Sriram Appadurai, Managing Director, Sangameshwar Coffee Estates Ltd, Halasuru, Bengaluru, Karnataka, explains how successful coffee cultivation depends on effective irrigation, careful crop management and sustainable farming practices.
The Indian brew
Coffee is one of India's most valuable plantation crops, recognised worldwide for its distinctive flavour and shade-grown cultivation system. Unlike coffee grown in many producing countries, Indian coffee is cultivated beneath a canopy of native trees, which improves flavour and aroma, supporting biodiversity, conserving soil and promoting environmental sustainability.
India is the world's seventh-largest coffee producer, exporting nearly 70% of its production. The industry supports more than 250,000 growers who cultivate less than five hectares. Besides coffee, many farmers grow pepper and arecanut, providing additional income.
Coffee was introduced to India during the seventeenth century by the Sufi saint Baba Budan in Chikkamagaluru. Commercial cultivation expanded during British rule across the Western Ghats and has developed into one of India's most important plantation industries.
Coffee's many faces
Indian coffee production is dominated by two species: Arabica and Robusta.
Arabica is cultivated between 1,000 and 1,500 metres above sea level. It is valued for its mild flavour, pleasant aroma and lower caffeine content. However, it is more susceptible to pests and diseases, particularly coffee leaf rust, and therefore requires greater attention.
Robusta (Coffea canephora) is grown below 1,000 metres. It is more resistant to diseases, produces higher yields, and contains more caffeine than Arabica. Its stronger flavour makes it popular for instant coffee and blends. Many growers are gradually replacing Arabica with Robusta because of its greater tolerance to heat and climatic conditions. India also grows smaller quantities of Liberica and Excelsa. These tree coffee species are attracting interest for their resilience to climate change and distinctive characteristics.
Coffee's new breeds in India
Among Arabica cultivars, Selection 795, Selection 9, Selection 288, Cauvery and Chandragiri are widely recognised. Chandragiri offers good resistance to coffee leaf rust and high yields, while Selection 9 combines excellent cup quality with improved disease resistance. Ongoing breeding programmes continue to develop climate-resilient hybrids using Ethiopian wild coffee and Timor genetic material.
Hills of harvest
Karnataka is India's leading coffee-producing state, with Kodagu, Chikkamagaluru and Hassan having fertile soils and favourable elevations that make them ideal for coffee cultivation.
Kerala's Wayanad and Idukki districts are known for Robusta production and mixed cropping systems because of their high rainfall. In Tamil Nadu, the Nilgiris, Shevaroy and Palani Hills produce distinctive Arabica coffees with floral and fruity characteristics.
Araku Valley in Andhra Pradesh has become an important production centre through government support for Farmer Producer Organisations. Organic shade-grown coffee is increasingly produced by tribal communities in Odisha's Eastern Ghats, while Arunachal Pradesh, Nagaland and Assam are emerging as promising areas for speciality Arabica cultivation.
Research supporting the coffee sector is carried out by the Central Coffee Research Institute at Balehonnur under the Coffee Board of India.
The nursery journey
Successful coffee cultivation begins with producing healthy planting material. Nursery blocks are carefully selected within the plantation, and vigorous mother plants are identified for seed production. These plants receive irrigation ahead of the main crop during November, encouraging early flowering and ensuring high-quality seed.
Seeds are sown in nursery beds prepared with soil, forest soil and compost. Germination generally takes 40–45 days. Once seedlings emerge, they are transplanted into polybags filled with forest soil, sand, cow dung and compost.
Young plants require regular watering, adequate shade and protection against diseases such as collar rot and ring rot, and fungicide application ensures healthy establishment before field planting.
Irrigation practices for Robusta and Arabica
Irrigation and flowering: Irrigation plays a crucial role in coffee production, particularly for flowering.
Robusta Irrigation: Blossom irrigation normally begins in mid-February, with flowering occurring about nine or ten days later. Because Robusta depends on cross-pollination, maintaining healthy bee populations is essential for successful fruit set. Most plantations apply a main blossom irrigation followed by a backing irrigation if sufficient rainfall does not occur within approximately 20 days. Sprinkler irrigation remains the preferred method.
Arabica Irrigation: Arabica is largely self-pollinated and therefore relies more heavily on natural blossom showers, which usually occur during March or early April. Where rainfall is delayed, and water is not available, supplementary irrigation may be provided to support flowering, although many growers continue to depend primarily on seasonal rainfall.
