Does India produce coffee? what is the origin of Indian coffee beans? what are the flavor and characteristics?

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In fact, India is a country rich in coffee beans. About 250000 people across the country grow this kind of economic product. Coffee is suitable for growing in a warm environment. Between the Tropic of Cancer and Cancer, it is called the coffee belt (coffee zone). However, for fear of high temperature destroying the characteristics of beans, most of them are grown in high altitude areas. The main producing areas of Indian coffee beans are the southern mountains. Although the rainfall is not sufficient, irrigation equipment can also produce medium-and high-level coffee beans. Lovers of individual coffee may know that India has a special bean called "monsoon Monsooned Malabar", which is low in acidity and contains the flavor of rice.

On the other hand, this bean was deliberately obtained after the sun. In the past, when transportation was inconvenient, to carry Indian beans to Europe, where coffee and food culture was, it took several months by boat, with high humidity and strong sea breeze on the way. The beans were large and yellow when they arrived in Europe, but they also got different tastes. Nowadays, convenient transportation reduces transportation time, and people can only think of other ways to replace nature with man-made ways. Coffee farmers flatten the beans in a special house, and the summer monsoon from the Arabian coast is so humid that it can be bagged only a few times for seven weeks, saving a lot of time and achieving the wind stain effect of four months on a boat.

Araku Valley is located in the eastern mountains, overlooking the Bay of Bengal. In 1995, it was planned as a forest reserve with biodiversity and fertile soil, while the good growing environment enabled more than 500 villages to grow boutique coffee beans for a living. Because of Araku Valley's unique topography and climate, it is not mentioned above about the treatment of the southern monsoon sun. In order to protect the environment and beans, farmers pick them with their own hands in the process from planting to harvesting, and there is no chemical catalysis to accelerate production. Under the guidance of professionals who care about land and care industry, Araku Valley has become the largest organic biodynamic coffee growing area in the world.

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. This kind of coffee beans, which were exported to Europe from Malaba seaport at that time, have changed their appearance and taste after being blown by the sea breeze for a long time. It has become a taste that Europeans are used to and like.

This later became a special method of handling coffee beans. After the coffee beans were harvested, they were deliberately placed in the moist monsoon for several months, making them yellowish-white and less acidic, that is, the monsoon Monsooned Malabar we bought.

Just like this Indian monsoon Malaba coffee. The story goes back to more than a hundred years ago in the 19th century, when India was a British colony. Coffee produced from India is shipped to England. Before the opening of the Suez Canal, it took a detour from India to Britain through the Cape of good Hope at the southern tip of Africa, across the Indian Ocean and Atlantic Ocean, and experienced a six-month sea voyage. Because of the sea breeze and the moist air on the sea for a long time, the coffee beans have changed from green to yellow and white when they arrived in Britain, and their volume has expanded, which is completely different from the original fresh beans. However, people are surprised to find that the "spoiled" coffee beans have a more unique flavor after roasting-the mellow thickness is higher, but the acidity is lower, and the different flavor is more tasteful than the ordinary Indian coffee.

Of course, in the world a hundred years later, the Suez Canal has long been opened to shorten sea lanes, more advanced and fast ships have been developed, and with the improvement of packaging technology, there are few cases of coffee beans being damp and deteriorated on board. But the taste of the classic "wind-stained coffee" is for many coffee drinkers.

So there is a new way to deal with it-monsoon coffee. Indian Malaba monsoon coffee, to be exact.

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