Flavor and taste of Indian coffee treated by monsoon

As early as the time of the British Oriental Trading Company, coffee and spices were transported from India to large wooden ships near the Cape of good Hope. The journey took months, and the coffee was exposed to moist air and wind, changing its characteristics. The coffee turns light golden, expands, loses acidity, and has an earthy taste. Europeans like this kind of coffee and are addicted to its taste.

After the opening of the Suez Canal, the transportation time became so short that coffee was no longer aged in a damp marine environment for several months, resulting in different appearance and taste of caffeine and loss of popularity.

In order to recreate people's favorite coffee, coffee beans are now shipped to the coast of Malabar, India, and aged in open warehouses. Jute bags filled with unroasted Indian coffee beans are exposed to monsoon conditions for 12-16 weeks and are carefully monitored and rotated to create this characteristic coffee.

Monsoon treatment is a process of exposing coffee beans to damp monsoon winds for weeks, which yellowes coffee beans, reduces acidity, and gives coffee beans a heavy, syrup-like flatness reminiscent of old coffee. Over time, the knowledge accumulated by trade about monsoon coffee and its processing has not changed.

The Indian monsoon treatment of Malabar coffee is a truly unique gourmet coffee. Its history is interesting.

For Indian coffee, to be honest, they are usually not so good, but this is a terrible mistake. In a country dedicated to tea production, this is not surprising. They are usually based on Robusta rather than Arabica. They need to claim to be the best Arabica, so they managed to find a place in India with the right climate for growing decent beans. Yes, it's true.

Indian coffee is mostly full-bodied and has low acidity.