Of all the countries that produce quality coffees, India would have to be without doubt the most under-rated. It's been flying under the radar forever.
With espresso coffee growth from the mid-80's, the large sourcing companies from Europe and the USA regularly included high ratios of Indian coffees within their blends.
These companies knew first hand of the inherent qualities of Indian coffees - regardless of the grade, the coffees were clean, balanced and high flavoured.
Perhaps the most famous coffee brand in the world is Illy. They have the most advanced R&D facility in the world and the efforts they go to for quality are just mind-boggling. Illy are also secrective as to the origins of their blend, specifically the recipe, varietals and locations of these raw coffees.
It's well know that Illy developed a specification for India Plantation A coffees. This quality has endured for decades and forms a major part of the entire grading process.
India produces robusta and arabica. Their robustas are some of the finest available in the world.
We have been sourcing arabicas from India for 14 years.
It started with the Plantation A grades prepared to the Illy specification and ventured into the specialty segments with the Mysore Nuggets Extra Bold and the dynamic array of Indian specialty grades prepared with specific varietals SLN, SL9, SL75.
We are currently holding 4 different lots of quality Arabica from Indian Estates. These coffees are roasted daily on a rotation basis during the weekdays.
What we love about Indian coffees is the soft acidity and the almost neutral mid-point flavour profile. Much like a mid-engined sports car that handles exceptionally well, Indian quality grade coffees provide a key mid-palate boost in any coffee brew method.
By far the most desirable attribute of quality Indian arabica coffees is the perfect milk-chocolate flavours. After all, it's really the chocolate notes in the coffee that attract our senses the most.
Sometimes it's hard to convince coffee lovers to give Indian coffees a go and many would be surprised to know they have been drinking Indian coffees in their blends for the last 50 years.
Quality Indian arabica coffees are delightful.
It's that soft acidity that makes then durable across almost any brew method. In milk-based espresso its tons of chocolate and I often refer to this seasonal offering as a molten mars bar.
As Molly Meldrum would often say.......do yourself a favour and give this a spin.....you won't be disappointed