Coffee is the favorite drink of the Germans. Thus, German citizens consume an average of 162 liters of coffee per capita per year. The coffee bean has thus made it to a real cult status. Every year, new coffee varieties and bean blends come onto the market. One of these is Monsoon Malabar from India.
What is so special about this Indian coffee?
One of the special features of Monsoon Malabar is the art of artisan roasting, which turns the green coffee into a special drink. The roasting masters work with gentle drum roasting at low temperatures. In a roasting time of 20 minutes, the coffee beans absorb the desired aromas. The primary goal is to fine-tune the individual roasting profiles to slowly bring down the contaminants. The coffee does not come from industrial production. The Monsoon Malabar is still produced in real manual labor. The individual taste goes hand in hand with a fixed temperature curve to achieve optimal results. And coffee from India is not the only thing that is popular worldwide. Read this honest betway India review on the internet specifically for Indian players.
India – the land of coffee
The Malabar district is located in the southwest of India and has given this coffee its name. More than 60% of India’s coffee production takes place in the state of Karnataka. One of the main climatic conditions comes from the Indian monsoon. It determines the color, weight and aroma of the coffee beans and is responsible for the low-acid and soft taste. Today there are many legends about the origin and the way of coffee to India. Especially widespread is the legend that coffee came to India via the pilgrim Baba Budan on a journey from Mecca in the 17th century. The pilgrim stole seven coffee seeds on the Arabian Peninsula and brought them to India, where he planted them. Today, one of the most important cultivations in India is still named after this legend: Babadurangiri.
The special preparation and storage of Indian coffees
What is special in India is the special preparation of the coffee beans, which does not exist anywhere else in the world. For example, the coffee farmers expose the matured coffee beans to the external influences of the monsoon in special storage facilities. The beans thus continue to ripen in the high humidity. Afterwards, the farmers pack the Arabica beans in bags to be sorted by hand after the storage period.
The reason for the special preparation lies in India’s history. At one time, coffee was transported by water on sailing ships and was able to ripen during the long journey. The European clientele found special favor in this coffee. But with the onset of industrialization, the trade and delivery routes shortened and the beans lost their special flavor due to the too short maturation period. To regain the special flavor profile, the Indians built special warehouses. The processing is done either wet, semi-dry and dry. After wet maturing, the coffee develops a fine fruit acidity and complex citrus notes. In semi-dry processing, a pronounced sweetness develops, which is particularly well suited to the specialties. The slow drying of the beans makes this sweetness even more pronounced and the coffee beans develop a lot of body. This is how the intense aromas are created, which now enjoy a very high demand around the world.
