Green coffee from Himachal

Lalit Mohan in Dharamsala

Move over Kangra’s uniquely flavoured tea; it’s time for green coffee from that part of Himachal Pradesh. The Indian Institute of Himalayan Bio Resource Technology (IHBT), a CSIR centre at Palampur, has developed a process for producing the high-altitude coffee variety. 

IHBT director Dr Sanjay Kumar says most of the coffee in the country is consumed in a roasted form that kills the brew’s anti-oxidant properties. “An entrepreneur from Baijnath, Uday Kumar, approached us to help him in producing the green coffee. We developed the process for him. The green coffee generally has a moisture content of about 22 per cent. We have standardized the process of drying it at an optimum level so that it can be taken as green coffee.”

The process involves drying the green coffee beans in such a manner that it can also be produced in an extra fine form. Most of the green coffee available in the market was in the form of full beans or semi-crushed beans. “We have produced it in an extra-fine powder form,” said Kumar. The extra-fine variety is rich in polyphenols — chemicals that help in lowering cholesterol, blood pressure and blood sugar levels.

The IHBT took about one-and-a-half years to develop the technology. “We have now transferred the technology to Himalayan Naturals, a unit based in Baijnath area, for its commercial production,” says the director.

Dr Mahesh Gupta, who has developed the process of producing green coffee, says the variety would be available under the brand name of Him Pure. “It is developed from slow ripening coffee varieties grown in South India, including Arabica and Robusta. These varieties can be grown at altitudes of 900-1800 metres from the sea level in moist weather of South India. Him Pure developed by the IHBT is a balanced blend of sweet acidic notes and natural flavours,” says Dr Kumar.

Gupta says most foreign brands selling the green variety import coffee produced in India. “The demand for green coffee is growing due to its properties,” says he .

Uday Kumar, the entrepreneur from Baijnath, says his company is already processing about 1,000 kg green coffee beans every month. “We had doubts about the product’s success in north India because of people’s taste. “We see a spike in demand among youngsters because of health benefits,” says he.

Guddu Pathania, the manager of In&Out Store in Dharamsala, says many foreign tourists were trying the product. “I have tasted it, it’s unique, he said. “I am proud of the fact that green coffee is made available through the efforts of a Himachali,” said Pathania.