Indian coffee's journey began in 1600 AD when Baba Budan planted 'Mocha' seeds in Karnataka's Baba Budan Giri, now a renowned coffee-growing region in the Western Ghats, a global biodiversity hotspot. Indian coffee is grown under natural shade, with washed Arabica called "Plantation" and unwashed called "Cherry." Beans are picked when deep red, wet-processed, sun-dried, and dry-milled before export.
Acidity: Medium-High
Altitude: 1000 - 1400 m.a.s.l.
Variety: Bourbon
Process: Washed
