Indian Green Coffee Beans

India’s coffees grow under shade at medium to high altitudes, developing rich, spicy, and chocolatey flavours with a smooth, low-acid cup profile.

Key regions include Chikmagalur, Coorg, Wayanad, Bababudangiri, and Nilgiris, each known for balanced body, earthy sweetness, and spice undertones.

Predominantly Arabica (S795, SL9, Cauvery, Catimor) and some high-quality Robusta. Many estates cultivate mixed lots for complexity and resilience.

It’s a unique process where beans are exposed to monsoon winds, swelling and losing acidity, creating a mellow, full-bodied cup with nutty, earthy flavours.

Both washed and natural processing are common; Monsooned Malabar adds a distinct category that contributes to India’s diverse flavour range.

Expect chocolate, roasted nuts, spice, and mild fruit hints. Washed lots bring clarity; monsooned and naturals add smooth, syrupy texture.

Medium to medium-dark roasts highlight chocolate and spice. For filter brewing, medium-light maintains aromatic nuance and gentle acidity.

Both. Their full-bodied sweetness anchors espresso blends beautifully, while Monsooned Malabar shines as a distinctive single-origin feature.

Keep in a cool, dry, airtight container, away from light and moisture. Properly stored, Indian greens maintain quality for 6–12 months.