INDIA MONSOON | Malabar

REGION: Manjarabad
PROCESS: Monsoon
VARIETY: S795 & Cauvery Catimor
ALTITUDE GROWN: 850-1000m
NOTES: Spice, wood smoked and dark chocolate
SCA: 78

Dark roast. Full body, neutral acidity, with a musky note.

Monsooning coffee is a practise that goes back to the early days of trading coffee. In the early days of the British growing and shipping coffee from India, around the Cape of Good Hope to Northern Europe. This was not a short journey and would take around 6 months; in the season of the Monsoon this was ample time for the beans to absorb the additional moisture, swelling and changing character into what we know now. Shipping gradually improved, times reduced, but the flavour was still desirable, and so the understanding of what caused these changes was adapted to replicate the monsooning in large open sided warehouses on land over the hulls of wooden ships. These days coffee is exposed over a period of 3-6 months on the west coast of India, which occurs between June/July and September.