What is the Indian coffee that blows through the monsoon? How do you drink Indian coffee?

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INDIA

Robastian coffee blown by the monsoon

Master Origin India is a Robasta coffee that blends Indian Arabica beans and gives the coffee a spicy, woody and strong taste. The wind-soaked method is a unique way of processing coffee along the southwest coast of India. Coffee farmers scattered and piled raw coffee beans in spacious open warehouses. After months of monsoon blowing, the coffee beans repeatedly swell and dry. This approach is modelled on the sea journey of raw coffee beans to Europe in the 19th century. Master Origin India has switched to a new approach, using weathered robasta coffee, rather than just Arabica beans, which are traditionally used. This coffee shows a wild flavor-with salty, spicy, woody aroma, its rich salty flavor, as if to feel the sea fog moisture.

"Wind-stained Malaba" is a coffee from the Malabar region of India, with strong wheat tea aroma, bean appearance and flavor. The unique flavor of Indian Malaba coffee has been favored by Europeans since the 17th century.