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India

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India Monsooned Malabar AA

Monsooned coffees are stored 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 a mellowed but aggressive, musty flavor. Our source for Monsooned Malabar is from the Silver Cloud Estate. Silver Cloud Estate was founded in 1950 but the Coehlo family coffee tradition dates back to the early part of the 20th century. In their monsooning process, arabica coffee is spread on the floor of the special monsooning warehouse in Mangalore, raked and turned around by hand to enable them to soak in moisture of the humid winds. The monsooning process takes around 12 to 16 months of duration, where in the beans swell to twice their original size and turn a pale golden color. Then there are additional hand-sortings to remove any coffee that did not expand properly, and the coffee is prepared for export. This is an extremely earthy, musty, pungent cup with a unique combination of burnt-caramelly finish and potent flavors. It is not for those who like a "clean" cup, or sweet coffees! By all standard definitions, this is a defective set of cup flavors. But Monsooned Malabar gets a free pass past the coffee censors because of cultural tradition, history, and the fact that (while it doesn't conform to the traditional ideas of good coffee) it is in it's own right a unique coffee flavor. It has some use in espresso blending with a preparation of longer drum roasting and resting (after roasting) of 3+ days. There are Italian espresso roasting companies that use this coffee in their "exotic" blend offering, along with 2-3 other non-monsooned arabicas to even out the cup and provide aroma and some sweetness ... for example: Cafés Trottet. Even as a drip/infusion brew, the coffee mellows after 2 days and the cup is more balanced so resting is key to best cup results. A note: There are some very, very nasty lots of Monsooned Indian Malabar out there - I really think this represents the true cup, what it really should be.

Indian Monsooned Arabica has very low acidity. The cup has pungent spice, earthy notes, and pipe tobacco smoky flavors. It's a bit of a shock to the palate at first, but once adjusted, you can find a heavily caramelized sweet/bittersweet quality in it. It lends itself quite well to additives, cream and sugar, quite frankly. This coffee does not conform to standard cupping evaluation, hence the poor total score. It's an exotic flavor profile for sure, and perhaps an acquired taste. I recommend trying a very small amount at first to see if you like it.





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India arbica plantation, interplanted coffee and pepper, from my last trip there.
Country: India
Grade: AA
Region: Suntikoppa, Karnataka
Processing: Wet-processed Arabica, then Monsooned
Arrival Date: January 2011 Arrival
Appearance: .2 d/300gr, 18+ Screen
Varietal: Kents and other cultivars
Intensity/Prime Attribute: Bold Intensity/ Earthy, pungency, body
Roast: Full City and darker: Monsooned roasts in a unique way: you have more volume and less weight compared to other coffees. It colors in a unique way, with coffee at 2nd crack with an even caramel-brown color whereas another coffee at the same degree of roast would be darker in appearance.
Compare to: Monsooned coffees are totally unique, low acid, pungent, and exotic in flavor. Bad ones are too musty: this isn't. But be prepared for an unusual cup. This is good for espresso blending.
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India Sanskriti Arabica

India coffees are interesting mild types and not often the first origin people think of, since tea is so dominant on that continent. Yet coffee has a history longer than many source countries, going back to the famed and fabled Bababudan and concurrent with the spice trade on the Malabar coast. It was an important stopping point in the journey of Coffea Arabica from Yemen to the Dutch East Indies, Java, back to the royal gardens of Europe, and on to the Americas. "Plantation A" is a grade and screen size (17-18 screen), grown and prepared to the standards of the India Coffee Board. It can be called a Mysore coffee, all those originate in other areas of the Karnataka state, the districts Coorg, Biligiris, Chikmagalur and Shevaroys, in southern India. This is a blend of 3 small farms output, all in the Karnataka state.

