Description
This coffee uses a very distinctive processing method inspired by the shipment of coffee from India to Europe in the 19th Century. Beans would be stored below the water line and kept humid by the porous wood of the ships’ hulls, resulting in reduced acidity and a slightly golden raw bean. This method is imitated today by exposing natural process beans to monsoon winds full of moisture over around a 14 week period. It recreates the low acidity and colour, while also making the raw beans swell to about double their original size.
Coffee Origen: Sakelespur Area, India
SCAA: 78
Varietals: Yellow catuai
Single origen 100% Arabica
Altitude: 850 – 1.000 m.a.s.l
Tasting notes: Malt, cedar, pipe tabacco
Process: Monssoned
Please note: “Tasting Notes” does not mean flavour. The tasting notes listed on each coffee bag are very subtle and only discernible if the coffee is made black.