Growing with nutrition
Nutrient management varies between plantations according to soil conditions and expected yields. Common fertilisers include diammonium phosphate (DAP), urea, rock phosphate and muriate of potash, while complex fertiliser mixtures are applied where necessary.
Most plantations receive one fertiliser application before the monsoon and another afterwards. Where exceptionally high yields are anticipated, a third application or foliar nutrient spray is used.
Pruning for growth
Light pruning, known as handling, removes weak shoots and unproductive branches while encouraging healthy new growth. Where productivity has declined, harder pruning stimulates vigorous regrowth and improves future yields.
Combating coffee diseases
Pre - and Post-Blossom Protection: Coffee plantations require continuous monitoring to minimise losses from pests and diseases.
Defending every crop
Arabica Pests and Diseases: Arabica is particularly vulnerable to coffee leaf rust, black rot and the destructive white stem borer. Preventive fungicide sprays, including Bordeaux mixture, help manage fungal diseases, while infected plant material should be removed promptly.
The white stem borer remains the most serious threat to Arabica. Rising temperatures have made regular field inspection essential. Since no consistently effective chemical control is available, early detection and removal of infested plants remain the most reliable management strategy.
Robusta Pests and Diseases: Robusta faces problems from stalk rot, stalk hole borer, green bug and mealy bug, particularly during periods of heavy rainfall and after flowering. Timely monitoring and spraying help minimise crop losses. Excessive rainfall may also cause berry drop.
Renewing the plantation
Young nursery plants are transplanted into the field during August and September as the monsoon begins to subside. Damaged or dead plants are replaced through supply planting. Pit size differs according to species because Arabica develops deeper roots than Robusta. Rock phosphate and appropriate soil amendments are incorporated before planting to encourage healthy establishment.
Healthy soil, healthy coffee
Maintaining soil fertility is essential for long-term productivity. Shade trees continuously add organic matter through falling leaves, improving soil structure, moisture retention and organic carbon levels.
Every year, soil samples are analysed to determine pH and nutrient status. The ideal pH is around 6.0. Where soils become too acidic, lime or dolomite is applied. Coffee husk generated during processing is composted with cow dung and returned to the plantation, recycling nutrients.
Harvesting with care
Coffee harvesting begins once the cherries have reached full maturity, although the harvesting period differs between Arabica and Robusta.
Arabica is harvested first, usually from mid-November until mid-January. During the first round, only fully ripe cherries are selectively picked, while the second round removes the remaining fruit. For speciality coffee, a third round is often carried out to ensure only perfectly ripe cherries are harvested.
Robusta harvesting generally begins after Arabica, extending from January until March. Although selective harvesting is preferred, growers may strip all remaining cherries if the crop begins drying on the plants. Many plantations also harvest pepper during March and April, providing an additional source of income.
Processing for quality
Most estates operate wet-processing units where the outer skin of the coffee cherry is removed before the beans are dried to a moisture content of about 11–12%. Once dried, the coffee is bagged and either sold directly or transported to a dry mill for further processing.
During dry milling, the remaining protective layer surrounding the bean is removed before grading. Beans are classified according to size into grades such as AA, A, B, C and BBB. While many growers sell coffee after wet processing to take advantage of favourable market prices, others complete dry milling to achieve greater value through improved grading.
Growers with wet-processing facilities generally produce washed coffee, which offers cleaner flavour profiles and greater consistency. Those without such facilities often produce unwashed or cherry coffee, in which the entire fruit is dried before milling. Washed coffee is generally preferred for speciality markets because of its superior quality and flavour.
The cost factor
Coffee cultivation is a capital-intensive enterprise requiring substantial investment throughout the year. Irrigation systems, pumps, sprinklers, diesel, storage facilities and processing units all contribute significantly to production costs. Establishing wet-processing facilities represents one of the largest investments for many estates.
Labour also accounts for a major proportion of expenditure. Plantation owners must provide housing and essential infrastructure for workers apart from routine field operations, harvesting and processing. As a result, successful coffee cultivation requires long-term financial planning and resource management.
Why shade matters
Coffee is cultivated beneath a two-tier canopy of native tree species that protects plants from excessive heat while improving biodiversity and soil fertility.
Arabica requires heavier shade because it is particularly sensitive to high temperatures and uneven rainfall. India's seasonal rainfall pattern makes shade especially important during the hot summer months before the arrival of the monsoon.
