Monsoon Malaba wind stain treatment of fine coffee nut herbal flavor in the West Gaozhi Mountains of India

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India was the first country in Asia to grow coffee, but it was the British who promoted the development of the coffee industry in India at that time.

In the 17th and 18th centuries, the navigation industry was underdeveloped, and it took six months for coffee beans to be transported to Europe by sailboat. The raw beans were placed on the bottom of the barn, absorbing the moisture and salty smell of the sea, and the color changed from green to yellow.

For the same reason, the flavor of coffee beans has also changed. the sour taste has disappeared, but it has unexpectedly developed a strong nutty and cereal flavor, and the mellow thickness has also become higher, which is very popular in Europe.

Monsoon climate

In 1869, the Suez Canal was opened, and shipping moved from the sailing age to the steamboat era, and the sailing time from India to Europe was greatly shortened. As usual, the quality of raw coffee beans is improved and the flavor is better, but Europeans who have been drinking "sea" flavor for a long time are not satisfied.

With fewer and fewer orders from Europe, exporters use the "monsoon" to deal with the coffee and recreate the flavor of the coffee in order to increase the order volume and adjust measures to local conditions.

India is a typical tropical monsoon climate, with a rainy season affected by the southwest monsoon from the Indian Ocean from June to September and a dry season from October to May by the northeast monsoon from Eurasia. The side facing the moist southwest monsoon is famous-the Malaba Coast (Malabar).

The step of monsoon soaking method & flavor

Adhering to the policy of "creating conditions without conditions", Indian bean merchants take advantage of the climate to pile up beans a few months in advance to accept the "baptism" of the monsoon.

Step 1: place coffee beans

Every year around June, there is a monsoon in southwestern India, where coffee beans are spread to the west of the plant, with a thick bottom ranging from 10 to 20 centimeters.

Step 2: contact with the monsoon

Open the window so that the southwest wet and salty monsoon can blow through the coffee bean table in the factory, so that all the coffee beans are exposed to the extremely high humidity air.

Step 3: flip

Turn the coffee beans every day to make them damp evenly. After a week, put the coffee beans loosely in bags and pile them up. The bags will not be full so that the monsoon can blow through the bags.

Step 4: anticorrosion

The bag is reloaded and piled once a week until the coffee beans change color and taste, usually for three to four months.

Step 5: deworming and screening

The coffee weevil is repelled by smoking. After hand-selecting coffee beans, remove those that are not affected by the "monsoon", and then bag them for export.

Flavor characteristics

The bean body is yellow, the shape is expanded by one to two times, the density and weight are reduced, the bean is soft and light, the acidity is low, and it has a strong and wild aroma.

Product information

Product name: Indian monsoon Malaba wind stain treatment

Country: India

Producing area: West Gaozhi Mountains in southern India

Altitude: 1100-1200

Treatment methods: wind stains, sun exposure

Varieties: Kents, S795, Catimor

Grade: AA

Baking degree: medium depth

Flavor: sea salt, cereal biscuits, malt, plum, cocoa milk

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