It is believed that the Kent variety roots back to the first Bourbon seeds brought out of Yemen to India by Baba Budan in 1670. It originates from a selection made by Mr. L.P. Kent in 1911 from a single tree growing in his Doddengooda Estate in Mysore, South Western India. It was widely planted in India since the 1930s and became very well known for its excellent flavour profile. Slowly, due to its susceptibility to many pests and diseases, the Indian farms made a switch to hardier varieties of Arabica and Robusta.
These old plants are specially tended to and a micro lot of ripe fruits are selectively handpicked every year. The berries are then sun dried on raised beds after a short pre-fermentation phase. With its naturally high sugar content, the pre-fermentation step lends the coffee its complex winey notes that complements the syrupy body and enhances aroma. One can easily say that Kent, hands down, is one among the most splendid Indian varieties of Arabica Coffee.