Traditionally, Robusta has been grown under a lighter canopy because it tolerates greater sunlight. However, rising temperatures have changed management practices. Consequently, many Robusta growers are increasing shade cover to protect flowering, reduce moisture stress and improve fruit development.
During shade regulation, selected branches are removed from both the upper and lower canopy to maintain the ideal balance between sunlight, air circulation and protection from excessive heat. Proper shade management improves flowering, bean quality and overall plantation health.
Selecting suitable varieties
Selecting the appropriate coffee variety depends on altitude, climatic conditions and long-term productivity. Arabica continues to perform well at higher elevations where temperatures remain favourable. However, many growers at lower elevations are replacing Arabica with Robusta because of increasing temperatures and changing rainfall patterns.
Among Arabica varieties, Selection 9 and Chandragiri continue to be the preferred choices because they combine excellent cup quality with improved disease resistance. Robusta varieties such as Old Robusta, Selection CxR and Selection 278 remain popular because of their adaptability and resilience.
Increasing rainfall during November and December coincides with Arabica harvesting, causing cherries to fall prematurely and making drying more difficult. Consequently, many growers are investing in covered drying facilities to maintain bean quality and achieve the required moisture content.
Every drop matters
Sprinkler irrigation remains the preferred method for blossom irrigation in Robusta because it delivers large volumes of water over a relatively short period. Modern rain guns are becoming increasingly popular as they cover larger areas more efficiently than conventional sprinklers.
Drip irrigation is better suited to routine irrigation and fertigation than blossom irrigation. Many growers therefore rely on sprinklers during flowering and switch to drip irrigation afterwards to maintain soil moisture during the dry months. Newly planted coffee also requires supplementary watering, often through hose irrigation, until the plants become well established.
Some growers provide winter irrigation to encourage additional node development in Robusta, improving the following season's yield potential.
Efficient water management
Water availability remains one of the greatest challenges for coffee cultivation. Where supplies are limited, careful water management becomes essential. Some growers apply drought-management sprays to help plants withstand dry conditions until natural blossom showers arrive.
Rainwater harvesting is often difficult because coffee estates are located on sloping terrain. Where suitable locations exist, storage ponds and tanks are constructed, although seepage and evaporation reduce their effectiveness.
Facing climate change
Rising temperatures, erratic rainfall and increasing pest pressure are affecting both productivity and bean quality. Higher temperatures increase the water requirements of coffee plants while encouraging the spread of destructive pests such as the white stem borer. Untimely rainfall disrupts flowering, reduces fruit set, and complicates harvesting and drying operations.
Many plantations that once produced 300–350 kg of Arabica per acre now achieve only 150–200 kg because of increasing environmental stress and pest incidence. Heavy rainfall during harvest creates additional challenges for speciality coffee producers by delaying drying and increasing the risk of quality deterioration. As a result, investment in covered drying infrastructure and improved processing facilities has become increasingly important.
Raising quality standards
Future improvements will depend largely on developing climate-resilient varieties capable of tolerating drought, heat and emerging pests while maintaining high cup quality. Research undertaken by the Central Coffee Research Institute and the Coffee Board of India will play a vital role in achieving these objectives.
Advances in speciality coffee production, including controlled fermentation, improved processing techniques and selective harvesting, are further enhancing the international reputation of Indian coffee and need careful attention at every stage from harvesting to processing.
Strength through support
Several government schemes administered through the Coffee Board of India support coffee cultivation. Most programmes are aimed at small growers cultivating up to five hectares, assisting replanting, infrastructure development and improved cultivation practices.
Farmer Producer Organisations receive additional support to strengthen production, marketing and processing. These initiatives contribute significantly to improving productivity and strengthening the long-term competitiveness of India's coffee industry.
The journey continues
Indian coffee cultivation combines centuries of tradition with modern research and sustainable farming practices. Shade-grown cultivation remains one of the country's greatest strengths, producing distinctive coffees while conserving biodiversity and maintaining healthy soils. However, growers face increasing challenges from climate change, rising production costs, water shortages and evolving pest pressures.
Continued investment in climate-resilient varieties, efficient irrigation systems, improved processing technologies and quality enhancement will be essential to sustain productivity and profitability. With ongoing research, government support and the commitment of growers, Indian coffee is well placed to strengthen its reputation as one of the world's finest shade-grown coffees.
