Caffè Poli - India kaapi royale plantation
Poli Specialities

India kaapi royale plantation

100% recyclable cardboard box containing 10 individually packaged, rice paper, 100% compostable, single-portion pods of the famous and prestigious India Kaapi Royale Plantation: Extra selection from the large beans. It belongs to the species Coffee Canephora (Robusta variety) and grows at an altitude of between 500 and 1,000 meters above sea level. It has a good body, almost non-existent acidity and is excellently balanced. It is one of the most typical and appreciated varieties of Robusta bean. Each pod is individually packaged in 100% recyclable material, to ensure the highest quality and the maximum freshness, whilst ensuring the utmost respect for the environment.

The history

From the Indian highlands of Karnataka comes a 100% Robusta espresso with intense aroma, strong avour and notes of chocolate and spices. The high altitude and the nature of the plantation soil give this 100% Robusta maximum creaminess with a deep brown colour. Of high aromatic intensity, pleasant hints of chocolate and spices display on the nose alongside subtle notes of cereals and wood. Characterised by low acidity and a perfect balance between sweetness and bitterness, it makes a full -bodied espresso with a lingering dark chocolate aftertaste. India produces and exports both Arabica and Robusta co ee, with a production of 4.5 to 5 million bags depending on the year.
Arabica is divided into washed co ees: Plantation (A, B, C, Blacks, Bits), and natural co ees: Cherry (PB, AB, C, Black, etc).
Robusta is divided into washed co ees: Parchment (PB, AB, C) and natural co ees: Cherry (PB, AB, C and Blacks).
Besides the classic Arabica and Robusta described above, India also exports co ees processed in a particular way that belong to the category of “specialty co ees”. These are co ees with sift and cup characteristics that do not conform to standard classi cations. The best-known specialities are Mysore Nuggets EB, washed Arabica and Robusta Kaapi Royale, the latter prepared with a Robusta Parchment AB co ee. Monsooned co ees are another speciality. These are stored in open sided- warehouses to allow the beans to absorb moisture. The co ee is subsequently stored in bags and exposed to the monsoon winds.
Recommended for


Recipe type: hot, alcoholic
Estrazione del caffè: espresso

It is a typical Canarian coffee, especially popular in Tenerife.


The ingredients are poured in layers into a tall, narrow glass cup. The condensed milk is poured in first followed by, in this order: the liqueur (Licor43 or Tia Maria), the coffee, the hot milk and finally the foamed milk or cream which is sprinkled with cinnamon and lemon zest.

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