Le Café Indien: Du voyage de Baba-Ud-Din au café chimique
L’Inde a joué un rôle clé dans la rupture du monopole du café en provenance Mocha (Mokha city –Yemen). En 1670, Baba-Ud-Din, un pèlerin musulman indien a ramené sept graines de café de retour de La Mecque et les a plantées dans les montagnes près de Mysore.
When the British arrived they systematically developed coffee in large areas of the Western Ghats using the indigenous forest as shade. Up untill the 1940’s Indian coffees were grown regionally and their quality was widely acknowledge on the world market.
With the introduction of the Coffee Board Pooling System in the 1940’s there began a steady decline in quality, and export and quantity became the order of the day.
From the 1960’s chemical amendments became widespread and along with it epidemic pest problems. Indian coffee growing today stands at a crossroads– a choice between quantity over quality and chemicals versus a more eco-friendly, sustainable production that will ensure a pollution free watershed.
Il y a un mythe qui consiste à penser que la culture biologique a des rendements inférieurs. Le café d’Elephant Valley cultive le café avec des rendements aux normes du marché et offre une qualité aussi bonne que les meilleurs café bio disponible dans le reste du monde.
