Rich, smoky and earthy coffee with a monotone smoothness and a sweet spicy kick.
What you need to know.
- Flavours – earthy, spicy, smoky
- Aroma – spicy
- Body – medium / full
- Acidity – medium
Espressos, Americano coffee or filter coffees.
The finer details.
- Origin: India
- Region: South India – Karnataka, Western Ghats
- Altitude: 1,100 -1,200 m above the sea level
- Variety: Kents, S.795, Catimor, Selection 9
- Harvest Period: October – February
- Processed Method: Dry Processed, Monsooned
The British built coffee plantations throughout the Southern Indian Himalayas in 1840, marking the start of commercial coffee farming in India. They discovered that the tropical environment, high altitude, sunny slopes, plentiful rainfall, humus-rich soil, and well-drained subsoil made the area perfect for growing coffee.
Historically, wooden sailing ships used to transport Indian coffee to Europe took four to six months to get around the Cape of Good Hope. Coffee underwent a type of treatment during its protracted journey to market since it was preserved in a humid environment by moisture penetrating through the wood and stored below the water line. The coffee’s colour had changed from bright green to pale gold by the time it got to Europe, and the fresh crop acidity was vanished. The purpose of the methodical replication of this “Monsooning” process in India was to faithfully recreate the known flavour of the ancient trips to the European ports.
The monsooning technique involves exposing natural coffee beans in layers of 4-6 inches thick to monsoon winds that are damp and humid in a warehouse with a brick or concrete floor that is well aired. Utilizing the winds from the Arabian Sea during the Southwest Monsoon months of June through September, this technique is carried out on the West Coast of India.
Arabica Cherry-AB beans of the highest quality that have previously undergone dry processing are used to start the processing procedure. The beans are frequently scraped, then bulked and re-bagged at regular intervals to equalise moisture absorption. This coffee is re-bulked, graded once more, bagged, and sent to a dryer area after the conclusion of the monsoon season for longer-term storage. The 12–16 week process involves the beans gradually absorbing moisture, growing to almost double their initial size, and changing colour from pale gold to light brown. The end product is a smooth, monotonous coffee with a sweet, spicy zing. One of our favourite and most unique coffees.