What is Indian monsoon coffee? What are the flavor characteristics of Indian-style Malaba coffee?

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It is said that a long time ago, during the shipping of raw coffee beans from India to Europe, the raw beans were affected by the high temperature and moisture in the Indian Ocean. This is the origin of the "wind stain." In addition to the expansion and enlargement of the size of the raw beans after the wind stain, the color has also changed from emerald green to golden yellow. The brewed coffee is said to taste mellow and has a unique taste, which has become a feature of Malaba coffee in India.

Later, "wind stains" became a special treatment of coffee beans.

In May or June every year, monsoon phenomena begin to appear in southwestern India, so when coffee beans are harvested, they are specially placed in the moist southwest monsoon "wind stains", using the moisture and hot weather in the Indian Ocean to stain coffee beans. After 4 UV 16 months of monsoon blowing, the size of the coffee beans, the color began to change from green to golden yellow, cleverly, the acidity of the beans was also reduced. This is the Monsooned Malabar wind-stained Malaba, also known as the monsoon Malaba.

It is said that a long time ago, during the shipping of raw coffee beans from India to Europe, the raw beans were affected by the high temperature and moisture in the Indian Ocean. This is the origin of the "wind stain." In addition to the expansion and enlargement of the size of the raw beans after the wind stain, the color has also changed from emerald green to golden yellow. The brewed coffee is said to taste mellow and has a unique taste, which has become a feature of Malaba coffee in India.

Later, "wind stains" became a special treatment of coffee beans.

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 Malaba coffee beans seem to be big and fat, they are soft beans that are strong and dry outside, a change brought about by the weathering of ​​ for several months. 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 Malaba coffee beans are also suitable for blending integrated coffee beans.

Production resume

Product name: India Monsooned Malabar AA+

Producing country: India, India

Origin: Malaba Malabar

Grade: Malabar AA+

Treatment: wind stains after sun exposure

Variety: Arabica

An overview of flavor

Wheat, straw, roasted nuts, walnut wood, Nanyang spices, black molasses, greasy and sticky

The recommended brewing parameters of Qianjie coffee:

Kalita trapezoidal three-hole filter cup, medium and coarse grinding, water temperature 86 ℃, ratio of powder to water 1:12, cooking time (steaming starts): 30 grams of water after removing the filter cup.

It has a strong aroma of wheat and tea, obvious flavor of chocolate and nuts, and full of sweetness.