Introduction: A Hidden Gem in the Western Ghats
If you've ever sipped a cup of filter coffee and found yourself craving that bold, balanced flavor again and again chances are, it came from Chikmagalur.
Chikmagalur, a serene hill town in Karnataka, is home to some of the finest Indian coffee beans with a legacy that dates back to the 1600s
Yet, while international markets rave about Colombian, Ethiopian, or Kenyan brews, Chikmagalur coffee remains an unsung hero India’s best kept secret.
At Rooh & Roast, we believe it’s time the world discovered the true richness of authentic Indian coffee — and it starts here.
1. Chikmagalur: The Birthplace of Indian Coffee
Legend has it that Baba Budan smuggled seven coffee beans from Yemen into India in the 1600s, planting them in the hills of Chikmagalur. That single act planted the roots for what would become India’s largest and most iconic coffee-growing region.
With elevations ranging from 3,400 to 6,000 feet, dense forests, rich volcanic soil, and misty mornings, Chikmagalur provides the perfect microclimate for growing high-quality Arabica coffee in India.
2. What Makes Chikmagalur Coffee Special?
Ideal Climate & Elevation
The unique altitude of the Indian coffee plantations in Chikmagalur gives beans a balanced acidity, floral aroma, and rich body. Rainfall is ample, and shade trees protect the crops from direct sun, allowing slow, full-flavored maturation.
Single-Origin Purity
Unlike commercial blends, Chikmagalur coffee is known for its single-origin integrity, meaning it’s grown in a defined region, giving it a consistent and distinguishable flavor.
3. Arabica Coffee from India: A Hidden Global Gem
Most people associate Arabica coffee with Africa or South America — but Arabica coffee from India, especially Chikmagalur, rivals the world’s finest.
While Robusta grows more widely across India, Arabica from Chikmagalur is known for its superior flavor, less bitterness, and smoother profile. That’s why Rooh & Roast chooses 100% Arabica beans from Chikmagalur, blending it with 25% premium chicory to craft our signature South Indian brew.
Flavour Profile
Expect notes of:
- Dark chocolate
- Roasted nuts
- Mild fruit
- A smooth, earthy finish
It’s the perfect base for South Indian filter coffee, espresso, or even cold brews.
4. The Culture Behind the Beans
Beyond the bean, Chikmagalur coffee is steeped in generations of tradition. Many estates have been family-run for over 100 years, passing down techniques of shade-growing, hand-picking, and small-batch sun-drying.
Coffee isn’t just agriculture here — it’s life.
That’s why Rooh & Roast works directly with local growers to support ethical, sustainable sourcing and maintain the legacy of this rich region.
5. Why You Probably Haven’t Heard of It Yet
Ironically, despite being one of the world’s top producers, India exports over 70% of its coffee especially from Chikmagalur. This means the best beans rarely reach Indian homes.
What’s left behind often ends up as overly processed blends, masking the true flavor of the bean with excess chicory or poor roasting.
At Rooh & Roast, we wanted to change that.
We bring freshly roasted Chikmagalur coffee directly to your doorstep no middlemen, no quality compromise.
6. Why Rooh & Roast Chooses Chikmagalur
We didn’t just pick a region we chose Chikmagalur coffee because it reflects everything we believe in:
- Natural farming with respect for soil and shade
- Local farmers with decades of expertise
- Small-batch roasting to preserve character
- A commitment to authentic Indian coffee culture
Our signature blend 75% Chikmagalur Arabica + 25% premium chicory delivers body, boldness, and balance in every sip.
Whether it’s a steaming South Indian filter coffee or a modern French press, Rooh & Roast is made to fit your ritual.
7. How to Brew the Perfect Cup of Chikmagalur Coffee
Here’s a quick guide on how to make the perfect South Indian filter coffee using our blend:
What You’ll Need:
- Rooh & Roast Coffee (75% Arabica + 25% Chicory)
- Traditional filter (steel/brass)
- Hot water (90–95°C)
- Boiled milk and sugar (optional)
Method:
- Add 2 tablespoons of Rooh & Roast into the top chamber.
- Gently press with the filter disk.
- Pour hot water evenly and cover.
- Wait 10–15 minutes for decoction to drip.
- Mix decoction with hot milk (3:1 or 1:1 ratio).
- Froth by pouring between two tumblers. Serve hot!
Want a shortcut? Soon, we’ll offer instant filter decoction pouches — stay tuned.
8. Where to Buy Chikmagalur Coffee
Forget supermarket shelves and stale blends.
You can now buy filter coffee online that’s:
- Freshly roasted
- Sourced from Chikmagalur
- Vacuum-packed for maximum freshness
Visit Rooh & Roast’s online store to place your order.
Conclusion: It’s Time to Taste the Real India
In a world obsessed with global coffee trends, it’s time to look inward. Chikmagalur coffee isn’t just another origin it’s India’s pride, passion, and potential in a cup.
At Rooh & Roast, we’re proud to be part of this movement to bring home the best coffee in India that was always yours to begin with.
So if you’ve been sipping blends that taste just “okay,” you deserve better. You deserve Chikmagalur.