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Coffee Estate in South India
[ Karnataka ]
One of the major suppler of the Indian coffee is from Karnataka
state
Karnataka State, which constitutes 53% of the country’s
production, produces both Arabica and Robusta.
While Kerala predominantly produces Robusta coffee (28% of
the total production in India is grown in this state), Tamilnadu
produces both Arabica and Robusta, growing 11% of the total
coffee grown in India.
In the State of Karnataka, the top quality coffee regions
are Chikmagalur, Bababudan, Biligiris and Coorg. The
altitude at which coffee is grown in Chikmagalur is between
2,000 and 3,500 ft, with Arabica production being approximately
20,000 T and Robusta 25,000 T. This district includes the
famous Mysore coffee, which has a visual quality of long wide
beans, with bluish grey color and the cup is characterized
by mild body, fair acidity and fine subtle flavor. The uniqueness
of Mysore coffee is that it could be used as the main component
of a blend; as a fragrant aromatic topping for a drink or
lending to being blended with coffees from other origins.
The famous Bababudan Hills, where the first coffee
seeds were planted by a pilgrim Saint Bababudan, to result
in the birth and establishment of the present Indian coffee
industry, is a top quality coffee region in India. This region
is often referred to as the “Giri’s.” Here, coffee has been
planted at a high altitude of 3,500 to 5,500 ft, yielding
excellent quality dense coffee beans. This hill produces 35,000
T Arabica and 5,000T Robusta. The washed Arabicas of the Giri’s
have Good Body, Fine Acidity and an aromatic bouquet, with
distinct mocca flavor. The gourmet markets in the world, including
Japan, purchase this regional coffee, which has the distinction
of not only highlighting exotic dark roast espressos, but
also providing the base for an espresso. A dual role is indeed
the speciality of this coffee from the Giri’s.
Biligiris is not a well-known coffee region, but has the potential
to produce a small quantity, yet exotic quality coffee beans.
The altitude is 3,500 to 4,500 ft and the quantity of Arabica
produced is just 5,000 T. Small growers dominate this growing
district and produces some of the finest, large elongated
coffee beans, with discerning floral notes, laced with acidity.
Coorg, known as Kodagu, the home to the respected coffee growing
community of the Kodavas, produces both Arabica and Robusta
coffees. The elevation ranges from 1,500 to 3,500 ft, with
Arabica accounting for approx. 25,000 T and Robusta 60,000
T. The Robustas produced are some of the best in the world,
with the beans being compact, oval to round in shape with
pointed tips and golden brown colour. As for the Robusta Parchment,
the highest quality in India is obtained from this region.
The beans have a bluish grey colour, with “soft” and “Neutral”
tones in the cup and could provide the buttery crema, which
is a hallmark of quality in an espresso drink.
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