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India


ICO Member: code n°14 (other mild Arabicas group)

Botanical species: 20 % Arabica 80% Robusta

Bags: 60 kg jute bags (tare 0,75 kg)

Flowering: from March to April

Harvest: ARABICA from December to March ROBUSTA from January to April

Harvesting method: mechanical

Shipment: from January onwards

Shipment port: Cochin, Chennai, Mangalore

Production: 5,7 milion bags


The fifth largest producer in the world, India accounts for 4.5% of worldwide production. The first coffee cultivated was an Arabica variety from Yemen in 1610. The coffee was introduced into the region currently known as Karnataka (formerly Mysore), the richest coffee area today and together with Kerala and Tamil Nadu, located at the southern tip of the country, constitutes the so-called “coffee chain”. In 1820, the British began to market it with the robusta variety only introduced in 1905 from shrubs originating in Indonesia.
Indian coffees are mainly classified according to preparation method and sieve, and the size of the grain. The Arabica or robusta coffees which are prepared via the dry (natural) method are called Cherry; coffee prepared through the wet (washed) process is called Plantation if Arabica or Parchment if robusta.
Since 1991, thanks to liberal economic government policies and other measures to improve product quality, many companies became involved in the coffee trade ranging from supply chain to production to export. In recent years, the export of gourmet coffee has gained ground, nowadays highly prized and used in many fine blends such as Kaapi Royal and Mysore Nuggets. Special mention should be made of Monsooned coffee, nowadays considered a special coffee but born out of “error”, and discussed in further detail below.

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