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India is a country full of colors: containers full of brick red and arrow spices on live market streets, pharaoh water hitting golden beaches, and green volcanic mountain ranges reflect the diversity of India’s flora and fauna. Any plant species is hard to find. No wonder he also offers a vast basket of agricultural products. India’s specialty coffee production started to attract some serious attention, even though it accounted for only a small percentage of its exports.

India is generally more well known for tea. Yet the real origin of coffee production goes back to 1670. The holy father, Budan, is said to have stopped at the port of Mokka, Yemen, during a pilgrimage to Mecca. There he found a coffee tree and took seven cereals to a runaway route to India by wrapping them in a play. After arriving, he planted beans in his garden near the evergreen, flowering Chikmaqalur Mountains, thus creating a coffee destination in India.

In his honor, the fertile mountain ranges are known as the Giri = Mountains and some walnut Indian Arabic. Today there are about 250,000 coffee makers in India – 98 percent of whom are small entrepreneurs. Most Indian production is done in the southern part of the country in the provinces of Kerala and Karnataka. The latter was shaped by the rich West Gats, a mountain range that is unique to one of the world’s largest biodiversity boiling points.

While Arabica accounts for about 40% of the country’s production, India’s Robusta has gained some fame and is mostly grown in Kerala. Both Arabica and Robusta paxlas can also be recycled as The Malabars of Mongolian. This traditional recycling technique is typical of India and stems from the early days when ships loaded with coffee faced heavy rains and high humidity on their way to the UK. Today, coffees are exposed to high humidity during monsoon times to hop with water and enjoy a different wood.

Coffee regions:

Tamil Nadu, Karnataka, Bababudangiri, Chikmagalur, Coorg, Kerala

Height: Between 800 and 2,000 feet [800 and 2,000 m]

Types: S795, S274, Selection (4, 5, 5B, 6, 9) Kent, Cauvery, Robusta

Harvest period: October-February

Annual productivity (60 kg bags):

6,200,000(1,600,000 Arabica + 4,600,000 Robusta)