In the monsoon months of June through August, this coffee goes to the city of Mangalore to be spread out in layers to absorb the immense humidity from the air. After September the rains begin to subside, and the beans are hand sorted to ensure consistent “monsooning,” which leaves the beans swollen and ghostly white in color. These beans most often come from eighty to one hundred year old farms, produced and tended to by many third generation growers.
Tasting Notes: Creamy, earthy, with a hint of fruit and spice. Very low acidity.