As the world’s sixth-largest coffee producer, India has carved out a distinctive niche in global coffee production. Whilst the country cultivates both major varieties, Robusta dominates the landscape, accounting for approximately 70% of production. Despite the specialty coffee industry’s general shift away from Robusta in espresso blends, India has successfully positioned itself as a leading producer of premium-quality Robusta beans, consistently meeting high market standards.

A process that is unique to India is Monsooning. It dates back to when the beans were transported in wooden crates and absorbed the aromas and moisture in transit. It produced a woody, earthy profile that was sought after at the time. Although now transportation has improved, the taste profile of monsooned coffee is still in demand, so naturally processed coffee is left for 2–3 months in open-sided warehouses on the coast to recreate the monsooned effect.

Indian coffee is full of body and depth. Many roasters use it to add body and weight to espresso blends. Whilst Indian coffee generally presents lower acidity and less complexity compared to light-roasted specialty coffees, it maintains strong appeal amongst consumers who prefer coffee with pronounced body and deeper flavour notes. The beans typically develop rich, smoky, and earthy characteristics that create a bold, satisfying cup profile.

The success of Indian coffee in the global market demonstrates that whilst coffee preferences vary widely, there remains strong demand for beans that deliver deep, full-bodied flavours and reliable consistency. This has allowed India to maintain its position as a key player in the international coffee trade, particularly in markets where these characteristics are highly valued.

Details

Common Varietals:

  • Arabica varieties: S.795, Sln.9, Cauvery (Catimor), and Selection 5B
  • Robusta varieties: Old Robusta, S.274, and CxR
  • The ratio is approximately 30% Arabica to 70% Robusta production

Coffee Growing Regions:

Traditional regions:

  • Karnataka: Chikmagalur, Kodagu (Coorg), Hassan – produces about 70% of Indian coffee
  • Kerala: Wayanad, Travancore – produces around 20% of Indian coffee
  • Tamil Nadu: Nilgiris, Shevaroys, Pulneys – produces about 5% of Indian coffee

Non-traditional regions:

  • Andhra Pradesh: Araku Valley, Visakhapatnam
  • Northeast India: Parts of Assam, Meghalaya, Nagaland, Manipur, Mizoram
  • Odisha: Small pockets in tribal areas

Harvest Months:

  • Arabica: November to January
  • Robusta: December to February
  • The exact timing can vary slightly by region and annual weather patterns

Annual Production Quantity (recent figures):

  • Total production: Approximately 350,000 metric tonnes annually
  • Breaking down by type:
    • Robusta: Around 245,000 metric tonnes
    • Arabica: Around 105,000 metric tonnes
  • India ranks as the sixth-largest coffee producer globally

Geography

India’s coffee cultivation is primarily concentrated in the southern states, where the unique geography creates ideal conditions for coffee production. The Western Ghats mountain range, also known as the Sahyadri Mountains, plays a crucial role in shaping the coffee-growing landscape.

The main coffee-growing regions span three states: Karnataka, Kerala, and Tamil Nadu. Karnataka, particularly the districts of Chikmagalur, Hassan, and Kodagu (formerly Coorg), accounts for approximately 70% of India’s coffee production. These regions sit at elevations between 1,000 to 1,500 metres above sea level, providing the perfect altitude for both Arabica and Robusta cultivation.

What makes these areas particularly suitable for coffee cultivation is the combination of mountainous terrain and monsoon climate. The Western Ghats create a rain shadow effect, capturing the moisture from the Southwest monsoon winds. This natural phenomenon ensures that coffee plants receive adequate rainfall (1,000–2,500mm annually) whilst the mountains’ slopes provide essential drainage to prevent waterlogging.

The soil in these regions is predominantly rich in organic matter, typically consisting of red laterite and deep forest loam. This soil composition, combined with natural shade from native tree species, creates a unique microclimate that distinguishes Indian coffee from other origins. The natural canopy of indigenous trees not only protects coffee plants from direct sunlight and extreme temperatures but also contributes to the distinct flavour profile of Indian coffee.

