India Coorg Estate Arabica Coffee

Why this coffee matters

Coffee from Coorg (Kodagu), Karnataka carries deep heritage. Nestled in the Western Ghats, Coorg has long been recognized as one of India’s most important Arabica-growing regions. Its mist-covered hills, rich volcanic soil, and high elevations create a terroir that yields coffees known for depth, sweetness, and balance.

This estate-grown Arabica lot reflects that character beautifully—smooth, layered, and naturally sweet, with caramel tones, dried fruit, and a toasted marshmallow finish. For coffee drinkers seeking an Indian origin that combines approachability with distinctiveness, Coorg Estate Arabica stands out for both quality and story.

Origin & Processing

• Region: Kodagu (Coorg), Karnataka, India
• Elevation: 1,200–1,350 m asl
• Varietals: Cauvery, Kent, S.795, S.9
• Process: Washed & Sun-Dried
• Recommended Roast: Dark Roast (crafted to highlight caramel sweetness, dried fruit depth, and toasted marshmallow richness)

Smallholder and estate farms in the Somwarpet and wider Kodagu region hand-pick ripe cherries from shade-grown Arabica trees. The washed process enhances clarity and sweetness, while sun-drying on patios adds a warm, toasted character. High altitude and cool temperatures slow cherry development, intensifying flavour complexity.

Sustainability & Craft

Coorg’s coffee farms traditionally grow under shade and alongside native spices like cardamom and pepper, increasing biodiversity and supporting climate resilience. Research stations under the Coffee Board of India support farmers in agronomy and quality development.

At Spectra Coffee, we roast this batch weekly in the United States to preserve flavour integrity and deliver peak freshness. By sourcing estate-grown beans directly from Coorg, we highlight regional heritage while offering a premium, distinctive Indian Arabica to U.S. specialty coffee drinkers.

Cup Experience

Expect a smooth, full-bodied cup with layers of caramel sweetness, dried fruit, and toasted marshmallow richness. The acidity is gentle, ensuring drinkability, while the toasted character adds warmth and depth.

Whether you brew it as pour-over, drip, espresso, or moka pot, this Coorg Estate Arabica offers a refined Indian coffee experience with the richness of a dark roast—smooth, sweet, layered, and effortlessly enjoyable.

Cup Profile

• Aroma: Caramel sweetness, dried fruit
• Taste: Caramel sweetness, dried fruit, toasted marshmallow
• Body: Smooth, full
• Acidity: Balanced, mild
• Finish: Toasted marshmallow

Brew Tips

• Cone Drip (V60/Chemex): Medium grind, 1:16 ratio, 92–94°C — highlights dried fruit sweetness.
• Flat Basket Drip (Auto): Medium grind — smooth, everyday cup.
• Manual Drip (Kalita/Cloth): Medium-fine grind — brings out spice and toastiness.
• Pump Espresso: Fine grind, 1:2 ratio, ~28–30 s — smooth shot with caramel and toasted finish.
• Stovetop/Moka: Medium-fine grind — rustic and bold.
• Turkish: Ultra-fine grind — syrupy, sweet, toasted.
• Electric Percolator: Coarse grind — bold with a toasted marshmallow edge.
• Whole Bean: Grind fresh for maximum aroma and complexity.

FAQ

• What region is this coffee from?
  Grown at 1,200–1,350 m in Kodagu (Coorg), Karnataka—one of India’s most respected Arabica regions.
• Why is it “washed & sun-dried”?
  Washed processing creates clarity and sweetness, while sun-drying adds body and a toasted marshmallow character.
• How fresh will my bag be?
  Roasted weekly in small batches in the United States, then shipped promptly for optimal flavour.