Indian Green Coffee Beans

Indian coffee is unique for its smooth, balanced flavours, including notes of spice, earthiness, and chocolate. Indian coffee benefits from the country’s high altitudes, lush monsoon climates, and volcanic soils. These factors combine to produce coffee with a smooth, well-rounded taste, often with a mild acidity and spicy, earthy, and smoky flavour notes. It is also recognised for its distinct processing methods, including washed, natural, and monsooned processes, which reduces acidity and adds a distinct sweetness and earthiness. With its diverse regions and unique processing methods, Indian coffee delivers a truly distinctive experience.

India has several regions that produce high quality coffee:
Karnataka, India’s largest coffee-producing state, accounts for over two-thirds of the country’s total coffee cultivation. The majority of this cultivation takes place in the picturesque Western Ghats which is renowned for its shade-grown coffee, nurtured in the region's nutrient-rich soil, which helps produce beans with complex and nuanced flavors. Karnataka’s ideal weather and altitude create perfect growing conditions for both Arabica and Robusta varieties, solidifying its reputation as the heart of India’s coffee production.
In Kerala, mainly robusta beans are cultivated. In the Wayanad district, Robusta beans are grown which have a high level of acidity and body whereas Idukki and Palakkad Arabica beans are also grown.
In Tamil Nadu, low temperatures and highly fertile soil leads to coffee with a strong acidity and fruity flavours.
Andhra Pradesh is a tribal region known for producing high quality, organic coffee with a rich flavour and chocolatey notes.
Odisha has the perfect conditions for growing Arabica coffee (cool climate, high altitude, and rich soils) with a focus on sustainability farming initiatives.

India boasts a rich selection of coffee varietals, each with unique flavours and characteristics that reflect the country’s diverse growing regions.
Kent beans, the first Arabica variety grown in India, are prized for their delicate acidity and notes of nuts and dark chocolate. Though grown in limited areas today, they remain a symbol of exceptional quality.
Selection 795 is India’s most popular Arabica varietal. Known for its bold beans and superior quality, it often delivers flavors of maple syrup, caramel, and brown sugar, particularly in darker roasts.
Catimor is a Bourbon mutation that offers a bright, crisp profile with medium body, a fine aroma, and a vibrant citrus aftertaste, perfect for those who enjoy a lively cup.
Selection 9, an award-winning Ethiopian derivative, combines flavours of nuts, orange, lemon, caramel, chocolate, and mandarin, offering a complex and refined coffee experience.

We partner with Indian farmers through our collaboration with the South India Coffee Company (SICC), a trusted leader in sustainable coffee production. Founded in 2017 by Akshay Dashrath and Komal Sable, fifth-generation coffee producers from Coorg, SICC is dedicated to creating a transparent supply chain for Indian specialty coffee.
SICC works directly with farmers to ensure fair compensation while promoting sustainable growing practices. Their expertise and deep roots in one of India’s oldest coffee-growing regions allow us to source high-quality green coffee that embodies the rich heritage and unique flavors of Indian coffee.
With SICC’s operations spanning the USA, UK, and India, and partnerships across Saudi Arabia, Europe, and Singapore, they provide seamless logistics and warehousing solutions, making it easier for us to bring exceptional Indian coffees to the global market. Together, we aim to support farmers economically, protect the environment, and elevate the reputation of Indian coffee worldwide.

India is a unique place in the world of green coffee. It grows beans with unique flavors and high quality that roasters all over the world want. India is known for its long history of coffee production. Its green coffee beans come from a variety of growing regions, each with its unique traits shaped by the country's different weather and elevations.

India's coffee growing is based on tradition and is mostly done by dedicated smallholder farmers who put an emphasis on eco-friendly and sustainable farming methods. This promise not only guarantees a steady supply of high-quality green coffee, but it also fits with the growing demand around the world for beans that are carefully grown. 

When you buy Indian green coffee beans, you're supporting a long history of quality and sustainability. These beans give roasters the raw materials they need to be creative and make sure that every roast is the same.

