Coorg, also known as Kodagu, is recognized as the Coffee Capital of India, celebrated for its rich coffee cultivation and unique growing conditions.
India’s relationship with coffee is intricate and deeply rooted, extending far beyond the modern café culture that has emerged in urban areas. Long before the rise of latte art and trendy coffee shops, coffee began to flourish in the misty hills of southern India. While cities like Bengaluru have become synonymous with coffee consumption and global exports, the true essence of Indian coffee is found in the verdant plantations of Coorg, or Kodagu, located in Karnataka.
Coorg is often hailed as the Coffee Capital of India, a title it holds not through marketing but through its unique soil, climate, and centuries of dedicated cultivation.
The story of coffee in India does not start in bustling cafés or sophisticated roasteries; rather, it begins on shaded estates where coffee plants thrive alongside pepper vines, cardamom, and various fruit trees. The geography of Coorg is particularly conducive to coffee cultivation, with its high elevation, ample monsoon rainfall, and nutrient-rich red soil creating optimal conditions for growing coffee beans that develop rich and complex flavors.
“Coffee in Coorg is not just a crop; it’s a way of life passed down through generations,” says a senior planter from Kodagu. “Every harvest carries the history of the land.”
Introduced during the 19th century under British colonial rule, coffee farming in Coorg has evolved into a cornerstone of India’s coffee economy. Today, the district contributes significantly to the nation’s overall coffee production, firmly establishing its place at the heart of India’s coffee belt.
The designation of “Coffee Capital of India” belongs to Coorg because it signifies the origin of coffee cultivation rather than merely commercial activity. While Bengaluru excels in coffee exports and innovation, Coorg is responsible for growing the beans that define Indian coffee on the global stage.
Coorg’s plantations produce both Arabica and Robusta coffee varieties. Arabica beans, grown at higher altitudes, are renowned for their smooth aroma and mild acidity, making them a favorite in specialty markets. In contrast, Robusta beans, which are more prevalent in the region, offer a bold, full-bodied flavor that forms the foundation of South India’s beloved filter coffee.
What distinguishes Coorg from other coffee-growing regions is its tradition of intercropping. Coffee is cultivated alongside spices such as pepper, cardamom, and vanilla, which subtly influence the flavor profiles of the beans. This natural integration contributes to the distinctive character of Coorg’s coffee, making it highly sought after in international markets.
“Single-estate coffees from Coorg are increasingly sought after globally because of their traceability and terroir,” notes a coffee exporter based in Karnataka.
In Coorg, coffee is more than just a beverage; it is a ritual that unfolds slowly. Locals brew coffee multiple times a day, often roasting the beans in small batches at home. The experience of drinking coffee here transcends mere caffeine consumption, becoming a cherished tradition.
For travelers, Coorg offers immersive experiences that delve deeper than just enjoying a cup of coffee. Plantation tours provide insights into the bean-to-brew journey, while traditional Kodava meals are complemented by freshly brewed filter coffee. Estate cafés allow visitors to savor single-origin brews in tranquil settings. This burgeoning coffee tourism has transformed Coorg into a destination for those eager to experience coffee at its source.
While Coorg is the heart of coffee production, Bengaluru serves as the commercial powerhouse behind the beans. The city is home to the Coffee Board of India, major exporters, roasters, and a thriving specialty café scene. Most coffee beans harvested in Coorg and surrounding regions pass through Bengaluru before reaching cafés across India and international markets.
“Bengaluru is where tradition meets innovation,” says a specialty café founder in the city. “But the beans, the real magic, always come from the hills.”
Together, Coorg and Bengaluru form the backbone of India’s coffee ecosystem—one rooted in land and legacy, the other in trade and transformation.
Karnataka produces nearly 70% of India’s coffee, with Coorg accounting for a substantial portion of that output. From the humble filter coffee served in steel tumblers to globally celebrated single-origin brews, the narrative of Indian coffee is inextricably linked to the plantations of Coorg.
So, the next time you enjoy a cup of Indian coffee, remember that its journey likely began in the misty hills of Coorg, long before it reached your café table, shaping the rich tapestry of India’s coffee heritage.
According to Global Net News.