Smelling the dry ground coffee, a strong nutty scent is detected, slightly sweetened with toffee. It’s a mild, soft smell, with a whiff of dry roasted peanut. The wet aroma is savory, nutty still, brothy, and food-like, with a bit of pecan and honey. The cup has the same pecan nut, praline, honey, and toffee sweetness. The Basmati rice note I get from the Full City roast seems appropriate for this origin. It's this flavor and the body that make the cup seem so syrupy. In light roasts there is a slight apple brightness in the cup, that pairs well with the other flavors, and the finish is slightly rustic, a bit malty. Overall this coffee is mild, balanced and straightforward, bearing some resemblance to Brazil flavor profile, yet this is a wet-process coffee.





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Oddly out of place gringo (Tom) picking a token amount of coffee in India. lol
Country: India
Grade: Plantation A
Region: Mysore, Karnataka
Processing: Wet Process
Arrival Date: August 2010 Arrival
Appearance: .4 d/300gr, 17-18 Screen
Varietal: Kents, S-795
Intensity/Prime Attribute: Mild Intensity / balance, body, simplicity, rustic notes
Roast: City+ to Full City+ to light Vienna.
Compare to: Balanced cup with nice body; some flavor -profile relation to clean Brazil coffees.
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India Sufia Robusta

We offer premium Robusta coffees chiefly for espresso blending, but it is an interesting experience as a brewed coffee, just for fun. This is a lot of single-origin, wet-processed, Kaapi Royale preparation (top grade) robusta. Not many robusta coffees can be brewed and make anything drinkable. Interestingly I have found that at FC+ roast or a light Vienna, you can make a very palatable French Press of this coffee. Yes, 100% robusta from a French Press, unthinkable with common robusta coffees that are poorly processed and reek of burned rubber flavors in the cup. Here the cup is extremely low acid, with baker's chocolate, very intense, and a good candidate for a little cream and sugar. (Did you ever think you would see that written on Sweet Maria's website?!) The preparation is outstanding and the roast is very even. Of course, this is offered primarily for espresso blend use. It's an excellent, reliable robusta for this purpose, adding body, crema and intensity to the cup. It especially aids the ability of an espresso blend to "cut through" the milk flavors in Cappuccino and Latte. As with the other robustas, I would keep Robusta below 15% in an espresso blend but because of the quality of this robusta, you can go up to 25% before it starts to overtake to cup too much. Robustas have less aroma that arabicas, but this lot actually has a nice, dark, mild, pungent bittersweet note to it, with an extremely long aftertaste. It is ideal for Continental style espresso blends; Northern Italian or Southern Italian styles where intensity and pungency is desired, and mild delicate notes are not the goal of the blend.

As far as a cup description, we think of robusta mostly in blends. Cup scores and description suffer because it just can't hold a candle to a good arabica lot. (But be sure that a coffee coming from an arabica tree doesn't make it good coffee - I have tasted plenty of arabica that is worse than any well-prepared robusta out there!) The dry fragrance has chocolate and a hint of rustic maple, a theme in this cup. There is a bit of tobacco in the nose, as well as the cup, an aggressive bittersweet effect on the palate, and very low acidity. It produces a great, voluminous crema, with larger bubbles than arabica crema, and a little less persistent. It adds a lot of density to the mouthfeel in the coffee as well.





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India robusta, from my last trip there.
Country: India
Grade: Kaapi Royale
Region: Chikmagalur, Karnataka State
Processing: Wet Process
Arrival Date: August 2010 Arrival
Appearance: .2 d/300gr, 17+ Screen
Varietal: SL-274, Old Ceylon Robusta
Intensity/Prime Attribute: Very bold / Crema, bittersweet pungent flavors
Roast: Robustas need a minimum of Full City++ meaning the coffee has audibly reached 2nd crack, and I prefer 460 probed bean temperature (external) which is a Vienna stage. This coffee needs a lot of rest after roasting, such as 4+ days!
Compare to: An even-roasting, clean robusta that actually makes an interesting, pungent, low-acid (but high caffeine) French Press cup!
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India Organic Jasmine Estate Yellikudige

