How Southern India Fell in Love with Coffee — and Kept Its Tea Too

Last December, news that Starbucks planned to open 500 stores in India made me wonder: what does that mean for the country’s deep-rooted tea culture? In Hangzhou, I’d heard how young people were choosing coffee over tea — but in southern India, the opposite is true. There, coffee isn’t new. It’s tradition.

Southern India — especially Karnataka, Tamil Nadu, and Kerala — drinks more coffee than tea. It’s home to some of India’s oldest coffee farms, exports globally, and has a unique coffee culture all its own.

The Origins of Indian Coffee

Coffee originated in Ethiopia and spread to the Arabian Peninsula by the 9th century. But it arrived in India in the 17th century thanks to a Sufi pilgrim named Baba Budan. While traveling through Yemen, he smuggled seven coffee seeds out of the region and planted them near Chikmagalur (then part of Mysore) in the hills of Karnataka. That small act marked the start of India’s coffee story.

What Makes South Indian Coffee Different

In the southeastern city of Chennai (formerly Madras), coffee is a daily ritual. Take Mysore coffee, a regional favourite that often includes roasted chicory root — a pre-coffee, pre-tea stimulant used in India for centuries. This gives the brew a distinct, earthy depth you won’t find elsewhere. “My parents drank Mysore coffee every day for 50 years in the U.S.,” said Vasantha , who grew up in Chennai. “The day after my brother was born, my father’s first act was to make her coffee.”

Vasantha also introduced us to monsoon coffee — a uniquely Indian phenomenon. In the 19th century, coffee shipped from India to Europe by wooden sailboat would sit in the humid monsoon winds for four to five months. The beans yellowed, softened, and developed a smoother, less acidic profile Europeans loved. Today, Indian coffee estates replicate this effect through controlled “monsoon processing”: green beans are exposed to moist, open-air conditions for two months during the monsoon season, then exported. The result is a mellow, less intense cup prized for its smooth mouthfeel.

Tea and Coffee Coexist in Southern India

Not far away in Kerala’s Western Ghats — a mountainous region overlooking the Arabian Sea — tea and coffee both thrive. This is where Korune is from. Her home region produces both crops, and locals enjoy both drinks. While Americans once only sought out Darjeeling for their Indian tea, Kerala’s high-elevation teas — made from small-leaf varietals — are gaining attention for their bright, brisk cups. They’re more affordable than Darjeeling and widely available in North America.

In Kerala’s traditional tea stalls — simple setups with wooden poles and a tarp roof — vendors serve both tea and coffee. Some even put on skillful performances: tossing tea or coffee between vessels from a distance, pouring without spilling a drop. It’s a street-theatre ritual seen across South Asia, but Kerala’s versions are particularly impressive, with some baristas even doing it blindfolded.

Modern Coffee Shops vs Home Brews

Since the 1990s, modern coffee chains have appeared in India’s urban centres, especially inside malls. The most common is Cafe Coffee Day, but prices there can be more than ten times higher than a basic filtered coffee from home. Starbucks, naturally, is even pricier.

“People used to drinking home-filtered coffee find café coffee either too weak or too sweet,” Vasantha said. Her son carries a Starbucks cup — but it’s often filled with her homemade South Indian filter coffee or a spiced chai. Despite the global chains, home-brewed coffee remains deeply embedded in southern Indian life.

Frequently Asked Questions

Where is coffee originally from in India?

Coffee was introduced to India in the 17th century by the Sufi pilgrim Baba Budan, who planted seven seeds in the hills near Chikmagalur (then part of Mysore) in Karnataka, after smuggling them from Yemen.

What is Mysore coffee?

Mysore coffee is a traditional South Indian coffee, often blended with roasted chicory root, giving it a distinct earthy and bold flavour profile. It’s commonly brewed as filtered coffee in homes across southern India.

What is monsoon coffee?

Monsoon coffee refers to beans that have been naturally or artificially exposed to humid monsoon air, causing them to yellow, swell, and mellow in flavour. Originally a result of sea voyages to Europe, it’s now replicated via controlled “monsoon processing” in India.

Do people in southern India drink more coffee or tea?

In the southern Indian states of Karnataka, Tamil Nadu, and Kerala, coffee is more popular than tea. It’s a daily habit for many, with strong home-brewing traditions and regional favourites like Mysore coffee.

What is Indian filter coffee?

Indian filter coffee is a strong, sweetened brew made using a traditional metal filter called a “kaapi kattu,” usually combining finely ground coffee with chicory. It’s served with hot milk and sugar, often in a 1:1 ratio, and poured from a height for froth.

Are there tea plantations in southern India too?

Yes. Regions like Kerala, part of India’s Western Ghats, produce both tea and coffee. Kerala’s teas are often made from small-leaf varietals and are valued for their brightness and affordability compared to Darjeeling.

Recommended FrontStreet Beans from Southern India-Inspired Regions

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