The term 'coffee' has its roots in Ethiopia, where it was called 'qahve'. Arab traders brought coffee seeds to India, where they introduced coffee plantations. The British further developed these plantations in the 19th century. The article details the two main varieties of coffee grown in India—Arabica and Robusta—and their origins. It goes on to discuss the famed Kumbakonam Degree Coffee from Tamil Nadu, known for its pure Arabica beans, and contrasts it with coffee mixed with chicory, a common practice in India. Chicory, grown predominantly in India's Far Eastern states, is a coffee variety with potentially lower caffeine content. Andhra Pradesh's Araku Valley is noted for its exceptional Arabica coffee. The importance of coffee varieties is highlighted by a recent genetic study that suggests certain Arabica coffees could lead to better brews, indicating an opportunity for Indian geneticists to explore local coffee genetics further.
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