I like wet-process India arabica coffees, mild and very balanced, when they are correctly picked and processed. Much of the coffee is grown at relatively low altitudes, so ideally you want to find lots from altitudes above 1200 meters. This affects bean densities, which in turn affects roasting. "Soft" coffees from low altitudes are more difficult to roast, especially in small home roasters I believe, and the result can be ashy flavors, and greater risk of scorching or tipping the coffee. This is a new lot to us, but something I cupped in previous seasons and enjoyed. I simply thought it was better this season than in the previous, and decided to offer it! The Jasmine Estate spreads over 150 acres of the Chikmagalur area in Karnataka State. It was originally planted in 1888 and for a long time the majority was exported to London. In 1973 the Estate was acquired by K.R. Sethna, an environmentalist and ornithologist. He to converted the entire estate to organic in 1989. The coffee is grown at 3800 ft in forest-alluvial and humus-rich soil under a mixed canopy of 40-45 ft native shade trees. These trees also help to conserve the natural flora, fauna and soil of the Estate. The dry fragrance is nutty, and has a rustic sweetness, but is more on the savory side than overtly sweet. Malty, caramelly, and molasses-like sweetness are present in the wet aromatics, along with savory smells and the scent of steamed rice. The cup is unique, and a basmati rice note characterizes the first sip, both sweet and nutty. There's a sweet grain as well, barley, and a really silky smooth body. Herbal tea notes grace the finish as it cools down. Overall it is a sweet and mild cup, but exotic in the sense that these rice, barley and tea notes combine in an unusual and even unlikely way to make a very interesting tasting experience.





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"Raking" coffee with bare feet, a tradition for evenly drying the parchment coffee on the patio in India.
Country: India
Grade: Plantation A
Region: Chikmagalur, Karnataka State
Processing: Wet Process
Arrival Date: July 2009 Arrival
Appearance: .4 d/300gr, 17+ PB Screen
Varietal: S.288
Intensity/Prime Attribute: Medium Intensity / Mildly rustic, good body
Roast: The usual range; C+ to FC. We found the lightest roasts (City) to be too grainy, and as a softer bean, it didn't take the darker roast that well (into 2nd crack)
Compare to: Mildly rustic Brazil coffees. Nutty, rustic sweet, interesting Basmati rice note.
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India Kattehollay Estate Peaberry

We received samples for a small estate lot of peaberry from India, a lot I had cupped and liked in previous seasons, and snapped up the last 4 bags. I like wet-process India arabica coffees, mild and very balanced, when they are correctly picked and processed. Much of the coffee is grown at relatively low altitudes, so ideally you want to find lots from altitudes above 1200 meters. This affects bean densities, which in turn affects roasting. "Soft" coffees from low altitudes are more difficult to roast, especially in small home roasters I believe, and the result can be ashy flavors, and greater risk of scorching or tipping the coffee. Anyway, Kattehollay Estate is at 1300 meters, and is often a more dense coffee anyway by way of it's novel form and maturation. The cup sends some mixed messages in the aromatics, mineral-type and savory smells, that reslove themselves in the cup flavors. The dry fragrance is food-like in a way, saucy, what we call Umame (look it up in our glossary!). There are roasted almondy nut tones, and these come through in the wet aroma too, along with subtle hints of sandalwood. The cup is a bit different, with sweetness and body, mild brightness, and balance being the main features. There are starfruit flavors initially, a touch of pear, and the aforementioned almond tone. The body is not overbearing, but pleasantly substantial. There's a modicum of brightness giving the cup a bit of liveliness, and a sweet anise note as it cools. A cup like this works very well in vacuum brewing, and we enjoyed the espresso as well. Soft, rounded, it bears some resemblance to the Carmo de Minas Brasils we have had previously, although that region is a few continents away. It's a very small lot so we are limiting the amounts to spread it around a bit.





