Why We Source Our Coffee from Kodagu, India
Why we source our coffee from Kodagu, India
When looking for the right beans for Choc the Bean, we weren’t looking for the best-known origin. We were looking for the right flavour.
That search led us to Kodagu—a highland region in the Western Ghats of Karnataka, South India, that most European coffee drinkers have never heard of. When you understand what makes it special, that feels like a missed opportunity.
A region with 400 years of coffee history
Coffee came to India in the 17th century—legend credits a Sufi pilgrim named Baba Budan, who smuggled seven coffee beans from Yemen into the hills of Chikmagalur, not far from Kodagu.
Kodagu (also known as Coorg) became a significant coffee-growing region during the British colonial period and has continually produced coffee ever since. What has remained constant: the altitude, the rainfall, and the jungle.
What makes Kodagu beans special
Altitude: Our beans grow between 950 and 1,300 metres above sea level. Greater altitude means slower cherry maturation, which develops more complex sugars and acids in the bean.
Shade-grown under natural canopy: Kodagu’s coffee grows under a dense multi-story forest canopy of pepper vine, cardamom, jackfruit, and silver oak. This isn’t a purely ecological choice—it impacts the flavour. The trees regulate temperature, the soil remains biodiverse, and the cherries develop more slowly.
Volcanic soil: The region sits on laterite and volcanic soil, rich in iron and minerals. This terroir contributes to the earthy depth and body that anchors Choc the Bean’s flavour profile.
Processing: Our beans are hand-picked and washed, then sun-dried—a processing method that retains the cherry’s natural sweetness and highlights clarity in the cup profile.
The connection to flavour
Choc the Bean is built around a dark chocolate, hazelnut, and nougat flavour profile. These aren't added flavours—it’s the natural outcome of the origin, the arabica-robusta ratio, and the roast.
Try our Choc the Bean coffee
Kodagu arabica provides the blend with its structural sweetness and depth. The robusta component (30%, from the same region) adds body and a malty richness that rounds out the chocolate flavour without becoming bitter.
The result is a blend for espresso that tastes like something intentional—because it is.
Certified and traceable
Choc the Bean is EU Organic and UTZ certified. Both certifications are significant:
- EU Organic ensures no synthetic pesticides or fertilisers are used—which, in the context of the shade-grown forest, wouldn’t be practical or desirable.
- UTZ (now part of the Rainforest Alliance) covers sustainable farming practices, fair labour conditions, and farm management.
We believe that knowing where your coffee comes from—and how it was grown—is part of the experience. The Kodagu origin isn’t a footnote. It’s a reason.