“Monsooning” is a process that developed during the time of high volume sailing trade from India to Europe. Traditionally, after the coffee is picked ripe, sun-dried and hulled, coffee was transported to the Malabar coast. As it took almost 6 months for coffee shipped from India to reach Europe, coffee was subject to the monsoon rains throughout the month of June-August, while waiting for ships to arrive. Now this can be done synthetically in factories. Now, coffee is spread out on large covered patios or in warehouses for a week's time so that it can absorb the ambient moisture in the air. After one week, it is re-bagged and stacked for the next week. This process is repeated over the six or seven weeks time, until the coffee changes to a golden yellow color and it is considered to have been fully “Monsooned” to give the characteristic flavor associated with this process.
Flavor Profile: Cedar and Soy nut