Brought to you by John Watt and Son
Monsoon Malabar Karnataka Ghats
It works best as a medium roast as a cafetiere brew or a filter, making it perfect for an afternoon or after dinner coffee
"Spicy, earthy, smoky, tobacco notes, wood notes, medium body, medium acidity."
Step 1:
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Step 2:
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Step 3:
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What?
We feel this monsooning process makes this brew exceptionally smooth with a sweet, spicy kick and with a medium acidity
Where?
This monsooning process consists of exposing natural coffee beans, in 4- to 6-inch-thick piles, to moisture-laden monsoon winds in a well-ventilated brick or concrete-floored warehouse. This process is carried out on the West Coast of India, making use of the winds from the Arabian Sea during the southwest Monsoon months of June through September.
How?
The processing begins with top-grade beans, Arabica cherries, that has already been processed by the dry method. To equalize moisture absorption, the beans are raked frequently, followed by bulking and re-bagging at regular intervals. During this 12- to 16-week process, the beans absorb moisture in stages, swelling to nearly twice their original size and developing colours ranging from pale gold to light brown. After several weeks, the coffee is re-bulked, graded again, bagged and moved to a drier region for longer-term storage.
About the roaster
John Watt and Son
John Watt and Son blending recipes are closely guarded secrets which have evolved and been handed down over the past 150 years.
Read more about John Watt and Son.
