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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Photography by Lisa Peryman and Richard C. Owens
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