India's famous Coffee: monsoon Malaba Coffee India can process coffee through the season?!

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The story goes back to more than a hundred years ago in the 19th century, when India was a British colony. Coffee produced from India is shipped to England. Before the opening of the Suez Canal, it took a detour from India to Britain through the Cape of good Hope at the southern tip of Africa, across the Indian Ocean and Atlantic Ocean, and experienced a six-month sea voyage. Because of the sea breeze and the moist air on the sea for a long time, the coffee beans have changed from green to yellow and white when they arrived in Britain, and their volume has expanded, which is completely different from the original fresh beans. However, people are surprised to find that the "spoiled" coffee beans have a more unique flavor after roasting-the mellow thickness is higher, but the acidity is lower, and the different flavor is more tasteful than the ordinary Indian coffee.

Of course, in the world a hundred years later, the Suez Canal has long been opened to shorten sea lanes, more advanced and fast ships have been developed, and with the improvement of packaging technology, there are few cases of coffee beans being damp and deteriorated on board. But the taste of the classic "wind-stained coffee" is for many coffee drinkers.

So there is a new way to deal with it-monsoon coffee. Indian Malaba monsoon coffee, to be exact.

Because this unique treatment came into being in the Malaba region along the Indian Ocean in western India. In the tropical monsoon climate of the Indian mainland, there is a southwest monsoon blowing from the sea every year during the rainy season from June to September. Locally produced coffee beans are specially placed in a special open warehouse to accept the warm and humid sea breeze, and in the process the coffee beans are constantly stirred to ensure uniform acceptance of sea breeze and moisture. The whole treatment lasted almost throughout the rainy season, lasting for 3 to 4 months, and finally the coffee beans changed from green to yellowish white, which looked like "old beans" after being drenched in the rain or aged for a long time, and because they were exposed to moisture for a long time, its volume is also more expanded. Finally, the unprocessed beans are manually selected and re-bagged, and the whole processing process is completed.

After this process, coffee beans are equivalent to being "pickled" by sea breeze and moist air in the rainy season, the original acidity decreases, while the mellow thickness increases, and produces a special earthy flavor and dried fruit flavor, and sometimes has a unique spice flavor, which is difficult to feel in coffee from any place of origin.

The characteristics of Indian coffee:

Monsoon coffee is the most representative type of coffee in India. In fact, India is the first country in Asia to grow coffee. The cultivation of Indian coffee originated from their colonists-the British. As early as the 17th and early 18th centuries, the English were not as addicted to tea as they are now, they liked coffee. The coffee growing industry in India has grown rapidly under the demand and promotion of the British.

Strictly speaking, monsoon coffee can not be attributed to coffee varieties, but a unique processing method of raw coffee beans, is a new flavor created inadvertently. In the 17th and 18th centuries, India shipped coffee beans to Europe by sailboat, which took six months. The raw beans were placed on the bottom of the barn and absorbed the moisture and salty taste of the sea. The raw beans arrived in Europe long ago. The color changed from dark green to the yellowish brown of rice. The acidity of the coffee almost disappeared, but it unexpectedly developed a strong nutty and cereal flavor. It tasted full, with a bit of black rice tea flavor. Surprisingly, Nordic people like this kind of golden alternative coffee very much.