Indian coffees are under-represented in the coffee market: they are good balanced, mild coffees. You will find the pronounced body, low acidity and subtle spicy notes pleasing, and the Mysore coffees work well under a wide range of roasts. Sometimes you find hints of earthiness, similar to Indonesian origins like Sulawesi and Sumatra. They are also nice in espresso. India produces wet-processed and dry-processed coffees: dry-processed coffees are called “Cherry” and wet-processed arabica is called “Plantation Arabica” whereas wet-processed robusta is called “Parchment Robusta.” The Monsooned coffee is a different story altogether! Potent, pungent and wild, these are great for those who like strong, deep musty flavours.