Why Indian Coffee?
When I first visited India, I didn’t know that it was the world’s 7th largest producer of coffee. I associated India with black tea and chai, but I soon discovered a thriving coffee culture dating back hundreds of years. In fact, Monsooned Malabar that Mythology uses to make Zeus is low-acid because of a drying technique established during the British Raj in the 1800s.
But as I dug into more info about Indian Coffee, I discovered a couple of key things that made me want to work exclusively with coffee from India.
Indian Coffee tastes unique. Each continent, country, elevation, soil type effects the flavors in the beans. I love how Indian soil, Indian air, and Indian farming effects this coffee. Most people haven’t tried it before, but it is seriously something to tell your friends about.
Indian Coffee works with nature. So many coffee farms around the world are established by clear cutting mountain-sides which harms the soil, the animals and has a major effect on bird nesting. In India, the coffee is grown in the forest with the trees, and this has a huge effect on keeping the whole eco-system healthy.
Indian Coffee has female run farms. Only 2% of global farms are owned and operated by women. In India, we’re working with farms owned by women that employ women and girls, and this gives them a chance at a future. The best way to combat poverty anywhere is to ensure that women have good jobs. In India, we’re leaning into this to further our partnerships to help women and girls own their future.
There is a lot more that could be said, but you need to try this coffee for yourself. Tasting is believing.