ABOUT COFFEE

Coffee Facts
Did you know?
Processing
Classifications
Coffee Environment

Seasons in India

Months	Seasons	Temperature Range
March to June	Summer	Very hot temperatures up to 45 Degrees Celsius.
July to September	Monsoon	Humid and heavy monsoon rains.
October	Autumn	Mild temperatures 19 – 22 Degrees Celsius
November to February	Winter	Moderately cold but pleasant during sunshine

Crop Periods

Flowering Period

Main: From February / March until March / April

Secondary: From March / April until April / May

Robusta grows between 500 and 1000 meters, Arabica between 1000 and 1600 metres. Irrigation being tougher in high-altitude Arabica farms is predominantly done in lower altitudes. Robusta farms lead to higher productivity and uniform flowering ultimately leading to uniform ripening of fruits prior to harvest.

Harvesting Period

Main: From December until January

Secondary: From February until March

The harvest period for arabica is mainly from December till January, for robusta from February till March. The secondary harvest period for arabica is mainly in January. For Robusta mainly in March.

Shipping Period

Main: From January until March

Secondary: From July until September

The period of exportation is different for Arabica and Robusta coffee :

Arabica	January to December, but usually 80 % of the crop is exported by September
Robusta	February to December
Monsooned	October onwards

The rainy season called ‘monsoon’ starts in June and ends in October. Plantation coffee should be shipped before the monsoon season starts as the huge humidity causes this coffee to bleach. Plantation coffee properly kept in its parchment can resist this weather change better. The quality of Arabica being very sensitive to moisture is best exported prior to the unrelenting Indian monsoon which lasts from June to October.

Crop Periods: Summary

	Arabica	Robusta
Blossom	March & April	Feb & March
Fruit Set	May	April
Cherry Development	June to August	May to August
Maturation	September	September
Harvest Period	Nov to January	January to March
Best Shipment Period	March to June	April to November

Destination Countries

1. Italy
2. Germany
3. Russia, Belgium, Spain, USA, Poland

Historically Russia has always been one of the largest buyers from India due to bilateral intergovernmental agreements including barter trade. Russia imports mainly instant coffee from India. For a large number of years, Russia remained the main buyer of Indian coffee. It was only until liberalization was introduced that other countries started importing from India. This liberalization started in 1992 and was completed in 1996.

Italy also has a long-lasting tradition of buying Indian coffee. Imports fell back in the eighties as Russia was taking more than 80% of India’s total production at the time. Italy has always needed Indian robusta coffee since it is a crucial component of Italian espresso.

Transit Days

Port	Importance	US (*)	EU (*)
Cochin	60 %	45	35
Mangalore	30%	45	35
Tuticorin	5%	45	35
Chennai	5%	45	35

Coffee is exported from New Mangalore from mid-September to mid-May but not during the monsoon. The Tuticorin Container Terminal is a project from Singapore’s PSA Corporation. It handled over 150.000 TEUs in its first year of operation (2000).

(*) Average Transit time in days

ICO Figures

Watch Out

The domestic market is growing rapidly. In a decade from now India might be a net-importer of coffee, as is already the case with tea.

ABOUT

India is the seventh-largest country by area, the second-most populous country with over 1.2 billion people, and the most populous democracy in the world. The northern provinces are densely populated but large cities are all around the country.

Four world religions – Hinduism, Buddhism, Jainism, and Sikhism – originated here, whereas Judaism, Zoroastrianism, Christianity, and Islam arrived in the 1st millennium and also helped shape the region’s diverse culture. A nuclear weapons state and a regional power, it has the third-largest standing army in the world. Most of the South Asian state of India covers a peninsula that juts into the Indian Ocean between the Arabian Sea and the Bay of Bengal. The heart of the peninsula is the Deccan plateau, bordered on either side by ranges of hills, the Western Ghats, and the lower Eastern Ghats which fall away to narrow coastal plains. To the north is a broad plain, drained by the Indus, Ganges, and Brahmaputra rivers and their tributaries. The plain is intensively farmed and is the most populous region. In the west is the Thar desert. The climate shows marked seasonal variation: the hot season from March to June; the monsoon season from June to October and the cold season from November to February.

India is a federation composed of 28 states and 7 union territories and is the seventh-largest economy in the world. Agriculture, forestry, and fishing account for one-third of the national output and two third of employment. Major exports include petroleum products, textile goods, jewelry, software, engineering goods, chemicals, and leather manufactures. Major imports include crude oil, machinery, gems, fertilizer, and chemicals.

The Indian population has an increasing demand for coffee. The coffee habits are influenced by the milliner tea culture: soluble and instant coffee are the most appreciated.

The Birth of Coffee in India

In 1670, a saint named Baba Budan went on a pilgrimage from India to Mecca. On his way back, he had to come via Yemen when he had a cup of coffee at the port of Mocha. He was so impressed that he smuggled 7 coffee beans by strapping them to his chest. He then planted them in Chikmagalur, Karnataka where the hill was named after him as Baba Budan Giris. During the 18th century, British Entrepreneurs went on to develop commercial plantations, which grew over the years to become the coffee industry it is today.

Both Arabica & Robusta

Indian coffee is mainly grown in the southern states of Karnataka, Kerala, and Tamil Nadu, three states that constitute what is often referred to as “India’s Coffee Belt”. At least 60 % of the production is Robusta. Indian Robustas have a very good reputation and usually fetch a decent premium. The washed Robustas’ production exceeds 20.000 tons/year. The washed Arabicas are called “plantation” coffee. The unwashed (naturals) are called “Cherry Arabica”. Smallholders represent 60% of the production. Large producers (10 ha or more) are producing the bulk of the plantation coffee.

Monsoon Malabar
In the 1960s, when Indian traders shipped high-quality Arabica to Scandinavia, few realized they were about to create a new fashion that would capture the imagination of world markets. On the high seas for up to 10 weeks, the coffee beans absorbed salty moisture and underwent physical and chemical changes, giving a peculiar mellow taste. These beans were a hit with consumers in Norway, Sweden, and Denmark. A few years later, faster shipping services cut the journey to four weeks, preventing sea moisture from playing its usual role. Customers who had become accustomed to this special flavor forced India to stimulate the salty condition on its western coast and produce the famous “Monsoon Malabar”, a popular coffee that is now recognized as a gourmet cup all over the world.

Through the 1990s, the state-run coffee board began counting specialty coffee exports separately. India has hardly exported 2500 tons a year, up from the few hundred tons exported in the 1970s. Over the years, the country has come up with new varieties such as “Mysore Nuggets” and “Robusta Kaapi Royale”, both categorized as gourmet as they are made from specially identified coffee bean sizes. Although some 200 growers are currently estimated as producing top-quality coffees which are later processed into gourmet varieties, poor marketing, and inconsistent quality have resulted in slow recognition and hindered this movement. Low prices and lack of premiums are also discouraging gourmet producers.

Like the great majority of economic sectors in India, the coffee industry suffers from logistic problems and a lack of investment. India has work force and fertile lands to largely increase its production.

The World’s Best Shade-grown ’Mild’ Coffees

Indian coffee is the most extraordinary of beverages, offering intriguing subtlety and stimulating intensity. India is the only country that grows all of its coffee under shade. Typically mild and not too acidic, these coffees possess an exotic full-bodied taste and a fine aroma.

About Picking

Hand-picking

Coffee fruits are manually picked by workers. Usually, only ripe fruits are picked which gives Indian coffee its smooth consistent cup.

About Washing

For washed Arabica and washed Robusta

Defective, unripe fruits are removed and only ripe fruits are pulped by pulping machines to remove the outer skin of fruits.

For the washed method of processing, harvested berries are pulped, demucilaged, washed, soaked under water, peeled, graded and sorted. Pulping is done by a two or three-disc pulper, demucilaging by natural fermentation for 36 hours, washing by aqua washer and soaking lasts six hours.

Possible “Off-tastes” of Poor Processing

Green / Raw	The green/raw off-taste in on-farm processing is due to the presence of unripe berries in the coffee. Mucilage, which acts as a lubricant during pulping, is only formed at the ripening stage of the fruit and its absence in unripe green coffee berries causes them to be completely crushed during the pulping process. In India, this problem is aggravated because many pulping units are not designed to sort the unripe cherries. Furthermore, the scarcity of water in typical growing areas results in farmers neglecting to carry out “density separation” of parchment beans after pulping and the net result can leave the coffee with a “Raw” or “Green” taste.
Over-ripe	Conversely, the “over-ripe” off-taste is caused by too many over-ripe cherries in the harvest. Mucilage is also absent in these fruits due to natural fermentation which breaks it down. The coffee is thus also damaged during the pulping process.
Fruity	The “fruity” off-taste is believed to be a direct result of a delay in the pulping process or improper fermentation and washing. These delays are sometimes caused by insufficient water supply or shortage of electricity on picking days. When mucilage is left on the bean for too long, the growth of micro-organisms speeds up enzyme activity in the bean, causing its natural sugars to convert into acids which are responsible for the “Fruity” flavour.
Stinker	This off-taste has been attributed to unhygienically maintained pulpers or fermentation vats which allow beans from the previous day’s processing to remain in the pulper or vats where they rot and contaminate the next lot of processed coffee. In addition, faulty adjustments of pulpers lead to high incidents of “pulper cuts” on the beans, making them vulnerable to micro-organisms attacks and eventually converting them into stinkers.
Stale	Probably the biggest off-taste problem affecting both farms and factories. It is the result of moisture and oxygen getting into the bean fibre and adversely affecting the organic material which creates the desired flavour during the roasting process. This problem basically boils down to insufficient drying, poor storage (for instance in a damp or poorly ventilated environment ), or coffee bags exposed to excessive heat causing them to sweat.
Earthy	Off-taste results from poor drying methods when beans pick up the flavours from the soil microorganisms, mud barbecues being very susceptible to this. Also damaged beans with ruptured parchment may absorb compounds from the soil, or sand particles in the water used during washing.
Baggy /oily	A very unpleasant taste is usually caused by excessive use of batching oils during the manufacturing of jute bags. When the percentage of oil used exceeds 7%, this off-taste begins to occur.
Spicy, Medicinal, chemical	Are off-tastes usually occurring from contamination during storage or from the use of jute bags which were previously used for storing something else?

About Fermentation

For washed: natural fermentation for 36 hours

To ensure the mucilage of coffee gets removed easily while washing, the pulped fruits are left idle in fermentation tanks and depending on ambient temperature, coffee is left in the tanks for 8-20 hours after which coffee beans are washed.

About Drying

Mainly natural sun drying but also

Patio drying: In the sun-drying process, coffee is arranged in strips in the drying yard and raked regularly to ensure even drying.

Artificial drying in drums: Using large rotating air drums, coffee dries faster compared to the Patio drying method.

Except for unwashed “monsoon” coffees which are deliberately exposed to moisture for 3 months :

– Malabar A and/or AA
– Monsooned Basanally
– Monsooned Robusta AB

About sorting

About Sorting

Mechanical, electrical, and handpicking

Farmers send their coffee to the curing factories where it undergoes the standard decortication of the parchment, followed by cleaning and sorting using graders, pneumatic separators, and electronic color sorters. A final hand-picking gives the product an edge in quality over other coffees.

Varieties

Arabica

Sln.795: Selection 795 is by far the most popular Arabica Selection released during the 1940s with high yields, bold beans, superior quality and
relative tolerance to leaf rust. This selection was developed using Kents Arabica, known for its quality.

Sln.9: This variety is a cross between an Ethiopian Arabica Collection, “Tafarikela” (Superior Cup Quality) and “Hybrido-de-Timor” (Resistance).
Kents: Kents is the earliest variety of Arabica, selected by an English planter of the same name during the 1920s for its exceptional cup quality.
Cauvery: This variety is a cross between “Caturra” (Mutant of Bourbon variety known for high yields and quality) and “Hybrido-de-Timor”
(Resistance)

Robusta

Sln.3 R (CxR): This is a hybrid variety developed through interspecific hybridization involving C. consensus (compact bush, drooping branches and
better bean quality) and C. canephora.

Sln.1 R (S.270, S.274): Belongs to the first series of Robusta selections developed by Central Coffee Research Institute, India. Coffee of botanical
species Canephora Pierre ex-Froehner selected for high-yield and bold beans.

By Region

Anamalais (Tamil Nadu)

Wildlife sanctuaries in this region are the abode of spotted leopards, while the plantations are home to fine, high-grown Arabicas, including the exotic Kents.

Elevation: 1000-1400 m MSL
Rainfall: 2500-3000 mm
Main coffee type: Arabica
The total area under coffee: 2,500 ha
Average production: 1,500 MT
Main varieties: S.795, Cauvery, Sln.9
Main intercrops: Pepper, Orange, Banana

Araku Valley (Andhra Pradesh)

Home to colourful parrots, it is not unusual to see a flock of chattering red and green birds, darting through trees in this scenic valley.

Elevation: 900-1100 m MSL
Rainfall: 1000-1200 mm
Main coffee type: Arabica
The total area under coffee: 20,000 ha
Average production: 3,100 MT
Main varieties: S.795, Sln.4, Sln.5, Cauvery
Main intercrops: Pepper, Mango, Jackfruit, Vegetables

Bababudangiris (Karnataka)

Bababudan brought seven ‘magical’ beans from Yemen and planted them in the lofty hills of this region. Deer is often spotted here, grazing alongside plantations abundant with full-bodied Arabicas.

Elevation: 1000-1500 m MSL
Rainfall: 1750-2200 mm
Main coffee type: Arabica
The total area under coffee: 15,000 ha
Average production: 10,500 MT
Main varieties: S.795, Sln.9, Cauvery
Intercrops: Pepper, Cardamom, Arecanut

Biligiris (Karnatka/Tamil Nadu)

Besides full-bodied Arabicas, this region is noted for the sambar – the largest Indian deer with huge antlers.

Elevation: 1500-2000 m MSL
Rainfall: 1100-1200 mm
Main coffee type: Arabica
The total area under coffee: is 800 ha
Average production: 700-800 MT
Main varieties: S.795, Sln.9, Cauvery
Main intercrops: Orange, Banana, Pepper

Brahmaputra

The mighty Brahmaputra which flows through the North Eastern states is the lifeline of this region which is home to the one-horned rhinoceros. This sturdy animal is found in large numbers at the

Kaziranga National Park in eastern Assam.

Elevation: 800-1200 m MSL
Rainfall: 1500-2000 mm
Main coffee type: Arabica
The total area under coffee: 5,000 ha
Average production: 300 MT
Main varieties: S.795, Cauvery
Main intercrops: Pineapple, Pepper, Jackfruit, Vegetables

Chikmagalur (Karnataka)

Chikmagalur’s forests and wildlife sanctuaries are abundant with beautiful peacocks, India’s national bird. The peacock loves to show off its colourful feathers, especially during its elaborate courtship dance.

Elevation: 700-1200 m MSL
Rainfall: 1000-4500 mm
Main coffee types: Arabica, Robusta
The total area under coffee: Arabica – 37,000 ha, Robusta – 23,000 ha
Average production: Arabica – 29,000 MT, Robusta – 30,000 MT
Main varieties: Arabica – S.795, Sln.5B, Sln.9, Cauvery
Robusta – Peridenia, S.274, CxR
Main intercrops: Pepper, Cardamom, Arecanut, Orange, Vanilla

Coorg (Karnataka)

Lush coffee plantations are bustling with honeybees which yield the delicious Coorg Honey, collected by nimble-footed tribals.

Elevation: 750-1100 m MSL
Rainfall: 1000-2500 mm
Main coffee types: Arabica, Robusta
The total area under coffee: Arabica – 26,000 ha, Robusta – 56,000 ha
Average production: Arabica – 24,000 MT, Robusta – 69,000 MT
Main varieties: Arabica – S.795, Sln.6, Sln.9,
Cauvery; Robusta – S.274, CxR
Main intercrops: Pepper, Cardamom, Orange, Banana, Arecanut

Manjarabad (Karnatka)

Gentle-sloping terrain with small streams and coffee plants provides a natural habitat for the jungle fowl. This yellow-headed bird with a red comb and multi-coloured plumage is generally seen in pairs, close to the coffee plantations.

Elevation: 900-1100 m MSL
Rainfall: 1000-2500 mm
Main coffee types: Arabica, Robusta
The total area under coffee: Arabica – 31,700 ha, Robusta – 9,400 ha
Average production: Arabica – 21,000 MT, Robusta – 9,500 MT
Main varieties: Arabica – S.795, Sln.6, Sln.9, Cauvery Robusta – S.274, CxR
Main intercrops: Pepper, Cardamom, Orange, Arecanut, Banana

Nilgiris (Tamil Nadu)

Wildlife sanctuaries in this region are the abode of spotted leopards, while the plantations are home to fine, high-grown Arabicas, including the exotic Kents.

Elevation: 900-1400 m MSL
Rainfall: 1600-2600 mm
Main coffee types: Arabica, Robusta
The total area under coffee: Arabica – 3,600 ha, Robusta – 4,000 ha
Average production: Arabica – 1,400 MT, Robusta – 2,800 MT
Main varieties: Arabica – S.795, K ents, Cauvery Robusta – P eridenia, S.274, CxR
Main intercrops: Pepper, Orange, Banana, Ginger, Vegetables

Pulneys (Tamil Nadu)

A well-known feature of this region is the bright, bluebell-like Kurinji flower that makes a dramatic appearance, once in 12 years. The high-grown Arabicas however, are a predominant sight, year after year.

Elevation: 600-2000 m MSL
Rainfall: 1000-1600 mm
Main coffee type: Arabica
The total area under coffee: 14,000 ha
Average production: 7,500 MT
Main varieties: S.795, Sln.5B, Sln.9, Sln.10, Cauvery
Main intercrops: Orange, Banana, Pepper, Cardamom, Vegetables

Sheveroys (Tamil Nadu)

The magnificent Gaur or Indian bison is an embodiment of vigour and strength, much like the bold-sized Arabicas grown here. This massive animal with its huge head and sturdy limbs grazes on the lower hill tracts of this picturesque region.

Elevation: 900-1500 m MSL
Rainfall: 800-1500 mm
Main coffee type: Arabica
The total area under coffee: 5,000 ha
Average production: 3,000 MT
Main varieties: S.795, Cauvery, Sln.9
Main intercrops: Orange, Banana, Pepper

Travancore (Kerala)

The national flower of India, the lotus symbolises purity and beauty. These bright, fragrant flowers with floating leaves and long stems, grow in shallow waters in this region noted for its Arabicas and Robustas.

Elevation: 400-1600 m MSL
Rainfall: 2000-4000 mm
Main coffee type: Robusta
The total area under coffee: 13,000 ha
Average production: 9,000 MT
Main varieties: S.274, CxR
Main intercrops: Pepper, Banana, Ginger, Vegetables, Medicinal plants

Wayanad (Kerala)

Wayanad is home to the Indian tiger, India’s national animal – a symbol of valour and courage.

Elevation: 600-900 m MSL
Rainfall: 1100-1200 mm
Main coffee type: Robusta
The total area under coffee: 67,000 ha
Average production: 54,000 MT
Main varieties: Peridenia, S.274, CxR
Main intercrops: Pepper, Banana, Ginger, Vegetables

By Grade

These are the main grades of the four different types of coffee offered to international buyers :

Arabica

Washed Grade	Screen No	Unwashed Grade	Screen No
Plantation PB	–	Arabica Cherry PB	–
Plantation A	6.65 / 17	Arabica Cherry AB	6.00 / 15
Plantation B	6.00 / 15	Arabica Cherry C	5.50 / 14
Plantation C	5.50 / 14

Robusta

Washed Grade	Screen No	Unwashed Grade	Screen No
Parchment PB	–	Robusta Cherry PB	–
Parchment AB	6.00 / 15	Robusta Cherry AB	6.00 / 15
Parchment C	5.50 / 14	Robusta Cherry C	5.50 / 14

Besides these, India offers also a selection of speciality coffees such as Mysore Nuggets EB, Robusta Kaapi Royale and Monsooned Coffee.

By Defects

Washed Arabica Plantation

Plantation PB	shall be ‘clean garbled*’; shall not contain ‘flats’ (A/B) subject to a tolerance of 2% by weight; can contain 3% by weight of ‘Peaberry triage’
Plantation A	shall be ‘clean garbled’; shall not contain ‘PB’ subject to a tolerance of 2% by weight; can contain 2% by weight of ‘triage’
Plantation B	shall consist of ‘triage’ and small whole beans of the prescribed sieve size; shall include light beans, boat-shaped beans and spotted beans (less than a quarter of the bean surface); shall be free from blacks and damaged beans
Plantation C	shall consist of ‘triage’ and small whole beans of the prescribed sieve size; shall include light beans, boat-shaped beans and spotted beans (less than a quarter of the bean surface); shall be free from blacks and damaged beans
Plantation Blacks	shall contain black beans with more than a quarter of the bean surface black, deep blue or dark brown; shall include damaged beans such as bleached beans, spotted (more than a quarter of the bean surface) beans, stinker beans, sour beans and insect-damaged beans.
Plantation Bits	shall be ungarbled and could contain blacks/browns and defective beans
Plantation Bulk	shall be ungarbled

Washed Robusta – Parchment

Parchment PB	shall be ‘clean garbled’; shall not contain ‘flats’ (A/B) subject to a tolerance of 2% by weight; can contain 3% by weight of ‘Peaberry triage’
Parchment AB	shall be ‘clean garbled’; shall not contain ‘PB’ subject to a tolerance of 2% by weight; can contain 3% by weight of ‘triage’
Parchment C	shall consist of ‘triage’ and small whole beans of the prescribed sieve size; shall include light beans, boat-shaped beans and spotted beans (less than a quarter of the bean surface); shall contain not more than 2% of blacks/browns and/or bits
Parchment Black/brown	shall contain black/dark brown beans; shall include damaged beans such as bleached beans, spotted ( more than a quarter of the bean surface) beans, insect-damaged beans, sours and stinker beans
Parchment Bits	shall be ungarbled and could contain blacks/browns and defective beans
Parchment Bulk	shall be ungarbled

Unwashed Arabica – Cherry

Cherry PB	shall be ‘clean garbled’; shall not contain ‘flats’ (A/B) subject to a tolerance of 2% by weight; can contain 3% by weight of ‘Peaberry triage’.
Cherry AB	shall be ‘clean garbled’; shall not contain ‘PB’ subject to a tolerance of 2% by weight; can contain 3% by weight of ‘triage’.
Cherry C	shall consist of ‘triage’ and small whole beans of the prescribed sieve size; shall include light beans, boat-shaped beans and spotted beans (less than a quarter of the bean surface); shall not contain more than 2% of blacks/browns and/or bits.
Cherry Blacks/browns	shall contain black/dark brown beans; shall include damaged beans such as bleached beans, spotted (more than a quarter of the bean surface) beans, insect-damaged beans, sours and greens.
Cherry Bits	shall be ungarbled and could contain blacks/browns and defective beans.
Cherry Bulk	shall be ungraded and ungarbled.

Unwashed Robusta – Cherry

Cherry PB	shall be ‘clean garbled’; shall not contain ‘flats’ (A/B) subject to a tolerance of 2% by weight; can contain 3% by weight of ‘Peaberry triage’
Cherry AB	shall be ‘clean garbled’; shall not contain ‘PB’ subject to a tolerance of 2% by weight; can contain 3% by weight of ‘triage’
Cherry C	shall consist of ‘triage’ and small whole beans of the prescribed sieve size; shall include light beans, boat-shaped beans and spotted beans (less than a quarter of the bean surface); shall contain not more than 2% of blacks/browns and/or bits
Cherry Blacks/brown	shall contain black/dark brown beans; shall include damaged beans such as bleached beans, spotted ( more than a quarter of the bean surface) beans, insect-damaged beans, sours and greens
Cherry Bits	shall be ungarbled and could contain blacks/browns and defective beans
Cherry Bulk	shall be ungarbled

By Moisture

Both Arabica and Robusta coffee is processed by the wet (washed) and dry (unwashed) methods and are accordingly classified as :

