India may be famous for its tea, but coffee has been quietly brewing a revolution across the country. With over 250 years of cultivation history, Indian coffee is now gaining global recognition for its shade-grown farms, unique terroir, and sustainable practices. If you’re new to Indian coffee, this guide will take you from the farm to your cup—covering origins, varieties, and what makes Indian beans stand out in the global coffee scene.
A Brief History of Indian Coffee
Where is Coffee Grown in India?
Coffee made its way to India in the 17th century, when the Sufi saint Baba Budan is said to have brought seven coffee beans from Yemen to the hills of Chikmagalur, Karnataka. According to the Coffee Board of India (2023–24 estimates), India produces about 3.74 lakh metric tonnes of coffee annually, with Robusta contributing nearly 70% and Arabica about 30%. In terms of global standing, the Press Information Bureau (PIB, 2024) ranks India as the 7th largest coffee producer in the world.
Unlike many other coffee-producing nations, 98% of Indian coffee is shade-grown beneath rich forest canopies, creating a natural ecosystem that supports birds, animals, and soil health. Farmers often intercrop coffee with spices such as cardamom, pepper, and cinnamon, which subtly infuse the beans with layered aromas and flavors. This biodiverse cultivation system is one of the key reasons Indian coffee is celebrated for its distinctive taste and complexity in global markets.
Most of India’s coffee thrives on the lush slopes of the Western and Eastern Ghats, at elevations between 700 and 1,600 meters above sea level.
Major Coffee-Growing States:
- Karnataka – Produces over 70% of India’s coffee (Chikmagalur, Coorg, Hassan)
- Kerala – About 20% (Wayanad, Idukki, Travancore)
- Tamil Nadu – Around 5% (Nilgiris, Shevaroys, Pulneys)
- Emerging Regions – Andhra Pradesh, Odisha, North-East (Arunachal, Nagaland, Meghalaya, Manipur, Mizoram, Tripura)
👉 Coffee Highlight: Coffee from Araku Valley (Andhra Pradesh) has won international awards for its organic and tribal-farming model.
Arabica vs Robusta: What’s in Your Cup?
India is unique because it produces both Arabica and Robusta.
- Arabica (40%) – Grown at higher altitudes, delicate flavor, mild acidity, floral and fruity notes.
- Robusta (60%) – Strong, bold, earthy, higher caffeine content, often used in blends and instant coffee.
👉 Specialty coffee lovers prefer Arabica for its complexity, but Indian Robustas are globally prized for their quality, especially in espresso blends.
Specialty Indian Coffee Origins You Must Know
Indian coffees are often marketed by their geographical identity. Some of the most famous ones include:
- Monsooned Malabar – Unique to India, where beans are exposed to monsoon winds for 3–4 months, resulting in bold, mellow, low-acid coffee.
- Coorg Coffee (Karnataka) – Balanced body, nutty, chocolatey notes.
- Chikmagalur Coffee (Karnataka) – Fruity, floral, with wine-like acidity.
- Wayanad (Kerala) – Spicy undertones, medium body.
- Nilgiri (Tamil Nadu) – Bright acidity, aromatic, tea-like character.
- Araku Valley (Andhra Pradesh) – Organic, fruity, medium-bodied.
Why Indian Coffee is Special
- Shade-grown & Biodiverse: Coffee grows under natural forest canopies, protecting wildlife and soil.
- Spice Intercropping: Cardamom, pepper, and cinnamon often grow alongside, subtly influencing flavor.
- Sustainable Practices: Many estates are moving toward organic certification and fair-trade practices.
- Global Recognition: Indian coffees consistently win at Cup of Excellence competitions and are in demand by specialty roasters worldwide.
How to Brew Indian Coffee at Home
Indian coffee can be enjoyed in many ways. Each brewing method brings out different flavors depending on whether you use Arabica (smooth, fruity, aromatic) or Robusta (bold, earthy, crema-rich).
- Filter Coffee (South Indian Style): Traditionally made with dark-roasted Arabica/ Robusta blends (often with chicory) for a strong, rich taste. Perfect with hot milk and sugar.
- Pour Over / V60: Best for Arabica single origins like Chikmagalur or Araku. Highlights delicate floral, fruity, and citrus notes.
- French Press: Works well with both. Arabica gives nutty, fruity flavors, while Robusta adds earthy depth and body.
- Espresso: Indian Robusta is world-famous for crema and strength, while Arabica espressos deliver complex sweetness and acidity.
- Cold Brew: Smooth and refreshing with Arabica; fuller-bodied and chocolatey with Robusta or a blend.
👉 Tip: Choose Arabica for aroma and complexity, Robusta for strength and crema, or a blend for balance.
The Future of Indian Coffee
With third-wave coffee culture expanding, Indian producers are innovating with experimental fermentations, microlots, and single-origin offerings. Exports remain strong, but domestic demand is also rising—especially among young urban consumers who are swapping instant coffee for specialty brews.
Final Sip: From Farms to Your Cup
Every cup of Indian coffee carries a story—of farmers who nurture beans under forest canopies, of regions rich in biodiversity, and of centuries-old traditions blending with modern innovations.☕ Next time you sip Indian coffee, ask yourself: Which origin am I tasting, and what journey did it take to reach my cup?
