Unroasted - Indian Monsoon Malabar

About the bean

Monsoon coffees are named after India's monsoon winds. Arabica coffee is bagged and kept in open-aired buildings to maximize exposure to the monsoon air. The cherry coffee absorbs moisture from the humid monsoon wind, causing the beans to swell to nearly double their original size and change colour (to a pale yellow/straw/almost white hue) and weight (extremely light). The monsooning process takes 12 to 16 weeks.

We definitely expected to be blown away at our taste testing. But the Monsoon Malabar is no tempest in the cup. Its special is more of a slow reveal: a smooth, almost groovy, low-fi coffee that will send you out the door of a morning feeling mellow and relaxed. An exceptionally low acid content does not diminish this bean's intensity.

Roasted Monsoon has a remarkable shelf life - a perfect coffee to have on hand for blending. Recommended for espresso.

Cupping Notes

Processing: Monsooned [initially wet processed, fermented a little and dried]
Altitude: 1,200 masl.
Species: Arabica
Low to medium acidity, medium body, spicy, earthy, and straw notes.

Roasting recommendation: Full City. The aftertaste becomes bitter light or darker. The beans are large and lightweight and can roast unevenly. Don't be fooled into roasting too dark because the beans are pale looking. Some blend a medium and darker mix to dial up the Monsoon's innate complexity. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.