What is the history of coffee in India?

The story of coffee in India is one of the most enduring legends in the industry. According to tradition, a Sufi saint named Baba Budan traveled to Yemen in the 1600s and, upon returning to India, brought seven fertile coffee seeds hidden in his robes. He planted these seeds in the hills of Chikmagalur, Karnataka, which remain a heartland of Indian coffee production to this day.

For centuries, coffee in India was a localized crop, but it gained significant commercial momentum during the British colonial period. The British established large-scale plantations, particularly in the Western Ghats, recognizing the region's ideal climate for coffee. This era transformed coffee from a regional curiosity into a major export commodity, integrating India into the global coffee trade.

One of the most distinct aspects of Indian coffee history is the development of the 'Monsooned Malabar' process. Historically, coffee beans transported by sea to Europe were exposed to the humid, monsoon-laden air during the long voyage. This exposure changed the color and flavor of the beans, creating a unique, low-acidity profile that became highly sought after. Today, this process is intentionally replicated in India to produce a coffee that is unlike any other in the world.

For the modern coffee enthusiast, India offers a rich tapestry of flavors. The country produces both high-quality Arabica and Robusta, often grown under a canopy of shade trees alongside spices like cardamom and pepper. This intercropping not only benefits the environment but also imparts subtle, complex notes to the coffee. When you drink Indian coffee, you are tasting a blend of ancient legend, colonial history, and innovative processing techniques.