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.
Kaylee Horn (verified owner) –
I tried this bean last month (whole / medium roast) and found it to be very smooth and low acidity when brewed as an espresso. I typically pull it at a 1:1.5 (20g in:30g out) ratio, though it seems to tolerate shorter and longer pulls without becoming weak or conversely bitter. There are a few, what I would call mildly fermented berry notes in the cup which are pleasing, but my main appreciation is that this is an easy bean to make an espresso or follow-on latte with. I found the grind needed to be slightly tightened by the third day to hold the ratio, though as said above you can stretch it out without any significant consequences to the taste. I tend to vacuum seal and freeze my orders in 1/3lb segments which helps preserve the freshness as I work through the lot.