![]() ![]() The monsooning process consists of exposing natural coffee beans in layers of four- to six- inch thickness to moisture laden monsoon wind in a well ventilated brick or concrete-floored warehouse. The monsooning process was later developed in India to restore coffee’s then familiar flavor by simulating the treatment coffee received in the wooden sailing vessels in route to the European ports. When that coffee reached Europe, it had changed its color from bright green to pale gold, and had lost its new crop acidity. Coffee, stored below the water line and kept in a humid atmosphere by the little moisture seeping through the wood, underwent a form of treatment on its long voyage to the market. In olden times, coffee was shipped from India to Europe in wooded sailing vessels, taking four to six months to sail around the Cape of Good Hope before reaching their destinations. There is no other coffee like it in the world. The color, shape, and size of the beans as well as their aroma and taste are the results of special post-harvest processing. They found the tropical climate, high altitude, sunny slopes, ample rainfall, and soil rich in humus content, and well drained sub soil ideal for coffee cultivation. He is said to have planted them near his mountain cave in Chikmahlur, Karnataka State, now considered the cradle of Indian coffee.Ĭommercial cultivation of coffee in India began in 1840 when the British established coffee plantations throughout the mountains of Southern India. Legend credits a Muslim pilgrim, Baba Budan, with bringing back seven coffee seeds from a pilgrimage to the Holy Land. India’s romance with coffee goes back nearly 400 years. Today, India is the fifth largest producer of Arabica coffee in the world, behind Brazil, Colombia, Mexico, and Ethiopia. India has been a producer and exporter of exceptional coffees for over 150 years. Few associate India with top grade specialty coffees. Most people in North America think of India as a leading producer of fine teas. ![]()
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