Asia-Pacific

India Coffee

Bold, spicy, low-acid

About India coffee

India grows both Arabica and Robusta, but it's famous for one thing found nowhere else: Monsooned Malabar, aged in monsoon winds until the beans swell and mellow.

What it tastes like

Monsooned Malabar is heavy-bodied, earthy and spicy with almost no acidity — musty-sweet and utterly unique. Indian coffees are bold and low-acid.

How it's grown & processed

Traditionally shade-grown alongside spices like pepper and cardamom; the monsooning process is its signature. Key regions: Karnataka (Coorg, Chikmagalur), Kerala.

Best way to brew it

Medium-dark; excellent in espresso and dark blends. New to dialing in your brew? Our brew calculator and recipe guides have you covered.