Introduction to the Origin Culture of Indonesian Coffee beans Malaba Coffee in India

Strictly speaking, monsoon coffee can not be attributed to coffee varieties, but a unique processing method of raw coffee beans, is a new flavor created inadvertently. In the 17th and 18th centuries, India shipped coffee beans to Europe by sailboat, which took six months. The raw beans were placed on the bottom of the barn and absorbed the moisture and salty taste of the sea. The raw beans arrived in Europe long ago. The color changed from dark green to the yellowish brown of rice. The acidity of the coffee almost disappeared, but it unexpectedly developed a strong nutty and cereal flavor. It tasted full, with a bit of black rice tea flavor. Surprisingly, Nordic people like this kind of golden alternative coffee very much.

The time came to the nineteenth century, and in 1869, with the opening of the Suez Canal and the advent of steamships, the voyage from India to Europe was shortened. Then customers in Europe began to complain that the Indian coffee had changed, losing not only the rich nutty flavor, but also the charming golden yellow of the past, so they cancelled their orders one after another. Of course, Indian exporters knew the reason. The development of the shipping industry has cut the time for coffee beans to Europe by more than half, and the beans have already arrived at the port of destination before they are ripe and transformed. Naturally, it loses its original flavor. In order to restore the unique taste of monsoon coffee, exporters thought of making use of the monsoon blowing from the sea along the coast of Malaba in southwestern India from late May to September each year to produce a similar golden, sour coffee in the past. so it's called monsoon coffee.

Monsoon coffee needs to be made with sun beans. The factory where beans are stored faces to the west. The beans are laid flat in the field, and the windows are all open to catch the salty monsoon from the southwest. After reaching a certain extent, put it into the bag, but the coffee beans should not be too full, and the coffee bags should not be piled too dense so as not to be airtight and moldy, and it is time-consuming and labor-consuming to pour out coffee beans and replace sacks from time to time to avoid mold. This period of time is about 12 to 16 weeks, and after it is ripe, it will be fumigated to drive out the weevil, and finally to sift out the failed beans that have not turned golden. After at least six months to a year of monsoon blowing, the quality and quantity of beans have changed significantly. Coffee beans will swell to twice their size, reduce their weight and density, and have a moisture content of about 13%.

The appearance of the monsoon coffee is particularly beautiful, the golden color and the fat bean shape all look so different, think back to the process of its beauty, it is like an advanced SPA trip specially prepared for a rich lady: imagine, Miss beans lives in a big house built by the sea, lying there every day, facing the direction of the sea breeze, enjoying the beauty of the sun and beach, enjoying enough. Go back to the room to rest, bored, but also come out from time to time to bask in the sun, a string of doors, meet a friend! After living such a pleasant life for more than half a year, due to being too moist, the originally thin figure became plump and round, turning into a beautiful, fair-skinned and beautiful person. Wow!