Monsooned: The coffee is exposed to high humidity and open to the atmospheric conditions of the monsoon while being heavily monitored to prevent moulding. Then it is dried to 13-14% moisture and milled.
Legend has it that India monsooned Malabar was accidentally developed in southern India during the sixteenth century. The story is that the coffee was exposed to monsoon winds and rain whilst being stored at the coastal units, shipping ports and whilst sailing from India to Europe. The damp and humid monsoon conditions cause the coffee to swell, go pale in colour and significantly altered the taste of the coffee. So much so that it produced a unique flavour and Indian monsooned malabar coffee beans were born! The coffee is now legendary and in great demand, so the monsooning process has been streamlined to produce Monsoon Malabar coffee with a strict quality control process rather than the old fashioned method of using galleon ships!. The new process starts with the grading of the Arabica Coffee Cherry. It is then exposed to the warm and moist Indian monsoon winds in ventilated warehouses on the Malabar coast. This process runs during the monsoon months of June through to September during which time the Arabica coffee is regularly raked and turned as it absorbs moisture from the warm air. The effect of the monsoon process on the coffee is: · The coffee swells to twice its original size and changes to a straw-like, golden colour · The bean texture changes and becomes brittle · Acidity is muted and the coffee takes on spicy, smokey chocolate flavours
Espresso (18g VST)
in 27 to 32 seconds