This Indian Mysore A Plantation A coffee is grown at an altitude of 1100-1300 masl in the Cauvery varietal. It is wet processed and graded A, showcasing heavy bodied and spicy aromatics with cedar and tobacco notes. The well balanced acidity makes for a delicious cup, and when roasted to a medium-dark level, the spicy aromatics are brought out even more.
India – the world’s second most populous country, is a vast country in South Asia. It has a diverse terrain and a history stretching back over 5000 years. As the world’s largest democracy it’s economy is one of the fastest growing in the world – and so varied form IT to banking, finance, agriculture and manufacturing as well as mining and minerals – India is a truly global player. Given its size, India understandably has many varied climates, terrain, flaura and fauna. Despite its economic success, India still has the largest number of child labourers, and people living below the WTO poverty line.
India’s history with coffee
India has a long history with coffee dating back to the late 1800’s. Today, most coffee is produced in the hills of South India. The state of Karnataka produces almost three quarters of all Indian Coffee. Over 250,000 producers grow over 5million bags of coffee. The vast majority of coffee farmers in India are small holders, with a number of very large plantations producing much of the volume. Roughly two thirds of the coffee produced in India are robust varietals. A large exporting nation, roughly 80% of Indian production is exported, given the local propensity for Tea. Traditionally Indian coffee has been known as one of lower quality, driven by the typical lower varietals and lower altitudes that coffee is produced. However in recent years huge strides have been made to improve the quality of production. Washed Robusta’s from Kaapi Royale have become the first R graded estates in the world, and areas such as Araku Valley have focussed on producing uniquely specialty quality coffee.
Mysore, in the south western state of Karnataka, has a reputation for coffee tracing its roots back to Bababudan, the historical figure credited with introducing coffee to India. Coffee here is often taken to the curing centre – which we know more commonly as a dry mill, though can be in cherry form for drying and processing rather than just in parchment. The quality department do the work to ensure that washed Arabicas grown in the regions of Chikmagalur, Coorg, Biligiris, Bababudangiris and Shevaroys are expertly blended to maintain a taste profile throughout the year.
Coffee is commonly intercropped with pepper and/or cardamom, allowing farms to manage a balanced cashflow thoroughout the year. Basic amenities are provided to both full time and seasonal workers, with the former being more involved in pruning, fertilizing and general upkeep of the farm infrastructure during non harvesting times.
This is a mixed varietal coffee, though the more commonly found Arabicas in the Mysore region are S795, Sln.5B, Sln6, Sln9, Chandigiri and Cauvery. Many of these selections have a Kent heritage, though Sln5B is a cross between robusta and Devamanchy, with Devamnchy itself being the Indian version of HDT – a spontaneous wild crossing between Arabica and Robusta. The Central Coffee Research Institute was behind a lot of these, and is based near Balehonnur in the Chikmagalur district of Karnataka. Founded in 1925 it now has around 130 hectares of land with 80 hectares growing coffee for further development and research. Chandigiri in particular is favoured for its yield.
Processing in India is commonly done with no fermentation to remove the mucilage. Cherry is picked, pulped, and sorted straight away, drying on patios under the sun unless weather or volume dictates the additional use of mechanical driers.
Altitude: 1100 – 1300 masl Varietal: Caeuvery Grade: A Processing: Wet Processed Tasting Notes: Heavy bodied, spicy aromatics. Cedar & tobacco notes. Well balanced acidity. Roasting Notes: Medium-dark roast brings out the spicy aromatics.
Moisture Content: 12.3%
FAQs about Indian Mysore Plantation A Coffee
Indian Mysore Plantation A is a wet-processed Arabica lot from the Mysore region of Karnataka, India. It’s graded A and known for a heavy body, spicy aromatics and a savoury edge, with cedar and tobacco notes that make it feel bold and grounding in the cup.
Mysore coffee is associated with the coffee-growing hills of South India, particularly Karnataka. In this style of lot, washed Arabicas from several nearby growing areas can be expertly blended to keep the flavour profile consistent through the year.
Grade A is a quality and size classification used for Indian coffees. In practical terms, it points to a cleaner preparation standard and a more dependable cup, which is why Mysore A is often chosen when you want a steady, repeatable profile.
This lot is listed as the Cauvery variety. In the cup, it tends to support a fuller body and spice-led aromatics rather than a highly floral or citrus-forward profile, which suits those cedar and tobacco notes.
It’s wet processed, meaning the cherries are pulped and the coffee is washed as part of preparation. Indian processing often aims for a tidy, well-structured cup with balanced acidity and a solid body, rather than louder ferment or fruit character.
The coffee is grown at around 1,100 to 1,300 metres above sea level. That elevation supports good development while still leaning towards depth and body, which fits the coffee’s heavier mouthfeel and spice-forward character.
Expect a heavy-bodied cup with spicy aromatics, cedar and tobacco notes, and a well balanced acidity that keeps it from feeling flat. It’s a classic “comfort” profile that still has structure and clarity.
This coffee tends to shine at a medium-dark roast, where the spice aromatics become more pronounced and the heavier body feels even silkier. Keeping it too light can make it taste firmer and less expressive, while going very dark can mute the nuance.
It’s a strong fit for espresso when you want body and spice, and it’s also great in moka pot and French press where that weighty profile comes through. For filter brews, it works well when you prefer deeper, more savoury cups rather than bright, high-toned acidity.
Yes. You can buy it as green coffee, or order it roasted through the Roast For You options at different roast levels. Roast For You follows the usual minimum of 6kg green per single origin so roasting can be planned efficiently while keeping quality consistent.
Store green coffee in a cool, dry place away from direct sunlight and strong odours, ideally sealed in its original bag or in a food-safe liner inside a lidded container. Roasted coffee is best kept at room temperature in an airtight bag or tin and used within a sensible time frame to keep the spice, cedar and tobacco character tasting fresh.
Additional information
Weight
1 kg
Select
Green Beans, Light Roast (Min 6kg per batch), Medium Roast (Min 6kg per batch), Dark Roast (Min 6kg per batch)
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