Indian coffee was traditionally shipped to Europe in wooden sailing vessels that took four to six months to sail around the Cape of Good Hope before reaching their destination. Beans were stored below deck in extremely humid conditions. By the time it got to market, the coffee had undergone a transformation. The beans had turned a pale gold and the new-crop acidity had disappeared. This monsooning process was systemically replicated in India to reproduce the familiar flavor of these historic voyages.
The modern-day monsooning process consists of exposing coffee beans—in layers of four to six inches—to moisture-laden Monsoon winds in a well-ventilated warehouse. This process is carried out on the West Coast of India, making use of the winds from the Arabic Sea. During 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.
Region: South India – Karnataka, Western Ghats
Altitude: 1,100—1,200 meters
Varietal: Kent, S795, Catimor, S9
Farm/Co-op: Co-op
Process: Monsooned
Tasting Notes: Spicy, earthy, smoky, tobacco notes, wood notes, medium body, medium acidity.
