Behind the Cup
Monsooned coffees try to recreate coffees from a past era when they were transported in shipping boats for long voyages. Green coffee is stored in large outdoor warehouses, and when monsoon season arrives, the sides are open, allowing monsoon air to circulate around the beans. They absorb the moisture from the air which makes them swell and brings out its mellow flavour with little acidity.
This method reproduces the sought-after taste from India, when the beans would spend many months in the hull of the boats carrying them. Coffee lovers (and specially espresso lovers) are rediscovering the India Malabar AA Monsooned, which produces an abundantly rich crema.