KERALA

 KERALA

        Kerala, located along India’s south-western coast, is the second-largest coffee-producing state, cultivating both Arabica and Robusta varieties. The main coffee-growing districts—Idukki, Wayanad, and Palakkad—lie along the Western Ghats, where rich lateritic and loamy soils, abundant rainfall, and moderate temperatures provide excellent conditions for coffee cultivation. Coffee is often grown under dense shade alongside spices such as pepper, cardamom, and vanilla, creating a bio diverse and sustainable agro forestry system.

      One of Kerala’s most renowned contributions to the global coffee scene is Monsooned Malabar coffee, a unique specialty processed through a traditional method that dates back to the colonial era. In this process, Arabica or Robusta beans are exposed to moist monsoon winds in open warehouses for several weeks, during which they swell, lose acidity, and develop a distinct pale golden colour. The result is a low-acidity, heavy-bodied coffee with earthy, woody, and spicy undertones, often accompanied by subtle hints of tobacco and nuts. This cup profile is smooth and mellow; making it especially prized for espresso blends and as a signature Indian coffee worldwide.

      Beyond Monsooned Malabar, the highland Arabicas of Idukki are appreciated for their mild acidity and floral sweetness, while Wayanad’s Robustas are known for their strength, boldness, and full-bodied character. Many farms in Kerala employ organic and eco-friendly cultivation practices, reflecting the state’s long tradition of sustainable agriculture. Overall, Kerala’s diverse terroir, traditional processing techniques, and commitment to quality make it a vital and distinctive coffee region within India’s coffee landscape.