Indian coffee has a rich history dating back to the 17th century (yes, even earlier than Brazil or Colombia). Legend has it that Baba Budan, a Sufi saint, smuggled seven coffee seeds in his beard from Yemen to India. He planted them in the Chikmagalur hills of Karnataka, where the region Baba Budangiri now bears his name.

For much of its history, India has been known for commercial-grade Robusta and Arabica production. Monsooned Malabar was one of India’s most distinctive offerings, celebrated for its unique process that imparted earthy, mellow characteristics (which got a lot of love during the second wave of coffee).

Today, the specialty coffee scene in India is taking off (on both the production and consumption sides). A growing number of producers are experimenting with varietals, innovative processing methods, and sustainable farming practices to push the industry forward. Their coffees are elevating the archetypal Indian flavor profile while also introducing lots that diverge from it showcasing the country’s (largely overlooked) versatility.