In the past days of sailing ships, shipments from India to Europe often took six months or more during which the extra humidity affected the coffee enough to alter it’s colour from green to golden yellow. This enabled the coffee to acquire a special flavour which many countries associated with India.

Some time later, when sailing ships made way to steam, journey times were shortened and consumers began to miss this unique flavour.

In order to reproduce these characteristics the process of “Monsooning” was introduced. The monsoon period is between May & June and during these months coffee beans are spread out in special open-sided warehouses. The beans are therefore exposed to the air which has a very high humidity at this time. The beans are then loosely packed and stacked – a procedure which is repeated for a period of several weeks until the coffee appearance and flavour has altered accordingly. Cup quality is very smooth, full bodied with very low – almost nil – acidity.