India is one of the ten largest producers of coffee in the world. While smaller than the heavyweight producers (Brazil, Vietnam and Colombia), India has long been a significant supplier of coffee to world markets. Most Americans are surprised to learn that India grows more coffee than other origins commonly found in the US.
In the 2020-21 season, India produced 5.2 million bags (60kg) of coffee with Arabica accounting for 1.4 million bags. Seventy percent of production gets exported, with Italy typically being the largest destination. [Data source: US Department of Agriculture/Foreign Agricultural Service and Coffee Board of India]
India’s Coffee Growing Regions and Bean Attributes
Most of India’s coffee is grown in the three southern states of Karnataka, Tamil Nadu, and Kerala, with Karnataka accounting for nearly 65 percent of total production. India’s principal Arabica-growing districts are Anamalais, Baba Budan, Biligiris, Coorg, Mysore (Chikmagalur), Nilgiris, Palanis, and Shevaroys. Arabica coffee is grown at elevations between 3,000 and 5,000 feet and Robusta between 1500 and 3500 feet.
India’s coffee industry is diverse and vibrant. Specialty purveyors gravitate towards the smooth, consumer-friendly flavors of India’s Arabica coffees. With beans showing limited fade over time, roasters can easily offer Indian beans year-round.
The International Coffee Organization categorizes India’s production as “Other Mild Arabica,” a grouping that includes most Latin American coffees.
India also grows some of the finest Robusta coffees in the world. Those beans exhibit a clean, mellow flavor with none of the rubbery aftertaste typically associated with other Robusta coffees, making them suitable for inclusion in classic espresso blends.