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Parchment coffee in a holding tank ready to be laid out for patio drying, Karnataka India.
Country: India
Grade: Plantation Peaberry
Region: Mysore, Karnataka
Processing: Wet Process
Arrival Date: June 2009 Arrival
Appearance: .4 d/300gr, 17+ PB Screen
Varietal: S795
Intensity/Prime Attribute: Medium Intensity / Superb balance, body, moderate acidity.
Roast: City to Full City roast levels work best here.
Compare to: Balanced cup nice body, moderate acidity; some flavor profile relation to Carmo de Minas Brazil coffees.
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India Robusta - Jeelan Estate Nirali

Jeelan Estate is located in the Chikmagalur district near the town of Mudigere Magundi, on the Bhadra river and at an altitude of 2500 feet. I was able to visit the farm when the coffee was in full bloom and spend a couple days with the owner, Mohan Alvares. This lot of single-origin, wet-processed, Kaapi Royale (top grade) robusta for your espresso blends. Nirali is hand-picked, depulped to leave the fruity mucilage layer on the coffee seed, and carefully screen-dried on raised bed. In order to do this, they use metal screens and to "turn" the coffee for even drying, they use metal scrapers ... all because the fruit of the robusta dries so sticky and hard that normal "raking" methods don't work. The result is outstanding crema, fruited hints, sweetness and brightness. In fact, I could cup test and drink this as a regular brewed coffee at FC+/Vienna roast, something that can be very unpleasant with average robusta coffees. It out-cupped all the robustas on the table, and while too strong as a straight shot espresso, the sweetness could be discerned in the espresso aroma. I appreciate a note in this coffee that has an almost maple-syrup sweetness, and no off flavors associated with typical or even specialty grade robusta. For me, Robusta needs to do its job in a blend, not detract from the arabicas, and actually add some positive flavor attribute. While the aromatics from this cup are low (as with all robustas) I still detect a definite chocolaty sweetness there, a rare aromatic quality in canephora coffees. There's a hint of spice in the break of the crust. The cup is unquestionably robusta, but not your basic truck stop type. No rubbery flavors, no dirt, no musty notes. There are some maple and brown sugar sweet flavors, and excellent body. The preparation is outstanding; the roast is very even. I would keep Robusta below 15% in an espresso blend but because of the quality of this robusta, you can go up to 25% before it starts to overtake to cup too much. Robusta has less aroma than arabicas, but this lot actually has a nice, dark, mildly sweet note to it. The aftertaste is extremely long and persistent, turning pungent in the finish as would a bittersweet chocolate. It's an amazing robusta, and actually has a maple syrup sweetness lingering in the cup. In fact, you can brew the FC+ roast of this in a French Press and have quite a remarkable cup.





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Blooming robusta trees are an amazing site! At Jeelan Estate, '08
Country: India
Grade: Kaapi Royale +
Region: Chikmagalur, Karnataka State
Appearance: .2 d/300gr, 17+ Screen
Intensity/Prime Attribute: Very bold / Crema-enhancement, body, some actual sweetness!
Roast: Robustas need a minimum of Full City+ meaning the coffee has audibly reached 2nd crack, and I prefer 455 probed bean temperature (external) which is a Vienna stage. This coffee needs a lot of rest after roasting, such as 4+ days!
Compare to: An even-roasting, clean robusta that actually makes an interesting, pungent, low-acid (but high caffeine) French Press cup!
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India Monsooned Malabar AA

