For decades, India has been known for its tea. From Darjeeling to Assam, its tea culture dominated global perceptions of what a hot drink from the subcontinent should be. But quietly, in the lush hills of Karnataka, Kerala, and Tamil Nadu, another revolution has been brewing — one that smells of roasted beans, not tea leaves.
Today, Indian coffee is stepping out of the shadows and into the spotlight. It’s showing up in specialty cafés in New York and Tokyo, making waves at international competitions, and earning praise from coffee connoisseurs who once overlooked it. The world is finally waking up to Indian coffee — and it’s about time.
A Brief History: How Coffee Came to India
Legend has it that in the 17th century, a Sufi saint named Baba Budan smuggled seven coffee beans from Yemen’s port of Mocha back to India. He planted them in the hills of Chikmagalur, Karnataka — a region that would go on to become the birthplace of Indian coffee.
From those secret seeds grew a thriving coffee industry. During British colonial rule, coffee plantations spread across southern India, flourishing in the cool, shaded hills of the Western Ghats. But while Indian coffee became a significant export, it rarely earned global fame like Ethiopian or Colombian beans.
For much of the 20th century, Indian coffee was sold as bulk commodity — blended into other origins rather than celebrated for its own identity. But in recent years, things have changed dramatically.
The Rise of Specialty Coffee in India
The global specialty coffee movement has transformed how people think about coffee — not as a commodity, but as a craft. And India has embraced this transformation with open arms.
A new generation of farmers, roasters, and baristas are treating coffee like fine wine — experimenting with processing methods, highlighting terroir, and emphasising traceability.
Small-batch producers such as Blue Tokai, Third Wave Coffee Roasters, Black Baza Coffee, and Sleepy Owl have redefined what Indian coffee can be. They roast locally, source transparently, and proudly display the names of estates like Baarbara, Attikan, and Kelagur Heights on their bags.
Their approach has helped consumers — both in India and abroad — recognise that Indian coffee is not just good, but exceptional.
What Makes Indian Coffee Unique?
Indian coffee stands apart because of its environment, cultivation practices, and processing styles.
1. Shade-Grown Sustainability
Unlike most major coffee-producing countries, India primarily grows its coffee under a canopy of shade trees. These trees protect the beans from harsh sunlight, enrich the soil, and support biodiversity. Birds, pepper vines, and cardamom plants often share the same space — creating complex microclimates that influence the flavour profile of the beans.
Shade-grown coffee is not only environmentally friendly but also yields beans with deeper, more nuanced flavours.
2. Distinctive Flavour Profiles
Indian coffee tends to be low in acidity, with a full body and rich, earthy undertones. Depending on the region and processing method, you might detect notes of dark chocolate, spices, nuts, or even tropical fruit.
For example:
- Chikmagalur coffee is smooth and balanced, with mild chocolate tones.
- Coorg coffee offers nutty, spicy flavours reminiscent of cardamom and clove.
- Wayanad (Kerala) beans can be bright and slightly fruity, reflecting the region’s humidity and altitude.
3. The Iconic Monsooned Malabar
Perhaps the most famous Indian coffee variety, Monsooned Malabar, owes its uniqueness to an accident of history. When raw coffee beans used to travel from India to Europe by sea, the humid monsoon winds would cause the beans to swell, lose acidity, and develop a mellow, woody flavour.
Today, this process is replicated deliberately on the Malabar Coast. The result? A one-of-a-kind cup with a rich, smooth body and almost no bitterness — a favourite among espresso drinkers worldwide.
The International Shift: From Commodity to Craft
For decades, Indian coffee was largely exported as part of blends — mixed into Italian espresso or instant coffee without recognition. But the rise of the third wave coffee movement changed everything.
International roasters began seeking out traceable, single-origin beans with stories and sustainability credentials. India fit the bill perfectly: eco-friendly shade farming, ethical labour practices, and distinctive flavor profiles.
In the past few years, Indian coffee has won top spots in global cupping competitions, including recognition from the Cup of Excellence India program, which highlights the country’s best specialty lots.
Major coffee influencers and global brands are also taking note. Cafés in Seoul, Melbourne, and London now proudly feature Indian beans on their menus — a mark of how far the country’s coffee reputation has come.
The Role of Indian Baristas and Roasters
Another reason Indian coffee is getting noticed globally? The people behind it.
Indian baristas have been making their mark on the world stage — competing in international brewing championships and introducing the world to Indian beans. Roasters are pushing innovation, experimenting with fermentation techniques, anaerobic processing, and natural drying — producing flavour profiles that rival those of Central and South America.
Moreover, Indian coffee companies are mastering direct-to-consumer e-commerce, building global shipping networks, and telling compelling brand stories. The narrative has shifted from “India produces coffee” to “India crafts coffee worth celebrating.”
How the Domestic Coffee Scene Is Fueling the Change
Domestically, India’s coffee culture has exploded. Urban millennials are trading instant coffee for cold brews, pour-overs, and espresso-based drinks. Cafés in Bangalore, Mumbai, and Delhi are buzzing with conversations about origin, roast profiles, and brewing techniques.
This growing local appreciation has created a self-sustaining ecosystem: when local consumers value high-quality coffee, farmers and roasters are incentivised to innovate — and global recognition follows naturally.
Challenges on the Horizon
Despite its rise, India’s coffee industry still faces hurdles. Climate change poses a major threat to yield and quality. Many smallholders struggle with fluctuating prices and lack of access to global markets.
To sustain growth, India’s coffee producers must continue investing in sustainable farming, transparent supply chains, and digital storytelling that connects with global consumers.
But one thing is certain — the foundation is solid, and the potential is enormous.
Why Now Is the Time for Indian Coffee
The global coffee industry is craving diversity — in both flavor and origin. Drinkers want stories behind their cup: who grew it, where it came from, and how it reflects its culture. Indian coffee offers all that and more.
With its deep-rooted heritage, sustainable farming, and passionate new generation of roasters and baristas, India has finally claimed its place on the global coffee map.
So, the next time you spot an Indian single-origin on a café menu — don’t hesitate. Take a sip. You’ll taste centuries of history, culture, and craftsmanship in every drop.
Leave a Reply