Flavor characteristics of Indian Monsooned Wind-stained Coffee the Origin Story of Indian Wind-stained Coffee

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Indian coffee style coffee:

According to the history of coffee cultivation in India, Islamic pilgrim Baba Budan brought coffee seedlings out of the Arab world for the first time in 1650 and successfully planted them in Chickmagalur (located in the Karnataka district) in South India. Up to now, the coffee produced in this area still has a considerable status among the Indian Arabian species!

India ranks fifth in coffee production in the world, and is the only country where both Robusta and Arabica varieties have both sun treatment and washing treatment, and have normal supply and continuous commercial export.

Indian coffee flavor coffee adopts the Jayanti Plantation AA of Chickmagalur, the oldest producing area in India. This bean comes from the oldest producing area in India, where Saint Baba Budan brought back the coffee to be planted. It has good consistency and fat feeling. It is blended with it as the base, with good balance and cleanliness. It is suitably sweet and not too sharp in acidity, with distinct layers of cocoa and nutty flavors and unique Indian fragrance. It makes this coffee even more mysterious.

The "beautiful mistake" that happened on Indian coffee that year.

Monsooned wind-stained coffee with special historical flavor

In the early years, during the great voyage, Indian coffee was transported to Europe and took more than half a year to arrive. after a long time in the hot and humid environment of the cabin, coffee beans gradually changed significantly in flavor and color. After months of sea breeze, the beans turned yellow, the acidity of the coffee itself decreased a lot, and the taste was very special.

Later, with the opening of the canal and the industrial revolution, the voyage was greatly shortened and the preservation conditions were greatly improved, but many Europeans began to miss the stale coffee under the influence of the sea breeze.

The current wind-stained coffee is produced in the treatment plant on the west coast of India, and the factories face to the west to catch the salty monsoon blowing from the southwest sea. making wind-stained coffee is very time-consuming and time-consuming, with a weathering period of about 12 to 16 weeks.

Roasted Hot Hou: Vienna Roast

Suitable brewing methods: American / siphon / follicle / mocha pot / Italian and other brewing methods

Recommended products: iced coffee / cappuccino / latte / fancy coffee (hot and cold). Wait.

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