India produces the finest mild coffee in the world. A bracing tropical climate, high
altitudes, sun-washed slopes, a well-distributed rainfall and rich, fertile soil offer
Indian coffee that distinctly different flavour.
Indian coffee is well-known for its fresh and tempting color, absolute hygiene and
excellent liquoring properties. While there are almost twenty species coffee plants, they
broadly divided into two categories: Robusta and Arabica.
Agro-chemicals are used minimally in India. Much of Indian coffee is organic by
default; there is a growing certified organic coffee industry. Feeding worms is an average
10 tons per hectare of leaves, etc. falling to the ground per year equaling 195 kilograms
of nitrogen, 110 kg phosphorous, and160 kg potash. Lagooning is mandatory along with many
other water protection practices.
The coffee regions are also India's menagerie: wild elephant, boar, deer, monkeys,
cobra, tigers, etc. were constantly evident. India's coffee regions are also spice worlds,
where intercropping is common. Pepper vines, cardomom, ginger, chiles, jack fruit, betel
nut, coconut, etc. are ubiquitous throughout the coffee plantations.
