There are two major type of coffee plants Arabica and Robusta. Arabica has a far better characteristics then the Robusta and therefore is more popular and more in demand in the world market. It is grown at a higher altitude of 4000 to 6000 feet about sea level.

Robusta , unlike Arabica has completely different characteristics and is considered to be inferior and more suited for making of instant coffee and is generally grown at a lower altitude. On an average an Arabica plant produces 1 and half to 2 lbs of coffee per year. Since the plant has both ripe and green cherries picking is done several times before the final harvest is done. As there are no machines which distinguishes the ripe and unripe berries, the picking is done manually and this is the reason why they are one of the largest employers of labour force in the world.

The high ranges of the western ghats in Karnataka, the southern part of India, is an excellent place with ideal growing conditions for the best of coffee plants. Beign a tropical country ensures less of a frost and is all the more ideal for the growth of coffee. The altitude being 4000 to 8000 ft above sea level the passing clouds protect the plants from the blistering heat in summer.

  
 
Coffee is generally processed by two methods. Either wet washed of or dry natural. After the ripened cherries are gathered they are soaked in water and subsequently stripped of the pulp with the machine known as a huller.

The beans are then allowed to ferment for 2 to 3days and then washed with clean water to remove the mucilage and put out to dry for about 3 weeks. After a period of 6 to 8 weeks the coffees are then hulled before being graded for size, weight and cup taste.

In the dry process the cherries are placed directly under the sun and let to dry after whlich it is hulled and sorted and graded for market.

Acidity:
A dry taste and pleasing sharpness a coffee leaves at the edges of your tongue.

Body:
The exotic feeling or sensation of heaviness or thilckness felt as you swish the coffee around your mouth. This is similar to the tasting of wine.

Aroma:

An exhilarating sensation or feeling of gases released from the freshly brewd coffee that are inhaled thro' the nose.

Flavour:
The first waft of smell of Coffee as it is ground.
 
 
   
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