History and origin of monsooning
The monsooning method originated in the 18th century during the era of maritime trade between India and Europe. Coffee was transported on sailing ships, a journey that took several months. During this long voyage, the coffee was exposed to monsoon winds and humid sea air, which significantly altered its flavor. Europeans developed a preference for this distinctive taste, and as transport times shortened with the advent of steamships, producers sought ways to reproduce this unique flavor. This led to the development of the controlled monsooning process.
The monsooning process
The monsooning process begins after the coffee beans are harvested. First, the beans are sun-dried and then packed into jute sacks. These sacks are then stacked in well-ventilated warehouses along the coastline of the Malabar region. During the monsoon season, which lasts from June to September, producers regularly open the sacks to expose the beans to the humid, salty air.
This process is repeated over a period of 12 to 16 weeks. During this time, the beans absorb moisture, swell, and change color from green to pale gold. The moisture content of the beans rises to as much as 16%, which drastically alters the taste and aroma of the coffee. After the monsooning process, the beans are dried again to bring the moisture content to a stable level and then carefully sorted and packaged.
Taste and special characteristics of Monsooned Malabar coffee
Monsooned Malabar coffee is characterized by its smooth, mild flavor, low acidity, and thick, syrupy consistency. Aromas of chocolate, spices, peat, and nuts are frequently described, making it particularly popular with espresso lovers. These flavor profiles make Monsooned Malabar an excellent choice for blends that require a deep and rich taste.
Advantages and challenges of monsooning
A major advantage of the monsooning process is the ability to refine the coffee naturally without the use of chemical additives. This makes monsooned Malabar coffee an ecologically sustainable product. However, the process is also labor-intensive and weather-dependent, which can lead to fluctuations in quality and availability.
Conclusion
The monsooning processing method is a fascinating example of how regional climate conditions and historical trade routes can influence coffee production. Monsooned Malabar coffee remains a specialty, prized by coffee connoisseurs worldwide, thanks to its unique taste and aroma. We invite you to try our India Monsooned – as a classic roast for your fully automatic coffee machine or as an espresso.
