Indian boutique coffee introduces Indian coffee flavor Indian coffee characteristics Indian coffee taste India
India
There are several reasons why Indian coffee is popular with coffee lovers, but the most important is a process used on coffee beans, often referred to as the "monsooning" process.
Coffee producing areas in India:
Coffee is grown in the Gaozhi Mountains in western India, and the southwest monsoon is crucial to coffee growth there.
In addition to Karnataka, good coffee is grown in Tellichery and Malabar in the southwestern state of Kerala, as well as in Nilgiris in the southeastern state of TamilNadu (formerly known as Madras). The best Indian coffee is also classified as Arabian plantation coffee, with the best grades A, B, C and T. "monsoon" coffee is divided into high-quality MonsoonedMalabar (AA) coffee and "monsoon" Basan Nicoli (MonsoonedBasanically) coffee. India also produces some bean-shaped berry coffee. October to February is a good time to make "monsoon" coffee. Coffee beans are harvested from June to September every year, and from December to February next year, it is the season for processing Indian boutique coffee.
The characteristics of Indian coffee:
"monsoon coffee", the so-called "monsoon coffee" is the coffee processed by the monsoon. When steamships shorten the journey time, coffee producers find that consumers still want beans of the same color and taste that are affected by long trips. In order to recreate the flavor of the original coffee, the "monsoon" process was used.
Flavor: smooth and delicious, strong, spicy, full of particles
Suggested baking method: medium baking
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