Coffee production in India is dominated in the hill tracts of South Indian states, with the state of Karnataka accounting 53% followed by Kerala 28% and Tamil Nadu 11% of production of 8,200 tones. Indian coffee is said to be the finest coffee grown in the shade rather than direct sunlight anywhere in the world. There are approximately 250,000 coffee growers in India; 98% of them are small growers. As of 2009, the production of coffee in India was only 4.5% of the total production in the world. Almost 80% of the country's coffee production is exported. Of that which is exported, 70% is bound for Germany, Russian federation, Spain, Belgium, Slovenia, United States, Japan, Greece, Netherlands and France, and Italy accounts for 29% of the exports. Most of the export is shipped through the Suez Canal.
Indian coffee, grown mostly in southern India under monsoon rainfall conditions, is also termed as “Indian monsooned coffee". Its flavour is defined as: "The best Indian coffee reaches the flavour characteristics of Pacific coffees, but at its worst it is simply bland and uninspiring”. The four well known varieties of coffee grown are the Arabica, Robusta, the first variety that was introduced in the Baba Budan Giri hill ranges of Karnataka in the 17th century marketed over the years under the brand names of Kent and S.795.
Coffee growing has a long history that is attributed first to Ethiopia and then to Arabia, mostly to Yemen. However, the earliest history is traced to 875 AD according to the Bibliotheque Nationale in Paris. The original source is also traced to Abyssinia from where it was brought to Arabia in the 15th century. The Indian context started with an Indian Muslim saint, Baba Budan, while on a pilgrimage to Mecca, smuggled seven coffee beans (by tying it around his waist) from Yemen to Mysore in India and planted them on the Chandragiri Hills (1,829 metres (6,001 ft)), now named after the saint as Baba Budan Giri (‘Giri’ means “hill”) in Chikkamagaluru district. It was considered an illegal act to take out green coffee seed out of Arabia. As number seven is a sacrosanct number in Islamic religion, the saint’s act of carrying seven coffee beans was considered a religious act. This was the beginning of coffee industry in India, and in particular, in the then state of Mysore, now part of the Karnataka State. This was an achievement of considerable bravery of Baba Budan considering the fact that Arabs had exercised strict control over its export to other countries by not permitting coffee beans to be exported in any form other than as in a roasted or boiled form to prevent germination.
Systematic cultivation soon followed Baba Budan’s first planting of the seeds, in 1670, mostly by private owners and the first plantation was established in 1840 around Bab Budan Giri and its surrounding hills in Karnataka. It spread to other areas of Wynad (now part of Kerala), the Shevaroys and Nilgiris in Tamil Nadu. With British colonial presence taking strong roots in India in the mid 19th century, coffee plantations flourished for export. The culture of coffee thus spread to South India rapidly.
Initially, Arabica was popular. However, as result of serious infestation caused to this variety by coffee rust, an alternative robust variety of coffee, appropriately named as Robusta and another hybrid between liberica and Arabica, a rust-tolerant hybrid variety of Arabica tree became popular. This is the most common variety of coffee that is grown in the country with Karnataka alone accounting for 70% of production of this variety. In 1942, the government decided to regulate the export of coffee and protect the small and marginal farmers by passing the Coffee VII Act of 1942, under which Indian Coffee Board got established, operated by the Ministry of Commerce. The government dramatically increased their control of coffee exports in India and pooled the coffees of its growers. In doing so, they reduced the incentives for farmers to produce high-quality coffee, so quality became stagnant.
COFFEE GROWING REGIONS IN INDIA
India cultivates all of its coffee under a well-defined two-tier mixed shade canopy, comprising evergreen leguminous trees. Nearly 50 different types of shade trees are found in coffee plantations. Shade trees prevent soil erosion on a sloping terrain; they enrich the soil by recycling nutrients from deeper layers, protect the coffee plant from seasonal fluctuations in temperature, and play host to diverse flora and fauna.
Coffee plantations in India are essential spice worlds too: a wide variety of spices and fruit crops like pepper, cardamom, vanilla, orange and banana grow alongside coffee plants.
