Arabica is more delicate and requires cooler climates, making it less resilient but more sought-after for its nuanced taste.
Smooth, mildly acidic, and often has fruity or floral notes
Lower than Robusta (~1.2–1.5%)
Often washed for clean, crisp flavor profiles
Robusta is more disease-resistant and yields higher volumes. It’s widely used in domestic consumption and commercial blends.
Strong, earthy, bitter; sometimes with woody or nutty notes
Higher than Arabica (~2.2–2.7%)
Often natural or semi-washed
Raw beans exposed to monsoon winds, resulting in a bold, mellow flavor with low acidity and high body. Popular in espresso blends.
earthy, bitter; sometimes with woody or nutty notes
Less than Arabica (~1.7–2.0%)
Often natural or semi-washed
When most people think of India and beverages, tea—especially chai—comes to mind. But quietly, and with a distinct aroma of its own, coffee has carved out a significant place in India’s cultural and agricultural landscape. From the misty hills of Karnataka to the bustling cafés of Mumbai and Delhi, coffee in India is not just a drink—it’s a growing movement.
