Region: Chikmagalur, in Karnataka State
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Varietal: Kent, Cauwery, Catimor and Catura
Process: Fully washed
Altitude: 1,000-1,600 meters above sea level
Size: 400 Hectares
Body: Medium to full
Fragrance and Aroma: Chocolate, nutty, sweet brown sugar into toffee
Flavour notes: Cocoa, orange peel
Internal Cupping Score: 80.75 points
Kents: Kents is the earliest variety of Arabica, selected by an English planter of the same name during the 1920s. This variety remained popular with the planting community till the 1940s, because it was less susceptible to rust. Today, it is grown in a few areas but it is still known for its exceptional cup quality.
Cauvery: Popularly known as Catimor, Cauvery is a descendant of a cross between ‘Caturra’ and ‘Hybrido-de-Timor’. Caturra is a natural mutant of the famous Bourbon variety. Thus, Cauvery inherited the high yielding and superior quality attributes of Caturra and the resistance of ‘Hybrido-de-Timor’.
Among all coffee producing states in India, Karnataka is the indisputable leader and produces more than 70% of the total coffee produced in the country. Karnataka produced 2.33 Lakh Metric Tonnes of coffee in the last financial year, which is the highest coffee production by any state in India.
Coffee is planted in a large area in Karnataka and account for more than 60% of the total area under coffee cultivation in India. There are more than 4,500 coffee plantations in India, which is generally on high altitude of about 1,300 metre above sea level.
Kodagu, Chikmagalur and Hassan are the main coffee producing regions in Karnataka. Kodagu is the largest coffee producing region in Karnataka with more than 50% share in the total coffee produced in the state. Mysore and Shimoga are the other coffee producing regions in the state.
Apart from the highest coffee production, Karnataka also has the highest yield, which is more than 1,000 Kilograms per hectare. The main reason for coffee production in a large quantity in Karnataka is the suitable temperature, climate and rainfall.