Contact details
Sriram Appadurai
Managing Director, Sangameshwar Coffee Estates Ltd, Halasuru, Bengaluru, Karnataka
M: 9844153279
E: appadurai@sangameshwar.com
The Indian brew
Coffee is one of India's most valuable plantation crops, recognised worldwide for its distinctive flavour and shade-grown cultivation system. Unlike coffee grown in many producing countries, Indian coffee is cultivated beneath a canopy of native trees, which improves flavour and aroma, supporting biodiversity, conserving soil and promoting environmental sustainability.
India is the world's seventh-largest coffee producer, exporting nearly 70% of its production. The industry supports more than 250,000 growers who cultivate less than five hectares. Besides coffee, many farmers grow pepper and arecanut, providing additional income.
Coffee was introduced to India during the seventeenth century by the Sufi saint Baba Budan in Chikkamagaluru. Commercial cultivation expanded during British rule across the Western Ghats and has developed into one of India's most important plantation industries.
Coffee's many faces
Indian coffee production is dominated by two species: Arabica and Robusta.
Arabica is cultivated between 1,000 and 1,500 metres above sea level. It is valued for its mild flavour, pleasant aroma and lower caffeine content. However, it is more susceptible to pests and diseases, particularly coffee leaf rust, and therefore requires greater attention.
Robusta (Coffea canephora) is grown below 1,000 metres. It is more resistant to diseases, produces higher yields, and contains more caffeine than Arabica. Its stronger flavour makes it popular for instant coffee and blends. Many growers are gradually replacing Arabica with Robusta because of its greater tolerance to heat and climatic conditions. India also grows smaller quantities of Liberica and Excelsa. These tree coffee species are attracting interest for their resilience to climate change and distinctive characteristics.
Coffee's new breeds in India
Among Arabica cultivars, Selection 795, Selection 9, Selection 288, Cauvery and Chandragiri are widely recognised. Chandragiri offers good resistance to coffee leaf rust and high yields, while Selection 9 combines excellent cup quality with improved disease resistance. Ongoing breeding programmes continue to develop climate-resilient hybrids using Ethiopian wild coffee and Timor genetic material.
Hills of harvest
Karnataka is India's leading coffee-producing state, with Kodagu, Chikkamagaluru and Hassan having fertile soils and favourable elevations that make them ideal for coffee cultivation.
Kerala's Wayanad and Idukki districts are known for Robusta production and mixed cropping systems because of their high rainfall. In Tamil Nadu, the Nilgiris, Shevaroy and Palani Hills produce distinctive Arabica coffees with floral and fruity characteristics.
Araku Valley in Andhra Pradesh has become an important production centre through government support for Farmer Producer Organisations. Organic shade-grown coffee is increasingly produced by tribal communities in Odisha's Eastern Ghats, while Arunachal Pradesh, Nagaland and Assam are emerging as promising areas for speciality Arabica cultivation.
Research supporting the coffee sector is carried out by the Central Coffee Research Institute at Balehonnur under the Coffee Board of India.
The nursery journey
Successful coffee cultivation begins with producing healthy planting material. Nursery blocks are carefully selected within the plantation, and vigorous mother plants are identified for seed production. These plants receive irrigation ahead of the main crop during November, encouraging early flowering and ensuring high-quality seed.
Seeds are sown in nursery beds prepared with soil, forest soil and compost. Germination generally takes 40–45 days. Once seedlings emerge, they are transplanted into polybags filled with forest soil, sand, cow dung and compost.
Young plants require regular watering, adequate shade and protection against diseases such as collar rot and ring rot, and fungicide application ensures healthy establishment before field planting.
Irrigation practices for Robusta and Arabica
Irrigation and flowering: Irrigation plays a crucial role in coffee production, particularly for flowering.
Robusta Irrigation: Blossom irrigation normally begins in mid-February, with flowering occurring about nine or ten days later. Because Robusta depends on cross-pollination, maintaining healthy bee populations is essential for successful fruit set. Most plantations apply a main blossom irrigation followed by a backing irrigation if sufficient rainfall does not occur within approximately 20 days. Sprinkler irrigation remains the preferred method.
Arabica Irrigation: Arabica is largely self-pollinated and therefore relies more heavily on natural blossom showers, which usually occur during March or early April. Where rainfall is delayed, and water is not available, supplementary irrigation may be provided to support flowering, although many growers continue to depend primarily on seasonal rainfall.
