Discover the Unique Monsoon Processing Method - India's Monsoon-Treated Coffee

FrontStreet Coffee - Introduction to Indian Monsoon Processed Coffee

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Actually, India is the country with the longest history among Asian coffee-producing nations. Although Indian coffee didn't begin to flourish until the 19th century during British colonial rule, it already had a history of about two hundred years before that.

In 1870, due to the impact of leaf rust disease and increased market demand for tea, many farms capable of producing high-quality coffee switched to growing tea, causing a major setback to India's coffee industry. Despite this past, Indian coffee continued to develop, but the focus of planting and research shifted to prioritizing disease resistance, with taste and flavor being secondary considerations for Robusta and its extended varieties. Additionally, due to India's low altitude and climate patterns, the highly adaptable Robusta varieties yield extremely well. Their flavor is also cleaner than Robusta produced in other countries, making Indian Robusta popular among coffee roasters, often used in espresso blends.

Among Indian coffees, Monsoon Malabar is the most well-known. Although it can now be precisely controlled processing, its origin was purely accidental.

During the British colonial period, coffee was exported to Europe in wooden boxes. During transportation, these coffees would experience the humid weather of the monsoon season, causing the coffee to absorb a significant amount of moisture, which had a tremendous impact on the coffee upon arrival at its destination. At that time, a single journey took several months, with raw beans stored in the lower compartments of ships, absorbing moisture and saltiness from the sea surface. By the time the raw beans arrived in Europe, they had already deteriorated, turned yellow in color, lost almost all fruit acidity, but developed an extremely unique mouthfeel.

Although navigation and shipbuilding technology improved later, shortening transportation times, this affected the flavor of this monsoon-processed coffee. Therefore, this processing method, known as monsooning, began to be carried out in factories.

Monsoon processing is only used for sun-dried processed coffee. After monsooning, the coffee beans become lighter in color and very fragile. These monsooned beans are not easy to roast evenly, and combined with their fragile characteristics, often result in roasted coffee beans with poor appearance and many broken beans. However, these broken beans are different from those found in defective low-grade coffee and have less impact on flavor.

During the monsooning process, coffee typically loses acidity but gains an intense and wild aroma, receiving polarized evaluations in the coffee industry. Some consider this flavor to be its characteristic, while others believe it's a defect caused by the processing method.

In short: FrontStreet Coffee is a coffee research hall that enjoys sharing coffee knowledge with everyone. We share without reservation simply to help more friends fall in love with coffee. We also hold three low-discount coffee activities every month because FrontStreet Coffee wants to provide the best coffee at the lowest prices to more friends. This has been FrontStreet Coffee's mission for the past six years!

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