India

Anamalais (Tamil Nadu): Wildlife sanctuaries in this region are the abode of spotted leopards, while the plantations are home to fine, high-grown Arabicas, including the exotic Kents.

Altitude range: 1000-1400 masl
Varieties: S.795, Cauvery, Sln.9
Main intercrops: Pepper, Orange, Banana

Araku valley (Andhra Pradesh): Home to colourful parrots, it is not unusual to see a flock of chattering red and green birds, darting through trees in this scenic valley.

Altitude range: 900-1100 m MSL
Rainfall: 1000-1200 mm
Total area under coffee : 20,000 ha
Average production : 3,100 MT
Main varieties : S.795, Sln.4, Sln.5, Cauvery
Main intercrops : Pepper, Mango, Jackfruit, Vegetables

Bababudangiris (Karnataka): Bababudan brought seven ‘magical’ beans from Yemen and planted them in the lofty hills of this region. Deer is often spotted here, grazing alongside plantations abundant with full-bodied Arabicas.

Altitude range: 1000-1500 m MSL
Rainfall : 1750-2200 mm
Main coffee type : Arabica
Total area under coffee : 15,000 ha
Average production : 10,500 MT
Main varieties : S.795, Sln.9, Cauvery
Intercrops : Pepper, Cardamom, Arecanut

Chikmagalur (Karnataka): Chikmagalur’s forests and wildlife sanctuaries are abundant with beautiful peacocks, India’s national bird. The peacock loves to show off its colourful feathers, especially during its elaborate courtship dance.

Altitude range: 700-1200 m MSL
Rainfall : 1000-4500 mm
Main coffee types : Arabica, Robusta
Total area under coffee : Arabica - 37,000 ha, Robusta - 23,000 ha
Average production : Arabica - 29,000 MT, Robusta - 30,000 MT
Main varieties : Arabica - S.795, Sln.5B,Sln.9, Cauvery
Robusta - Peridenia, S.274, CxR
Main intercrops : Pepper, Cardamom, Arecanut, Orange, Vanilla

Monsooned (Mangalore) coffee or coffee beans ’swollen’ with moisture from the air, is prepared at the curing works situated on the West Coast of Southern India. Stored in special warehouses, moist monsoon winds circulate around the coffee beans, making them swell in size and take on a mellowed but aggressive, musty flavour. This process yellows the bean and reduces the acidity, imparting a heavy, syrupy flatness reminiscent of aged coffees. For preparing monsooned coffees only dry processed Arabica and Robusta beans are used. The coffees are mainly used in blends to mellow and impart richness to rougher, more acidy coffees. The best grade in monsooned coffee is Monsooned Malabar AA.