The difference between "Natural Gold nuggets" and "Green Gold" in the treatment of Indian Monsoon

India is the first country in Asia to grow coffee, and India's A-grade coffee beans have always been a kind of coffee strongly concerned by coffee lovers all over the world. Its flavor and taste features: uniform particles, rich taste, slippery and delicious. The cultivation of Indian coffee originated from their colonists, the British. As early as the 17th and early 18th centuries, the English were not as addicted to tea as they are now, they liked coffee. It is naturally the best choice to grow the coffee they need in colonies where soil, water and climate are quite suitable. The coffee growing industry in India has grown rapidly under the demand and promotion of the British. India's high-quality A coffee comes from the southern state of Karataka represented by Mysore and Tamil Nadu represented by Madras. Since 1992, the Indian government has labeled grade A coffee beans of high-quality arable land as "very natural gold nuggets" and began to implement a certification system for high-quality coffee beans to encourage the development of high-quality plantations.

People who taste Indian coffee for the first time will feel a strong "ocean flavor" because Indian coffee beans are dried by the salty sea breeze.

Grade A coffee beans in India have always been a kind of coffee strongly concerned by coffee lovers all over the world because of their unique processing methods. From May to June every year, it is the monsoon period in India, and the rainy and dry seasons occur repeatedly. During this period, the coffee should be piled to a height of 12cm to 20cm, spread on one side of the tall building and stacked for about five or six days. Pick the coffee beans with a rake from time to time so that the sun shines evenly on the coffee beans. This process has to be repeated several times. Then put the coffee beans loosely into the bag and let them enjoy the breeze. For 7 weeks, keep taking the coffee beans out of the bag and putting them back. Finally, the workers hand-select the coffee beans and pack them for export. The coffee in India is mainly Arabica coffee, while Robbist coffee was introduced at the end of the 19th century and accounted for a certain proportion. Indian Grade A coffee beans are baptized by the monsoon and are rich, smooth and delicious, but have a peculiar spicy taste. Coffee connoisseurs have commented that grade A coffee has a similar taste to Indonesian aged beans, which may be the same as the principle of their treatment. (this article is reprinted)