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| | An oriental espress(o) of tradition and taste - Indian coffee. | Food and Beverage Industries |
 | | The tropical climate, fertile soil, scientific cultivation on hill slopes, selective picking of coffee berries by deft human hands, and the painstaking processing of coffee have helped to unfold the full flavor potential in every Indian coffee bean. |
 | | The traditional coffee growing areas are in the three southern states: in the Coorg, Mysore, Bababudan, and Biligiri regions of Karanataka State; Wayanad, Travancore, Nelliampathi, and Kannandevan regions of Kerala and Niligris; and Shevaroys, Pulneys, and Annamalai regions of Tamilnadu. |
 | | At present, there are approximately 140,283 farmers who produce an average crop of 190,000 tons (approximately three million bags) of Arabica and Robusta in almost equal proportion. |
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