Burnt sugars and baking spices on the nose lead into a surprisingly balanced, clean and pleasant cup brimming with toasted sugar sweetness over a black tea base. This coffee could easily be mistaken for a mild Colombian coffee if it were not for the subtle complexities that emerge upon cooling and point to a flavor profile far outside of anything we have experienced in Latin American or African coffees: Thai basil, licorice and wet terracotta cleanly and elegantly portray a unique and deeply enjoyable representation of Indian terroir.

Coffee was taken to India by way of Yemen sometime around 1670. Legend has it that a Sufi monk named Baba Budan smuggled coffee out of Yemen while returning home from visiting Mecca and cultivated it in India where hills in the region of Chikmagalur still bear his name (Bababudangiri). Whether it was these smuggled seeds or the work of the Dutch in the late 1600’s that took coffee to India, the fact is that coffee has thrived in India since the late 17th century. This lot, from the Chikmagalur region of Karnataka, is clean, complex and interesting and being presented as an Education Lot for the historically significant role that Indian coffee production has played. This coffee is part of our Education Lot series. Read more about our Education Lots on our blog.

Dominant Attributes
Burnt Sugars, Clove, Fruited
Altitude
1,200 - 1,500 masl
Country
India
Processing
Wet Processed
Region
Chikmagalur
Varieties
Kent

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