Coffee Education

Deepen your understanding of specialty coffee—from origin to extraction

At Takaraa, we believe education precedes sales. The more you understand about coffee—its origins, processing, flavor development, and brewing science—the better equipped you are to appreciate what makes specialty coffee extraordinary.

This page is your gateway to understanding Indian specialty coffee and the broader world of craft coffee. Whether you're a café owner, roaster, barista, or enthusiast—let's learn together.

Understanding Indian Coffee

The History of Coffee in India

Coffee arrived in India in the 1600s, making it one of the oldest coffee-growing regions outside of Africa. Legend has it that Baba Budan, a Sufi saint, smuggled seven coffee seeds from Yemen and planted them in the hills of Chikmagalur, Karnataka.

What followed was 400 years of cultivation, experimentation, and refinement. Indian farmers developed unique processing methods (like monsooning), adapted varietals to local terroir, and perfected shade-grown agriculture long before "sustainability" became a buzzword.

Key timeline:

  • 1600s: Coffee introduced to India via Baba Budan
  • 1800s: British colonial expansion of coffee estates in South India
  • 1942: Coffee Board of India established to regulate and promote Indian coffee
  • 1990s-2000s: Shift from bulk commodity exports to specialty-grade microlots
  • Today: India is the 6th largest coffee producer globally, with growing specialty recognition

Indian Coffee Regions & Terroir

Indian coffee grows primarily in the Western Ghats—a mountain range spanning Karnataka, Kerala, and Tamil Nadu. This UNESCO World Heritage biodiversity hotspot provides ideal conditions for specialty coffee.

Major growing regions:

Chikmagalur (Karnataka)

Elevation: 1,000–1,500m
Known for: Balanced, clean Arabicas with bright acidity
Flavor notes: Citrus, floral, honey, tea-like

Coorg / Kodagu (Karnataka)

Elevation: 900–1,600m
Known for: Complex, full-bodied coffees
Flavor notes: Chocolate, spice, caramel, wine-like acidity

Nilgiris (Tamil Nadu)

Elevation: 1,000–1,800m
Known for: High-altitude, delicate profiles
Flavor notes: Floral, bergamot, stone fruit, crisp acidity

Wayanad (Kerala)

Elevation: 700–2,100m
Known for: Organic-focused estates, experimental processing
Flavor notes: Berry, tropical fruit, chocolate, balanced

Ratnagiri Estate (Karnataka)

Elevation: 1,200–1,400m
Known for: Award-winning specialty microlots, meticulous processing
Flavor notes: Jasmine, citrus, honey, complex acidity, exceptional clarity

What makes Indian terroir unique: Monsoon-influenced climate, volcanic soils, shade-grown tradition (coffee cultivated under native canopy trees like silver oak, pepper, and cardamom), and high biodiversity that creates complex microclimates.

Indian Coffee Varietals

India cultivates both Arabica and Robusta, with several unique cultivars developed specifically for Indian conditions:

  • Kent: An Arabica varietal developed in India in the 1920s. Known for disease resistance and balanced cup profile.
  • S795 (Jember): A hybrid of Kent and S288. Widely grown, produces clean, bright coffees with good body.
  • Catuai: Imported from Brazil, thrives in Indian high-altitude estates. Produces sweet, fruit-forward profiles.
  • SLN 9 (Sln. 9): Developed for rust resistance. Offers balanced acidity and chocolate notes.
  • Robusta (Parchment AB, Kaapi Royale): Indian Robusta is prized for espresso blends—low acidity, heavy body, chocolate and nut flavors.

Coffee Processing Methods

Processing is where coffee's flavor potential is shaped. The method used to remove the fruit from the bean dramatically impacts the final cup.

Washed (Wet) Processing

Method: Cherries are pulped, fermented to remove mucilage, washed, then dried.

Result: Clean, bright, complex coffees with pronounced acidity and clarity.

Flavor profile: Floral, citrus, tea-like, high clarity

Best for: Pour-over, filter coffee, showcasing origin character

Natural (Dry) Processing

Method: Whole cherries dried intact, allowing fruit sugars to infuse the bean.

Result: Fruit-forward, wine-like sweetness with fuller body.

Flavor profile: Berry, tropical fruit, chocolate, syrupy body

Best for: Espresso, cold brew, fruit-forward single origins

Honey Processing

Method: Cherries pulped, but some mucilage remains during drying.

Result: Balanced sweetness with complexity—a hybrid between washed and natural.

Flavor profile: Caramel, stone fruit, balanced acidity

Best for: Versatile—works for both espresso and filter

Monsooned (India-Specific)

Method: Beans exposed to monsoon winds in ventilated warehouses, reducing acidity and swelling the beans.

