Raw Coffee India
India is a unique coffee origin known for its distinctive processing methods and diverse flavor profiles. Grown mainly in regions such as Karnataka, Kerala, and Tamil Nadu, Indian coffee benefits from shade-grown cultivation under natural forest canopies.
The country is especially famous for its Monsooned coffees, where beans are exposed to monsoon winds, creating a smooth, mellow cup with low acidity and a heavy body. Alongside these, India produces both Arabica and Robusta coffees, often with rich, earthy notes, good structure, and strong consistency.
Indian coffees are highly valued in espresso blends for their body, crema, and ability to add depth and balance.
ARABICA PLANTATION AA
Washed coffee with good body and low acidity, usually screen size 18.
In the cup it is clean and well-balanced, with an elegant structure and natural sweetness.
ARABICA PLANTATION A
Washed coffee with good body and low acidity, usually screen size 17.
Similar profile to AA, but slightly less uniform, ideal for blends.
ROBUSTA KAAPI ROYALE 18
High-quality washed Robusta with full body and light sweetness.
Very low acidity, good crema formation, and a stable structure in espresso.
ROBUSTA PARCHMENT AB
Washed Robusta with strong body and slight sweetness, low acidity.
Parchment processed, screen size 16/17. Excellent for espresso blends.
ROBUSTA PARCHMENT PB (Peaberry)
Washed Robusta in peaberry form (single round bean).
Intense body, concentrated flavors, light sweetness, and very low acidity.
ROBUSTA MONSOONED AA
Washed Robusta processed with the monsooning method, which reduces body and rounds the profile.
Very low acidity, smooth and slightly spicy character.
ROBUSTA CHERRY AAA 19
Natural Robusta of highest selection (screen 19), with full body and long-lasting flavor.
Intense, structured, and slightly sweet.
ROBUSTA CHERRY AA 18
Natural Robusta with good body and persistent flavor.
Screen size 18, ideal for espresso with dense crema.
ROBUSTA CHERRY A 17
Natural Robusta with strong body and intense profile.
Slightly lower grade, but still suitable for structured blends.
ROBUSTA CHERRY AB
Natural Robusta with full body and persistent flavor.
Commercial grade (screen 16/17), often used for strong espresso blends.
ARABICA MONSOONED MALABAR AA
Arabica processed with the traditional monsooning method from Malabar.
Lower body than classic Arabica, very low acidity, with a smooth profile and earthy, slightly spicy notes.
Ideal for rounding espresso blends.