Special topic on Coffee in India | Flavor characteristics and varieties of Indian style-stained Malaba

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[monsoon Maraba] India Monsooned Malabar

Country: southern India

Producing area: the coast of Malaba in southern India

Altitude: 1100-1200 m

Variety: Kents,S795,Catimor,selection 9

Treatment method: wind stain and sun treatment method

Planting variety

Kent:

A hybrid of Tibika, S288 and Typica, found in the Kent Cafe Garden in Mysore, India in 1911, has high yield and resistance to rust. But did not get good results in the cup test. The aroma of coffee is thicker than bourbon.

S795

Jember, an Indian botanist, in turn used the first generation of S288 and iron pickup hybrid Kent,Kent and the second generation of S288 to form what is now S795. 1955 the Indonesian Coffee and Cocoa Institute (ICCRI) named Jember is widely grown in India and Indonesia, Yemen and Ethiopia. There was some resistance to coffee leaf rust, but the resistance decreased with time. The flavor is close to Arabica and has a wild flavor.

Catimor

In 1959, the Portuguese mixed Brazilian Kaddura with Timo and bred the second generation of Cartimo, which has strong disease resistance and yield capacity. But the flavor is also poor, and it is an important variety of commercial beans at present. In recent years, botanists from all over the world have turned to the interaction between Arabica and Katimodo in an attempt to reduce the pedigree of Luodou in order to improve the bad reviews of the Katimo Cup.

Indian style-stained Malabar coffee beans, although the beans are fat, they are soft beans that are strong and dry. Because the coffee beans have been exposed to the moist monsoon for a long time, the acidity of the coffee itself has been greatly reduced and the taste is very special. Rich aromas of caramel, raisins and herbs, with a raspberry finish and a taste of black rice tea.