C O F F E E - P R O F I L E

 

Coffees produced in India have more in common with Indonesian coffees than with coffees from Africa or the Arabian peninsula. Good Indian cofees are grown in the states of Karnataka, Kerala and Tamilnadu. In good years these coffees can contain acidity typical of Guatemalan coffee, and the full body of a good javanese coffee. In addition, these coffees incorporate the unique spicy flavors or nutmeg, clove, cardamom, and pepper.

 

INDIAN COFFEE-QUALITY SPECIFICATIONS

 

Arabica and Robusta are the two commercially cultivated varieties in India. These two varieties are classified as washed (wet processed) and unwashed (natural /dry processed ) based on the method of processing. The washed and unwashed arabicas and robustas are broadly categorised into :

 

1. COMMERCIAL GRADES

2. PREMIUM GRADES

3. SPECIALITY COFFEES

4. MISCELLANCEOUS GRADES

 

Quality Specifications for Indian green coffee

 

(I) MOISTURE STANDARDS FOR THE DIFFERENT TYPES OF COFFEE

TYPES OF COFFEE

MOISTURE (%)

Plantation

10.0 *

Arabica Cherry

10.5 *

Robusta Parchment

10.0 *

Robusta Cherry

11.0 *

Mysore Nuggesta EB

09.0 - 10.5

Robusta Kaapi Royale

09.0 - 10.5

Monsooned coffee

13.0 - 14.5

* A Tolerance of +0.5% in moisture content is permitted.

(II).APERTURE SIZE OF TEST SIEVES USED IN COFFEE AND THEIR CORRESPONDING SCREEN NUMBER

Aperture size (Diameter of round holes in / mm)

Screen No.

7.50

19

7.25

Between 19 & 18

7.10

18

6.70/6.65

17

6.50

Between 17 & 16

6.30

16

6.00

15

5.60/5.50

14

5.00

13


(III).GRADING AND GARBLING (SORTING) STANDARDS:

Grading and garbling of Indian coffee is based on the size of the coffee beans and percentage imperfections. In the Indian system of grading and garbling, the tolerance level for each and every grade is specified and expressed in percentage by weight. Quality specifications for Indian coffee entail that all the grades are totally free from foreign and extraneous matters.