Cupping Notes: bakers chocolate, earthy
Indian Monsooned coffee is prepared from Arabica cherries ("cherry" refers to dry-processed coffees in India). After grading, the coffee is transported to the coastal city of Mangalore where the monsooning is carried out in large open-walled warehouses. During the rainy months of June through August, the coffee is spread inside the warehouses with very good aeration and ventilation at a particular thickness so that the coffee slowly absorbs moisture. After it absorbs sufficient moisture and bloats in size, it has to be periodically bulked and bagged and stacked so as to ensure proper and uniform monsooning. This process has to be carried out many times during the months of the monsoon. After September, when the rains subside and the temperatures are higher, the ghostly white and swollen beans are sent through the final grading. The farmers not only produce coffee, they also grow pepper, cardamom, and oranges. Most of the farms are 80 to 100 years old and belong to third generation growers.
On the Royal Water Process: Green coffee beans are soaked in large vats of water during which the caffeine and flavors release from the beans. This caffeinated, coffee-flavored water solution is then run through a special filter that pulls the caffeine from the water. Once this process is finished, the caffeine-free, flavor-charged water is reintroduced to the beans, restoring any flavor lost in the initial phase. This process is 100% chemical free.