India grows coffee in the shade of the Western and Eastern Ghats and, increasingly, the Northeast. Around 70% is robusta; the specialty scene runs mostly on arabica, and now fine robusta too.
Bars show typical farm altitude. The number is how many coffees in the catalog come from each region. Higher usually means slower ripening, more acidity and more complex sweetness.
Where Indian coffee began. Legend has Baba Budan planting seven seeds brought from Yemen around 1670. Today it is the heart of Indian arabica: shade-grown under silver oak with pepper and cardamom, home to many of the estates specialty roasters buy from.
In the cup: Chocolate, caramel and spice in washed lots; bright fruit in naturals and ferments.
435 coffees from Chikmagalur →The high hills above Chikmagalur and the birthplace of Indian coffee. Among the highest farms in the country, with slow-ripening cherries and some of India's most prized arabica.
In the cup: Mild acidity, full body, chocolate and fruit; excellent naturals.
107 coffees from Baba Budangiri →Kodagu grows more coffee than any other district in India, mostly robusta with pockets of arabica. Estates are often family-run for generations and intercropped with pepper and oranges.
In the cup: Robusta: cocoa, nutty, heavy. Arabica: mellow, spicy, sweet.
110 coffees from Coorg →The Manjarabad region around Sakleshpur and Hassan. Mixed arabica and robusta, with several experimental-processing estates (Harley, Salawara) that Indian roasters love.
In the cup: Balanced, chocolatey; wild in anaerobic and barrel-aged lots.
35 coffees from Sakleshpur →The 'white hills' south-east of Mysore, named for the mist. High, forested and home to Attikan estate. Grows S795, S9, Cauvery and Kent.
In the cup: Sweet, nutty, balanced acidity.
18 coffees from Biligiriranga Hills →Kerala's coffee district, overwhelmingly robusta, largely small family holdings. Fine robusta from here is some of the best in the world.
In the cup: Cocoa, nutty, low acid, heavy body.
13 coffees from Wayanad →Southern Kerala including Idukki and Nelliampathy. Mostly robusta with some high-grown arabica.
In the cup: Mellow, spicy, full body.
0 coffees from Travancore →The Blue Mountains, better known for tea. Coffee here grows high and cool, often alongside tea gardens.
In the cup: Bright, clean, light-bodied.
6 coffees from Nilgiris →The Yercaud hills in the Eastern Ghats. Almost all arabica, grown under a dense shade canopy.
In the cup: Mild, sweet, citrus and chocolate.
22 coffees from Shevaroys →Around Kodaikanal, with some of the highest coffee in India. Arabica from here can be very bright.
In the cup: Floral, fruity, lively acidity.
16 coffees from Pulney Hills →The Valparai plateau, bordering Kerala. Coffee shares the hills with tea and rainforest.
In the cup: Balanced, sweet, mild spice.
1 coffees from Anamalais →Eastern Ghats coffee grown by Adivasi farmers, largely organic and sold through cooperatives and FPOs. Put India on the specialty map with international awards.
In the cup: Sweet, fruity, clean; naturals can be jammy.
28 coffees from Araku Valley →Just north of Araku, a young origin in the Eastern Ghats driven by tribal farmers and the Odisha government. Increasingly common on specialty menus.
In the cup: Fruity, sweet, light body.
47 coffees from Koraput →The newest frontier. Small farms in Meghalaya, Nagaland, Mizoram and Arunachal, many organic by default, with roasters like 7000Steps building direct links.
In the cup: Delicate, floral, tea-like; varies a lot.
21 coffees from Northeast →Browse the estate directory: who roasts which farm →
Indian roasters are importing more and more. Coffees in the catalog by country: