The origins of coffee production in Southern India are entwined with myth. The story goes that a pilgrim named Baba Budan passed through Yemen in 1670 while returning from Mecca and smuggled out seven coffee seeds, the export of which was strictly controlled. Because he took seven, a sacrosanct number in Islam, it was considered a religious act.
Source: “The World Atlas of Coffee” Second Edition, Author James Hoffmann.
Capital: New Delhi
Population: 1’400’000’000
Annual Production: 6.25 million 60kg Bags
Land under Coffee: 479’000 Hectares
Harvest: October – February
Coffee Varieties: S795, S274, Selection 4, Selection 5, Selection 5B, Selection 6, Selection 9, Selection 10, Cauvery, Kent, Robustas,
Tasting Profile: Heavy Body – Creamy – Low Acidic
Growing Altitude: Central Standard / High Grown / Strictly High Grown
(400 m – 1600 m / 1300 ft – 5200 ft)
Processing Method: Dry (Natural) / Semi Dry (Pulped Natural / Honey Processed) / Wet (Washed)