Unroasted - Indian Monsoon Malabar (Coffee Credit Selection)


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About the bean
Coffee came to India via a Muslim migrant around 1600 AD, and became planted in many regions. The most distinctive comes from the Malabar region, renowned for its "monsooning" of coffee.

Monsoon coffees, named after India's monsoon winds, involves storing coffee in open warehouses to allow the monsoon air to circulate freely around the bags. The cherry coffee absorbs moisture from the humid monsoon wind, causing the beans to swell to nearly double their original size, causing the beans to become extremely light in weight, and causing the color of the beans to change to a pale yellow/straw or almost white color. The monsooning process takes 12 to 16 weeks.

Monsooned coffee is not organic at the end of monsooning, after the coffee is polished and graded, it is fumigated to prevent weevil attack.

Many swear by this coffee but it is not for everyone. It produces a musty, pungent cup with a complex of potent flavors and a caramel finish. Those who demand a "clean" cup should look elsewhere.

Roasting recommendation
A light roast will bring out the full pungency of this bean, but that will prove too much for many. A dark roast will strip this extraordinary bean of its distinctiveness. Start with a medium roast, then add to the roasting time in future batches if that's too strong for you, or cut the roast time back to get more bang from the next brew!

You might also want to use monsoon in espresso blends many do to add sweetness and body. Some Italian espresso roasting companies get their "exotic" blend offering by adding a monsoon to their mix.

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