Arabica and Robusta

India

India’s shade-grown coffee regions produce both Arabica and Robusta, often described as mild and full-bodied. Cherry preparations explore the natural side of the origin, while Plantation identifies its washed Arabica tradition.

Cup character: Indicative: generally mild regional cups; flavour changes with species and estate.
Acidity: Often restrained in the Coffee Board’s national description.
Body: Typically substantial in the national description; confirm by sample.
Processing: Cherry: natural / unwashed. Plantation: washed Arabica.

Origin context Traditional growing regions include Karnataka, Kerala and Tamil Nadu. · Coorg and Chikmagalur grow both species; Wayanad is associated with Robusta.

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A closer look.

Open a coffee for its character and buying details.

Origin profiles are a starting point. The available lot, process and sample determine the cup.

gradeCherry AA

A large-bean selection within India’s natural coffee tradition. Both Arabica Cherry AA and Robusta Cherry AA are recognised categories, offering different starting points for cup style. Species and growing area give the physical grade its useful sensory context.

Taste: Conditional: milder Arabica or a more assertive Robusta expression.
Acidity: Species-dependent; Indian regional guidance is generally restrained, not a guarantee.
Body: Often substantial in regional guidance; confirm species and sample.
Process: Natural / unwashed; obtain drying and preparation details.

Confirm Arabica or Robusta, screen tolerances and defects. Compare the actual cup rather than treating AA as a guaranteed sensory ranking.

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gradeCherry A

An A-grade selection within India’s unwashed coffee preparations, available in both Arabica and Robusta categories. It provides a different physical selection from AA within the named species, allowing buyers to compare size, cup and suitability for their roast.

Taste: Conditional: a milder Arabica expression or a stronger Robusta character.
Acidity: Lot- and species-dependent; the A designation sets no flavour balance.
Body: Confirm by sample; physical grade alone does not establish body.
Process: Natural / unwashed, with the actual drying method to confirm.

Compare A and AA within the same species and specification. Choose by sample and intended use, rather than size alone.

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gradeCherry PB

A peaberry selection from India’s natural coffee preparations. Its rounded, single-seed bean form gives it a distinctive physical character. Both Arabica and Robusta Cherry PB categories exist, with species and origin providing the main context for the cup.

Taste: Species and lot determine flavour; PB itself has no guaranteed tasting notes.
Acidity: Not established by bean shape; request the offered sample.
Body: Not inherently heavier than flat-bean grades; assess the lot.
Process: Cherry means natural / unwashed; confirm species and preparation.

Confirm species, peaberry specification and defects. Evaluate roast response separately from flat-bean lots; shape alone does not guarantee sweeter flavour.

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processPlantation

India’s washed Arabica tradition, offering another expression alongside the natural Cherry preparations. Plantation identifies the processing family; the estate or region and an accompanying physical grade bring more detail to the coffee and its potential cup profile.

Taste: Indicative Indian Arabica: mild and nuanced; estate and lot shape the notes.
Acidity: Often restrained to balanced; individual washed selections may be brighter.
Body: Generally substantial in national guidance, with lot-specific variation.
Process: Washed Arabica; confirm the detailed fermentation and drying preparation.

Request estate or region, physical grade, crop and sample. Plantation alone does not identify a screen size or the Mysore Nuggets selection.

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Origin references