Coffee came to India directly from Arabia as early as the seventeenth century. The main growing areas are on the mountain slopes in the states of southern India (Karnataka, Kerala, and Tamil Nadu), and the conditions here are also unique due to the monsoon climate.
Our coffee's journey to Votice
India is one of the few countries where coffee is grown in the shade of the rainforest.
India is one of the few countries where coffee is grown in the shade of the rainforest. Thanks to this, the Robusta variety predominates. Our choice, India Cherry, has a very intense taste with light chocolate notes, higher bitterness, and typically low acidity.
The average person probably knows that two species of coffee exist: Robusta and Arabica. Each species has its own specific characteristics and one can't really say that one is better than the other. Arabica generally grows at higher altitudes. Its taste is more acidic, sweeter, with frequent fruity notes. In contrast, Robusta is grown at lower altitudes, is more bitter, earthy, woody, and contains significantly more caffeine than Arabica.
Arabica takes from six to eight months to ripen. Robusta needs a little more time, about nine to eleven months, and harvest time depends on geographical location. While they ripen, the berries gradually change colour from green to yellow, red, and finally carmine.
It takes four hears before the first coffee cherries can be harvested from a coffee tree. This is done either manually or using a machine. The manual method damages the bushes much less, with pickers carefully harvesting only ripe and healthy cherries. Harvesting machines will pick all cherries, including unripe ones, and can even damage the plant.
Two processing methods exist - dry and wet. When using the wet method, the peel and fruit pulp surrounding the coffee bean are first removed. The beans are then placed in a fermentation tank where pulp remnants are removed from the beans, which are then dried in the sun. In the dry method, whole coffee cherries are first dried in the sun, while being turned regularly, and only then are the skin and fruit flesh removed from the bean.
When the green coffee beans are dry, farmers put then into traditional jute bags and shipped throughout the whole world. On their journey, they often travel thousands of kilometres by ship, rail, truck, or plane.
