MASTER ORIGIN INDIA
When coffee was first exported to Europe from India the valuable cargo was carried on ships, spending up to six months at sea. With the humidity, the beans swelled, and then dried and shrank in the sun. These changes, far from displeasing the Europeans, proved to be so popular that today they are artificially reproduced, without ever setting sail. The process is known as “Monsooning” and takes three months over June to September, when the weather phenomenon of the same name is
AN ACCIDENT OF HISTORY
the most intense. The process must be carried out meticulously, or the depulped bean, with its pale straw colouring, will rot. In the region of Karnataka, in southern India, where coffee plants grow in the shade of luxurious vegetation, farmers receive the support of Nespresso experts as part of the AAA Programme, to help evaluate the soil content in particular. The robusta Master Origin India stands out for its woody, spiced notes. This coffee bears more than a passing resemblance to its predecessor, the Pure Origin Indriya from India.