"Wayanaad Robusta Coffee" is grown specifically in the region of Wayanad district which is situated on the eastern portion of Kerala and liesbetween the North latitudes 11o 27' and 1 1o58' and the East longitudes 75047'and 76026'with an altitude ranging from approximately 700 M to 2100 M. Thechlorogenic acid content ranges from 5.5 to 6.6 mg/1009m and the caffeinecontent ranges from 1.9 to 2.2 %. The trigonelline content varies from 2.8 to 3.3%. As coffee is a beverage which gets the unique flavour and aroma only whenit is roasted and brewed, the main differentiation lies in the organolepticcharacters perceived in the cup. The Robusta coffee of Wayanaad region exhibitsoft to neutral cup, full bodied, malty and chocolaty note with light to mediumflavour. The un-washed (cherry/natural) Wayanaad Robusta Coffee exhibit slightcherry/fruitiness, chocolaty and grassy taste.

"Wayanaad Robusta Coffee" is grown specifically in the region of Wayanad district which is situated on the eastern portion of Kerala and liesbetween the North latitudes 11o 27' and 1 1o58' and the East longitudes 75047'and 76026'with an altitude ranging from approximately 700 M to 2100 M. Thechlorogenic acid content ranges from 5.5 to 6.6 mg/1009m and the caffeinecontent ranges from 1.9 to 2.2 %. The trigonelline content varies from 2.8 to 3.3%. As coffee is a beverage which gets the unique flavour and aroma only whenit is roasted and brewed, the main differentiation lies in the organolepticcharacters perceived in the cup. The Robusta coffee of Wayanaad region exhibitsoft to neutral cup, full bodied, malty and chocolaty note with light to mediumflavour. The un-washed (cherry/natural) Wayanaad Robusta Coffee exhibit slightcherry/fruitiness, chocolaty and grassy taste.