India’s coffee growing regions have diverse climatic conditions, which are well suited for cultivation of different varieties of coffee. Some regions with high elevations are ideally suited for growing Arabicas of mild quality while those with warm humid conditions are best suited for Robusta.
Coffee plantations in India are essential spice worlds too: a wide variety of spices and fruit crops like pepper, cardamom, vanilla, orange and banana grow alongside coffee plants.
India’s coffee growing regions have diverse climatic conditions, which are well suited for cultivation of different varieties of coffee. Some regions with high elevations are ideally suited for growing Arabicas of mild quality while those with warm humid conditions are best suited for Robusta.
Coffee growing regions in India can be grouped under three distinct categories:
Traditional areas representing the southern states of Karnataka, Kerala and Tamil Nadu.
Non-traditional areas comprising Andhra Pradesh and Orissa
in the Eastern Ghats of the country.
The North Eastern region comprising the ’Seven Sister’ states of Assam, Manipur, Meghalaya, Mizoram, Tripura, Nagaland and Arunachal Pradesh.
Non-traditional areas comprising Andhra Pradesh and Orissa
in the Eastern Ghats of the country.
The North Eastern region comprising the ’Seven Sister’ states of Assam, Manipur, Meghalaya, Mizoram, Tripura, Nagaland and Arunachal Pradesh.
GROWING CONDITIONS
All coffees grown in India are grown in shade and commonly with two tiers of shade. Often inter-cropped with spices such as cardamom, cinnamon, clove, and nutmeg, the coffees gain aromatics from the inter-cropping, storage, and handling functions. Growing altitudes range between 1,000 m (3,300 ft) to 1,500 m (4,900 ft) above sea level for Arabica (premier coffee), and 500 m (1,600 ft) to 1,000 m (3,300 ft) for Robusta (though of lower quality, it is robust to environment conditions). Ideally, both Arabica and Robusta are planted in well drained soil conditions that favour rich organic matter that is slightly acidic (pH 6.0–6.5). However, India's coffees tend to be moderately acidic which can lead to either a balanced and sweet taste, or a listless and inert one. Slopes of Arabica tend to be gentle to moderate, while Robusta slopes are gentle to fairly level.
PROCESSING
Processing of coffee in India is accomplished using two methods, dry processing and wet processing. Dry processing is the traditional method of drying in the sun which is favoured for its flavour producing characteristics. In the wet processing method, coffee beans are fomented and washed, which is the preferred method for improved yields. As to the wet processing, the beans are subject to cleaning to segregate defective seeds. The beans of different varieties and sizes are then blended to derive the best flavour. The next procedure is to roast either through roasters or individual roasters. Then the roasted coffee is ground to appropriate sizes.
COFFEE DISEASE
The common disease to which the coffee plants are subjected to in India is on account of fungus growth. This fungus is called the Hemileia vastatrix, an endophytous that grows within the matter of the leaf; effective cure has not been discovered to eliminate this. The second type of disease is known as the coffee rot, which has caused severe damages during the rainy season, particularly to plantations in Karnataka. Pellicularia kole-rota is the name given to this rot or rust, which turns the leaves into black colour due to the coverage by a slimy gelatinous film. This causes the coffee leaves and the cluster of coffee berries to drop off to the ground. Snakes such as cobras can also cause a nuisance to coffee plantations in India.
ORGANIC COFFEE
Organic coffee is produced with synthetic agro-chemicals and plant protection methods. A certification is essential by the accrediting agency for such coffee to market it (popular forms are of regular, decaffeinated, flavoured and instant coffee variety) as such since they are popular in Europe, United States and Japan. The Indian terrain and climatic conditions provide the advantages required for the growth of such coffee in deep and fertile forest soils under the two tier mixed shade using cattle manure, composting and manual weeding coupled with the horticultural operations practiced in its various coffee plantations; small holdings is another advantage for such a variety of coffee. In spite of all these advantages, the certified organic coffee holdings in India, as of 2008, (there are 20 accredited certification agencies in India) was only in an area of 2,600 hectares (6,400 acres) with production estimated at 1700 tonnes. In order to promote growth of such coffee, the Coffee Board, based on field experiments, surveys and case studies has evolved many packages for adoption, supplemented with information guidelines and technical documents.
