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.
Chocolate, Cedar, Wood Smoke, BBQ aroma
Legend has it that Monsoon Coffee was developed by accident. The story goes that in the days of the sailing ships Arabica Cherry – AB Coffee bound for the Scandinavian countries encountered torrential rain at the coastal curing units, then enroute to the port of shipment and also across the high seas to its ultimate destination, so much so that the Coffee changed its characteristics completely on arrival.
Fearing a complaint from the overseas buyer the exporter found to his pleasant surprise that the Coffee was appreciated and with that Monsoon Malabar Coffee came into existence. Gradually the process of monsooning was streamlined and presently undergoes a sequence of sophisticated operations. This includes subjecting the principal grade Arabica Cherry Coffee to a series of specialized processes under controlled and scientific conditions at our coastal establishment in order to impart the right degree of monsooning.
During the process of monsooning, the Coffee undergoes certain biological changes; bloats to almost twice its size; changes its texture and colour to pale gold and above all acquires a unique flavour and quality. The process of course is a intricate and elaborate one involving indirect exposure of the Coffee to the atmospheric conditions throughout the monsoon which requires ample facilities to be available for the exercise.
It is during this period, that the wind-force, moisture content and humidity controls are expertly monitored and controlled to produce optimum results. The Coffee is then polished to add on a luster to the beans; mechanically graded to remove imperfections; densimetrically separated to extract light beans and the defectives are finally sorted out either electronically or manually to maintain perfection.
This coffee prefers a darker roast. Approach first crack slowly as the uneven moisture content can cause rapid acceleration towards second in some beans. Lighter roasts will be full of cedar and oak while darker roasts will bring heavy chocolate and smoky leather