Green coffee beans from India stand out because they have unique flavors that come from growth areas like Coorg, Chikmagalur, and Araku Valley. There are different taste notes from each area, ranging from fruity and floral to spicy and nutty. This gives roasters a wide range of options for making great mixes.

People who know a lot about speciality coffee respect Indian green beans for their constant quality and complexity. Because they have the right amount of acidity and body, roasters choose them over other beans because they work well as single-origin coffees and as parts of fine international blends.

Indian coffees are also often featured in global challenges and cupping events, which shows how competitive they are on the world stage. Many prizes and certifications show that the beans are well-known around the world. This shows that India is becoming a bigger player in the green coffee export market.

People love Indian green coffee beans because they can be roasted in a lot of different ways. Roasters find these beans to be very flexible, so they can try different flavor profiles to suit different tastes. This lets them make a lively espresso, a clean filter drink, or a complex blend.

When it comes to roast amounts, both light and dark roasting work well with Indian beans. Lighter roasts bring out the bright acidity and delicate spice notes, while darker roasts bring out the deeper chocolate and nutty undertones. This gives roasters a lot of options to meet customer needs.

Speciality roasters love Indian green coffee because it has a steady quality and a unique flavor that makes it a popular choice among picky buyers. Roasters who care about both taste and ethics in their work like this coffee because it has a unique flavor richness and comes from sustainable sources.

Indian green coffee beans have a unique taste that can only be fully enjoyed by skilled roasters. These beans usually have a balanced acidity that is bright but smooth, not sharp, and a medium to full body that can feel creamy and satisfying in the mouth.

After roasting, the taste usually shows rich chocolate undertones, light hints of spice, mild citrus brightness, and sometimes floral or nutty accents. Because of these subtle qualities, Indian beans are a great choice for roasters who want to make coffees that are complicated and have many layers.

The different types of soil in India's coffee-growing areas have a big effect on these flavor characteristics. For example, coffees from lower elevations, like those grown in the Western Ghats, tend to have more earthy and floral notes, while coffees from higher elevations, like those grown in the Western Ghats, tend to have more acidity and floral notes.

Roasters typically prefer light to medium roast levels to best preserve and emphasize the beans’ natural brightness and unique flavor complexities. Processing methods such as washed or monsooned coffee also shape the final taste, with washed beans offering clarity and vibrancy, and monsooned beans delivering mellower, fuller-bodied notes.

When available, Indian green coffee beans often achieve cupping scores ranging from 82 to 88, reflecting their high quality and suitability for speciality roasting.

India’s green coffee beans originate from several prominent regions, each offering unique environmental conditions that contribute to the diversity of flavors roasters appreciate. The key coffee zones include Coorg, Chikmagalur, Araku Valley, and Wayanad, each distinguished by its climate, altitude, and soil composition.

Coorg, often called the “Scotland of India,” is known for its misty hills and rich laterite soil, situated at elevations between 900 to 1,400 meters. This region’s moderate temperatures and ample rainfall create ideal growing conditions, producing beans with balanced acidity and spicy undertones.

Chikmagalur, located at altitudes ranging from 900 to 1,300 meters, features well-drained red volcanic soil and a slightly cooler climate. The beans from this area tend to have a fuller body with complex, earthy and chocolate notes.

Araku Valley, a relatively newer coffee zone, sits higher at about 1,000 to 1,400 meters with fertile, loamy soil and a subtropical climate. Coffee from Araku is noted for its bright acidity and floral, fruity characteristics, distinguishing it sharply from other regions.

Wayanad, located in the Western Ghats at elevations around 700 to 1,200 meters, offers humid conditions and rich soil that yield beans with smooth bodies and mild acidity, often appreciated for their nutty and sweet flavors.

Each region’s distinct terroir shapes the green coffee beans uniquely, giving roasters a broad palette of profiles to explore, much like how Ethiopian Sidamo and Yirgacheffe coffees differ in flavor and aroma.

India’s green coffee production primarily features two main species: Arabica and Robusta. Arabica beans dominate the speciality market due to their refined flavor profiles and are grown extensively in higher-altitude regions, while Robusta is cultivated mainly at lower elevations, prized for its strong body and higher caffeine content.

