Introduction to the main producing areas of Indian Coffee the significance of studying Indian Coffee from planting treatment

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Coffee

Indian coffee is grown in areas with annual rainfall of about 2500 to 4000 mm, with more than 100 days of rain, followed by a drying period of more than 100 days. The coffee growing areas in India have different climates and are suitable for growing different types of coffee.

Major markets and export places

India is the third largest coffee producer and exporter in Asia, the sixth largest coffee producer and the fifth largest exporter in the world.

India accounts for 3.9 per cent of global coffee production, with Arabica and Robusta respectively accounting for 30 per cent (98000 tonnes) and 70 per cent (229000 tonnes) of total coffee production in India during the period 2014-2015.

About 70% of coffee produced in India is exported and 30% is consumed domestically. In 2014, domestic coffee consumption in India was 115000 tons.

During the 2014-15 period, India exported 286545 tons of coffee, or about $800m.

The three sub-producing areas of Indian coffee "Karnataka", "Kerala" and "Tamil Nader" are all located in the southernmost tip of India, and coffee production accounts for more than 90% of the country's output.

India does not have high-quality growing conditions, but it can create a unique taste of coffee through special treatment. The common items are "wind-stained Malaba" and "Maisuo Gold Brick".

The difference between the two is that they are handled in different ways.

Masojin bricks use "traditional washing" or "scaffolding after washing" although water washing treatment is very common, Masojin bricks have lower altitude and special planting conditions.

Wind-stained Malaba uses the "sun + wind" way, probably like this. This treatment is the only one in India. It originated when coffee was exported to Europe in the 18th century, when raw beans were blown by the sea breeze in the cabin for a long time and lost a lot of water. Because the coffee is less sour, but more full of grain aroma, it has evolved into a strange treatment of raw beans exposed to the sun and sea breeze on the coast of Malaba.

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