What kind of coffee beans are Indian-style Malaba coffee (monsoon coffee)? What kind of flavor?

What kind of coffee beans are Indian-style Malaba coffee (monsoon coffee)? What kind of flavor?

Producing area: South India-Karnataka West Gaozhi Mountains

Manor: Bella Camona Manor

Variety: Katim, Kent, S795

Grade: AA

Altitude: 1100-1200m

Treatment method: wind stain treatment method

India's wind-stained Malaba is a very famous boutique bean. The processing process requires artificial hard selection of ripe coffee fruit. Through natural ripening, monsoon will occur in southwestern India in May and June every year. The raw coffee beans will be exposed to the Indian Ocean seasonal sea breeze, and the coffee beans will expand. The appearance of the coffee beans is wheat yellow, almost adult beans taste, low acidity and high consistency, with a hint of wheat stalk aroma. Can be said to be "coffee Pu'er tea", the taste is very unique to produce an amazing taste.

Wind-soaked beans are produced by the cooperation of the earth and the sea breeze to produce a complex and unique flavor. Wind-stained Malaba is a unique coffee product on the west coast of Malaba. Coffee is processed here and shipped to all parts of the world. Early beans from the coast of Malaba to Europe took six months. Under the influence of the sea breeze, these beans have undergone significant changes in flavor characteristics and color. These changes led to the birth of wind-stained Malaba boutique beans. And it enjoys a high reputation in the Nordic countries. .

Today, Monsooned Malabar AA is famous in the world of boutique coffee, using selected A-grade raw beans to be transported to Mangalore's wind-soaked field, where they are graded and picked out, and then the sun-dried raw coffee beans are exposed to the moist sea breeze for the process of wind staining. the coffee beans will be evenly spread on the floor and flipped by rich veterans. Let these beans fully soak in the moisture of the sea breeze. The process of wind stain takes about 12 to 16 months, and finally the bean body will be about twice the original size, and at the same time the bean color will turn to wheat yellow. Finally, the unwind-stained beans or other sundries and defective beans will be screened again, and then the post-production actions such as cup and grading will be carried out.