Coffee

Coffee is one of the most popular and widely consumed beverages across the world, prized for its stimulating properties derived from caffeine. The beverage is prepared from roasted and ground seeds of the Coffea plant and is integral to many cultures, economies, and daily lifestyles. Beyond its role as a drink, coffee is a major agricultural commodity, providing livelihoods to millions of people globally.

Botanical and Geographical Background

Coffee belongs to the genus Coffea, under the family Rubiaceae. Among its several species, two are of prime commercial importance — Coffea arabica (Arabica coffee) and Coffea canephora (Robusta coffee). Arabica is celebrated for its superior flavour, lower caffeine content, and aromatic complexity, while Robusta offers higher yield, resistance to pests, and a stronger, more bitter taste.
The coffee plant grows best in tropical climates with moderate temperatures (15–25°C), well-distributed rainfall, rich soil, and shaded environments. These conditions are found within the Coffee Belt, an equatorial region stretching between the Tropics of Cancer and Capricorn. Prominent coffee-producing countries include Brazil, Colombia, Ethiopia, and Vietnam, each contributing distinctive varieties that reflect their geography and processing traditions.

Historical Development and Global Spread

Coffee’s origins trace back to Ethiopia, where legend attributes its discovery to a goatherd named Kaldi. The stimulating effects of the coffee berries led to their cultivation in Yemen by the 15th century. From there, coffee spread to the Middle East, North Africa, and Europe.
By the 17th century, coffee had reached European ports, becoming immensely popular in London, Paris, and Vienna. Coffeehouses emerged as centres of debate, trade, and intellectual exchange — often called “penny universities” due to the affordable entry price and stimulating discussions they encouraged. European colonial expansion further facilitated the spread of coffee cultivation to Asia, Africa, and the Americas, shaping global agricultural and trade systems.

Coffee Cultivation in India

India has a rich tradition of coffee cultivation dating back to the 17th century. According to legend, a Sufi saint named Baba Budan smuggled seven coffee beans from Yemen and planted them in the Chikmagalur hills of Karnataka. This region remains one of the heartlands of Indian coffee production.
Today, India is the sixth-largest producer of coffee in the world, accounting for about 4–5% of global output. The country primarily cultivates Arabica and Robusta, often intercropped with spices such as pepper and cardamom, giving Indian coffee its distinctive aroma and mild flavour.

Major Coffee-Growing Regions of India

1. Karnataka – Produces nearly 70% of India’s coffee, especially in districts like Chikmagalur, Kodagu (Coorg), and Hassan. Known for both Arabica and Robusta varieties.
2. Kerala – Contributes around 20% of national production, with major plantations in Wayanad, Idukki, and Palakkad. The state specialises in shade-grown Robusta.
3. Tamil Nadu – Accounts for about 5%, mainly in the Nilgiris, Shevaroys, and Palani Hills, cultivating high-quality Arabica.
4. Andhra Pradesh & Odisha – Emerging coffee regions, especially in the Araku Valley, known for organic and tribal-grown Arabica.
5. North-Eastern States – Arunachal Pradesh, Manipur, and Mizoram have shown potential for small-scale coffee cultivation in recent years.

Indian coffee is globally recognised for its mild, well-balanced flavour and unique characteristics resulting from cultivation under shade in biodiverse plantations.

Types and Varieties of Coffee

Coffee is classified based on bean type, roast level, brewing method, and regional origin. The following are the main types commonly recognised worldwide:

By Bean Type

• Arabica (Coffea arabica): Smooth, aromatic, mildly acidic, and less bitter. Grown in higher altitudes (600–2000 metres).
• Robusta (Coffea canephora): Strong, earthy, and high in caffeine. Grown in lower altitudes (sea level to 800 metres).
• Liberica and Excelsa: Less common varieties found in limited regions, known for fruity and woody notes.

By Roast Level

• Light Roast: Retains the bean’s original flavour and acidity.
• Medium Roast: Balanced acidity and body; common for most blends.
• Dark Roast: Deep, smoky flavour with reduced acidity and a heavier body.

By Brewing Method

• Espresso: Concentrated form brewed under pressure, used as a base for other drinks.
• Americano: Espresso diluted with hot water for a milder taste.
• Cappuccino: Equal parts espresso, steamed milk, and foam.
• Latte: Espresso with more steamed milk and a light layer of foam.
• Turkish Coffee: Finely ground coffee simmered unfiltered with sugar.
• Cold Brew: Coffee steeped in cold water for several hours, yielding a smooth, less acidic flavour.

Indian Coffee Specialities

• Monsooned Malabar: Unique to India, where beans are exposed to monsoon winds, producing a mellow, low-acid coffee.
• Mysore Nuggets Extra Bold: High-quality Arabica from Karnataka, known for full body and rich aroma.
• Coorg Coffee: Spicy and fragrant, often grown with cardamom and pepper.
• Araku Valley Coffee: Organic Arabica grown by tribal farmers in Andhra Pradesh.

Processing and Production Methods

Coffee processing significantly influences its flavour and aroma. Common methods include:

• Dry (Natural) Process: Cherries are sun-dried before beans are extracted, resulting in a fruity taste.
• Wet (Washed) Process: Pulp is removed using water, producing a cleaner, brighter profile.
• Honey Process: Part of the pulp remains during drying, balancing sweetness and acidity.

Roasting is another critical step that determines coffee’s sensory profile. Beans are roasted between 180°C and 240°C, undergoing chemical reactions that produce the distinctive aroma and brown colour. Once roasted, beans are ground and brewed using diverse methods depending on cultural preferences.

Economic and Cultural Importance

Coffee is the second most traded commodity globally after petroleum. It supports more than 125 million people worldwide through cultivation, processing, and trade. Brazil leads production, while Europe and North America dominate consumption.
In India, coffee exports account for nearly 70–80% of production, primarily to Europe. The Coffee Board of India, established in 1942, regulates the industry, promotes exports, and supports research on cultivation and sustainability.
Culturally, coffee symbolises hospitality and intellectual exchange. In urban India, the café culture has expanded rapidly, with domestic chains like Indian Coffee House and global brands such as Starbucks and Café Coffee Day popularising coffee drinking among younger generations.

Health and Environmental Considerations

Coffee contains caffeine, which stimulates the central nervous system, enhancing alertness and focus. In moderate amounts, it may reduce risks of Parkinson’s disease, type 2 diabetes, and liver ailments. However, excessive intake can cause anxiety, insomnia, and heart palpitations.
Environmentally, coffee cultivation poses challenges such as deforestation and biodiversity loss, especially with sun-grown varieties. India, however, largely practices shade-grown coffee cultivation, preserving biodiversity and reducing soil erosion. Sustainability programmes like Fair Trade, Rainforest Alliance, and Organic certifications promote ethical sourcing and ecological balance.

Coffee in Modern Society

In the contemporary world, coffee represents far more than a beverage — it is a lifestyle symbol. The rise of third-wave coffee movements emphasising traceability, craftsmanship, and sustainability has transformed global consumption habits. Specialty coffee festivals, barista championships, and artisanal cafés have redefined appreciation for coffee as both a science and an art.