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.
Processing: Monsooned [initially wet processed, fermented a little and dried]
Altitude: 1,200 masl.
Harvest: October to February
Shipment: November to June
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 look so pale. Some blend a medium and darker mix to dial up the bean's innate complexity. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
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About the bean
A traditional European-style espresso and a perfect balance of bittersweet notes. Jubilee is rich in flavour with an almond colouring and thick crema.
For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chartView full product details
About the bean
Coffee in the relatively compact region of Yirgacheffe in southern Ethiopia is typically grown by small holders in "gardens" with coffee trees mixed in with other plants and trees cultivated for food and other essentials. There is little to no use of chemicals by these small holder farmers; they can't afford them, and, as such, it would be safe to assume all coffees produced by these gardens are organic.
What to expect
An excellent coffee. This Yirgacheffe offers a well-balanced cup no matter where you move on the roast spectrum. At an American (light) roast, the Yirgacheffe is particularly aromatic - fresh and fruity. Acidity for this one is high but the cup is so nicely balanced, it remains widely pleasing. We enjoyed notes of orange and peach, enhanced by a lemony caramel flavour.
At a Full City roast, the Yirgacheffe inevitably loses some of its note power but it does gain a chocolatey, brown sugar sweetness with a discreet citrus brightness that some of us preferred. Very balanced, sweet aftertaste; a wonderful morning coffee and a great pick for espresso. This bean is a gem.
Roasting recommendation: To bring out the Yirgacheffe's subtleties, roast medium. Consider blending to add nuance to other coffees. When roasted dark, it becomes sharply pungent but very thin, bereft of all its flowery and fruity notes. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.