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Indian coffee beans – grown in the south of the continent – are some of our favourite coffees.

A bit about Indian coffee beans

Coffee arrived in India in the beard of Indian Muslim saint Baba Budan. This was pretty gangster of him as he’d been hanging in Mecca, and decided to sneak seven seeds out of Yemen to let other countries have a crack at making money in the lucrative coffee trade.

Up to that time, the Arabic world had only allowed roasted Indian coffee beans to be exported. Those meanies.

Indian Monsoon Malabar

India’s most famous coffee is also arguably the world’s most unique: Indian Monsoon Malabar. That’s because after harvesting, the beans are exposed to India’s monsoon winds for three or four months (and sometimes up to three years).

This process reduces acidity to almost nil, while giving it a funky smell and huge body with so much crema you’ll be like, “Whoa, there’s too much crema in my cup.”

India Pearl Mountain

Meanwhile, we’re also fans of the milk chocolate-flavoured India Pearl Mountain, which is as chill as a coffee gets.



nutty, caramel, tobacco

The Indian Monsoon Malabar coffee bean tastes best three weeks after the roast date. A pungent, smokey, flavoursome delight.



milk chocolate, hazelnut, spices

Like a hot chocolate coffee for when you don't want to be hit over the head with a saucepan of intense flavours. It's mellow and smooooth.