Description of the flavor characteristics of Indian monsoon coffee and the origin of wind-stained coffee

Wind-stained coffee 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 and had deteriorated. 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. Nordic people like this kind of golden alternative coffee very much. The coffee originally shipped to Europe in 1866 took more than half of the time to become "transformed" and lost its original flavor, so exporters thought of the salty and wet environment blowing from the Indian ocean along the coast of Malaba in southwestern India every year from late May to September. After several experiments, it was made similar to the golden, sour coffee in the past, so it was named "monsoon coffee", commonly known as wind-stained coffee. 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.

Nine years after the opening of the Suez Canal and the advent of steamships, the sailing time between India and Europe was shortened, but customers began to complain that Indian coffee was "tasteless", losing the charming yellow and nutty flavor of the past, and orders plummeted. Indian exporters began to study the solution. The original coffee shipped to Europe took more than half of the time to become "transformed" and lost its original flavor, so exporters thought of the salty and wet environment blown by the Indian ocean along the coast of Malaba in southwestern India every year from late May to September. After several experiments, it was made similar to the old golden coffee without acid, so it was named "monsoon coffee", commonly known as wind-stained coffee. 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.

When it comes to Malabar, the most common wind stain in Indian coffee, the main reason is that in ancient times, coffee took months to arrive in Europe. During the voyage, due to exposure to salt-filled sea breeze and moisture, the coffee beans changed a special taste, and the original fresh dark green coffee beans also became yellowish brown with Mantenin. At that time, Europeans liked the rich thickness and peculiar flavor.