Monsooned coffees are stored 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 a mellowed but aggressive, musty flavor. Our source for Monsooned Malabar is the Coehlo's Gold brand from the Silver Cloud Estate. Silver Cloud Estate was founded in 1950 by Gregory Joseph Coelho, the scion of an illustrious family of planters - whose coffee growing traditions, date back to the early part of the 20th century. In thier monsooning process, arabica coffee is spread on the floor of the special monsooning warehouse in Mangalore, raked and turned around by hand to enable them to soak in moisture of the humid winds. The monsooning process takes around 12 to 16 months of duration, where in the beans swell to twice their original size and turn into pale golden colour.Then there are additional hand-sortings to remove any coffee that did not expand properly, and the coffee is prepared for export. This is an extremely earthy, musty, pungent cup with a unique combination of caramelly finish and potent flavors. It is not for those who like a "clean" cup, or sweet coffees! By all standard definitions, this is a defective set of cup flavors. But Monsooned Malabar get's a free pass past the coffee censors because of cultural tradition, history, and the fact that (while it doesn't conform to the traditional ideas of good coffee) it is in it's own right a unique coffee flavor. It has some use in espresso blending with a preparation of longer drum roasting and resting (after roasting) of 3+ days. There are Italian espresso roasting companies that use this coffee in their "exotic" blend offering, along with 2-3 other non-monsooned arabicas to even out the cup and provide aroma and some sweetness ... for example Cafes Trottet. Even as a drip/infusion brew, the coffee mellows after 2 days and the cup is more balanced so resting is key to best cup results. A note: I cupped a lot of Monsooned coffees (and in fact, quite a few different lots of Coehlo's Gold) to find this particular lot. There are some VERY nasty lots of Monsooned Indian Malabar out there - I really think this represents the true cup, what it really should be.





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Country: India
Grade: AA Premium
Region: Sunticoppa, Karnataka
Processing: Wet-processed arabica, then Monsooned
Arrival Date: August 2008 Arrival (Vac Bagge
Appearance: .2 d/300gr, 18+ Screen
Varietal: Kents and other cultivars
Intensity/Prime Attribute: Bold / musty, pungency, body
Roast: Full City and darker: Monsooned roasts in a unique way: you have more volume and less weight comapred to other coffees. It colors in a unique way, with coffee at 2nd crack with an even caramel-brown color whereas another coffee at the same degree of roast would be darker in appearance.
Compare to: Monsooned coffees are totally unique, low acid, pungent, and exotic in flavor. Bad ones are too musty: this isn't. But be prepared for an unusual cup. This is Great for espresso blending
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India Robusta - Jeelan Estate Sitara

Jeelan Estate is quite near the source of the Nirali coffee we stock from Sethuraman Estate. And there's a bit of a friendly rivalry between the owners, Nishant of Sethuraman and Mohan of Jeelan estate. They each want to produce the best quality Robusta, and both farms are solely dedicated to top Robusta yields and quality; they don't grow arabicas. This lot of single-origin, wet-processed, Kaapi Royale (absolute top grade) robusta for your espresso blends. Interestingly I have found that at FC+ roast or a light Vienna, you can make a very interesting French Press of this coffee. Yes, 100% robusta from a French Press, unthinkable with commong robusta coffees that are poorly processed and reek of burnt rubber flavors in the cup. Here the cup is extremely low acid, full of baker's chocolate, very intense, and a good candidate for a little cream and sugar. (Did you ever think you would see that written on Sweet Maria's website?!) The preparation is outstanding and the roast is very even. Of course, this is offered primarily for espresso blend use. It's an excellent, reliable robusta for this purpose, adding body, crema and intensity to the cup. It especially aids the ability of an espresso blend to "cut through" the milk flavors in Cappuccino and Latte. As with the other robustas, I would keep Robusta below 15% in an espresso blend but because of the quality of this robusta, you can go up to 25% before it starts to overtake to cup too much. Robustas have less aroma that arabicas, but this lot actually has a nice, dark, mild, pungent bittersweet note to it, with an extremely long aftertaste. It is ideal for Continental style espresso blends, Northern Italian or Southern Italian styles where intensity and pungency is desired, and mild delicate notes are not the goal of the blend.





