India is the sixth largest coffee producer in the World. While still producing Arabica coffee, the majority of coffee grown in India is Robusta. Although many speciality coffee roasters nowadays have steered away from espresso blends containing robusta coffee there is still a huge market at the premium end of the Robusta production, which India mainly occupies.
A process that is unique to India is Monsooning; It dates back to when the beans were transported in wooden crates and absorbed the aromas and moisture in transit. It produced a woody, earthy profile that was sought after at the time. Although now, transportation has improved, the taste profile of monsooned coffee is still in demand so naturally processed coffee is left for 2-3 months in opensided warehouses on the coast to recreating monsooned affect.
Indian coffee is full of body and depth. Many roasters use it to add body and weight to espresso blends. Low in acidity and complexity it does seem like the opposite end of the spectrum to many speciality coffees, however it is still extremely popular amongst people who appreciate a more densely bodied coffee with smokey and earthy flavours.