*Packaging may vary
To bring out the rich and unusual flavor of our Indian Monsoon Malabar Water Decaf green coffee, we recommend roasting to a medium to dark roast level. This green coffee is decaffeinated using the Royal Select Water Process which is chemical free and eliminates 99.9% of caffeine without sacrificing flavor.
The traditional method of "monsooning" creates a specialized flavor that coffee lovers will not find anywhere else than Indian Malabar coffees. Both components of this excellent Decaf coffee used the monsooning method to recreate the original conditions of green coffee being transported in the hulls of ships. Modern day monsooning is done in warehouses and creates a distinctly rich and earthen flavor.
Our unroasted, green coffee selection is intended for roasting purposes. Do not consume green coffee. Green coffee that has been purchased and roasted is not returnable.
It’s not just about where coffee grows but how high up it grows. Flavors become lighter and more complex the further from sea level a coffee grows, going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits.
Precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem.
A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.
Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.
