What is the best Arabica coffee in India? what is the Arabica coffee grown in India?

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Introduction to the flavor of Arabica coffee in India

Flavor:

There is very little coffee from Arabica, India, and there are usually only two kinds of coffee: wind-stained Malaba and Masojin bricks. The raw beans of the wind-stained Malaba are dry, yellow and sweet, but slightly monotonous, because they are shipped after they are placed in a ventilated warehouse to be caressed by the Indian Ocean monsoon for several seasons, so they have no sour taste, but the flavor is not enough; but Maiso is a green fresh bean with rich flavor, with wood grass aroma, mellow and low acidity, sweet taste, non-eosinophilic coffee friends, should like this bean.

Introduction of origin

Mysore is a gold mine in India, which is also rich in coffee beans. Special selection of excellent quality, 18 mesh appearance of washed coffee beans, called Mysore Nuggets Extra Bold (Chinese translation as Mysojin bricks or massogold nuggets), with the first letter combination of MNEB, has become the highest grade of Indian coffee Arabica beans.

Region: Mysore, India

Altitude: 1350m

Production treatment: washing, insolation

Indian coffee Arabica coffee in the name and taste of the most interesting is the non-washing "wind-stained Malabang" (Monsooned Malabar). In the age of navigation. At that time, the ship had to sail for months to reach Europe, and the coffee beans developed a special taste due to the exposure of coffee beans to sea breeze and moisture during the voyage. The color also changed from green to a strange yellow, but Europeans fell in love with this strange and rich flavor, and when steamships shortened their voyage, Indians began to expose their coffee to the wet southwest starting in May or June. the rainy season lasts for five to six weeks to "recreate" the flavor. The taste of this coffee is quite exciting and strong, mixed with a special caramel flavor; it is not suitable for people who like "refreshing taste" or sweet coffee. If it is roasted for a long time and left for more than three days, Malabang can also be used to make Italian-style mixed coffee. Some companies use this coffee bean with two or three other Arabica beans to make an "exotic" Italian mixed coffee to improve the taste and sweetness of the coffee. The important thing is that freshly roasted coffee beans should be kept for two days, no matter siphon or follicle brewing will make the coffee taste better. If durian is the king of fruit according to taste, then I think Malabang is the king of Indian coffee.

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