Which brand of Indian coffee is better? What are the recommendations of Arabica coffee beans in India?

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Indian coffee flavor introduction

Flavor:

Coffee from India is rare, and there are usually only two types: wind maraba and meso bric. The raw beans of the wind-soaked Malaba are very dry, yellow, sweet, but slightly monotonous, because it is placed in a ventilated warehouse to let the monsoon of the Indian Ocean blow for several seasons before shipment, so there is no sour, but the flavor is also slightly insufficient; but the wheat is green fresh beans, rich in flavor, with wood grass aroma, high alcohol and low acid, sweet taste, non-acid coffee friends, should like this bean.

Introduction of origin

Mysore is a gold mine in India, and coffee beans are also produced here. specially selecte washed coffee bean with excellent quality and 18 mesh appearance, called Mysore Nuggets Extra Bold (Chinese translated as Mysore gold brick or Mysore nugget), with that first letter combination of MNEB, has become the highest grade of Indian coffee Arabica beans.

Region: Mysore, India

Altitude: 1350m

Production treatment: washing, sun

Arabica coffee in India has the most interesting name and taste of non-washed "Monsooned Malabar". In the age of navigation. At that time, ships had to sail for months to reach Europe, and coffee beans developed a special taste due to exposure to sea breeze and moisture during sailing. The colour also changed from green to a strange yellow, but Europeans fell in love with this strange and rich taste. When steamships shortened their sailing time, Indians began to "reproduce" the taste by exposing coffee to the wet southwest monsoon season that began in May or June for five to six weeks. This coffee has a strong, pungent flavor, mixed with a distinctive caramel flavor; it is not suitable for people who prefer "fresh taste" or sweet coffee. Malabang can also be used to brew Italian mixed coffee if it is roasted for more than three days. Some companies combine the beans with two or three other Arabica beans to create "exotic" Italian blends that enhance the taste and sweetness of the coffee. It is important that freshly roasted coffee beans be kept for two days, whether siphoning or follicular brewing will make coffee taste better. If durian is the king of fruit by taste, then I think Indian coffee is the king of coffee.

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