India coffee in London

Indian speciality coffee tends toward heavier body with low to moderate acidity, and the cup often shows notes of dark chocolate, spice, cedar, and earthy earthiness, sometimes with a mild nuttiness. Washed coffees from the country can present cleaner, more delicate profiles, though the broadly full-mouthed character remains. One distinctive processing tradition is monsooning, in which dried beans are exposed to humid monsoon winds for several weeks, producing the famously low-acid, intensely woody and musty profile associated with Monsooned Malabar. This processed style is widely used in European espresso blends, where it contributes body and reduces overall sharpness.

The principal growing regions are the Bababudangiri hills and Chikmagalur in Karnataka, the Nilgiris and Anamalai ranges in Tamil Nadu and Kerala, and smaller areas in Andhra Pradesh. Altitudes are typically modest by global standards, ranging from around 800 to 1,500 metres. The dominant varietals are selections of Kent, S795, and Cauvery (a Catimor hybrid), with some Robusta grown at lower elevations alongside Arabica.