The History of Malaba Coffee the Origin and Development of Malaba Coffee

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When it comes to Asian coffee, most people will first think of Indonesian gold Manning and Toraya, or Vietnamese coffee, Laos coffee, and recently rammed up Taiwan coffee, China Yunnan coffee, and so on. Indian coffee has a long history, and it is also the first country in Asia to grow coffee. It has always occupied a place in the coffee world, and it is also a major country in global coffee production.

In the early years, Indian coffee was transported by sea from the coast of Malaba to Europe, which often took about six months to arrive in Europe. In the long process of shipping, under the influence of sea breeze and monsoon, these coffee beans gradually changed significantly in their flavor characteristics and color, and these changes led to the birth of today's Indian-style Malaba coffee boutique beans.

Wind-stained coffee Malaba coffee needs to be made with sun beans. All factories dealing with wind-stained coffee face to the west to meet the salty monsoon blowing from the southwest sea. Malaba coffee beans are spread flat in the wind field, and the windows are all open. after the wind stains to a certain extent, then enter the bag, but because the Malaba coffee beans will expand a lot in the process, so the coffee beans can not be too full. And coffee bags should not be piled too tight to avoid mildew and spoilage due to lack of ventilation, and coffee beans should be poured out from time to time and replaced with sacks in order to avoid breeding mold, which is a 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.