Among Arabica varietals, notable types include the traditional Kent, S795, and Cauvery cultivars. These have been developed and refined locally to thrive in India’s unique climates and offer roasters green beans with rich sweetness, balanced acidity, and pleasant spice notes. The S795 variety, in particular, is favored for its disease resistance and consistent cup quality.

Robusta varieties such as CxR (Coffea canephora × Coffea robusta) are also common, known for their bold flavor, deep body, and suitability in espresso blends or as a robust base for instant coffee production.

In addition to these, India is home to several heirloom and speciality cultivars prized by roasters seeking unique characteristics. The high-altitude estates often cultivate heirloom Arabica strains with complex flavor profiles that bring floral and fruity nuances to the cup, appealing to speciality roasters focused on single-origin excellence.

These varietals’ distinct traits, ranging from bright acidity and medium body in Arabicas to robust, earthy flavors in Robustas, provide roasters with a wide range of green coffee options to match different roasting goals and consumer preferences.

India’s green coffee harvest generally follows a clear seasonal pattern, with the primary harvest occurring between January and March. This peak season produces the freshest and highest-quality beans, making it the ideal window for roasters seeking premium green coffee stocks.

A secondary, smaller harvest takes place from July to September, often referred to as the “plucking” season. While this crop is less abundant, it still provides a valuable supply for roasters interested in maintaining consistent availability throughout the year.

Thanks to this dual-harvest cycle, roasters can benefit from both seasonal batches with distinct flavor nuances and opportunities for near year-round sourcing. However, the freshest green coffee beans, those with optimal moisture and flavor integrity, are most readily available shortly after the main harvest, reinforcing the importance of timing in procurement.

For roasters prioritizing peak freshness and consistent quality, aligning orders with India’s primary harvest ensures access to beans at their prime, supporting superior roasting outcomes.

In India, green coffee beans undergo several processing techniques that play a crucial role in defining their flavor potential before roasting. The most common method is the fully washed process, where the coffee cherries are pulped, fermented, and washed to remove the mucilage. This results in beans with a clean, bright, and crisp profile, offering roasters a versatile base suitable for a variety of roast levels and flavor experiments.

In addition to washed processing, some regions practice natural (dry) processing, where cherries are sun-dried with the fruit intact. This method often imparts richer body and fruity sweetness to the beans, lending complexity that speciality roasters prize for single-origin expressions.

While honey processing a hybrid technique that leaves some mucilage on the bean during drying is less widespread in India compared to countries like Costa Rica, it is emerging in select estates. This approach enhances sweetness and mouthfeel, providing a middle ground between washed and natural coffees.

Regional preferences influence processing choices; for example, Coorg and Chikmagalur predominantly use the washed method, emphasizing clarity and brightness, whereas areas like Araku Valley sometimes explore natural or experimental techniques to diversify flavor offerings.

Understanding these processing variations helps roasters select Indian green coffee beans that align perfectly with their desired flavor profiles and roasting styles.

India cultivates a range of notable coffee varietals that contribute to the distinctive qualities of its green coffee beans. Among these, heirloom Typica strains have a long-standing presence, valued for their balanced acidity and sweet, clean flavor profiles, making them a staple for many speciality roasters.

The Bourbon varietal, though less widespread, is appreciated for its rich body and complex sweetness, adding depth to single-origin offerings. Indian coffee farmers have also adopted hybrids like SL28 and SL34, originally developed in East Africa, which bring bright citrus notes and enhanced disease resistance qualities that appeal to roasters looking for consistency alongside vibrant flavor.

Caturra, a dwarf mutation of Bourbon, is grown in some estates, offering a lively acidity and crisp finish that works well in light to medium roasts. Geisha is still not as common in India as it is in Central America, but experimental farming is starting to take off in some areas. This variety is thought to have floral scents and light fruit notes that speciality markets will enjoy.

Because each variety is different, roasters can choose from a wide range of green beans. This lets them make coffees with different flavor profiles to suit all of their customers' tastes.

