Monzonado

The monzonate is a rarity that is said to have been born by accident. In the time of sailing ships, Indian coffee took months to reach Europe and the humidity of the journey transformed the grain. When the trips were shortened, the buyers missed that taste, and the producers learned to reproduce it on the ground.

This is the case today: natural grains are spread in open stores during the monsoon, from June to September. There they receive the wet winds for about 12 to 16 weeks, and they are regularly raided to transform them equally.

• The grain swells and becomes pale.
• The acidity disappears.
• There are earthly and spicy notes, with a lot of body.

The best known is the Monsooned Malabar, a protected geographical indication that can only be made on the coast between Thalassery and Mangalore.

It is ideal for mixtures of espresso that seek body and little acidity, and for those who do not enjoy the acid cafes. Try it also in moka or French press.