Country: India
Grade: Kaapi Royale +
Region: Chikmagalur, Karnataka State
Processing: Wet Process
Arrival Date: March 2008 Arrival
Appearance: .2 d/300gr, 17+ Screen
Varietal: SL-274, Old Ceylon Robusta
Intensity/Prime Attribute: Very bold / Crema, bittersweet pungent flavors
Roast: Robustas need a minimum of Full City++ meaning the coffee has audibly reached 2nd crack, and I prefer 460 probed bean temperature (external) which is a Vienna stage. This coffee needs a lot of rest after roasting, such as 4+ days!
Compare to: An even-roasting, clean robusta that actually makes an interesting, pungent, low-acid (but high caffeine) French Press cup! SCORING NOTE: I don't score robusta coffees (the scoring system is made for arabicas)
 
 
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India Robusta - Sethuraman Estate Nirali

Sethuraman Estate is located in the Chikmagalur district near the town of Magundi, on the Bhadra river and at an altitude of 2500 feet. This lot of single-origin, wet-processed, Kaapi Royale (absolute top grade) robusta for your espresso blends. We offered great wet-process Sethuraman Estate coffee before, but this lot is special: Nirali is hand-picked at peak ripeness, depulped to leave the fruity mucilage layer on the coffee seed, and carefully screen-dried on raised bed. In order to do this, they use metal screens and to "turn" the coffee for even drying, they use metal scrapers ... all because the fruit of the robusta dries so sticky and hard that normal "raking" methods don't work. The result is outstanding crema, fruited hints, sweetness and brightness. In fact, I could cup test and drink this as a regular brewed coffee at FC+/Vienna roast, something that can be very unpleasant with average robusta coffees. It outcupped all the robustas on the table, and while too strong as a straight shot espresso, the sweetness could be discerned in the espresso aroma. I appreciate a note in this coffee that has an almost maple-syrup sweetness, and no off flavors associated with typical or even specialty grade robusta. For me, Robusta needs to do it's job in a blend, not detract from the arabicas, and actually add some positive flavor attribute. While the aromatics from this cup are low (as with all robustas) I still detect a definite sweetness there, very rare aromatic quality in canephora coffees!. The preparation is outstanding and the roast is very even. I would keep Robusta below 15% in an espresso blend but because of the quality of this robusta, you can go up to 25% before it starts to overtake to cup too much. Robustas have less aroma that arabicas, but this lot actually has a nice, dark, mildly sweet note to it. The aftertaste is extremely long and persistent, turning pungent in the finish as would a bittersweet chocolate. It's an amazing robusta, and actually has a maple syrup sweetness lingering in the cup. In fact, you can brew the FC+ roast of this in a French Press and have quite a remarkable cup.





Picking robusta for fun, Tom at Sethuraman Estate 2008
Country: India
Grade: Kaapi Royale +
Region: Magundi, Chikmagalur, Karnataka State
Processing: Pulp natural, screen dried
Arrival Date: March 2008 Arrival
Appearance: .2 d/300gr, 17+ Screen
Varietal: SL-274
Intensity/Prime Attribute: BOLD / Crema, bittersweet pungent flavors
Roast: This depends on your blend, but I would say that robustas need a minimum of Full City++ meaning the coffee has audibly reached 2nd crack, and I prefer 460 probed bean temperature (external) which is a Vienna stage. See notes on resting the coffee post roast, above.
Compare to: Nirali is unique among top tier robustas, and has been prepared to same standards as highest quality Arabicas, but is for use in espresso blends, not for straight roasts!
 
 
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India Monsooned Malabar "Elephant" (a premium Monsooned Arabica coffee)

