What is a monsoon?

A monsoon is a seasonal change in the direction of the prevailing, or strongest, winds of a region. Monsoons cause wet seasons throughout much of the tropics and they are most often associated with the Indian Ocean. They also make monsoon coffee a reality.

Why the Dutch love this weathered coffee

The weathered coffee process was very unusual and a “right on point” one. Its unintentional specialty started in an on-going journey that got delayed to six months because the sea route from India to Europe around the Cape of Good Hope in southern Africa was too dangerous. The unintentional perfect coffee turned out in its best form when the old ships exposed the green coffee beans to the harsh sea climate, and sooner or later, the beans’ taste completely changed as their color tinge turned into a yellow which was pretty strange.

monsoon coffee

Dutch coffee connoisseurs thought this aroma has a special thing. They appreciated its peculiarity all-around Netherlands. So when they started arriving fresh after the opening of the Suez Canal and the motorization of shipping, which shortened the transport times, they saw that these beans were not the same.

It is perhaps because people are still used to the “washed-out” coffee that today’s plantation owners of India still keep producing the Monsoon Coffee but artificially. The unintentional coffee became intentional and everybody is loving it.

How Malabar coffee survived the industrial revolution

You already have the proper information now of what a monsoon climate is and how it is manifested. The traditional method of “monsooning” the coffee takes place in Malabar, on the west coast of India, with a humid, monsoon climate. Malabar is a very culturally-rich place. Malabar cuisine depicts its culture and heritage quite clearly, which shows how experienced and productive its people’s work is.

At the beginning of the monsoon period around May, the husked and sorted coffee beans, spread on well-ventilated floors, dry in small dry houses in a 10-centimeter layer to expose them to high humidity and continuous south-west monsoon winds. In this hot, damp tropical climate, the moisture content of the beans increases to a very decent amount, so they swell. The green coffee loses its fresh appearance while the color of the coffee bean changes from blue-green to gold-yellow. In this phase, it is important to regularly move and ventilate the beans to avoid mold fungus. This weathering process lasts about 8 to 10 weeks. The finished monsoon coffee is then inspected again to sort out faulty beans and then sorted by size, ready for export.

This whole process is transformative and transcends the bean into a new fresh regeneration and saves it from sinking into being a permanent victim of the industrial revolution, making it contended in the pivotal industry of coffee with no side impacts whatsoever. Now that the Malabar bean is natural and well-valued, it can export and share itself and its meaningful reincarnated aroma and taste nuances. The Indian plantation owners must be proud!

Why “old” coffee isn’t always bad

The transformation process basically takes the old coffee to a whole different level. Wine can be a similar metaphoric example. The accidental type of coffee is now produced intentionally and its quest will keep remaining unbroken, natural, and reshaped. There’s always an enshrouded wisdom behind an old entity, in this case Monsoon coffee, which can get altered in the favour of everyday life function.

This coffee has an unmistakable taste of sweetness and milk chocolate and is a very mild coffee, with no acidity but full flavor. Its sweet fluidity is what makes this coffee very special and its ferocity reflects the monsoon weather. Its special details make this coffee burgeon authenticity. All the vibrating lands desire this enraptured coffee. This coffee has no room left for inundation. The Indian plantation owners will always remain the adjacent side to this coffee bean. They nourish and nurture it with a very substantial mindset. They dry the coffee until the bean reaches 11.5% of humidity. In that way, their key transformative process of the coffee bean gets all set and ready to flow.
This coffee bean is already taking a very special place in the coffee industry. The whole process and storyline is what makes this specific coffee bean blossom wisdom, give new opportunities to the industry, and inspire further innovation of specialty coffee around the world. Its evolutive path is only a reflection of the right choices that the entire coffee industry and community is making.

Malabar coffee is just a proof of the enlightening path of true coffee lovers and developers.

Monsoon coffee is the coffee path to follow! 

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