India
Legend has it that a pilgrim, Baba Budan, while returning from a pilgrimage to Mecca in 1670, smuggled some coffee beans from Yemen to India. He planted them on the hills of Karnataka region, now named after the saint as Baba Budan Giri.
The defining features of Indian coffee are its low level of acidity and its full-bodied texture, which make it perfect especially for espresso
Indian coffees are classified into: «Plantation», processed by wet method, «Cherry» produced with the natural method and «Parchment», a washed Robusta variety.
Another grading method follows the sieve size of coffee beans: AAA, AA, A and PB (peaberry).
Processing of coffee in India is accomplished using three methods, dry processing, wet processing and monsooning process; in this peculiar method, harvested coffee beans are exposed to the monsoon rain and winds in special warehouses without walls, causing the beans to reach a yellowish colour and a spicy taste.
| BOTANICAL CLASSIFICATION | 20% arabica, 80% robusta |
| BAGS | From 60 kg in juta bags (tare 0,75 kg) |
| BLOOMING | from March to April |
| HARVESTING | ARABICA from December to March ROBUSTA from January to April |
| HARVESTING METHOD | Mechanical |
| EXPORTATION | All year round, since January |
| BOARDING PORTS | Cochin, Chennai, Mangalore |
| PRODUCTION | 5,7 milion bags |
Bedouin Coffee
| CLASSIFICATION | Coffea Arabica |
| GRADE | AAA |
| REGION | Mysore , Karnataka region, India |
| CULTIVATION ALTITUDE | 1500/1700 meters |
| HARVESTING METHOD | Handpicked and bagged by hand |
| PROCESSING | Wet method. Water in tanks is renovated at every washing. |
| AROMA | Sweet, floral and aromatic |
Maharaja Coffee
| CLASSIFICATION | Coffea Robusta |
| GRADE | Kaapi Royal AAA |
| REGION | Karnataka region, India |
| CULTIVATION ALTITUDE | 1500/1700 meters |
| HARVESTING METHOD | Handpicked and bagged by hand |
| PROCESSING | Wet method. Water in tanks is renovated at every washing. |
| AROMA | Sweet, full-bodied, well-rounded and pure |
