Coffee of India

Coffee of India

Coffee from India is smooth and spicy with rich, full body. The beans have a peculiar yellowish hue. They do not grow this color, but rather are manually manipulated using a technique known as monsooning. Long ago when coffee was transported from India to Europe on sailing ships, it was exposed to high levels of humidity during long trips. Because of this, the coffee would arrive at its destination looking and tasting different; yellow and spicy. When steam ships were invented and passage to Europe was shortened, the problem ceased to occur, but another problem was that Europeans became accustomed to the tweaked flavor and appearance, and demanded it. Monsooning became the solution. During the months of May and June the monsoon rains occur in India. The coffee beans are spread out evenly in special coverings with no walls. They are raked frequently for five days ensuring that all of the beans are exposed to the intense humidity. The beans are then loosely packed in sacks and left to the monsoon winds. Each week, for several weeks, the sacks are repacked and stacked until the noticeable difference in color and taste is prominent. After removing the unaffected beans they are bagged and exported.

Roasted Indian Monsooned Malabar

Green Indian Monsooned Malabar