Indian seasonal coffee is smooth and delicious, well-grained coffee Indian coffee boutique coffee

Slippery and delicious coffee with uniform granules.

There are several reasons why Indian coffee is popular with all coffee hobbies, but the most important is a process used in coffee beans, often referred to as the "monsooning" process. In the past, passengers or goods sailed to and from India, which took about several months to reach Europe. During the transportation, due to the high humidity in the air, the taste and color of the raw coffee beans changed. By the time they arrived at the destination, the coffee beans had changed from the original green to a strange yellow.

Indian seasonal coffee

Indian seasonal coffee

Consumers are getting used to this, so 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. In May and June every year, monsoons occur in southwestern India, so during the monsoon season, people spread coffee in special rooms open around them, about 12 to 20 centimeters thick, and leave them there for five days. Rake the coffee beans again and again so that all the coffee beans are exposed to the extremely humid air at that time Then put the curry beans loosely in bags and pile them up so that the monsoon can blow through the bags. The bags are reloaded and piled once a week for seven weeks until the coffee beans change color and taste. Finally, the coffee beans are hand-picked, those that are not affected by the "monsoon" are removed, and then bagged for export. October to February is a good time to make "monsoon" coffee.