Vol. 7, Issue 3, Part A (2025)

Coffee (Coffea arabica and Coffea canephora) is the most popular beverage consumed across the globe. Unique taste, aroma and flavor of coffee is mainly depend on the coffee growing regions, agronomic practices and different processing methods. Normally coffee is processed in two ways i.e., wet method/parchment coffee and dry method/cherry coffee. After processing, method of brewing also plays an important role in obtaining different tastes of coffee. Some of the special methods of processing are employed which gives the coffee that differ from regular coffee and has unique flavor, aroma, taste and chemical composition which are also known as speciality coffees. It includes decaffeinated coffee, monsooned coffee, instant coffee, Kopi luwak, Black ivory coffee and steam treated coffee. Decaffeinated coffee is having lesser caffeine content, monsooned coffee is the speciality coffee of India produced by exposing coffee beans to moist monsoon winds (Produced only in India), instant coffee is devoid of insoluble compounds and steam treated coffees are less irritants to the stomach. Kopi luwak and black ivory coffee are the most expensive coffees of the world which are produced through digestive bioprocessing of civet cat and elephant respectively. Other than these, India has some special coffees grown in different regions known as coffees of India including Monsooned Malabar AA, Mysore nuggets extra bold, Robusta kaapi royale, Annamalais, Coorg, Brahmaputra, Wayanad, Pulneys, Araku valley, Baba budangiris, Shevaroys, Manjarabad, Nilgiris, Travancore and Biligiris. Coffee possesses many health benefits including antioxidant, antiviral, anti-inflammatory, antimicrobial and anticancer properties.