In recent years, coffee cultivation has expanded to non-traditional areas, including the Eastern Ghats in Andhra Pradesh and the northeastern states like Assam and Meghalaya, though these regions contribute a relatively small percentage to India’s total coffee production.

Coffee Growing History

The story of Indian coffee begins with a fascinating tale from the 17th century. According to legend, an Indian Muslim saint named Baba Budan smuggled seven coffee beans from Yemen’s port of Mocha by strapping them to his chest. At the time, the Arabian Peninsula maintained a strict monopoly on coffee cultivation, making the export of viable coffee seeds illegal. Baba Budan planted these seeds in the hills of what is now Karnataka, in an area that would later be named Baba Budan Giri in his honour.

The first formal coffee plantations were established by British colonists in the early 1800s. The British East India Company began extensive coffee cultivation in the Chikmagalur region of Karnataka, gradually expanding to the Wynad region (now Wayanad) of Kerala and the Shevaroy Hills of Tamil Nadu. These colonial plantations laid the foundation for India’s modern coffee industry.

Through the 19th century, coffee cultivation thrived under British management, with most production exported to Europe. However, the industry faced its first major challenge in the 1870s when Coffee Leaf Rust disease devastated many plantations. This crisis led to the introduction of more resistant Robusta varieties, forever changing the landscape of Indian coffee production.

Post-independence in 1947, the Coffee Board of India was established to support and regulate the industry. Until 1995, the Coffee Board maintained a pooling system where they controlled all marketing and exports of Indian coffee. The liberalisation of the coffee industry in 1995 marked a significant turning point, allowing growers to directly market their coffee both domestically and internationally.

Coffee Today

India’s coffee industry has evolved into a dynamic sector that balances traditional practices with modern innovation. The country has established itself as a significant player in the global coffee market, particularly in the specialty coffee segment, where Indian beans are increasingly sought after by international roasters and consumers.

Domestic consumption has seen remarkable growth, especially in urban areas, with the emergence of specialty coffee shops and a growing cafe culture. Cities like Bangalore, Mumbai, and Delhi have witnessed a surge in artisanal coffee roasters and third-wave coffee establishments, reflecting a shift in consumer preferences.

The industry faces several contemporary challenges, including climate change impacts such as irregular rainfall patterns and increasing temperatures, which affect both yield and quality. In response, many farmers have adopted climate-resilient practices and invested in irrigation infrastructure. Labour shortages during harvest seasons have prompted some larger plantations to explore mechanisation, though the mountainous terrain often makes this challenging.

Export markets remain crucial for Indian coffee, with Italy, Germany, and Russia being major buyers. The industry has successfully positioned itself in premium markets through specialty products like the Monsooned Malabar, which commands premium prices internationally. Additionally, sustainability certifications such as Rainforest Alliance and UTZ have become increasingly important for market access and price premiums.

Smallholder farmers, who make up about 70% of India’s coffee growers, are increasingly organising into cooperatives to better access markets and share resources. The Coffee Board of India has also modernised its approach, focusing on marketing Indian coffee globally whilst providing technical support to farmers through digital platforms and mobile applications.

Innovation in processing methods has gained momentum, with several estates experimenting with new fermentation techniques and processing methods to develop unique flavour profiles. This experimentation, combined with India’s traditional shade-grown cultivation practices, has helped create distinctive coffees that stand out in the international market.

Coffee Future

The future of India’s coffee industry stands at a critical juncture, with both significant opportunities and challenges on the horizon. Climate change represents perhaps the most pressing concern, with projections suggesting that traditional growing areas may need to adapt to shifting weather patterns. This could lead to the exploration of new growing regions at higher elevations or in previously unconsidered areas of the Eastern Ghats and northeastern states.

As global coffee consumption continues to rise, India’s unique position as a producer of both Arabica and Robusta, along with its distinctive shade-grown cultivation methods, could allow it to capture a larger share of the premium coffee market. The challenge will be balancing modernisation with the traditional practices that give Indian coffee its unique character.