At the mention of the oriental destination India, the olfactory explodes with imagined sensations of fenugreek, pepper, cardamom and cumin, and almost sneezing at the prospect of inhaling capsicum. To those who have not yet travelled there, experience Dominique Lapierre’s linguistically portrayed blend of fact and fiction in his book City of Joy.
For the average Westerner contemplating a meal, India is not a synonym for subtly.
The latest addition to be brewed in our Backyard is balanced in flavour, full bodied and playing down with the low notes. If the world of coffee was an orchestra… “India Mysoreed” would be the all important double bass. Yes this is a coffee, not a tea.
Before we continue, please pay attention to three things impacting coffee:
Our journey takes us to Karnataka, the Western coastal belt of India. It is generally accepted that the name is derived from the local language, Kannada. Karu and nÄdu, meaning “elevated land”.
Karu nadu may also be read as karu, meaning “black”, and nadu, meaning “region”, as a reference to the black cotton soil found in certain areas of the state. Also known as Regur soil, it is made up of lava flow.
The weather of this region is Tropical. Monsoon season brings reversal of wind direction and cataracts of water.
India Mysoreed, does not just refer to the origin of the cherry but also to its process.
Usually coffee is picked, the fruit is removed and then the seed is dried. While all of this still happens with India Mysoreed, there is an extra step involved. Like most coffees, the drying process involves being laid out for several days, being regularly raked to prevent mould and insure even exposure. But after India Mysoreed is bagged, it is left in open warehouses where the moist monsoon winds are blowing through, experiencing nature for up to 3 months.
Why does this process warrant the fuss?
It came about purely by accident. Coffee has been a favourite throughout recorded history. But when shipped cargoes of Indian coffee were exposed in the journey through the Cape of Good Hope’s heavy humidity and moist sea winds for long times, differences were noticed. Positive differences. With modern improvements in transportation being made, the unique flavour that became synonymous with Indian coffee disappeared and necessity to replicate long tedious sea voyages was born.
This coffee is no longer available – please try our India Mysore