Indian Special Coffees
Top Quality Coffee From India
We & Our is a new age manufacturer with relevantly great expertise in the Arabica Coffee Industry.
The Arabian coffee or Coffee arabica, is a species of Coffee. High quality arabica coffee beans have a slightly sweet flavour, with hints of chocolate, nuts, and caramel. It has a slight/pleasant acidity, and a little bitterness.
Arabica contains around 60% more lipids and almost twice the amount of sugar.
These play an important part in not only the flavour, but also the aroma and body of the coffee. Arabica beans taste better because of the increase in sugar, a cleaner mouthfeel, and a decrease in bitterness.
COFFEE FROM ANAMALAIS (TAMIL NADU)
Main coffee type: Arabica
The total area under Coffee: 2,500 ha
Average production: 1,500 MT
Main varieties: S.795, Cauvery, Sln.9
The plantations are home to high-grown Arabicas, including the exotic Kents. The Arabicas here are finely grown broad types of coffee beans that are greyish green in colour and tend to be more balanced with a strong aroma coupled with citrus essence.
COFFEE FROM ARAKU VALLEY (ANDHRA PRADESH)
Main Indian coffee type: Arabica
The total area under Coffee: 20,000 ha
Average production: 3,100 MT
Main varieties: S.795, Sln.4, San.5, Cauvery
The Araku Valley is situated in the Eastern Ghats of northern Andhra Pradesh and southern Orissa. The development of coffee plantations here is more recent. It has been a boon to the tribal populations here since it has provided them with a viable alternative to their traditional methods of shifting cultivation. Indian Coffee from Araku Valley is characterized by the medium body, medium to sharp acidity, and intense aroma with spicy notes.
COFFEE FROM BABABUDANGIRIS (KARNATAKA)
Main coffee type: Arabica
The total area under Coffee: 15,000 ha
Average production: 10,500 MT
Main varieties: S.795, Sln.9, Cauvery
The birthplace of Indian Coffee, Bababudangiris, is named in honor of the legendary saint Baba Budan1 – who brought Coffee to India. The coffee plantations here produce full-bodied Arabicas, which ripen at a relatively slower pace due to mild weather conditions. The Indian Coffee from these
carefully selected beans, which are processed through natural fermentation, has a full-body, acidity, sweet flavor, and unmistakable aroma with a hint of chocolate.
COFFEE FROM BILIGIRIS (KARNATAKA/TAMIL NADU)
Main coffee type: Arabica
The total area under Coffee: 800 ha
Average production: 700-800 MT
Main varieties: S.795, Sln.9, Cauvery
Biligiris are among the highest altitude coffee growing regions in India, and the most famous varietycoming from this region is the high elevation S.795 Arabica. The Indian Coffee ripens slowly under a mild shade of silver oaks and fruit trees and has a full-body, lovely aroma and a unique sweet flavor.
COFFEE FROM THE BRAHMAPUTRA REGION
Main coffee type: Arabica
The total area under Coffee: 5,000 ha
Average production: 300 MT
Main varieties: S.795, Cauvery
Indian Coffee is grown in all the eight states of Northeast – Assam, Arunachal Pradesh, Mizoram, Meghalaya, Manipur, Tripura, Sikkim, and Nagaland. The Brahmaputra river – which flows across Assam and Arunachal Pradesh – is the lifeline of this region. Although current production levels are relatively low, the Arabica coffee from this region is unique with a medium to full body, a uniquely fruity essence, mild degrees of acidity, and a pleasant aroma.
COFFEE FROM CHIKMAGALUR (KARNATAKA)
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, San.5B, Sln.9, Cauvery
Robusta – Peridenia, S.274, CXR
Chikmagalur in Karnataka is home to the Central Indian Coffee Research Institute and is also called the Coffee Country of India. The Arabica beans from this region produce Indian Coffee that has a medium body coupled with light acidity and flavor, and medium to the intense aroma.
COFFEE FROM MANJARABAD (KARNATAKA)
Main coffee types: Arabica, Robusta
Total area under coffee: Arabica – 31,700 ha, Robusta – 9,400 ha
Average production: Arabica – 21,000 MT, Robusta – 9,500 MT
Main varieties: Arabica – S.795, Sln.6, Sln.9, Cauvery Robusta – S.274, CxR
Although it is a small region, the mixed shade Arabicas produced here are among the best, and planters in the area are known for employing innovative technologies. Coffees from Manjarabad have a medium to full body, mild acidity, medium to the intense aroma, and pleasant flavor.
