India grows both Arabica and Robusta beans with Robusta having a strong edge. Indian coffee runs the gamut from impressive full-bodied roasts like Indian Mysore to bland beans best suited for instant.
Most Indian Arabica coffee tastes like Indonesian coffee and is heavily influenced by the monsoon rains. In fact, many farms process their beans by leaving them exposed to the wet and windy monsoon conditions–a process creatively called monsooning–which allows the beans to sweeten while cutting their acidity.
The coffee crop is often interspersed with cardamom, nutmeg, and clove, giving the coffee hints of these spices.