You will not be allowed to compare more than 4 products at a time
View compare
India
India's coffee story begins in the misty Western Ghats, where lush hillside estates in Chikmagalur, Coorg, and the Nilgiris produce some of the most distinctive beans on the planet. As the world's sixth-largest coffee producer, India brings a totally unique flavor profile — think low acidity, full body, and spicy, earthy notes you won't find anywhere else.
Meet the stars of Indian coffee:
Monsooned Malabar: The Bold Legend
Thick, syrupy body with zero acidity, smoky spice, and earthy chocolate. Literally aged by monsoon winds — how cool is that?
Kent: The Heritage Pick
Sweet, clean cup with notes of milk chocolate, brown sugar, and a gentle citrus finish. A beloved Indian classic.
S795: The Everyday Star
Smooth, well-balanced with caramel sweetness, mild spice, and a nutty undertone. The backbone of Indian specialty coffee.
Monsoon Magic — Coffee Aged by the Wind
Here's something wild: during the Monsooning process, dried coffee beans are exposed to monsoon winds and rain in open warehouses along the Malabar coast for 12–16 weeks. The beans swell, turn pale gold, and develop an incredibly smooth, almost zero-acid cup with deep earthy, tobacco, and spice notes. It's a technique born from a happy accident during colonial-era shipping — and now it's one of India's most prized exports.
Filter Kaapi — A Way of Life
In South India, coffee isn't just a drink — it's an emotion. The iconic filter kaapi is brewed fresh every morning in millions of homes, served in a traditional stainless steel tumbler and davara (saucer). That dramatic pour from height? It's not just for show — it cools the coffee and creates a signature froth.
Three things that make Indian coffee culture special:
Filter Kaapi
Strong decoction brewed through a traditional brass filter, mixed with frothy boiled milk and jaggery or sugar. The ritual that starts every South Indian morning.
Shade-Grown Tradition
Indian coffee grows under a lush canopy of pepper, cardamom, and tropical trees — a natural intercropping method that gives the beans their distinctive spicy complexity.
Estate Culture
Family-run estates in Coorg, Chikmagalur, and the Nilgiris have passed down coffee-growing traditions for over 150 years. Every cup carries generations of care.
Ready to taste what the monsoon winds and Western Ghats have been brewing? Grab a cup, do the tumbler pour, and share your filter kaapi moment with us!