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Monsooned Malabar Robusta Coffee
Whole crop cherry coffee are selected and sun-dried in expansive barbecues. The dried beans are cured and sorted into 'AA' and 'A' grades, after which, they are stored in warehouses until the onset of monsoon. From June through September, the selected beans are exposed to moisture-laden monsoon winds in well-ventilated warehouses (12 to 16 weeks time). The monsooning process involves careful handling, repeated spreading, raking and turning around in regular intervals. The beans absorb moisture and get significantly larger, turning a pale golden colour. Further micro-sorting is done to separate fully monsooned beans.