These beans, once roasted, are incredibly versatile, so they're a great choice for any roaster. Depending on the intended outcome, roasters can bring out different parts of the flavor profile of Indian green coffee beans by using a range of roast levels, from light to medium and even darker roasts.

If you're a roaster looking for beans that make great single-origin coffees, Indian beans are a great choice. They also work well as a base for blends. They are dependable for providing complexity and depth without dominating other varietals, thanks to their balanced acidity and soft body.

Roasted Indian green coffee makes excellent brews in a variety of ways. Whether you're brewing with a pour-over or drip machine, or just want a balanced espresso blend, these beans will always provide a clean, subtle single-origin taste. Roasters that want to satisfy a wide range of customers' tastes while still keeping their products distinctive would appreciate this adaptability.

Once roasted, Indian green coffee beans lend themselves well to a variety of brewing techniques, each bringing out unique facets of their flavor. Medium roasts are especially well-suited for espresso, where the beans’ balanced body and subtle spice notes create a rich, flavorful shot with smooth crema.

For pour-over methods like V60 and Chemex, lighter roasts highlight the coffee’s floral aromas and bright citrus nuances, offering a clean and vibrant cup that speciality enthusiasts appreciate.

When brewed using a French Press, the beans reveal their fuller body and deeper chocolate undertones, delivering a robust and satisfying experience with pronounced mouthfeel.

Cold brew preparations benefit from Indian coffees’ natural smoothness and mellow acidity, resulting in refreshing, low-acid beverages ideal for warmer months or those seeking a gentler caffeine option.

The Aeropress is an excellent tool for roasters and home brewers alike who enjoy experimenting, as it allows flexibility with roast levels and extraction times, unlocking a wide spectrum of flavors from Indian green coffee beans.

India’s green coffee industry adheres to stringent grading systems and certifications that ensure the beans meet both local and international quality expectations. The Coffee Board of India plays a central role in regulating these standards, implementing classification based on size, moisture content, and defect count.

Many growers participate in cooperative initiatives and direct trade programs that promote transparency, traceability, and fair pricing. These efforts support sustainable farming practices and foster close relationships between producers and roasters, guaranteeing higher consistency and premium bean quality.

Industry practices in India emphasize meticulous sorting and processing protocols, reducing defects and preserving the inherent flavors of the green coffee beans. Such quality assurance measures are integral to maintaining India’s reputation as a reliable source for speciality green coffee.

Packaging & Sizing Options

To cater to a diverse clientele, India green coffee beans are available in multiple packaging sizes, ranging from 0.5Kg for home roasters to bulk formats such as 20Kg and 30Kg bags designed for commercial roasteries. Intermediate sizes like 1Kg, 2Kg, 5Kg, and 10Kg provide flexibility for cafes and small-scale roasters managing varying volume needs.

These packaging options ensure freshness is preserved while offering convenient quantities that align with different roasting operations and inventory requirements across the UK and Europe.

Our sourcing approach for India green coffee beans prioritizes direct engagement with trusted farmers and cooperatives across key growing regions. This close collaboration ensures we maintain full transparency throughout the supply chain, allowing roasters to trace the journey of every batch from farm to shipment.

We emphasize ethical sourcing by partnering with producers committed to sustainable agricultural practices and fair labor standards. Many of our Indian coffee suppliers hold certifications such as Rainforest Alliance and Organic, reinforcing our dedication to quality and responsibility.

By fostering strong relationships with local cooperatives and smallholder farmers, we support community development while guaranteeing consistent access to premium green coffee beans. This transparent sourcing model provides roasters with confidence in both the provenance and quality of their green coffee inventory.

Explore our carefully selected range of premium Indian green coffee beans, sourced directly from trusted growers who prioritize quality and sustainability. Each batch is handled with meticulous care to ensure freshness and preserve the unique characteristics that make Indian beans a standout choice for roasters.

With full transparency in sourcing and a diverse selection of varietals and processing styles, we offer green coffee beans that meet the highest standards demanded by speciality roasters and commercial buyers alike.

Start enhancing your coffee lineup today, browse our India green coffee collection and secure fresh, flavorful beans that inspire exceptional roasting results.