The historyFrom 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.