PM Modi hails Indian coffee varieties in Mann Ki Baat: Here's what makes the world love Indian coffee

Indian coffee varieties: Known as the “Coffee Cup of India,” Coorg’s beans are famed for their rich body, intense aroma, and robust flavour (Image: Canva)

Prime Minister Narendra Modi, during his Mann Ki Baat address on Sunday, lauded India's rich coffee-growing regions, each distinguished by unique geographical, climatic, and cultural influences that lend the coffee its distinct flavours and aromas. Commending the country's coffee culture, PM Modi noted that coffee enthusiasts worldwide have appreciated this diversity. He stated, "Indian coffee is brewed in India and loved by the world."

Let's take a look at India’s major coffee-producing regions and the unique tastes they offer.

Karnataka: The heart of Indian coffee

Karnataka is India’s largest coffee producer, accounting for nearly 70 percent of the nation’s output. The main coffee belts — Coorg (Kodagu), Chikmagalur, and Hassan — each provide distinctive flavour profiles:

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Coorg: Known as the “Coffee Cup of India,” Coorg’s beans are famed for their rich body, intense aroma, and robust flavour. The region’s Arabica beans are particularly noted for their balanced acidity and sweet, nutty notes, while Robusta from Coorg is ideal for espresso blends due to its depth.

Chikmagalur: Considered the birthplace of Indian coffee, Chikmagalur’s estates produce beans with a mild flavour, balanced acidity, and subtle chocolate undertones, making them suitable for both filter coffee and specialty blends.

Hassan: This region produces both Arabica and Robusta varieties, with beans characterized by their smooth mouthfeel and gentle spiciness, reflecting the lush climate of the area.

Kerala: Wayanad and the Malabar Coast

Wayanad is Kerala’s coffee hub, renowned for its bold Robusta beans with full-bodied flavour and rich aroma. Many smallholders here have adopted organic farming and shade-grown practices, often intercropping coffee with spices, which imparts a distinctive aroma. The “Monsooned Malabar” process, from the Malabar coast, involves exposing beans to monsoon winds, resulting in a heavy-bodied cup with mellow acidity, popular in espresso blends worldwide.

Tamil Nadu: High-elevation flavour

Tamil Nadu’s coffee cultivation flourishes at high altitudes in the Nilgiris, Shevaroy Hills, Pulney Hills, and Annamalai. Here, Arabica beans exhibit bright acidity, floral notes, and clean cup profiles, ideal for specialty brews. Intercropping with spices adds unique subtle undertones to these coffees, enhancing their complexity and appeal to global buyers.

Odisha: The rise of Koraput Coffee

Odisha’s Koraput region has emerged as a new specialty coffee hotspot, earning acclaim for both quality and its impact on local livelihoods. The area’s unique agro-climatic conditions favour high-quality Arabica beans, appreciated for their lightness and delicate flavours — a combination of fruity and floral notes with pleasant acidity. Prime Minister Modi highlighted Koraput’s “amazing taste” and its growing global recognition.

Northeast India: New frontiers

Coffee cultivation in Northeast states — such as Meghalaya, Nagaland, and Assam — is steadily expanding, with beans reflecting the terroir of their mountainous landscapes. For example, coffee from Meghalaya’s Khasi Hills is distinguished by its fruity undertones with hints of citrus and chocolate, showcasing the region’s distinct soil and climate.

Other notable regions

Baba Budan Giri (Karnataka): Linked to the origins of Indian coffee, beans from this area are celebrated for their delicate profile and are highly sought after by aficionados.

Annamalai (Tamil Nadu): Known for beans with spicy and floral notes, grown alongside cardamom and pepper.

Malabar (Kerala): The monsooning process results in earthy, woody coffees with muted acidity and heavy body, highly valued for espresso.

Unique tastes and global recognition

Indian coffee is mostly shade-grown and often intercropped with spices, contributing to signature flavours — mild, aromatic, and sometimes spicy, with notes of cardamom, clove, and nutmeg. These regions produce both Arabica and Robusta, offering everything from smooth, chocolatey Chikmagalur espresso to bold, spicy Monsooned Malabar.

India’s coffee regions, with their unique tastes and stories, are forging a new global identity — one cup at a time.

FAQs on Indian Coffee

1. What makes Indian coffee unique?

Indian coffee is unique due to the diverse geographical, climatic, and cultural influences in its growing regions, which impart distinct flavours and aromas. It is often shade-grown and intercropped with spices, adding unique flavour profiles.

2. Which is the largest coffee-producing region in India?

Karnataka is India's largest coffee producer, contributing nearly 70 percent of the nation’s coffee output. Major coffee belts include Coorg, Chikmagalur, and Hassan, each with distinctive flavour profiles.

3. What is the significance of Coorg in Indian coffee production?

Coorg, known as the "Coffee Cup of India," is famous for its Arabica beans with balanced acidity and sweet, nutty notes, and Robusta beans ideal for espresso blends due to their depth and robust flavour.

4. How does the “Monsooned Malabar” process affect coffee?

The “Monsooned Malabar” process involves exposing beans to monsoon winds on the Malabar coast, resulting in a heavy-bodied cup with mellow acidity, popular in espresso blends worldwide.

5. What characterises coffee from the Koraput region in Odisha?

Koraput coffee is acclaimed for its high-quality Arabica beans, which exhibit lightness and delicate flavours, combining fruity and floral notes with pleasant acidity, contributing to its growing global recognition.