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
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.
About the bean:
Unlike most of our coffees, which are named after the region in which they're grown, Santos is named after the port from which Brazil's famous coffees are shipped -- the beans are a blend of beans from many regions. These beans have been decaffeinated using the Swiss Water Process and are well regarded if unremarkable. The Santos Decaf Swiss Water Process yields a light bodied, low acid brew with a pleasant aroma and a mild, smooth flavor. Many will blend their Santos with pricier, more distinctive beans that retain their intense flavor even when cut with Santos.
Roast this one light.
Even though nearly 75% of Brazil's coffee farms are considered small farm plantations (less than 10 acres each), Brazil has one of the coffee industry's best, most advanced coffee processing systems. It's no wonder Brazil is the world's leading coffee producer.
Brazil Santos gourmet coffee beans are processed using a natural dry method, which dries the coffee bean inside the cherry. This process ensures some of the fruit's sweetness remains.
Santos is the port much of Brazil's coffee passes through, it is not a coffee region.
Strictly Soft (SS-top grade): Grown at a lower altitude, this bean is less acidic than denser beans. The medium-toned brightness it does possess is somewhat reminiscent of tobacco/spice at first taste, but caramel is the longer note. This is a sweet bean, and makes a good base for espresso.
Species: Coffee Arabica
Appearance: 17-18 Screen
Flavour: Good for espresso (lots of crema and body)
Roast: City to Full City (soft bean, will roast quickly)
In general, Colombian coffee tends to have a slight hazelnut taste, a sharp aroma with rich body and a medium-to-high acidity. For some time now, especially since offers from private exporters have become more consistent, we have noticed a remarkable quality upgrade in exports of Colombian coffee.
Grown in the Tolima region, the Elcelso is one of Colombia's high-quality specialty coffee beans and is quite possibly the most popular coffee globally. Distinguished by its full body, rich flavor, and medium-high acidity, this classic coffee is perfect for any time of the day or evening.Species: Coffee Arabica