Acidity:7

Body: 7

Coffees produced in India have more in common with Indonesian coffees than with coffees from Africa or the Arabian peninsula. Good Indian coffees are grown in the states of Karnatka (formerly Mysore), Kerala, and Tamilnadu (formerly Madras). In good years these coffees may contain acidity typical of Guatemalan coffee, and the full body of a good Javanese coffee.

These coffees are known for their unique spicy flavors of nutmeg, clove, cardamom, and pepper. India also produces monsoon coffees, in which the green beans have been exposed to moisture-laden monsoon winds blowing through open warehouses during India’s rainy season. This process reduces acidity and enhances sweetness, making them similar to Indonesian aged coffees.

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