Karita extract Indian Malaba has the flavor of plum acid, cocoa, nut and cream.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Coffee production in Asia is second only to Central and South America. Indonesia has always been the largest coffee producer in Asia, but this situation has changed greatly in recent years. With the assistance of the World Bank, Vietnam's production expanded rapidly and officially squeezed out of Indonesia in 1999 to become the largest coffee producer in Asia. However, Vietnam mainly pulls beans, which does not belong to the category of boutique coffee. In 2007, Wannan produced 957000 tons of coffee beans, making it the largest coffee producer in Asia and the second largest coffee producer in the world. Indonesia produced 420000 tons of coffee beans in the same year, ranking second in Asia. India produces 291000 tons of curry beans, making it the third largest producer in Asia. The mellow thickness of Asian coffee is higher than that of Central and South America and Africa, but the sour taste is lower, with slightly sinking, herb, spice and earthy flavor, and the low and stuffy aroma is higher than the rising sour flavor.

Indian coffee is grown mainly in the areas from the Western Gaozhi Mountains in southern India to the Arabian Sea, with coffee sold under the names of Maiso and Malaba.

Monsoon Malaba is a unique kind of coffee in India. Because of the coffee beans exported from the coast of Malaba to Europe at that time, the appearance and taste of the raw beans were changed after being hit by the sea breeze for a long time. And become a taste that Europeans are accustomed to and like.

This later became a special method of handling coffee beans. After the coffee beans were harvested, they were especially placed in the wet monsoon for a few months, so that they turned yellow and white and reduced acidity, that is, the monsoon Monsooned Malabar we bought.

Karita extract Malaba, India

Parameters: grindability BG 5R (Chinese standard No. 20 sieve pass rate 58%), ratio of powder to water 1:13, water temperature 85 ℃, extraction time one minute and 30 seconds.

Technique: use 15 grams of powder, the ratio of powder to water is 1:10, steam 30 grams of water for 30 seconds, slowly inject water to 120g, end when injecting water to 150g, remove the filter cup and then pour 45g of water into the coffee liquid.

Flavor: the palate has a hint of sour plum notes, cocoa, nut and cream flavor, with obvious wheat tea and Xuanmi tea at the end.