How do you drink Indian coffee? is Indian coffee good? the origin of Indian coffee beans

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Coffee was introduced to India in 1670 when a man named Babbuda made a pilgrimage to Mecca and found the black coffee in Yemen. Babbuda's story says that he tied coffee beans around his waist and smuggled them from Yemen to Mysore, India. At that time, it was illegal to bring green coffee beans out of Arabia. As soon as he arrived in Mysore, Babbuda planted the seeds in Mount Chandrajili. The place was eventually named after Baba and is now called Babdagiri.

The first plantation was established in 1840, near the hill where the seeds were originally planted. Coffee cultivation spread to other parts of India and was reinforced by the existence of British colonization and the motivation to export coffee. With the cultivation of coffee, the popularity of consumer coffee has spread in India, especially in the south, and it is still a popular drink today.

In the mid-19th century, coffee rust spread to India, infecting Arabica trees. By the late 1860s, rust had become an epidemic. Many farmers replace their Arabica trees with a rust-resistant hybrid, Robusta or Liberica. In the late 19th century, the transformation of the coffee industry to Robusta had a lasting impact on coffee production in India, which produces half of the coffee produced today.

Coffee production in India has developed steadily while maintaining many unique traditions in its long history. An interesting relic is the handling of monsoon coffee. The export of coffee from India to Europe began in the era of wooden sailboats. The voyage took about six months to complete. Due to long-term exposure to moist marine air, coffee presents a unique golden yellow and unique musty taste. As soon as the steamboat was put into use, the voyage was much shorter, and the coffee arrived at its destination without the same modification. However, European consumers have fallen in love with the unique taste of Indian coffee. As a result, coffee producers deliberately expose their coffee to the monsoon to recreate the process of long voyages in the past. Monsoon coffee is still very popular today.

To some extent, India is unique to the use of "cherry" and "parchment" to describe the processing method. Coffee known as "cherry" is naturally processed coffee, and coffee known as "parchment" is washed processed coffee.

At present, India is the world's sixth largest coffee producer, accounting for more than 4% of global coffee production. Although India was one of the first countries to grow Arabica coffee, it now produces a higher proportion of robusta coffee. Arabica coffee beans grown in India grow between 1000 and 1500 meters above sea level. 70% of India's coffee farms are small, usually less than 10 acres. Almost all Indian coffee is grown in the shade and is often intercropped with pepper, nutmeg, cinnamon, cloves and nutmeg. The wine in the glass is generally low-acid, mild and balanced, with spicy taste and full-bodied wine.

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