked, repacked, or the bags are changed and restacked. In six or seven weeks' time, the coffee changes colour to golden yellow and it is considered to have been fully 'Monsooned' to give the characteristic flavour associated with it.
A typical quality description
India Arabica Plantation C
Cupprofile
| Grade | Processing | Screen size | Cup profile |
| Washed Arabica | |||
| Plantation A (PL-A) | Washed | 90 % on Screen 17 (6.65 mm) | Fair plus acidity, fair body, intense aroma & pleasant flavour |
| Plantation B (PL-B) | Washed | 5 % on Screen 15 (6.00 mm) | Fair plus acidity, fair body and pleasant flavour. |
| Plantation PB (PL-PB) | Washed | No sieve requirement | Fair plus acidity, fair body and pleasant flavour. |
| Plantation C (PL-C) | Washed | 5 % on Screen 14 (5.50 mm) | Fair plus acidity, fair body and pleasant flavour. |
| Unwashed Arabica | |||
| Robusta Cherry AA (RC-AA) | Unwashed | 90 % on Screen 18 (7.10 mm) | Fair plus body, clean and hints of fruit note. |
| Robusta Cherry A (RC-A) | Unwashed | 90 % on Screen 17 (6.65 mm) | Fair plus body, clean and hints of fruit note. |
| Robusta Cherry AB (RC-AB) | Unwashed | 90 % on Screen 15 (6.00 mm) | Fair plus body, clean and hints of fruit note. |
| Robusta Cherry Clean Bulk (RC-CB) | Unwashed | 33 %of RC-AB, PB & C | Fair plus body, clean and hints of fruit note. |
| Washed Robusta | |||
| Robusta Kaapi Royale Screen 18 (RKR-Sc18) | Washed | 90 % on Screen 18 (7.10 mm) | Fair Plus Body, fairly soft, clean and hints of chocolate. |
| Robusta Kaapi Royale Screen 17 (RKR-Sc17) | Washed | 90 % on Screen 17 (6.70 mm) | Fair Plus Body, fairly soft, clean and hints of chocolate. |
| Robusta Parchment AB (RP-AB) | Washed | 90 % on Screen 15 (6.00 mm) | Fair Plus Body, fairly soft and clean |
| Robusta Parchment PB (RP-PB) | Washed | No sieve requirement | Fair Plus Body, fairly soft and clean |
| Robusta Parchment C (RP-C) | Washed | 75 % on Screen 14 (5.50 mm) | Fair Plus Body, fairly soft and clean |
Processing
About Picking
Hand-picking
Coffee fruits are manually picked by workers. Usually only ripe fruits are picked which gives Indian coffee its smooth consistent cup.
About Washing
For washed Arabica and washed Robusta
Defective, unripe fruits are removed and only ripe fruits are pulped by pulping machines to remove the outer skin of fruits.
For the washed method of processing, harvested berries are pulped, demucilaged, washed, soaked under water, peeled, graded and sorted. Pulping is by a two or three-disc pulper, demucilaging by natural fermentation for 36 hours, washing by aquawasher and soaking lasts six hours.
Possible "Off-tastes" of Poor Processing
|
Green / Raw |
The green / raw off-taste in on-farm processing is due to the presence of unripe berries in the coffee. Mucilage, which acts as a lubricant during pulping, is only formed at the ripening stage of the fruit and its absence in unripe green coffee berries causes them to be completely crushed during the pulping process. In India this problem is aggravated because many pulping units are not designed to sort the unripe cherries. Furthermore the scarcity of water in typical growing areas results in farmers neglecting to carry out "density separation" of parchment beans after pulping and the net result can leave the coffee with a "Raw" or "Green" taste. |
|
Over-ripe |
Conversely, the "over-ripe" off-taste is caused by too many over-ripe cherries in the harvest. Mucilage is also absent in these fruits due to natural fermentation which breaks it down. The coffee is thus also damaged during the pulping process. |
|
Fruity |
The "fruity" off-taste is believed to be a direct result of a delay in the pulping process or improper fermentation and washing. These delays are sometimes caused by insufficient water supply or shortage of electricity on picking days. When mucilage is left on the bean for too long, the growth of micro-organisms speeds up enzyme activity in the bean, causing its natural sugars to convert into acids which are responsible for the "Fruity" flavour. |
|
Stinker |
This off-taste has been attributed to unhygienically maintained pulpers or fermentation vats which allow beans from the previous days' processing to remain in the pulper or vats where they rot and contaminate the next lot of processed coffee. In addition, faulty adjustments of pulpers lead to high incidents of "pulper cuts" on the beans, making them vulnerable to micro-organisms attacks and eventually converting them into stinkers. |
|
Stale |
Probably the biggest off-taste problem affecting both farm and factory. It is the result of moisture and oxygen getting into the bean fibre and adversely affecting the organic material which creates the desired flavour during the roasting process. This problem basically boils down to insufficient drying, poor storage (for instance in a damp or poorly ventilated environment ), or coffee bags exposed to excessive heat causing them to sweat. |
|
Earthy |
An off-taste resulting from poor drying methods when beans pick up the flavours from the soil micro organisms, mud-barbecues being very susceptible to this. Also damaged beans with ruptured parchment may absorb compounds from the soil, or sand particles in the water used during washing. |
|
Baggy /oily |
A very unpleasant taste usually caused by excessive use of batching oils during the manufacturing of jute bags. When the percentage of oil used exceeds 7%, this off-taste begins to occur. |
|
Spicy, Medicinal, chemical |
Are off-tastes usually occuring from contamination during storage or from the use of jute bags which were previously used for storing something else. |
About Fermentation
For washed : natural fermentation for 36 hours
To ensure mucilage of coffee gets removed easily while washing, the pulped fruits are left idle in fermentation tanks and depending on ambient temperature, coffee if left in the tanks for 8-20 hours after which coffee beans are washed.
About drying
Mainly natural sun drying but also
Patio drying: In the sundrying process, coffee is arranged in strips on the drying yard and raked regularly to ensure even drying.
Artificial drying in drums : Using large rotating air drums, coffee dries faster compared to the Patio drying method.
Except for unwashed "monsooned" coffees which are deliberately exposed to moisture for 3 months :
- Malabar A and/or AA
- Monsooned Basanally
- Monsooned Robusta AB
About sorting
Mechanical, electronical and handpicking
Farmers send their coffee to the curing factories where it undergoes the standard decortication of the parchment, followed by cleaning and sorting using graders, pneumatic separators and electronic color sorters. A final hand-picking gives the product an edge in quality over other coffees.
Coffee Environment
About growers
Growers sell their produce to exporters or traders (who later sell to exporters or local roasters). With the relaxation of the tough Coffee Board marketing regime where only the board could buy coffee and export, farmers realised the benefits of a free market subject to global supply and demand trends which has helped blossom the coffee sector of India.
About exporters
With the liberalization of coffee export, local and multinationals set up shop and have continued serving coffee connoisseurs across the world.
About official bodies
The Coffee Board of India is an autonomous body, functioning under the Ministry of Commerce and Industry, Government of India. The Board serves as researcher, philosopher and mentor of the coffee industry in India. Set up under an Act of the Parliament of India in the year 1942, the Board focuses on research (basic and applied research on coffee and boasts of 75 years in the field of coffee research), development, extension, quality improvement, market information, and the domestic and external promotion of Coffees of India.
