(5 = Extraordinary to 1= Satisfactory)

ACIDITY 4 BODY 4 AROMA 4 COMPLEXITY 4 BALANCE 3 SPICEY CHOCOLATY - CARAMELLY - NUTTY BUTTERY FRUITY - FLOWERY - WINEY EARTHY

This coffee gets its unique characteristics (heavy body, earthiness, and low acidity) by mimicking the sea journey used centuries ago. Before the creation of the Suez Canal, coffee was shipped from India to Europe around Africa's Cape of Good Hope. The Indian coffee went from tropical humid heat to freezing sea air back to tropical humid heat to the European port over a several month period. This caused the beans to bleach and swell. Europeans became accustomed to this different taste, and when shorter (and more airtight) means of shipment arrived, coffee drinkers missed the distinctive *Malabar* taste. Today, to try and duplicate the sealine effect, Monsooned coffees are stored outside or in special warehouses until the Monsoon season comes around. The sides of the structure are opened and moist monsoon winds circulate around the coffee making it swell in size and take on the famous mellowed but aggressive, musty flavor. This process turns the bean a golden tan. The resultant brew is akin to a dry wine and very earthy. Tasting it would make you imagine they processed nuts right along with the coffee, as it has a pronounced nutty flavor.

It is not for those who like a "clean" cup, or sweet coffees. It has popular use in espresso blending with a preparation of longer drum roasting (then resting for about 3 days). Resting is the key to great cup results. Combined with two or three other non-Monsooned Arabicas this bean creates a very nice "exotic" espresso that is popular among many specialty and gourmet coffee houses. After a couple of days resting it makes one heck of a great tasting cup of brewed coffee if you ask us! There is a growing following of devoted fans. This one is too good and is a must have for your Bean Cellar!

Roast: City if you dare, Full City for maximum drinkability, and no darker or you lose the funky greatness of this bean.

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