Monsooned Process

The monsooned process is one of the most distinctive and historically significant processing methods in the coffee world. Originating in India, this technique was born out of necessity during the era of wooden sailing ships. When coffee was transported from India to Europe, the long journey through the humid, monsoon-swept seas caused the beans to swell and change color, losing their original acidity and developing a unique, mellow character that became highly prized by European consumers.

Today, the monsooned process is intentionally replicated in coastal warehouses in India. After the coffee is harvested and processed (usually using the natural or washed method), the beans are spread out in open-sided warehouses. During the monsoon season, the moisture-laden winds are allowed to circulate through the beans. Over a period of 12 to 16 weeks, the beans absorb moisture, swell to nearly double their original size, and turn a pale, golden-yellow color. They are regularly raked and turned to ensure even exposure and to prevent mold.

For the coffee drinker, monsooned coffee offers a sensory experience unlike any other. It is characterized by a very low acidity, a heavy, syrupy body, and notes of spice, earth, and wood. It is a polarizing coffee—some find it fascinating for its unique history and profile, while others find it lacking the brightness and complexity of more traditional specialty coffees. It is often used in espresso blends to add body and a smooth, mellow finish.

In practice, the monsooned process is a testament to the influence of environment on coffee flavor. It shows how a 'defect' caused by shipping conditions was transformed into a deliberate, artisanal process. When you drink a monsooned coffee, you are tasting a piece of coffee history, a flavor profile that has been carefully preserved and refined over generations. It is a reminder that coffee is not just a product of the farm, but also a product of the journey and the culture that surrounds it.