India IND
Capital
Position
Population (Mio.)
Language
Monetary unit
GMT
ICO Group
ICO Code
Rank of production
Export in % of BSP
Production (1000$)
Export (1000$)
New-Delhi
28 39' N / 77 13' W
1000
Hindi, English, dialects
1 Indian Rupie (iR) = 100 Paise
+ 4.5
Other Milds
14
8
1
5407
4436
Coffea species
Cultivation high (m)
Flower
Harvest
Export
Processing
Bag net kg
Bag Tare kg
Arabica 43 %
900-1800
March - April
October-February
January-June
Dry and wet preparation
60
0.6
Regions of cultivation
South of the country
Robusta 57 %
150-900
November-March
March- August
Dry and wet preparation
60
1
Comment
Very interesting and cleanly processed coffees of the most
varied preparations. For almost 30 years this author has been
a firm believer in the diversity and quality of the coffees of this
provenance.
1) Arabica
Washed Arabicas (Plantation A and B) are very interesting
because of the low (sometimes even absence of)
fermentation. There is almost no acidity, they are strong and
they only have a very low risk of flaws. Plantation A coffees
roast very regularly and look nice.
The unwashed Arabicas (Cherry) AB, Pb (Perl) and C (Triage)
are similar to the unwashed coffees from Brazil: neutral,
strong, relative low risk of flaws.
2) Robustas
Washed Robustas (Parchment) AB, are perhaps the best
Robustas anywhere. Unfortunately only small quantities are
produced, and the price is high. The typical Robusta taste is
still present.
Pb (Perl) are available too, and less frequently even
monsooned Robustas. Monsooned Robustas are interesting
because in an emergency they can sometimes stand in for a
monsooned Malabar.
Unwashed Robustas (Cherry) AB, PB (Peaberries) are good unwashed Robustas, and they are processed
better than the unwashed Robustas from Africa.
3) Monsooned Coffees
These coffees are exposed to the humid atmosphere of the monsoon rains for a few weeks and then they are
dried. This process causes the coffees to bleach, and they assume a pale yellow hue. Pests are often kept
away by fire. This gives the coffees a slight smoked taste.
Both Arabicas and Robustas are offered as Monsooned Arabica Malabar AA, Basanally and Monsooned
Robustas AB.
68
Classification and description India
Classification
Description
Standard
references
Preparation
Coffee Board of India 2001
washed
unwashed
Monsooned
Types
Plantation
Mysore Nuggets
Monsooned Malabar
Monsooned Basanally
Size
Arabica Cherry
Robusta Parchment
Robusta Cherry
Monsooned Robusta
Plantation
AA
A
B
Size
C
all others
AB
Region of
production
Meaning
PB
EP
C
Arabica
Robusta
In India, washed and unwashed Robustas and Arabicas are
produced.
"Washed" does not necessarily mean that the coffees are fermented
after pulping. Often the coffee is cleaned only once by machine
(with water) after pulping.
Not declared, please see types in index 5-7.
Not declared, please see types in index 5-7.
During the monsoon the coffee is exposed to the high humidity for
some weeks, and dried afterwards. The process is a simulation of
long during shipments in the days of sailing ships. During this time
the coffee changes colour to lightish yellow.
Washed Arabica
A premium coffee that represents the best quality coffee from India.
The beans are very large, uniform bluish green in colour with a
clean polished appearance (Coffee Board of India).
Monsooned preparation of Arabica Cherry A.
Monsooned preparation of Arabica Cherry AB. The difference can
be seen in the size from Malabar
Arabica, dry preparation.
Washed Robusta
Robusta, dry preparation.
Monsooned preparation of Robusta Cherry.
Washed Arabicas "Plantation" and monsooned Arabicas
90% above screen 18, tolerance or 2% triage
90% above screen 17, maximum 1.5% below screen 15, tolerance
2% peaberry
75% above screen 15, maximum 1.5% below screen 14, 2%
tolerance of peaberry and 3% of triage
Broken and defective beans, not usable.
Unwashed "Cherry" Arabica and Robusta, washed "Parchment"
Robusta.
90% above screen 15, maximum 1.5 below screen 14, 2%
tolerance of Peaberry and 3% triage.
Peaberry, tolerance 2% flat (not Peaberry), 3% triage.
Similar to AB, but processed at the plantation, (estate pounded).
Broken and defective beans, not usable.
83% Karnataka, ( Chikmagalur 43%, Coorg 23%, Hassan 17%)
12% Tamilnadu, ( Pulneys 6% , Nilgiris 1% , Shevroys 3%,
Anamalais 2%)
1% Kerala (Wyanad, Travancore, Nelliampathies)
3% Others (Andhra Pradesh & Orissa)
62 % Karnataka, ( Chikmagalur 18%, Coorg 40%, Hassan 4%)
36% Kerala (Wyanad 31%, Travancore 4%, Nelliampathies 1%)
2% Tamilnadu, ( Pulneys , Nilgiris , Anamalais ) and North Eastern
Region.
