Monsooned
Monsooned process is a unique Indian craft, mimicking historical monsoon voyages to eliminate acidity and impart distinctive cereal and spicy notes.
What is the Monsooned Process?
The Monsooned process is a "beautiful accident" of time and climate. Originating in the 18th century, coffee beans on long voyages to Europe were exposed to the hot, humid Indian Ocean monsoons. This naturally altered the beans: they turned golden, swelled in size, and lost nearly all acidity.
Processing Steps
- Selection: Choose top-grade natural Arabica (AA grade).
- Monsoon Exposure: Spread beans in well-ventilated open warehouses during the June–September monsoon season.
- Turning: Regularly rotate the beans to ensure even exposure to the salty, moist air and prevent mold.
- Re-bagging: Repeatedly bag and stack the beans to ensure uniform moisture absorption.
- Polishing: After 12–16 weeks, the beans double in size and are meticulously hand-sorted.
Flavor Profile
Monsooned coffees are deep and grounded, contrasting sharply with modern acidic profiles:
- Cereal/Genmaicha: Notes of toasted grain and genmaicha tea.
- Zero Acidity: One of the lowest acidity coffees in the world, very rounded mouthfeel.
- Earthy Spices: Cardamom, cinnamon, and subtle hints of leather or smoke.
- Caramel Sweetness: Warm brown sugar and nutty chocolate finish.
- Heavy Body: Exceptional thickness and rich crema.
Representative Origins
Pros and Cons
The Monsooned process grants coffee unmatched body and character, making it a vital "soul" component in blends. However, it is extremely time-consuming and demands rigorous control over humidity and hygiene.