Coffee and Caffeine FAQ

Monsooned coffees are stored in special warehouses until the monsoons come in. When the monsoons come in the sides of the warehouses are opened allowing wet air to circulate through the coffee. The coffee in the process will swell in size. Unlike aged coffee monsooned coffee is stored loose. Throughout the process, which can take 12-16 months, the coffee is raked and rotated to assure even change. In this time the beans will double in size and change to a pale golden tan color. At the completion of the process the coffee must be hand sorted again to remove any beans that did not develop correctly. 

As with aged coffee things can go wrong in the process turning what started out as an exceptional bean into bad coffee. 

Much like aged coffee monsooned coffee is typically used in blends. Monsooned coffee will typically be pungent, deep and have a somewhat musty flavor.