Growing with nutrition
Nutrient management varies between plantations according to soil conditions and expected yields. Common fertilisers include diammonium phosphate (DAP), urea, rock phosphate and muriate of potash, while complex fertiliser mixtures are applied where necessary.
Most plantations receive one fertiliser application before the monsoon and another afterwards. Where exceptionally high yields are anticipated, a third application or foliar nutrient spray is used.
Pruning for growth
Light pruning, known as handling, removes weak shoots and unproductive branches while encouraging healthy new growth. Where productivity has declined, harder pruning stimulates vigorous regrowth and improves future yields.
Combating coffee diseases
Pre - and Post-Blossom Protection: Coffee plantations require continuous monitoring to minimise losses from pests and diseases.
Defending every crop
Arabica Pests and Diseases: Arabica is particularly vulnerable to coffee leaf rust, black rot and the destructive white stem borer. Preventive fungicide sprays, including Bordeaux mixture, help manage fungal diseases, while infected plant material should be removed promptly.
The white stem borer remains the most serious threat to Arabica. Rising temperatures have made regular field inspection essential. Since no consistently effective chemical control is available, early detection and removal of infested plants remain the most reliable management strategy.
Robusta Pests and Diseases: Robusta faces problems from stalk rot, stalk hole borer, green bug and mealy bug, particularly during periods of heavy rainfall and after flowering. Timely monitoring and spraying help minimise crop losses. Excessive rainfall may also cause berry drop.
Renewing the plantation
Young nursery plants are transplanted into the field during August and September as the monsoon begins to subside. Damaged or dead plants are replaced through supply planting. Pit size differs according to species because Arabica develops deeper roots than Robusta. Rock phosphate and appropriate soil amendments are incorporated before planting to encourage healthy establishment.
Healthy soil, healthy coffee
Maintaining soil fertility is essential for long-term productivity. Shade trees continuously add organic matter through falling leaves, improving soil structure, moisture retention and organic carbon levels.
Every year, soil samples are analysed to determine pH and nutrient status. The ideal pH is around 6.0. Where soils become too acidic, lime or dolomite is applied. Coffee husk generated during processing is composted with cow dung and returned to the plantation, recycling nutrients.
Harvesting with care
Coffee harvesting begins once the cherries have reached full maturity, although the harvesting period differs between Arabica and Robusta.
Arabica is harvested first, usually from mid-November until mid-January. During the first round, only fully ripe cherries are selectively picked, while the second round removes the remaining fruit. For speciality coffee, a third round is often carried out to ensure only perfectly ripe cherries are harvested.
Robusta harvesting generally begins after Arabica, extending from January until March. Although selective harvesting is preferred, growers may strip all remaining cherries if the crop begins drying on the plants. Many plantations also harvest pepper during March and April, providing an additional source of income.
Processing for quality
Most estates operate wet-processing units where the outer skin of the coffee cherry is removed before the beans are dried to a moisture content of about 11–12%. Once dried, the coffee is bagged and either sold directly or transported to a dry mill for further processing.
During dry milling, the remaining protective layer surrounding the bean is removed before grading. Beans are classified according to size into grades such as AA, A, B, C and BBB. While many growers sell coffee after wet processing to take advantage of favourable market prices, others complete dry milling to achieve greater value through improved grading.
Growers with wet-processing facilities generally produce washed coffee, which offers cleaner flavour profiles and greater consistency. Those without such facilities often produce unwashed or cherry coffee, in which the entire fruit is dried before milling. Washed coffee is generally preferred for speciality markets because of its superior quality and flavour.
The cost factor
Coffee cultivation is a capital-intensive enterprise requiring substantial investment throughout the year. Irrigation systems, pumps, sprinklers, diesel, storage facilities and processing units all contribute significantly to production costs. Establishing wet-processing facilities represents one of the largest investments for many estates.
Labour also accounts for a major proportion of expenditure. Plantation owners must provide housing and essential infrastructure for workers apart from routine field operations, harvesting and processing. As a result, successful coffee cultivation requires long-term financial planning and resource management.
Why shade matters
Coffee is cultivated beneath a two-tier canopy of native tree species that protects plants from excessive heat while improving biodiversity and soil fertility.
Arabica requires heavier shade because it is particularly sensitive to high temperatures and uneven rainfall. India's seasonal rainfall pattern makes shade especially important during the hot summer months before the arrival of the monsoon.
Traditionally, Robusta has been grown under a lighter canopy because it tolerates greater sunlight. However, rising temperatures have changed management practices. Consequently, many Robusta growers are increasing shade cover to protect flowering, reduce moisture stress and improve fruit development.