69
India
Origin, botany, processing: India Arabica washed
India Plantation AA Specialty Corona
Screen
19 - extra large 95%
18 - large
5%
Appearance Rectangular and oval. Slightly
concave, rough surface. Silver
skin eliminated, polished.
Colour
green blue
Centre cut
very closed
Defects in 300g
broken /cut
picked/eaten
black, partly black
others
Remarks:
1
0
1
excellent processing
Roasted Coffee
Roast
Centre Cut
Acidity
pH
Yield
fine
white closed
21.8
5.05 - 5.15
28 - 29
Cup
Body
Aroma
Acidity
Earthy
Robusta
Defected Cups
heavy body
aromatic
discreet acidity
clean cup
Use
This coffee has very good body and is very aromatic while offering quite
discreet acidity. Absolutely clean cups and regular processing.
no risk
Especially suitable for noble blends with medium and dark roasting. With
medium roastings lighte acidity remains noticeable.
70
India
Origin, botany, processing: India Arabica washed
India Plantation A
Screen
18 - large
17 - bold
15 - medium
below
20-30%
50-70%
max.1.5%
max. 10%
Appearance Oval, wide. Flat, slightly rough
surface. Covered with silver skin.
Colour
green
Centre cut
slightly open
Defects in 300g
broken /cut
picked/eaten
black, partly black
others
Remarks:
1
2
2
very good processing
Roasted Coffee
Roast
Centre Cut
Acidity
pH
Yield
fine
white open
17.6
5.30 - 5.40
28 - 29
Cup
Body
Aroma
Acidity
Earthy
Robusta
Defected Cups
heavy body
aromatic
hardly noticeable acidity
slightly earthy
Use
This coffee has very good body and is very aromatic while offering quite
discreet acidity. Absolutely clean cups and regular processing. Grades A
and AA also differ in their processing. Many of these coffees are only
briefly, if at all, fermented, so only a very light acidity arises.
no risk
Especially suitable for blends with medium and dark roasting. Starting with
medium roastings there is no acidity at all, but rather a very pleasant,
sweet sandlewood taste.
71
India
Origin, botany, processing: India Arabica unwashed
India Monsooned Malabar AA
Screen
19 - extra large
18 - large
17 - bold
16 - good
below
25%
36%
32%
6%
1%
Appearance Oval, wide. Flat, smooth surface.
Partly covered with silver skin.
Colour
brown
Centre cut
slightly open
Defects in 300g
broken /cut
picked/eaten
black, partly black
others
Remarks:
16
33
0
4.5% holey/eaten
irregular processing
Roasted Coffee
Roast
Centre Cut
Acidity
pH
Yield
good
brown to black
15.7
5.50 - 5.60
28.0 - 29.0
Cup
Body
Aroma
Acidity
Earthy
Robusta
Defected Cups
strong body
soft
no acidity
rather earthy
Use
A very tangy, very spicy coffee.
We recommend trying this coffee to all those who love espresso in all its
variations. Make sure you check the date of the first shipping when buying
this coffee, supply is short and is quickly sold.
72
small risk
India
Origin, botany, processing: India Robusta washed
India Robusta Parchement AB
Screen
17 - bold
16 - good
20-50%
20-50%
Appearance Oval and round, side(s) pointed.
Slightly rough surface. Silver skin
eliminated, polished.
Colour
green
Centre cut
closed
Defects in 300g
broken /cut
picked/eaten
black, partly black
others
Remarks:
1
3
1
very good processing
Roasted Coffee
Roast
Centre Cut
Acidity
pH
Yield
good bis fine
white closed
16.4
5.40 - 5.50
29 - 30
Cup
Body
Aroma
Acidity
Earthy
Robusta
Defected Cups
strong body
Use
Excellent mild Robusta taste. In our opinion currently the best available
Robusta because in contrast to other comparable coffees this one still has
that special Robusta taste. Excellent preparation, regular cup, sometimes
a few picked beans (beetles).
no acidity
slightly earthy
mild Robusta taste
small risk
Suitable for all blends that should have a discreet Robusta character.
Washed Robustas can hardly be compared with unwashed Robustas in
their taste. That is why we recommend that unwashed Robustas not be
replaced by washed Robustas with a view to cutting costs.
73
India
Origin, botany, processing: India Robusta unwashed
India Robusta Cerry AB
Screen
18 - large
17 - bold
16 - good
15 - medium
below
11%
37%
35%
11%
6%
Appearance Oval and round, one or twosided point similar peaberry.
Smooth surface. Covered with
silver skin.
Colour
brown
Centre cut
slightly open
Defects in 300g
broken /cut
picked/eaten
black, partly black
others
Remarks:
5
11
4
quite good processing
Roasted Coffee
Roast
Centre Cut
Acidity
pH
Yield
good
brown to black
15.4
5.50 - 5.60
30 - 31
Cup
Body
Aroma
Acidity
Earthy
Robusta
Defected Cups
strong body
Use
Good tangy Robusta taste. One of the best unwashed Robustas available.
With good and regular preparation.
no acidity
rather earthy
clean Robusta taste
small risk
Drawback: Blends dominated by Indian provinces can lead to the
creation of a predominantly "Indian taste".
74