What are the Indian coffee companies? what is the principle of Indian coffee monsoon treatment?

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Current situation of coffee cultivation in India

Today's Indian coffee has 2 mobiles and 3 is robusta beans, and Arabica beans are less than 1 gamble 3. Karnataka in the south-west is India's main coffee-producing region, accounting for half of production; Kerlala in the south mainly grows robusta, accounting for 30 per cent of production; in the south-east, Tamilnadu is both, accounting for only 10 per cent; and the rest is scattered in emerging areas in the north.

The unique monsoon treatment method in India

The unique monsoon treatment of wind-soaked beans in Malaba in southwestern India is also a major feature of Indian coffee. The way to deal with it is that during the May and June monsoon season, people spread the coffee in a special house open around, which is about 12cm to 20cm thick for five days, and rake the beans again and again. So that all the coffee beans are exposed to the extremely humid air at that time, and then they are loosely packed in bags and piled up so that the monsoon can blow through the bags.

The bags are reloaded and piled once a week for seven weeks until the coffee beans change color and taste. Finally, the coffee beans are hand-selected, remove those not affected by the "monsoon", and then bagged for export.

The coffee produced by this process does not taste like coffee, but like wheat tea or spicy coffee, with pale bean color, good consistency and no sour taste, obvious nutty and woody flavor, is very suitable for espresso formula and is very popular with coffee lovers in northern Europe and Italy. Friends who like pure flavor may not be acceptable.

In the 19th century, in 1896, with the opening of the Suez Canal, the sea voyage time between India and Europe, but surprisingly, Indian coffee orders also sharply reduced, the reason for European customers: Indian coffee has gone sour, not only lost its strong nutty flavor, but also disappeared the charming golden yellow of the past. Indian coffee exporters scratched their heads and finally thought of the reason. The development of the shipping industry has cut the shipping time of coffee beans to Europe by more than half. The beans have already arrived at the port of destination before they have time to change, and naturally they have lost their original flavor.

Since then, after repeated experiments, Indians have finally found a way to recreate the "monsoon coffee". They built a special wind-stained plant facing west in order to catch the salty monsoon blowing from the southwest. Workers spread sunny coffee beans in the wind-soaked field, the windows are all open, and the wind stains are returned to the bag to a certain extent, but the coffee beans should not be filled too full, and the coffee bags should not be piled too dense to avoid mildew, and it is time-consuming and labor-consuming to pour out coffee beans and change sacks from time to time to avoid mold.

The weathering period is about 12 to 16 weeks, and after it is ripe, it has to be fumigated to drive out the weevil, and finally the beans are screened manually to pick out the failed beans that have not turned golden. After three to four months of wind stains, the volume of green coffee beans expanded by one to two times, the weight and density decreased, the moisture content was about 13%, and the quality and quantity changed significantly. As a result, although there is no bumpy experience at sea, the flavor of the coffee treated by the monsoon is similar to that of the previous coffee, and finally won back the hearts of European customers.

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