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Karnataka’s topography and climate make it a paradise for coffee cultivation. The three main regions—Chikmagalur, Coorg (Kodagu), and Hassan—produce some of the finest Arabica and Robusta beans. The cool temperatures, abundant rainfall, and shade-grown farming methods result in beans that are rich in flavor and aroma.
But it’s not just about the beans. Karnataka’s coffee plantations are often intercropped with pepper, cardamom, and areca nut, which subtly influence the flavor profile of the coffee, making it uniquely Indian.
There’s a special kind of magic that comes with the first sip of coffee—the aroma, the warmth, the energy. But have you ever wondered where your favorite brew begins its journey?
In India, a significant part of that story unfolds in the lush green hills of Karnataka, a state that stands as the heart of Indian coffee production. Home to around 70% of the country’s total coffee output, Karnataka is not just growing beans; it's cultivating a culture.
