Coffee Origin

India

India produces dry-processed coffees, called "Cherry" and wet-processed arabica, called "Plantation Arabica", whereas wet-processed robusta is called "Parchment Robusta". India’s monsoon summers are a key sustaining environmental feature of their growing climate, providing much needed irrigation each year.

The specific Indian coffees used in SCR blends are unique coffees with unusual characteristics that are a distinct competitive advantage in flavor and texture. One of them is Robusta Kaapi Royale, the first ever robusta to be "R" Certified by CQI.

INDIAN ARABICA CHERRY AB

Region:
Chikmagalur, Karnataka
Farm:
Small holders
Producer:
Coffees of India
Elevation:
1200 – 1500 m
Varietal:
S. 795
Processing:
Spec. prep: Full Natural on raised beds
Harvest:
November - February
Cup profile:
Intense aroma of strawberries, sweet, medium body, low acidity, taste of plum and peanut.

SPECIALTY ROBUSTA PARCHMENT AB

Region:
Chikmagalur, Karnataka
Farm:
Sethuraman Estate
Producer:
Kaapi Royale
Elevation:
750 – 975 m
Varietal:
CxR
Processing:
Fully Washed
Harvest:
January - March
Cup profile:
Thick, creamy and substantial body with moderate sweetness, dry peanut shell, floral and vanilla with mild citrus.