India

India grows arabic and robust in the south of the country. The arabic grows between 1,000 and 1,500 m and the robust one between 500 and 1,000 m. The harvest goes from November to March.

The commercial names indicate the process: "Plantation" is washed and "Cherry" is natural. But the great specialty is monzoning: natural grains that are left in open stores, exposed to the moist winds of the monzon. They swell, they palify, and they lose acidity. The Monsooned Malabar is a protected geographical indication and can only be made on the coast between Thalassery and Mangalore.

• Chikmagalur, Coorg (Kodagu) and Wayanad: the main regions.

A monsoon tastes like land and spices, with a very heavy body. That's why it's used so much in espresso mixtures.

And if you want to try the local way to take it, prepare a filter from southern India: coffee with some chicory, hot milk and sugar, foamed by passing it from glass to glass.