Indian Coffee Budan producing area Alecon Farm Coffee Indian Coffee suitable for what kind of roasting degree?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Indonesian coffee is diverse in quality, most of which are named after island sources and markets such as Sumatra, Sulawesi, Jawa or Timur. The advantage of Indonesian coffee is that most coffees are characterized by strong, restrained flavors and lively acidity. The downside is that it may also have an uncomfortable harshness or a slightly musty smell. Others display earthiness, which some coffee lovers like, while others dislike.

Coffee was brought in by pilgrims as early as the 16th century to establish the first coffee farms. You may not imagine that India produces more coffee than Ethiopia and any Central American country. There are 900,000 hectares of land for coffee beans. There are about 140,000 coffee farms in India. More than 90% of the farms have less than 10 acres. These farms are distributed in the coastal mountains of 900~ 1200 meters above sea level in the south and east. Arabica coffee varieties account for two-thirds of the rest of the Robusta species, the total output of about 440 ~ 450 thousand bags, is the fifth largest coffee producer in the world

Mention Malabar, the most common contact of Indian coffee people. The main reason for its formation is that coffee took several months to travel to Europe in ancient times. During the voyage, due to exposure to salty sea breeze and humidity, it changed into a special taste and the original fresh dark green coffee beans also became brown like mantinin. Europeans at that time liked this rich thickness and strange flavor. Today, coffee farmers with shorter voyages are trying to replicate this flavor by spending six weeks exposing their coffee to the strongest southwesterly winds of the May to June monsoon season, also known as monsoon malabar, which gives the coffee a slightly aged manning, unique taste with a strong pickled flavor, and ratings vary widely in Taiwan.

Indian coffee November to March is the harvest period, 2010 direct coffee introduced to western India 6000 feet above sea level Baba Budan Alekang farm ( Yelnoorkhan Estate), Alekang Farm has a rich natural ecology, coffee grows in fertile soil with shade, and many varieties are planted on the 1450-acre farm, mostly Kent trees.(It is an Arabica derived tree species), and it is the most primitive natural coffee farm in India in the past 10 years. It is also the most famous area for producing sun-dried beans in India. It is very different from the monsoon beans on the southern and eastern coastal mountains mentioned above. The aroma and taste are complex.

Light Roast End of Explosion (City): In light roasting, the dry aroma of coffee after grinding has a strong grape fruit aroma, and after brewing, it has a fermented flavor of sun beans. The sun beans of Alekang Farm have a fermented fruit aroma of guava, and the taste is thin. Fermented tea feels heavy. Grapefruit is a little low in acidity. Tomato? The fruit of guava is sweet, the aftertaste is slightly sweet, and the sweetness of oolong tea is equal to the tea feeling.

Full City: 1 minute at the end of the first explosion is the heaviest roasting degree of the Alekang sun beans. The aroma after coffee grinding is like adding beer to chocolate. This mixed aroma is very special. Indian sun beans are unique. Other sun beans are rare. After brewing, there is a light star anise. Liquoric spice flavor, tropical fruit banana? The sweet taste of guava is rich and smooth, and the tea is heavy. The sweet taste of sugar cane brown sugar has a faint aroma of grapefruit tea.

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