The robusta fields in India, where parchment coffee is being grown, lie at lower altitudes at around 1000-4000 feet (300-1200 meters) on the side of mountains, where the combination of sun, rain, shade ande soil is the most ideal. India is a bird-friendly country, so the coffee is grown under the shade of trees, which results in a more solid and more firm cherry, compared to open growth. Processing and preparing takes hard work and large amounts of clean and fresh water. As with Arabica, the cherries are hand-picked only when they are fully ripe, reaching the height of their aroma. At the end of the day, before the weighing and grinding, the farmers sort through the picked cherries and throw out the orange, and yellow coloured unripe cherries, that were picked by accident. They get to the sweet pulp of the bean, by peeling its outer crust, giving it a heat treatment, and washing it thoroughly. Next, they let the beans soak a full night in clean water before laying them out to dry in carefully monitored moisture conditions. Finally they are shaved, cleaned and go through a strictly regulated sorting process.
Kaapi Royale: This category was first introduced in the harvest year of 1992-1993, proving the commitment of India on the market of specialty coffees. For the name Kaapi Royale, 95% of the beans have to stay on a 6,7 mm sieve, and 100% on a 6,7 mm one. There must be no pea-like, broken, black or brown coloured beans, and foreign objects. Kaapi Royale can be found in Mysore, Coorg, Malabar, Wayanad, Shevaroys, Pulneys and Bababudan regions.
One of the most important attribute of indian robusta is, that the successive generations of plants remain true to the original plant. The plantations go through little to no genetic modification. In the end this results in the quality of the final product to be very reliable, regardless of the current generation of the robusta.
Beans originating here are very clean, uniform, and bold. After grading, and cleaning, they go through a colour sorting machine and then even get sorted by hand. As the last step in the process, a team of 10-16 workers inspect the beans, that are laid out in one layer on a conveyor belt.
In the cup, this coffee is clean and full bodied, but also smooth and mild. Although, the powerful aroma of robusta is unmaskable, some people tend to say it's a cheap robusta coffee, but that couldn't be further from the truth. This type of coffee takes roasting very well. It reacts well, even roasted very dark, which is normally used in North-American espresso blends.
Blends based on Kaapi Royale are perfect for milk-based espresso beverages, or in any other case where milk is a crucial basis of the beverage, that normally opresses the aroma of the coffee.
Kaapi Royale is even capable of maintaining a creamy consistency, which is a good visual indication of a quality espresso. Robusta blends do not always provide more cream, but are able to keep the surface tention up longer, so the bubbles of the cream also last longer. Many blends made of Kaapi Royale are so rich in cream, that sometimes it even takes up to twenty minutes to reveal the brew concealed under.
Because Kaapi Royale contains roughly twice the amount of caffeine as Arabica, it provides that extra "oomph", that we look for in beverages with a high caffeine content.