Besides curry, there is coffee in India! Indian Coffee Monsoon Malaba Coffee have you ever heard of it?

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India has three treasures: monsoon Malaba, Mysore Gold Brick and Royal Water washing Busta.

Malaba is located in southwest India, facing the Indian Ocean. Due to the fertile soil and the blowing of the Indian Ocean monsoon, Malaba has been an important rice-producing area since ancient times, while the mountains are coffee-growing areas.

Indian monsoon Malaba, not sour, with deep mud flavor and muskmelon flavor, is also a good material for making Espresso, which can increase the consistency and mellow taste.

Legend has it that ancient merchant ships bought coffee beans along the coast of Malaba and carried them back to Europe. Along the way, the coffee beans turned golden yellow by the Indian Ocean monsoon, while the flavor became thicker and slightly muddy. Businessmen took the opportunity to sell innovative goods, won praise, and became today's famous Indian monsoon Malaba. The speed of early maritime transport was slow.

This Indian coffee bean was blown by the moist sea breeze during the long shipping to Europe, resulting in interesting changes in the flavor and appearance of the beans, from green to golden, with a mellow taste and very low acidity. Developed a strong nutty and shell flavor. Now with the progress of science and technology, the special flavor of this raw bean has been reproduced artificially, collecting selected AA raw beans, exposing them to the air during the monsoon season, and then constantly turning them to fully accept the moist sea breeze, and then through artificial fine selection, its special flavor is reborn.

The wind-stained coffee needs to be made with sun-dried beans, and the factory faces to the west in order to catch the salty monsoon blowing from the southwest. The windows of the wind-soaked field of coffee beans are all opened. after a certain degree of wind stains, the raw beans cannot be filled. Coffee bags should not be piled too dense to avoid mildew, and coffee beans should be poured out from time to time to replace linen bags to avoid mildew. The wind-soaked period is about 12 to 16 weeks. After it is ripe, it is treated with tobacco smoke to drive away the weevil. Finally, the beans are screened manually to pick out the failed beans that have not turned golden. After three to four months of wind stains, the volume of green coffee beans increased by one to two times, the weight and density decreased, the moisture content was about 13%, and the quality and quantity changed significantly.

After this process, coffee beans are equivalent to being "pickled" by sea breeze and moist air in the rainy season, the original acidity decreases, while the mellow thickness increases, and produces a special earthy flavor and dried fruit flavor, and sometimes has a unique spice flavor, which is difficult to feel in coffee from any place of origin.

Indian monsoon Malaba coffee is graded by particle size, only the most advanced can be included in the selection of coffee, graded from high to low: Monsooned Malabar AA, Monsooned Basanally, Monsooned Arabica-BBB, Monsooned Arabica Triage.

Indian Malaba coffee beans are soft beans that are strong and dry outside. There is a ripe mellow flavor peculiar to "aged Sumatra mantenin". The taste of Xuanmi tea is very special, with a light balance of grass, acidity and bitterness. it is also suitable for blending comprehensive coffee beans.