The origin of Indian coffee goes back to the 17th. Century when a pilgrim smuggled seven coffee seeds from Yemen, on his way back to India from Mecca. The Indian climate is more suited to the cultivation of Robusta, which gives higher yields than in most other countries, so it sits at the premium end of the market. Grading of coffee takes place in two ways. All washed coffees are classified as “Plantation coffees”, all naturally processed coffee as “Cherry” and all washed Robusta as “Parchment”. The best coffees from India tend to be heavy, creamy and low in acidity, but rarely complex.