In addition to curry, there is also coffee in India. Indian coffee features Indian coffee Malaba.

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Coffee was brought into the establishment of the first coffee farm by pilgrims as early as the 16th century, and you might not have imagined that India produces much more coffee than Ethiopia and any Central American country, with 900000 hectares of land growing coffee beans. India has about 140000 coffee farms with an area of less than 10 mu for small-scale farming. These farms are distributed in the coastal mountains at an altitude of 900-1200 meters to the south and east. Arabica accounts for two-thirds of the coffee varieties and the rest is Robsta, with a total output of about 44-450000 bags, making it the fifth largest coffee producer in the world.

When it comes to Malabar, the most common wind stain in Indian coffee, the main reason is that in ancient times, coffee took months to arrive in Europe. During the voyage, due to exposure to salt-filled sea breeze and moisture, the coffee beans changed a special taste, and the original fresh dark green coffee beans also became yellowish brown with Mantenin. At that time, Europeans liked this rich thickness and peculiar flavor, and today coffee farmers are beginning to find ways to replicate it. They spend six weeks exposing their coffee to the monsoon monsoon season from May to June, when the southwest sea breeze is strongest, so it is also known as the monsoon Malaba, which makes the coffee look a little aged like an old manning, with a unique taste with a strong pickled flavor, and the evaluation varies widely in Taiwan.

Indian coffee is harvested from November to March of the following year. In 2010, Direct Coffee was introduced into Yelnoorkhan Estate Farm (Yelnoorkhan Estate), a Baba Budan producing area of 6000 feet above sea level in western India. Alecon Farm is rich in natural ecology. Coffee grows in shaded and fertile soil, and there are many species on the farm of 1450 acres, most of which are Kent trees (which are derived from Arabica). Moreover, it is the most primitive and naturally grown coffee farm in India over the past decade, and it is also the most famous area in India for producing sun beans, which is very different from the monsoon beans on the southern and eastern coastal mountains mentioned above, with much more complex aroma and taste.

It is suggested that the filter cup V60, the grinding degree of Fuji 3.5, the water temperature 90 °, the ratio of powder to water 1: 15, 15 grams of powder, 225 grams of water, the total cooking time is 2 minutes.