Coffee origin

🇮🇳 Indian coffee: shade-grown and the unique Monsooned Malabar

Updated 6 November 2026

Legend says the saint Baba Budan brought seven coffee beans from Mokha in Yemen, hidden in his beard, and planted them in Chikmagalur, Karnataka. Indian coffee growing began in the early 17th century.

How it tastes

The most distinctive Indian coffee is Monsooned Malabar. According to the Coffee Board of India's geographical indication file, it has good body, mild acidity, sweetness and a mellow taste, with an aged, musty character that buyers seek. Roasters often add small amounts to espresso blends for body, crema and sweetness.

Where it comes from

Karnataka grows about 71% of India's coffee, Kerala about 21% and Tamil Nadu about 5%. Coffee is grown in shade, often between cardamom, cinnamon, clove and nutmeg. Arabica grows at about 1,000 to 1,500 metres, robusta lower, and robusta is now more than 60% of production.

To make Monsooned Malabar, dried arabica is spread out in open warehouses on the Malabar Coast during the southwest monsoon, roughly June to September, for about 12 to 16 weeks. The beans swell to nearly twice their size and turn pale straw yellow.

How to enjoy it

Monsooned Malabar is made for espresso and milk drinks. Its low acidity also suits people who find coffee harsh. For the Indian way to drink coffee, see our article on South Indian filter coffee in Coffee world.

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