Most coffee in India is grown
in the southern states of Karanataka, Tamil Nadu, and Kerala
(Davids, Roasting 116). South
Indian coffee is typically wet-processed and is smooth,
sweet, and medium bodied. At its best Indian coffee
reaches the flavor characteristics of Pacific coffees, but
at its worst it is simply bland and uninspiring.
Indian monsooned coffee mutes the
acidity and has a heavier body often appropriate to add
depth to an espresso blend. The best monsooned coffee
is Monsooned Malabar.
For more information about India coffee, visit Wikipedia or the Coffee Board of India.