INDIAN MONSOON COFFEE Why on earth would they name a coffee “monsoon”, you might say. Monsoon was first used in the countries of India, Bangladesh, Pakistan and other neighboring countries. These are big seasonal winds coming from Indian Ocean and Arabian Sea in the southwest which causes heavy rainfall. According to history this soft velvety, smooth and rich, low in acidity, full bodied and with pleasant earthly tasting Indian coffee got its name “monsoon”, because of the interesting change that happened in the beans while it was being shipped to Europe. In those times, shipping of coffee from India to Europe take a long six months. Being subjected to the humidity of the sea, the beans were transformed to a unique golden look with distinct mellow taste. Later they recaptured the process and called it monsooning.
Monsooning is the process of keeping or storing green coffee in a special warehouse where it will be exposed to humid monsoon winds, similar to shipping conditions. This is done in the months of June through September, during intense monsoon rains. This condition causes the Indian coffee beans to swell and change color from green to golden yellow. This is when a unique physical and chemical change happens to this Indian monsoon coffee. Indian coffee is grown on the high terraces and mountains, with an altitude of up to 5,900 feet above sea level. The coffee plantations in the states of Karnataka, Chennai and Kerala, grow both Arabica and Robusta beans. Most of these coffee fields are owned by small farmers and most of these plantations have been handed down from one generation to another. The tradition of eco-friendly organic farming is continually utilized, providing what is naturally best for coffee in India. India monsoon coffee is shade grown coffee, utilizing the three canopy system. The lower and primary shade is the nitrogen fixer which is good for the soil. Whatever is good for the soil is good for the plants – therefore, good for the Indian coffee. The secondary shade provides shade during monsoon seasons and canopy during summer. These trees like silver oak, white and red cedar could provide the control of soil temperature. And lastly, the hardwood specie provides the tertiary shade. This attracts rain bearing clouds. With the three canopy layers, the harmful U.V. rays are filtered thus further protecting the Indian monsoon coffee. The slow process or ripening as a result of filtered sunlight, gives the coffee in India the right timing for the sugar in the beans to caramelize uniformly to achieve a unique taste. Cared for with the skillful hands of coffee farmers and blessed by nature, Indian Monsoon coffee has been known to the world for its soft smooth, rich, mellow full-bodied, low acidity with the pleasant flavors of nutmeg, clove, pepper, and cardamom. |
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