date:Nov 05, 2012
outhern India. It is stored in special warehouses, where they are allowed to take on a mellow but aggressive musty flavour. During the process, the bean turns yellow and becomes less acidic. The result is a heavy, syrupy flatness typically associated with aged coffees.
For preparing monsooned coffees, only dry processed Arabica and Robusta beans are used. The coffees are mainly used in blends to mellow rougher and more acidic coffees and impart richness to them. Monsooned Malabar AA is one of t