Introducing India Angadi Fermented, a premium coffee bean originating from the Hoysala Plantation in Karnataka, India. Grown at an altitude of 930 meters above sea level, this Sarchimor varietal is harvested between November and January and fully washed during processing. With a cupping score of 84, this coffee boasts notes of dried fruit, dark chocolate, almond, and brown sugar. Enjoy the rich and complex flavors of India Angadi Fermented, a true gem of Chikmagalur town.
India Angadi Fermented
Though India is typically perceived as a tea-growing and drinking country, coffee production in the country actually predates tea. Records indicate that coffee first arrived in India in the 1600s, whereas tea did not arrive until more than 200 years later, in 1839. What does unite the two drinks, however, is that the British thirst for cheaper, more plentiful tea and coffee were the major reason that they were both first widely cultivated on plantations across India.
Coffee farms are typically situated between 700 and 1,200 meters above sea level. Most coffee cultivation is ‘traditional’ and two-tier shade canopies are mixed with leguminous, nitrogen-fixing trees. In this method, it is very common for coffee trees to be intercropped with spices (like vanilla or pepper) and fruit trees.
After harvest, which is most often done by hand by family members or hired laborers, cherry is usually processed as Natural or Fully washed. Most farms dry coffee on patios or tables, though some of the larger estates also have mechanical dryers.
Today, approximately 30% of coffee production is consumed internally. The other 70% is prepared for export.
