Indian Pearl Mountain

Indian Pearl is a wet processed Arabica. We have roasted this one a little darker bringing out a slightly nutty flavour. If roasted lighter, it may loose this nuance and become generic. A very mild acidity makes is a great espresso bean, we are drinking it as a ristretto to bring out the sweeter palate.

Coffee beans will take on the flavours of the surrounding plants and geography, this bean has a slight spice flavour to it, which is common in Indian beans.

Coffee was introduced into India through the Chikkamagaluru (Chikmagalur) district when the first coffee crop was grown in the Baba Budan Giri Hills during 1670 AD. According to the article Origins of Coffee, the saint Baba Budan on his pilgrimage to Mecca traveled through the seaport of Mocha, Yemen where he discovered coffee. To introduce its taste to India, he wrapped coffee beans around his belly and got them out of Arabia. On his return home, he planted the beans in the hills of Chikkamagaluru, which are now named Baba Budan Hills in his honor. These hills are steeped in coffee history, and even has one of Melbourne’s best espresso bars named in their honor.

India has over 3 million coffee workers on 123,000 farms. Most of the farms are shade grown and harvesting season is November thru February.

overall, this coffee won’t hit you like a Yirgacheffe, but it will give you a satisfied mouth feel. You won’t have to go hunting for nuances like in a Brazilian, but you will get some great spice, nut and chocolate flavours. Try it strong, milk will loose this one quicker than a 4 yr old chasing a balloon.