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The Distinctiveness of Wayanaad Robusta
Wayanaad Robusta Coffee is not just a crop; it is a heritage. Grown in the Wayanad district of Kerala, specifically in the Mananthavady, Sulthan Bathery, and Vythiri taluks, this coffee benefits from the unique agro-climatic conditions of the Western Ghats. It has been granted the Geographical Indication (GI) tag (Application No. 605), certifying its unique quality and reputation.
Flavor Profile: The "Soft Cup"
Unlike standard Robusta varieties which can be harsh, Wayanaad Robusta is celebrated for its "Soft to Neutral Cup". The coffee exhibits a full body with distinct chocolaty notes, often accompanied by a hint of biscuit or maltiness. This unique profile makes it highly sought after for premium blends and single-origin espressos.
- Body: Full and creamy.
- Acidity: Low to medium, palatable.
- Aroma: Intense, often spicy or fruity.
Terroir & Shade-Grown Ecology
Wayanaad coffee is 100% shade-grown. It is intercropped with spices like black pepper, ginger, and cardamom, and grows under the canopy of native trees such as Rosewood, Silver Oak, and Jackfruit. This biodiversity enriches the soil with organic matter and protects the coffee bushes from direct sun, allowing the cherries to ripen slowly and develop complex sugars.
Elevation: 700m to 2100m MSL.
Rainfall: Average 2,358mm annually.
Soil: Forest loam and lateritic soil, rich in iron and aluminium.
History of Coffee in Wayanad
The history of coffee in this region dates back to 1825, when Captain Bevan established the first plantations in Mananthavady. By the 1860s, the coffee industry was booming. Following distinct rust outbreaks that affected Arabica, the region successfully pivoted to the resilient Coffea canephora (Robusta) in the late 19th century, which found its perfect home in the high humidity and shade of Kerala.
Based on Geographical Indications Journal No. 110 & 111. Applicant: Coffee Board, Bengaluru.