Result: Earthy, full-bodied, low-acid profiles perfect for espresso.

Flavor profile: Chocolate, spice, tobacco, heavy body, minimal acidity

Best for: Espresso blends, dark roasts, low-acid preferences

Experimental Methods

Includes: Anaerobic fermentation, carbonic maceration, extended fermentation, yeast inoculation.

Result: Unique, complex, often fruit-forward or funky profiles.

Flavor profile: Varies widely—tropical fruit, wine, floral, fermented notes

Best for: Adventurous coffee enthusiasts, competition coffees

Roasting Fundamentals

Roast Levels & Flavor Development

Roasting transforms green coffee into the aromatic, flavorful beans we brew. The degree of roast dramatically impacts flavor:

  • Light roast: Preserves origin character, bright acidity, floral/fruity notes. Best for high-quality single origins.
  • Medium roast: Balanced sweetness and acidity, caramel development, versatile. Most common for specialty coffee.
  • Medium-dark roast: Reduced acidity, chocolate and nut flavors, fuller body. Good for espresso.
  • Dark roast: Roast character dominates origin, low acidity, bitter-sweet, heavy body. Traditional for espresso blends.

For Indian coffee: Washed Arabicas shine at light-medium roasts (showcasing terroir). Monsooned and natural processed coffees work beautifully at medium-dark to dark roasts (emphasizing body and chocolate notes).

Key Roasting Concepts

  • First crack: Audible popping sound when beans expand and release moisture. Marks the beginning of light roast territory.
  • Development time: Time between first crack and end of roast. Longer development = more sweetness and body.
  • Rate of rise (ROR): How quickly temperature increases. Controlled ROR prevents baking or scorching.
  • Maillard reaction: Chemical process creating browning, sweetness, and complexity (caramel, chocolate notes).

Brewing Science & Extraction

The Golden Ratio

A good starting point for brewing specialty coffee:

1:15 to 1:17 coffee-to-water ratio

Example: 20g coffee to 300-340ml water

Adjust based on taste preference, brew method, and roast level.

Extraction Fundamentals

Extraction is the process of dissolving soluble compounds from coffee into water. The goal: balanced extraction (18-22%).

  • Under-extracted: Sour, salty, thin, grassy (grind finer, brew longer, use hotter water)
  • Balanced: Sweet, complex, clean, pleasant acidity
  • Over-extracted: Bitter, astringent, hollow, dry (grind coarser, brew shorter, use cooler water)

Brew Method Guide

Pour-Over (V60, Chemex)

Best for: Bright, clean, complex coffees (washed Arabicas)
Grind: Medium
Water temp: 92-96°C
Brew time: 2:30-3:30 minutes

French Press

Best for: Full-bodied, rich coffees (natural processed, medium-dark roasts)
Grind: Coarse
Water temp: 93-96°C
Brew time: 4 minutes

Espresso

Best for: Concentrated, intense flavor (monsooned, natural, blends)
Grind: Fine
Water temp: 90-96°C
Brew time: 25-30 seconds
Ratio: 1:2 to 1:2.5 (e.g., 18g in, 36-45g out)

Cold Brew

Best for: Smooth, low-acid, sweet (natural processed, medium roasts)
Grind: Coarse
Water temp: Room temp or cold
Brew time: 12-24 hours
Ratio: 1:8 to 1:10

Cupping & Tasting

How to Taste Coffee Like a Professional

Cupping is the standardized method for evaluating coffee quality. Here's how to do it:

  1. Smell the dry grounds: Note fragrance (floral, fruity, nutty, etc.)
  2. Add hot water (93°C): Let steep for 4 minutes
  3. Break the crust: Push grounds aside with a spoon, smell the aroma
  4. Skim the surface: Remove floating grounds
  5. Slurp from a spoon: Aspirate coffee across your palate to evaluate flavor, acidity, body, aftertaste
  6. Score and document: Use SCA cupping form or personal notes

Developing Your Palate

Tasting coffee is a skill that improves with practice:

  • Cup regularly: Taste different origins, processing methods, roast levels side-by-side
  • Use a flavor wheel: SCA Flavor Wheel helps identify specific notes
  • Calibrate with others: Cup with experienced tasters to learn descriptors
  • Take notes: Document what you taste—your palate memory will improve

Keep Learning

Coffee education is a lifelong journey. The more you learn, the more you appreciate the craft, science, and artistry behind every cup.

Takaraa is here to guide you. Whether you're sourcing beans, refining your roast profiles, or perfecting extraction—we're committed to sharing knowledge, not just selling coffee.

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