Indian coffee production is focussed in the furthest southern regions of the country but others areas are now expanding to match consumer demand. Still, 90% of the 349,000,000 kilos produced are grown in Karnataka, Kerela and Tamil Nadu on small farms of less than 25 acres. Robusta still dominates with only 30% of coffee grown being arabica, typically Catimor, Kent, Caturra, S795 and S9.
Primarily grown in shaded conditions along side other crops like banana, pepper and ginger under varying degrees of rainfall and altitude, ranging from 700-200m, which lends nuances to the flavour of Indian coffee. Good examples are medium to full bodied with low acidity. Often described as being chocolatey or spicy and big on aroma.
What is most remarkable about Indian coffee is a process unique to them named 'monsooned' coffee. Green coffee which has been dry processed will be stored in open sided warehouses along the coast. Exposed to tropical air for a few months, the coffee absorbs moisture which results in a bolder body and muted acidity. For this reason we add Monsoon Malabar to Limini Blend to give weight to its distinctive rich taste.
Find out how coffee is harvested and the hard work that the coffee farmers put into our lovely drink.
Read about what they do after the harvesting of coffee and the various processing methods.
Producing around 13 million bags (60KG) of coffee, Colombia is the third largest producer of coffee.
Not the largest producer with 0.5 million bags (60KG) but boy do they know how to grow coffee!
Guatemala produces around 3.5 million bags (60KG) each year and produces very high quality certified coffee.
The birthplace of coffee with wild coffees and a production of around 6.5 million bags (60KG).
The neighbour of Ethiopia yet with a very different flavour profile, Kenya produces under a million bags (60KG) of coffee each year.
Only about 0.25 million bags (60KG) are produced each year by Rwanda but we love Rwandan coffee.
With over 5 million bags (60KG) a year, India produces quite a bit of coffee and use the famous Monsooning processing method.
Over 6.5 million bags (60KG) are produced annually by Indonesia with some famous growing regions.
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