Indian coffees are under-represented in the coffee market: they are good balanced, mild coffees. You will find the pronounced body, low acidity and subtle spicy notes pleasing, and the Mysore coffees work well under a wide range of roasts. Sometimes you find hints of earthiness, similar to Indonesian origins like Sulawesi and Sumatra. They are also nice in espresso. India produces wet-processed and dry-processed coffees: dry-processed coffees are called “Cherry” and wet-processed arabica is called “Plantation Arabica” whereas wet-processed robusta is called “Parchment Robusta.”
The Monsooned coffee is a different story altogether! Potent, pungent and wild, these are great for those who like strong, deep musty flavors. The reviews below will give you an idea of what to expect… If you want reviews of Premium Indian Robusta for use in espresso blends.

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