India washed Arabica Plantation A Organic

pleasant acidity, smooth, cocoa, macadamia, hint of citrus
Acidity
Rating:
60 % of 100
Flavor
Rating:
60 % of 100
SCA Score 83.25
Body
Rating:
60 % of 100
Spot: Vollers Hamburg
Quantity Available: 46 bags of 60kg
SKU
102794-279

You still have open quantities of this item in a call-off contract.

Do you want to call off now?

Go here

to see your overview of contracts.

More Information
Unit of Measure bags of 60kg
Status Spot
Warehouse Vollers Hamburg
Crop 22/23
Acidity 3.000000
Flavor 3.000000
Batch 102794
Region Kerala
Process Washed
Grade Plantation A
Sustainability Organic
SCA Score 83.250000
Body 3.000000

India is typically known for tea. However, the origins of coffee production root back to as early as 1670. Today, there are about 250,000 coffee growers in India – 98% of them being smallholders. The majority of India’s production takes place in the southern part of the country. In the very south, on the western Malabar Coast, the state of Kerala is situated. Known for its long history in organic cultivation it also holds a major biodiversity hotspot called the Western Ghats. Over 1,000 different species ranging from mammals to amphibians live here in their natural habitat. Within and along this green mountain range prevails an average temperature ranging from 23 to 30 Celsius degrees.

Keezhanthoor is a small village and lies amidst this fertile area. Two indigenous tribes populate this village: the Kollachuvayal and the Ullavayal. It is nestled along the Mannavan Shola forest and is a protected part of a national park. Thus, this coffee is perpetually shade-grown. It is also very common to grow spices such as cinnamon, clove, nutmeg and cardamom next to or even within the coffee plantations. The farmers of this village have been growing coffee for over 60 years. However, only a couple of years ago, the farmers also joined the MASS cooperative in an attempt to professionalize their coffee cultivation and marketing. The existing structures of MASS enabled the farmers to take part in agricultrual trainings, access medical services and even grant educational scholarships to children.

Coffee from this region typically has a spicy or nutty note, letting you enjoy it as a single-origin or using it as a special element for memorable blends.

India is full of color: bowls of brick red and ocher spices at vivid markets and turquoise water hitting golden beaches. Verdant volcanic mountain ranges sketch the diversity of India's flora and fauna. Not surprisingly, it also offers a large variety of agricultural produce. Although making up only a low percentage of its exports, India's specialty coffee production has started to draw some serious attention.

India may generally be more known for tea. However, the actual origins of coffee production root back to as early as 1670. According to legend, Saint Baba Budan stopped in the port city of Mokka in Yemen on his pilgrimage to Mecca. There he discovered a coffee tree, wrapped seven grains in his turban, and smuggled them to India. Once he arrived, he planted the beans in his garden near the evergreen, flowery mountains of Chikmagalur- and so the birthplace of coffee in India had arisen.

In his honor, the fertile mountain chains were named after him (Giri = mountains) and are famous for some of the nuttiest Indian Arabicas. Today, there are about 250,000 coffee growers in India – 98% of them being smallholders. Most of India's production takes place in the southern part of the country, in the states of Kerala and Karnataka. The latter is shaped by the profuse Western Ghats, a mountain range inherent to one of the greatest biodiversity hotspots in the world.

While Arabica makes up about 40% of the country's production, Indian Robustas have also gained some reputation and are mostly grown in Kerala. Both Arabica and Robusta beans can also be processed as Monsooned Malabars. This traditional processing method is unique to India and stems from the early days when ships loaded with coffee experienced heavy rainfalls and high humidity on their way to England. Today, the coffees are thus exposed to high humidity during the monsoon period to soak up with water and gain a distinct woody flavor.

 

CONTINENT Asia
COFFEE REGIONSTamil Nadu, Karnataka, Bababudangiri, Chikmagalur, Coorg, Kerala
COFFEE ALTITUDES800 – 2,000 masl.
VARIETIESS795, S274, Selection (4, 5, 5B, 6, 9) Kent, Cauvery, Robusta
HARVEST PERIODOct – Feb
COFFEE FARMS250,000 smallholders and plantations
AVERAGE FARM SIZE0.5 – 5.5 ha
YEARLY PRODUCTION (IN 60KG BAGS)4,988,000
2021 - present, List & Beisler GmbH