Mysore, in the southwestern state of Karnataka, has a reputation for coffee that traces its roots back to Baba Budan, who famously smuggled in seven raw coffee beans from Yemen and planted them in these hills, introducing coffee to India.
Today, Karnataka produces around 80% of India’s coffee. The regions of Chikmagalur, Coorg, Biligiris, Bababudangiris and Shevaroys all contribute to the country’s diverse coffee landscape. Coffee is commonly grown alongside crops such as pepper and cardamom.
The region is home to a variety of Arabica coffees, including S795, SLN.5B, SLN.6, SLN.9, Chandragiri and Cauvery. Many of these varieties have been shaped by generations of cultivation and research at the Central Coffee Research Institute in Karnataka.
Processing in India is commonly carried out without fermentation. Cherries are picked, pulped and sorted straight away before being dried on patios in the sun, unless weather or volume dictates the additional use of mechanical dryers.
Our Indian Mysore is a beautifully balanced coffee with notes of apricot, toffee and mild spice. It has a rich yrupy body and soft lingering finish.
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