India grows some fantastic coffee, with notes of spices (think cloves and cinnamon and black tea) and it is generally a clean-tasting, low acid bean.The very best coffees are the ones from particular estates, although these are rare to find in the United States. India typically tastes nice at any roast level.
The Monsooned Malabar and Malabar Gold are an oddity.Beans are left out on wooden planks during monsoon season in order to affect their taste, and indeed, they taste woodsy and earthy and salty brine-like by the time the monsoon passes. It is most common to use this in small percentage in espresso blends to give it more punch.
India grows a lot of robusta, and compared to other robustas, it can be some of the least offensive tasting.
