What is the flavor of the coffee treated by the Indian monsoon? what is the grade of Indian raw beans?

The Asian coffee that most people in Taiwan are familiar with should be Sumatra, Mantenin or Vietnamese coffee with low acidity and mellow taste.

But India is actually the oldest coffee producer in Asia. Although Indian coffee did not flourish until it was colonized by the British in the 19th century, it had a history of about two hundred years before that.

In 1870, due to the influence of leaf rust and the high demand for tea in the market, many farms capable of producing high-quality coffee changed to grow tea one after another, which dealt a heavy blow to the coffee industry in India. Although in the past, Indian coffee continued to develop, but the planting and research focused on disease resistance, taste and flavor after Robsta and its extended varieties, coupled with India because of its low altitude and climate, the yield of Robusta is extremely high, but also because its flavor is cleaner than that of Robustan produced in other producing countries, Robusta in India is popular among coffee roasters. It is often used in Italian formula beans.

Treatment of monsoon stains

The better-known Indian coffee is the wind-stained Monsoon Malabar, which is now a precisely controlled treatment, but it originated by accident at first.

During the British colonial period, coffee was packed in wooden cases and exported to Europe. These coffees experience wet weather during the monsoon period during transportation, causing the coffee to absorb a lot of moisture and have a huge impact on the coffee delivered to its destination. At that time, a transportation took several months, and the raw beans were placed on the bottom of the barn, absorbing the moisture and salty taste of the sea. The raw beans had already gone bad when they arrived in Europe, the color turned yellow, and the acidity of the coffee almost disappeared, but developed a very unique taste.

After that, although the navigation and shipbuilding techniques have improved and shortened the delivery time, the flavor of this monsoon-treated coffee has been affected. So this kind of coffee, called wind stain treatment, will be carried out in the factory.

Wind stain treatment is only used in sun-treated coffee, and the color of the coffee after wind stain is light and fragile. This kind of wind-stained beans is not easy to bake evenly, coupled with the fragile characteristics, resulting in coffee cooked beans often have the problem of poor appearance and broken beans. However, this kind of damaged beans is different from the general low-grade coffee defective beans, which will not affect the flavor.

In the process of wind stains, coffee usually loses acidity, but adds a strong and wild aroma, which has a polarized evaluation in the coffee industry. Some people regard this flavor as its characteristic, while others think that it is the defective smell caused by the treatment process.

In addition, 98 per cent of India's 250000 coffee producers are small farmers, so it is difficult to trace production and marketing to manors, usually only to processing plants or producing areas.

Coffee taste

Indian coffee is mostly full-bodied, with low acidity and less varied flavor levels.

Coffee grading

Indian coffee is graded in two different ways:

1. Unique to India:

Classify all washed coffee as "plantation" Plantation

Sun-treated coffee is "cherry" Cherry grade.

All washed Robusta is "coffee grade with shell" Parchment Coffee.

two。 Bean size:

AAA (maximum)

AA

A

PB (small round bean)

Usually the biggest beans are of the best quality, but they are not always the most correct measure.