Strange coffee with wheat flavor: Malabar style-stained coffee in India

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introduced

When it comes to Asian coffee, most people think of Indonesia's golden mantinen, toraya, Vietnamese coffee, Laotian coffee, and recently Taiwan coffee, Yunnan coffee, etc. Indian coffee has a long history, and it is also the first country in Asia to grow coffee. It has always occupied a place in the coffee world and is also a major country in global coffee production.

In the early days, Indian coffee was transported by sea from the Malabar coast to Europe, often six months after it arrived in Europe. During the long sea voyage, these beans were influenced by the sea breeze and seasonal wind, and gradually changed in flavor characteristics and color, which led to the birth of today's Indian wind maraba fine beans.

India's wind-stained Malabar coffee is one of the world's most famous boutique coffee beans. Wind-stained coffee beans are also known as "monsoon coffee beans" in Taiwan, named after their English name "Monsoon". His approach is complex and strange, mainly through the interaction between the earth and the sea breeze to produce complex, unique flavor. The name "air-soaked maraba" refers to the unique coffee product of its air-soaked beans processed in maraba on the west coast of india, where coffee is subjected to a cumbersome and rigorous air-soaked treatment before being shipped around the world.

Wind-stained coffee needs to be made from sun-dried beans. All factories dealing with wind-stained coffee face west to meet the salty and humid monsoon blowing from the southwest sea. Coffee beans are laid flat in the wind-stained field. The windows are fully open. After the wind stains to a certain extent, they are re-entered into bags. However, because the beans will expand a lot during the process, the coffee beans cannot be filled too much, and the coffee bags cannot be stacked too tightly to avoid mildew due to lack of ventilation. Coffee beans should be poured out from time to time and the linen bags should be replaced. To prevent the breeding of mold, it can be said that it is a very time-consuming project. The air-curing period is about 12 to 16 weeks. After ripening, the beans are further fumigated to drive away weevil insects. Finally, the beans are manually sifted to remove the failed beans that have not turned golden. After three to four months of air-soaking, green coffee beans expand by one to two times their volume and decrease in weight and density.

The wind-stained Malabar coffee beans seem to be large and fat, but they are soft beans with strong outside and dry inside. This is a change caused by months of weathering. Coffee beans long-term exposure to the humid monsoon for several weeks, not only make the beans yellow, the acidity of the coffee itself also reduced a lot, taste very special. Malabar coffee beans can be used as a single drink, but they are also suitable for blending blended coffee beans.

production history

India Monsooned Malabar AA+

Country of manufacture: India

Place of Origin: Malabar

Grade: Malabar AA+

Treatment method: wind stain after sun exposure

Category: Arabica

Flavor overview

Wheat, straw, roasted nuts, walnut wood, Nanyang spices, brown sugar honey, fat sense sticky