Arabicas	Dry method: ‘Cherry’ Wet method: ‘Plantation’
Robustas	Dry method: ‘Cherry’ Wet method: ‘Parchment’

Moisture Standards*
Type of Coffee	Moisture Level (%)
Plantation	10.0
Arabica Cherry	10.5
Robusta Parchment	10.0
Robusta Cherry	11.0
Mysore Nuggets EB	9.0 – 10.5
Robusta Kaapi Royale	9.0 – 10.5
Monsooned Coffee	13.0 – 14.5

* A tolerance of ± 0.5% in moisture content is permissible

About Monsooned Coffee

Unwashed Arabica Coffee is spread out to a depth of 12 to 20cm for four to five days in open warehouses and is raked from time to time for even exposure to the dampness in the atmosphere.
Afterwards, the coffee is packed loosely in gunny bags and stacked in rows with sufficient space between rows for continuous and uniform flow of monsoon winds through the rows and stacked coffee bags.
About once a week, the coffee is bulked, repacked, or the bags are changed and restacked. In six or seven weeks’ time, the coffee changes colour to golden yellow and it is considered to have been fully ‘Monsooned’ to give the characteristic flavour associated with it.

A typical quality description

A Typical Quality Description

India Arabica Plantation C

Cup Profile

Grade	Processing	Screen size	Cup profile
Washed Arabica
Plantation A (PL-A)	Washed	90 % on Screen 17 (6.65 mm)	Fair plus acidity, fair body, intense aroma & pleasant flavour
Plantation B (PL-B)	Washed	5 % on Screen 15 (6.00 mm)	Fair plus acidity, fair body and pleasant flavour.
Plantation PB (PL-PB)	Washed	No sieve requirement	Fair plus acidity, fair body and pleasant flavour.
Plantation C (PL-C)	Washed	5 % on Screen 14 (5.50 mm)	Fair plus acidity, fair body and pleasant flavour.

Unwashed Arabica
Robusta Cherry AA (RC-AA)	Unwashed	90 % on Screen 18 (7.10 mm)	Fair plus body, clean and hints of fruit note.
Robusta Cherry A (RC-A)	Unwashed	90 % on Screen 17 (6.65 mm)	Fair plus body, clean and hints of fruit note.
Robusta Cherry AB (RC-AB)	Unwashed	90 % on Screen 15 (6.00 mm)	Fair plus body, clean and hints of fruit note.
Robusta Cherry Clean Bulk (RC-CB)	Unwashed	33 %of RC-AB, PB & C	Fair plus body, clean and hints of fruit note.

Washed Robusta
Robusta Kaapi Royale Screen 18 (RKR-Sc18)	Washed	90 % on Screen 18 (7.10 mm)	Fair Plus Body, fairly soft, clean and hints of chocolate.
Robusta Kaapi Royale Screen 17 (RKR-Sc17)	Washed	90 % on Screen 17 (6.70 mm)	Fair Plus Body, fairly soft, clean and hints of chocolate.
Robusta Parchment AB (RP-AB)	Washed	90 % on Screen 15 (6.00 mm)	Fair Plus Body, fairly soft and clean
Robusta Parchment PB (RP-PB)	Washed	No sieve requirement	Fair Plus Body, fairly soft and clean
Robusta Parchment C (RP-C)	Washed	75 % on Screen 14 (5.50 mm)	Fair Plus Body, fairly soft and clean

About Growers

Growers sell their produce to exporters or traders (who later sell to exporters or local roasters). With the relaxation of the tough Coffee Board marketing regime where only the board could buy coffee and export, farmers realized the benefits of a free market subject to global supply and demand trends which have helped blossom the coffee sector of India.

About Exporters

With the liberalization of coffee export, local and multinationals set up shops and have continued serving coffee connoisseurs across the world.

About Official Bodies

The Coffee Board of India is an autonomous body, functioning under the Ministry of Commerce and Industry, Government of India. The Board serves as a researcher, philosopher, and mentor of the coffee industry in India. Set up under an Act of the Parliament of India in the year 1942, the Board focuses on research (basic and applied research on coffee and boasts of 75 years in the field of coffee research), development, extension, quality improvement, market information, and the domestic and external promotion of Coffees of India.