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Coffee has gained immense popularity in India over the years, with the country becoming one of the largest consumers of coffee in the world. The love for coffee in India can be attributed to several factors, such as its stimulating effects, the rise of café culture, the growing popularity of speciality coffee, and the increasing availability of high-quality coffee beans. Additionally, many Indians enjoy the social aspect of drinking coffee, often gathering with friends and family to catch up over a cup of coffee. The rich aroma and flavour of coffee, along with its ability to provide a quick burst of energy, have also contributed to its widespread appeal. But have you ever wondered how this love affair with coffee started in India? Keep reading to know more.
So, coffee actually has a long history in India, dating back to the 16th century. The story goes that a Muslim saint named Baba Budan went on a pilgrimage to Mecca and brought back some coffee beans with him to India. He planted them in the hills of Chikmagalur, a district in the state of Karnataka, and thus began the cultivation of coffee in India.
However, it wasn't until the 18th century that coffee really started to take off in India. At that time, the British East India Company was in control of much of India, and they saw the potential for coffee as a cash crop. They began cultivating coffee on a larger scale in the hills of Karnataka, and eventually in other regions of the country as well.
One interesting thing about the history of coffee in India is that it has been closely linked with the Indian caste system. Coffee cultivation was initially done by lower-caste workers, who were brought in to work on the plantations by the British. However, over time, coffee cultivation became a more prestigious occupation, and higher-caste Indians began to get involved in the industry as well.
Today, India is a major producer of coffee, with the majority of production coming from the states of Karnataka, Kerala, and Tamil Nadu. Indian coffee is known for its unique flavour profile, which is influenced by the country's climate and geography. Some of the most popular varieties of Indian coffee include Arabica, Robusta, and Peaberry.
In addition to being an important agricultural commodity, coffee has also played a role in India's cultural history. Coffeehouses, similar to those found in Europe, began to appear in India in the late 19th and early 20th centuries. These coffeehouses were often meeting places for intellectuals and activists and played a key role in the Indian independence movement.
The history of coffee in India is a fascinating one, spanning centuries and involving a wide range of people and cultures. From its humble beginnings as a small planting by a Muslim saint to its current status as a major agricultural commodity, coffee has left an indelible mark on India's history and culture. Not only that, India has made several new varieties of coffee that are worth trying.
Types Of Coffees To Try In India
India is home to a wide variety of coffee varieties, each with its own unique taste, aroma, and texture. Here are some of the most popular types of Indian coffee:
Arabica
Arabica coffee is one of the most popular coffee varieties grown in India, particularly in the regions of Karnataka, Kerala, and Tamil Nadu. Arabica coffee is known for its mild and sweet flavour, with notes of chocolate and low acidity.
In India, Arabica coffee is typically grown at higher elevations, where the cooler temperatures and abundant rainfall create ideal growing conditions for this delicate variety. The coffee plants are typically grown in shade, which helps to protect them from direct sunlight and allows them to mature more slowly, resulting in a higher quality bean.
Arabica coffee from India is highly prized by coffee lovers around the world for its smooth and delicate flavour profile. It is often used in blends and is a popular choice for espresso and other speciality coffee drinks.
Robusta
Robusta coffee is another popular coffee variety grown in India, particularly in the regions of Karnataka, Kerala, and Tamil Nadu. Unlike Arabica, Robusta coffee is known for its stronger and more bitter taste, with a higher caffeine content.
Robusta coffee plants are typically grown at lower elevations than Arabica, and they are more resistant to pests and disease. The coffee cherries are harvested between December and February and are processed using the dry method, which involves removing the outer layers of the cherries and then sun-drying them on large patios.
Despite its reputation for being less desirable than Arabica coffee, Robusta coffee from India can still produce high-quality beans with a unique flavour profile that is appreciated by many coffee lovers.
Monsooned Malabar
Monsooned Malabar is a unique coffee variety that is grown in the Malabar region of Karnataka and Kerala in India. This coffee variety is known for its distinct earthy and spicy flavour, low acidity, and unique aroma.
The production of Monsooned Malabar coffee involves a process known as "monsooning". During this process, harvested coffee beans are exposed to the moist monsoon winds for several months, causing them to absorb moisture and swell in size. This process also changes the flavour of the coffee beans, giving them their characteristic earthy and spicy taste.
Monsooned Malabar coffee is highly prized by coffee lovers around the world for its unique flavour profile and aroma. It is often used in blends with other coffee varieties to add complexity and depth to the flavour of the coffee.
Peaberry
Peaberry is a type of coffee bean that is formed when a coffee cherry only produces Peaberry coffee is a unique coffee variety that is found in India and other coffee-producing countries. Peaberry beans are the result of a genetic mutation that occurs in approximately 5% of all coffee beans. Instead of the usual two flat-sided beans found in each coffee cherry, a peaberry bean is a single, round bean that grows without a flat side.
Peaberry coffee is highly sought after by coffee connoisseurs because of its unique flavour profile. Peaberry beans are believed to be richer and more flavorful than regular coffee beans, with a more concentrated flavour and higher acidity.
Peaberry coffee from India is typically roasted to a medium to medium-dark roast level, which helps to bring out its unique flavour profile. It is often used in blends with other coffee varieties to add complexity and depth to the flavour of the coffee.
Nilgiri Coffee
Nilgiri coffee is a variety of coffee that is grown in the Nilgiris district of Tamil Nadu, India. The Nilgiri region is located in the Western Ghats mountain range, which provides an ideal climate for growing coffee. Nilgiri coffee is typically grown at elevations between 1,000 and 2,500 feet.
Nilgiri coffee is known for its delicate and light-bodied flavour profile, with subtle acidity and notes of nutty, floral, and fruity flavours. The coffee beans are typically medium to small in size and have a bluish-green tint.
The coffee cherries are typically harvested between December and January and are processed using the wet method, which involves removing the outer layers of the cherries to reveal the coffee beans. The beans are then fermented and washed to remove any remaining pulp and mucilage, before being dried either in the sun or using mechanical dryers.
Once the beans have been dried, they are sorted and graded based on their size, shape, and colour. Nilgiri coffee is typically roasted to a medium roast level, which helps to bring out its delicate flavour profile.
Nilgiri coffee is highly regarded for its quality and is often used in blends with other coffee varieties to add complexity and balance to the flavour of the coffee. It is also a popular choice for espresso blends because of its subtle acidity and light-bodied flavour profile.
