Introduction to the treatment methods of Indian Coffee Brand Monsooned Coffee Monsoon Coffee / Wind-stained Coffee

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Indian monsoon coffee (India Monsooned Coffee, also called wind-stained coffee)

When it comes to Asian coffee, consumers should be most familiar with low-acid, full-bodied Sumatran coffee, or Vietnamese coffee, which has been increasing in production in recent years, but Indian coffee is actually the ancestor of the Asian region. As early as the 17th century, India was already an important supplier of coffee to Europe in addition to the Yemeni port of Moka. At that time, most of the Indian coffee beans were shipped by sail to the European continent on a voyage of about six months.

During the voyage for more than half a year, due to the blowing of the sea breeze and absorbing the moisture and salty smell from the cabin, the coffee beans changed in appearance and taste. The appearance of raw beans will gradually change from dark green to yellowish brown like rice, and the beans will swell and enlarge.

(after ripe monsoon coffee beans, the beans become golden)

The acidity of the coffee is smoothed out in the process and replaced by the development of flavors such as nuts, caramel and tea (this ripe taste shift is also a bit similar to Sumatran beans), as well as a thick taste. Indian style soy beans do have their own unique flavor, and I like it quite much. It usually tastes sweet with nuts and grains, almost sour, and often with the aroma of Xuanmi tea. It is said that Nordic people liked this special golden coffee very much at that time.

Coffee traders who are proficient in business certainly feel the demand of consumers in the market. Interestingly, when the Suez Canal opened in 1869, coupled with the advent of steamships, the time from India to Europe was greatly shortened, which was supposed to be much more profitable for businessmen to sell Indian coffee. Unexpectedly, European customers complained that the coffee was stale, resulting in a sharp drop in orders.

To investigate the reason why regular customers do not buy it, it turns out that the opening of the canal makes the sailing time too short, and the short delivery time of two or three months makes it too late for the flavor to be "ripe." Without the blessings of the sea breeze, the gluttons do not like it! At this time, the merchant discovered that this accidental delicacy turned out to be a masterpiece of the four hands of the ocean and time.

India is a country rich in coffee beans. About 250000 people across the country grow this economic product. Coffee is suitable for growing in a warm environment. Between the Tropic of Cancer and Cancer, it is called the coffee belt (coffee zone). However, for fear of high temperature destroying the characteristics of beans, most of them are grown in high altitude areas. The main producing areas of Indian coffee beans are the southern mountains. Although the rainfall is relatively insufficient, irrigation equipment can also produce medium-and high-level coffee beans. Enthusiasts who like to drink individual coffee may know that there is a special bean "monsoon Monsooned Malabar" in India, which has low acidity and contains the flavor of rice, while this bean is deliberately obtained after the sun. In the past, when transportation was inconvenient, it took months by boat to carry Indian beans to Europe, where the coffee culture was. On the way, the sea humidity was high and the sea breeze was strong. When the beans arrived in Europe, the beans were big and yellow. But as a result, different tastes are obtained. nowadays, convenient transportation reduces transportation time, and people can only think of other ways to replace nature with man-made ways. Coffee farmers bask their beans flat in special houses, and the monsoon humidity blowing from the Arabian coast in summer is very high. It only takes seven weeks to rake a few times to pack bags, saving a lot of time to achieve the wind stain effect of four months on a boat.

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