The color, shape, and size of the beans as well as their aroma and taste are the results of special post-harvest processing.  Indian coffee was historically shipped to Europe in wooden sailing vessels, taking four to six months to sail around the Cape of Good Hope before reaching their destinations. Coffee, stored below the water line and kept in a humid atmosphere by moisture seeping through the wood, underwent a form of treatment on its long voyage to market.  When the coffee reached Europe, its color had changed from bright green to pale gold and its new crop acidity had disappeared. This "Monsooning" process was later systematically replicated in India with the goal to consistently reproduce the familiar flavor from the historic voyages to the European ports.

The Monsooning process consists of exposing natural coffee beans in layers of 4-6 inch thickness to moisture-laden Monsoon winds in a well ventilated brick or concrete-floored warehouse. This process is carried out on the West Coast of India, making use of the winds from the Arabaian Sea during the Southwest Monsoon months of June through September.

The processing begins with top grade beans, Arabica Cherry-AB, that has already been processed by the dry method. To equalize moisture absorption, the beans are raked frequently, followed by bulking and re-bagging at regular intervals. At the end of the monsoon season, this coffee is re-bulked, graded again, bagged and moved to a drier region for longer-term storage. In this 12-16 week process the beans absorb moisture in stages, swelling to nearly twice their original size and developing colors ranging from pale gold to light brown.  The end result is a special, unique flavor.

Cup Characteristics

Smooth Cocoa with nutty flavours. Low acidity, smoky tobacco notes

 

Region                    Sakalespur, Manjarabad Region

Growing Altitude     850-1000m

Arabica                    S.795, Catimor

Process                   Monsooned

 

If there is one bean that works at a darker roast this is it. Our medium is about 17.5% roast loss but this can be taken darker whilst being careful to stop the roast before any bitterness arises. At all roast levels it has low acidity and a heavy full body with spicy notes and aromas of dark chocolate and cinnamon. The dark roast will be starting to show some surface oil but will retain the key flavour traits.