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.
Origin: Indian Mysore A
Estate: Plantation A
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%
Small Batch Roasting: Roast For You Service – Terms & Conditions
Introduction
Small Batch Roasting now offers a service that offers personalised coffee roasting for customers who want to enjoy freshly roasted coffee tailored to their preferences.
Roast For You Service
When you choose to have your coffee roasted for you, we will roast the exact amount ordered and roast this for you to the selected roast profile you have chosen. Our small batch roasting process ensures that your coffee is roasted with care and precision, resulting in a high-quality, freshly roasted product.
Minimum Green Weight Requirement
Please be advised that the minimum green weight for roasting any one single origin is 6kg. Any orders placed with less than 6kg of each origin will be placed on hold and may cause delays in being dispatched. We will contact you to discuss how you wish to proceed in this case.
Weight Loss During Roasting
Please be mindful of the weight loss through moisture loss during roasting, which is typically between 12-20% depending on the level of roast. The darker the roast, the higher the moisture loss. This weight loss should be taken into account when ordering your coffee to ensure you receive the desired amount of roasted coffee.
Order Processing Time
Orders for roasted coffees will naturally take a little longer to process. Please allow a minimum of 3 days for your order to arrive from the point of order. If we are able to drop your order in the roasting schedule sooner, we will always endeavor to do so.
Mixed Orders
Mixed orders which include green and roasted coffees will be dispatched together when the roasted coffees are ready. We are unable to split these orders, so please consider the slightly longer delivery times when ordering mixed coffees.
Packaging
Your coffee will be bulk packed into a 6kg bulk bag with an identifying label on only. This packaging ensures that your coffee remains fresh and protected during transit.
Roast Profile and Liability
We will roast to your desired roast profile, but are unable to take any liability for any taste discrepancies that may arise from this. We are unable to take back any coffees once they have been roasted to your desired roast profile.
Yield Estimate
Typically, a medium roast coffee at 6kg green will yield 5.1kg of freshly roasted coffee. This estimate should be taken into account when ordering your coffee to ensure you receive the desired amount of roasted coffee.