Our premium India Monsooned lot is from the Bibi Plantation run by coffee farmer Faiz Moosakutty. Faiz' beautiful farm in Sunticoppa, Karnataka State, complete with small residences for all the workers, dairy, rice paddies, etc. The main farm is called Bibi Plantation where you see (rather uniquely in the coffee world) Arabica and Robusta growing on the same estate. Since Arabica and Robusta are processed in the same manner, this has led to India producing one of the world’s better Robustas in their washed Robusta parchment, but that doesn't concern us here since the Monsooned Malabar is 100% arabica coffee. Faiz also owns a very fine mill in Kushinagar where he processes his own coffee giving full control over the cup quality of the final product. We "discovered" the coffee recently via a tip from the British folks on a coffee trip to Colombia I was on, and I was really impressed with the quality of the cup and the preparation of the coffee. Monsooned coffee is certainly unique. Monsooned coffees are stored 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 a mellowed but aggressive, musty flavor. The monsooning process is labor-intensive: coffee is spread on the floor of the special monsooning warehouse, raked and turned around by hand to enable the seeds to soak in moisture of the humid winds. The monsooning process takes around 12 to 16 months of duration, where in the beans swell to twice their original size and turn into pale golden color. Then there are additional hand-sortings to remove any coffee that did not expand properly, and the coffee is prepared for export. The dry fragrance of this coffee is not it's strong suit, but add water and the wet aromatics have sweet nuances, with a strong roasted nut smell. Cup flavors are very nutty (dry roasted peanut) with caramel and pipe tobacco. While a good Monsooned coffee should be pungent, agressive and almost musty, these should be clean flavors: nobody wants coffee to taste like mold! The Elephant is exactly that, which means it is great for espresso blending (I am partial to a 50-50 blend with Sulawesi Toraja).





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Country: India
Grade: AA Premium
Region: Sunticoppa, Karnataka
Processing: Wet-processed arabica, then Monsooned
Arrival Date: January 2008 Arrival
Appearance: .2 d/300gr, 18+ Screen
Varietal: Kents and other cultivars
Intensity/Prime Attribute:
Roast: Full City and darker: Monsooned roasts in a unique way: you have more volume and less weight comapred to other coffees. It colors in a unique way, with coffee at 2nd crack with an even caramel-brown color whereas another coffee at the same degree of roast would be darker in appearance.
Compare to: Monsooned coffees are totally unique, low acid, pungent, and exotic in flavor. Bad ones are too musty: this isn't. But be prepared for an unusual cup. This is Great for espresso blending
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India Mysore Nuggets Extra Bold

Mysore Nuggets Extra Bold, what a name! It lends itself to a few bawdy jokes, but I will just leave that up to you ... Let's call it MNEB as they do in the trade, and what it actually means is that this is the top grade arabica coffee, the flagship category exported from India. It is the largest screen size (18+ screen), grown and prepared to the highest standards of the India Coffee Board. Mysore coffees are actually grown in the Karnataka state, districts of Mysore, Coorg, Biligiris and Shevaroys, in southern India. I was intrigued by the MNEB coffees after participating in an India cupping a while back, and tried to push some importers to bring in this high-grade coffee (we are not big enough to import a container of coffee ourselves!) The dry fragrance has a restrained balance; milk chocolate predominates, with nut additions (dry roast almond, hazelnut). The wet aroma at City+ roast has cinnamon spice and parchment notes, while FC roast has more pungent spice, black tea, and a peppery aspect. The cup is a great example of coffee that is not terribly sweet, with just moderate traces in the finish, but quite nice anyway. It has strong nutty roast character in the light roasts, minerally, with a hint of clean earth and aromatic wood. It has a more savory character than most coffees, but I also get blackberry at the FC roast level, and a dry, parchment-like finish. The acidity is quite moderate, the body quite substantial. It has some hints of Brazil flavor profile, perhaps in the mild acids, big body, and unusual balance of minerally notes with traces of sweetness.





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Forested coffee plantation I visited in Mysore, with pepper vines intercropped alongside coffee.
Country: India
Grade: MNEB
Region: Mysore, Karnataka
Processing: Wet Process
Arrival Date: March 2009 Arrival
Appearance: .4 d/300gr, 18+ Screen
Varietal: Selection 795
Intensity/Prime Attribute: Medium Intensity / Superb balance, body, moderate acidity.
Roast: City to Full City+ to light Vienna.
Compare to: Balanced cup with excellent body, moderate acidity; some flavor profile relation to clean Brazil coffees.
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