Description
Raw beans are exposed to monsoon winds off the coast of India for 2-3 months. In this case, they absorb moisture from the sea air and swell to larger sizes. The result is a very low-acidity, mouthfeel-rich and full-bodied coffee, especially suitable for espresso and pour over methods. The treatment mimics the taste that coffee had before the opening of the Suez Canal, when the coffee travelled in wooden ships in jute sacks from India on a months-long sea voyage around Africa to Europe.
Variety: Kent
Processing: natural
Description: roasted sugar, toffee
Recommendation: aeropress and hand extraction methods, filter cooker, moka pot, espresso.
Roasting level 3/5
Roastery: Mokkamestarit
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