Inida
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Growing:
Coffees produced in India have more in common with Indonesian coffees than with coffees from Africa or the Arabian peninsula. Good Indian coffees are grown in the states of Karnatka (formerly Mysore), Kerala, and Tamilnadu (formerly Madras). In good years these coffees can contain acidity typical of Guatemalan coffee, and the full body of a good Javanese coffee. In addition, these coffees incorporate the unique spicy flavours of nutmeg, clove, cardamon, and pepper.
India also produces monsoon coffees, in which the green beans have been exposed to the monsoon winds blowing through open warehouses during India's rainy season. This process reduces acidity and enhances sweetness, making them similar to Indonesian aged coffees.
Drinking:
There is a long tradition of Coffee making in South India where it was first introduced by an Arab Saint called 'Baba Budan'. It is made by the Filter method as can be seen on the diagram to the right.
Coffee powder is stored in the body and
compacted by the plunger. Hot water is poured in to the brim and the lid is placed on top.
The coffee filters down through the fine perforations at the bottom of the body and
collects in the collector at the bottom. Excellent coffee is made this way.
Some of the coffee filters are so old that they are treasured as family heirlooms!
The state of Karnataka produces the excellent "Mysore" brand of Arabica coffees.
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