Do you grow coffee beans in India? India's wind-stained Malabar coffee characteristics, environment and climate

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The main coffee growing areas in India

India's coffee industry is currently dominated by southern India. Karnataka, Kerala and Tamil Nadu together account for more than 90% of the country's coffee production; at present, about 250000 people in India grow coffee beans, and almost all of the country's coffee production

Indian climate

The ideal climatic conditions for the growth of coffee beans are 23 to 28 degrees Celsius, 1.5 to 2.0 meters of rainfall, and a dry season of 2-3 months after the rainy season. The cold temperature near freezing point is not suitable for growing coffee. Although the rainfall in southern India is less than 1 meter, there are irrigation facilities, temperature and relative humidity are also conducive to the growth of coffee beans.

Fungal erosion

In India, coffee plants are often affected by fungi. The fungus that most often affects the growth of coffee beans is Hemileia vastatrix, which has no cure. Coffee plants are also affected by a disease called coffee rot, which can cause serious damage to coffee plants during the rainy season.

Indian wind-stained Malabar coffee is one of the most famous boutique coffee beans in the world. Wind-stained coffee beans, also known as "monsoon coffee beans" in Taiwan, are named after their English name "Monsoon". His treatment is quite complex and peculiar, mainly due to the complex and unique flavor produced by the interaction between the earth and the sea breeze. The term "wind-stained Malaba" refers to the unique coffee product of its weathered beans treated in Malaba on the west coast of India, where the coffee is transported to all parts of the world after tedious and rigorous wind-stained treatment.

Wind-stained coffee needs to be made with sun beans, and all factories dealing with wind-stained coffee face to the west to meet the salty and wet monsoon blowing from the southwest sea. The coffee beans are spread flat in the wind field, the windows are all open, and the wind stains to a certain extent, and then enter the bag, but because the beans will expand a lot in the process, the coffee beans can not be filled too full, and the coffee bags should not be piled too dense to avoid mildew and spoilage due to lack of wind. It is also necessary to pour out coffee beans and replace sacks from time to time to avoid mold, which is a very time-consuming and labor-consuming project. The weathering period is about 12 to 16 weeks, and after it is ripe, it will be fumigated to drive out the weevil, and finally the beans will be screened manually to remove the failed beans that have not turned golden. After three to four months of wind treatment, green coffee beans are twice as large in volume and reduced in weight and density.

Although the wind-stained Malabar coffee beans seem to be big and fat, they are soft beans that are strong and dry outside, a change that has taken place after months of weathering. Coffee beans have been exposed to the moist monsoon for several weeks, which not only turns the beans yellow, but also reduces the acidity of the coffee itself, and the taste is very special. In addition to serving as a single product, Indian Malabar coffee beans are also suitable for blending integrated coffee beans.

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