Indian Coffees include Mysore and Monsoon Malabar.
Monsoon Malabar is a famous "aged" coffee. The beans are harvested just before the Mysore monsoon season and then loosely packed in sacks to dry in the damp monsoon winds, so its drying process takes far longer than normal, but in compensations it reduces the acidity of the beans. This results in a much mellower, more chocolate-like cup, with less acidity and a smoother flavour.
Nowadays, we are used to fresher coffees that have been aged less, as well as a great deal of Robusta in coffee blends, so coffee is presently brighter and more pointed than the traditional mellower beans. Perhaps this is why coffee is often preferred quite milky to compensate for the direct tastes of modern coffees.