During shade regulation, selected branches are removed from both the upper and lower canopy to maintain the ideal balance between sunlight, air circulation and protection from excessive heat. Proper shade management improves flowering, bean quality and overall plantation health.
Selecting suitable varieties
Selecting the appropriate coffee variety depends on altitude, climatic conditions and long-term productivity. Arabica continues to perform well at higher elevations where temperatures remain favourable. However, many growers at lower elevations are replacing Arabica with Robusta because of increasing temperatures and changing rainfall patterns.
Among Arabica varieties, Selection 9 and Chandragiri continue to be the preferred choices because they combine excellent cup quality with improved disease resistance. Robusta varieties such as Old Robusta, Selection CxR and Selection 278 remain popular because of their adaptability and resilience.
Increasing rainfall during November and December coincides with Arabica harvesting, causing cherries to fall prematurely and making drying more difficult. Consequently, many growers are investing in covered drying facilities to maintain bean quality and achieve the required moisture content.
Every drop matters
Sprinkler irrigation remains the preferred method for blossom irrigation in Robusta because it delivers large volumes of water over a relatively short period. Modern rain guns are becoming increasingly popular as they cover larger areas more efficiently than conventional sprinklers.
Drip irrigation is better suited to routine irrigation and fertigation than blossom irrigation. Many growers therefore rely on sprinklers during flowering and switch to drip irrigation afterwards to maintain soil moisture during the dry months. Newly planted coffee also requires supplementary watering, often through hose irrigation, until the plants become well established.
Some growers provide winter irrigation to encourage additional node development in Robusta, improving the following season's yield potential.
Efficient water management
Water availability remains one of the greatest challenges for coffee cultivation. Where supplies are limited, careful water management becomes essential. Some growers apply drought-management sprays to help plants withstand dry conditions until natural blossom showers arrive.
Rainwater harvesting is often difficult because coffee estates are located on sloping terrain. Where suitable locations exist, storage ponds and tanks are constructed, although seepage and evaporation reduce their effectiveness.
Facing climate change
Rising temperatures, erratic rainfall and increasing pest pressure are affecting both productivity and bean quality. Higher temperatures increase the water requirements of coffee plants while encouraging the spread of destructive pests such as the white stem borer. Untimely rainfall disrupts flowering, reduces fruit set, and complicates harvesting and drying operations.
Many plantations that once produced 300–350 kg of Arabica per acre now achieve only 150–200 kg because of increasing environmental stress and pest incidence. Heavy rainfall during harvest creates additional challenges for speciality coffee producers by delaying drying and increasing the risk of quality deterioration. As a result, investment in covered drying infrastructure and improved processing facilities has become increasingly important.
Raising quality standards
Future improvements will depend largely on developing climate-resilient varieties capable of tolerating drought, heat and emerging pests while maintaining high cup quality. Research undertaken by the Central Coffee Research Institute and the Coffee Board of India will play a vital role in achieving these objectives.
Advances in speciality coffee production, including controlled fermentation, improved processing techniques and selective harvesting, are further enhancing the international reputation of Indian coffee and need careful attention at every stage from harvesting to processing.
Strength through support
Several government schemes administered through the Coffee Board of India support coffee cultivation. Most programmes are aimed at small growers cultivating up to five hectares, assisting replanting, infrastructure development and improved cultivation practices.
Farmer Producer Organisations receive additional support to strengthen production, marketing and processing. These initiatives contribute significantly to improving productivity and strengthening the long-term competitiveness of India's coffee industry.
The journey continues
Indian coffee cultivation combines centuries of tradition with modern research and sustainable farming practices. Shade-grown cultivation remains one of the country's greatest strengths, producing distinctive coffees while conserving biodiversity and maintaining healthy soils. However, growers face increasing challenges from climate change, rising production costs, water shortages and evolving pest pressures.
Continued investment in climate-resilient varieties, efficient irrigation systems, improved processing technologies and quality enhancement will be essential to sustain productivity and profitability. With ongoing research, government support and the commitment of growers, Indian coffee is well placed to strengthen its reputation as one of the world's finest shade-grown coffees.
Contact details
Sriram Appadurai
Managing Director, Sangameshwar Coffee Estates Ltd, Halasuru, Bengaluru, Karnataka
M: 9844153279
E: appadurai@sangameshwar.com