Story about the Origin of Indian Monsoon Coffee is Indian Monsoon Coffee good? Flavor characteristics of monsoon coffee

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Wind-stained coffee is a new flavor created inadvertently. In the 17th and 18th centuries, India shipped coffee beans to Europe by sailboat, which took six months. The raw beans were placed on the bottom of the barn and absorbed the moisture and salty taste of the sea. The raw beans arrived in Europe and had deteriorated. The color changed from dark green to the yellowish brown of rice. The acidity of the coffee almost disappeared, but it unexpectedly developed a strong nutty and shell flavor. It tasted full, with a bit of black rice tea flavor. Nordic people like this golden alternative Indian coffee very much. In 1869, the opening of the Suez Canal and the advent of steamships shortened the sailing time between India and Europe, but customers began to complain that Indian coffee was "tasteless", losing the charming yellow and nutty flavor of the past, and orders plummeted. Indian exporters began to study the solution. The original coffee shipped to Europe took more than half of the time to become "transformed" and lost its original flavor, so exporters thought of the salty and wet environment blown by the Indian ocean along the coast of Malaba in southwestern India every year from late May to September. After several experiments, it was made similar to the old golden coffee without acid, so it was named "monsoon coffee", commonly known as wind-stained coffee.

The wind-stained coffee needs to be made with sun-dried beans, and the wind-stained factory faces to the west in order to catch the salty and wet monsoon blowing from the southwest. Coffee beans are laid flat in the wind-soaked field, the windows are all open, and the wind stains can be put into the bag to a certain extent, but the coffee beans cannot be filled too full, and the coffee bags should not be piled too dense to avoid mildew, and it is time-consuming and labor-consuming to pour out coffee beans and replace sacks from time to time to avoid mildew. The weathering period is about 12 to 16 weeks, and after it is ripe, it has to be fumigated to drive out the weevil, and 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.

Indian coffee Malaba coffee beans look fat and eye-catching, but they are soft beans that are strong and dry outside. Related to months of weathering, coffee has been exposed to moist monsoon for several weeks, which not only yellowed the beans and reduced their acidity. On the other hand, the coffee has a mature alcohol unique to the "old Sumatra manning". The taste is very special, and the Indian coffee Malaba coffee beans are also very suitable for blending integrated coffee beans.

Wind-stained Malaba Indian coffee

The entrance can feel the so-called thick feeling. But it's too strong for me.

Make a light drink! In fact, it is very delightful, with sweet nuts and cocoa as well as milky and smoky flavor, because the tail rhyme has the smell of popcorn, so there is some cigar feeling.

To put it simply, the most distinctive thing is that his tail rhyme is very similar to that after eating caramel and smoked cheese.

With something special, many people will like this bean, right?

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