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Another special coffee with animal component is the monkey parchment coffee produced near Araku Valley.

A bunch of food craftsmen have taken the Indian palate by storm by redefining the way we eat—by introducing us to artisanal foods. What sets them apart is their dedication to the art and craft of food, making and cooking it in a traditional way using high-quality ingredients, sourced directly from farms and farmers, giving the process its sanctity and working tirelessly to make the final product nothing but a masterpiece.

Differentiation Matters Kunal Ross, founder of the Indian Bean, another artisanal coffee company, says it is not easy to convince consumers to try these new coffees. “People are used to chicory and instant coffee.” Among its single-origin coffees is the monkey-bitten coffee from Andhra’s Araku valley, where monkeys pick the coffee fruit, eat it and spit the bean out. It is a bit like Indonesia’s kopi luwak, a coffee made from beans sorted from the faeces of the Asian palm civet, a wild cat, whic ..  Read more at://economictimes.indiatimes.com/articleshow/62771229.cms?utm_source=contentofinterest&utm_medium=text&utm_campaign=cppst

Indianbean.co was one of the first ventures to bring single-estate coffees straight from the farm to the consumer online 

We tried all kinds of coffee, so you could have only the best! There is a special kind of joy to be found in starting the day with the scintillating aroma of coffee wafting through the house, promising that perfect cup of joe, with just the right flavour and body to make you feel like you can conquer the world — even the Monday ahead of you. We understand how special that feeling is and how hard to come by it can be. Hence, we tasted all the homegrown gourmet coffee we could lay our hands on (no mean feat) and learned many interesting stories along the way. Below, we’ve rounded up the best of the best. Flying Squirrel The...