COFFEE FROM NILGIRIS (TAMIL NADU)
Main coffee types: Arabica, Robusta
The total area under Coffee: Arabica – 3,600 ha, Robusta – 4,000 ha
Average production: Arabica – 1,400 MT, Robusta – 2,800 MT
Main varieties: Arabica – S.795, Kents, Cauvery Robusta – Peridenia, S.274, CxR
Nilgiris, or the Blue Mountains is known for some of the best Kents Arabica. The coffee beans are bold and bluish-green and ripen slowly in the mild climate. Nilgiri coffee has a full body, sharp acidity, beautiful aroma, and sweet flavor.
COFFEE FROM PULNEYS (TAMIL NADU)
Main coffee type: Arabica
The total area under Coffee: 14,000 ha
Average production: 7,500 MT
Main varieties: S.795, San.5B, Sln.9, Sln.10, Cauvery
Some of the best Arabicas are grown here like S.795, S1n.10, and Cauvery. These coffees have a medium body, medium-plus acidity, and a slight flavor coupled with a citrus aroma.
COFFEE FROM SHEVEROYS (TAMIL NADU)
Main coffee type: Arabica
The total area under Coffee: 5,000 ha
Average production: 3,000 MT
Main varieties: S.795, Cauvery, Sln.9
The Sheveroys region has abundant lakes and tall peaks, where premium Arabica coffees like S.795, S1n.9, and Cauvery are grown at altitudes of up to 5000 feet under silver oaks. The berries mature at a slow rate and acquire a bluish-green color. They produce Coffee with a medium body, good acidity, and slight flavor with a tinge of spice.
COFFEE FROM TRAVANCORE (KERALA)
Main coffee type: Robusta
The total area under Coffee: 13,000 ha
Average production: 9,000 MT
Main varieties: S.274, CxR
Two separate Indian coffee growing areas are part of the region – Idduki (mostly Robusta) and Nelliampathys (both Arabica and Robusta). The mountains of Idduki are of medium to a high elevation and are also home to numerous plantation crops, spices, and medicinal plants. Nelliampathys, on the other hand, is well known for the CxR variety of robusta coffee. These Robustas have a full body and sweet taste with very little bitterness.
COFFEE FROM WAYANAD (KERALA)
Main coffee type: Robusta
The total area under Coffee: 67,000 ha
Average production: 54,000 MT
Main varieties: Peridenia, S.274, CxR
Wayanad in northern Kerala is the largest Robusta producing region in India with medium-altitude, gently sloping hills with fertile laterite soil. A wide variety of plantation crops are grown in the small coffee plantations in this region, including spices and condiments, as well as staple foods like yam. Wayanad coffees are prepared from the washed Arabicas of Chikmagalur, Coorg, Biligiris, Bababudangiris, and Shevaroys. The coffee beans are broad, bluish-green in color, and have a clean, polished appearance. The CXR and S.274 Robusta varieties from Wayanad are famous for their soft to neutral essence, full-body, and intense aroma with hints of chocolate.
MYSORE NUGGETS EXTRA BOLD
Mysore Nuggets Extra Bold is a premium coffee. It is the “best” washed Arabica coffee from India. The beans are large and uniform, bluish-green in color, and have a clean, well-polished appearance. They provide a highly uniform roast.
The aroma is nutty, woody, and has some slight smokiness. There is a dark fruit, oak, licorice, and some vanilla spice like taste to it.
Origin – India
Region – Karnataka, Southwest India
Variety – Arabica
Process – Washed
Roast – Medium
Altitude – 1,200-1,600 masl
Aroma – Pleasant, toffee sweetness
Flavour – Soft apricot and mild spice
Acidity – Light balanced
INDIAN KAAPI ROYALE
Indian Kaapi Royale is one of India’s finest washed robustas, considered as specialty coffee. It is an A grade coffee, meaning it is free from primary defects. Kaapi Royale typically has a big body and a predominant spice and chocolate cup profile, without any bitter flavours you would expect in
robusta.
A subtle herbal character under dominant notes of dark chocolate and puffed rice.
Origin – India
Process – Washed
Altitude – 762 – 1200m
Harvest – December – April
Flavour – Brown Spice, Dark chocolate, Ginger, Puffed Rice
Species – Coffea Canephora
Varietal – Robusta