Description of characteristics and Flavor of Malaba Coffee description of Regional characteristics of planting areas of Malaba Coffee

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With regard to wind-stained Malabar, "Wind-stained Malaba Coffee" is a coffee produced in the Malabar region of India, with strong wheat tea flavor, bean appearance and flavor. Coffee since the 17th century, the unique flavor of Indian-style Malaba coffee has been favored by Europeans. And this process and result is also a beautiful accident.

In the 17th and 18th centuries, India shipped coffee beans to Europe by sailboat. The voyage took six months. The raw beans placed in the boathouse absorbed the moisture and salty taste of the sea. This process made the coffee beans produce a "natural" qualitative change. The color of the raw beans slowly changed from dark green to the yellowish brown of rice, and the original fruit acid content of the beans was greatly reduced. But unexpectedly developed a strong nutty and shell aroma, the roasted coffee tasted full of tea, with the flavor of black rice tea or wheat tea, which stunned Europeans.

Indian coffee is originally thick, low and less sour, while wind-stained coffee beans are made from sun-cured beans. All the factories dealing with wind-stained coffee beans face to the west, facing the salty monsoon blowing from the southwest sea. The coffee beans are laid 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, so the coffee beans can not be filled too full, and the coffee bags should not be piled up too dense to avoid mildew and spoilage due to airtight, and from time to time to pour out the coffee beans and replace the sacks. To avoid the breeding of mold is a very time-consuming and labor-consuming project. The weathering period is about 12 to 16 weeks. After ripening, the weevil is fumigated to drive away the weevil. Finally, after manual screening of beans, pick out the failed beans that have not turned golden. After three to four months of wind treatment, the volume of Malaba raw beans expands by one to two times, resulting in a decrease in weight and density.

Indian style-stained Malaba coffee beans, although the beans are fat, they are soft beans that are strong and dry. Because the coffee beans have been exposed to the moist monsoon for a long time, not only the color of the beans has turned yellow and is known as the Golden Malaba Coffee, the acidity of the coffee itself has also been greatly reduced and the taste is very special. Wind-soaked beans are drunk individually, with rich aroma of wheat and tea. For hundreds of years, it has been widely used by European coffee manufacturers to prepare mixed coffee beans, which can increase the consistency and tea feel. Make a good espresso.