Karina Sharma
The most iconic coffee of South India, made by brewing a strong blend of dark-roasted Arabica and Robusta beans in a traditional stainless steel filter.
Kaapi is a local variation of South Indian filter coffee, typically served in a tumbler and saucer. The coffee is brewed slowly and has a rich, full-bodied flavor.
It is Known for its distinctive taste, Mysore coffee is grown in the region's rich soil, known for producing beans with a sweet, bold, and slightly spicy flavor.
The chicory adds a mild, woody flavor to the coffee, and it is usually served with milk, creating a creamy and aromatic beverage.
Coorgi coffee is noted for its aromatic, smooth, and strong flavor, and it is often served black.
This style of coffee highlights the rich, full-bodied coffee grown in the region, which is usually served with jaggery or sugar to add sweetness and contrast.
This iconic coffee gets its name from the town of Kumbakonam, where it is traditionally served in a "degree" of strength.