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Monsoon
Also known as monsooned · monsoon malabar · café monzónico · monsoon process
What it is and what sets it apart: Not classic wash or natural—a climate-driven storage/aeration post-process. Changes colour (yellowish) and density.
How it is done: Greens in open warehouses → monsoon weeks with turning → stabilise → grade.
Flavours and cup benefits: Low acidity, creamy body, wood/spice/tobacco, chocolate. Malabar typicity for espresso blends.
Technical notes: Watch mold. Label: monsooned Malabar.
Common mistakes: Monsoon is not uncontrolled baggy ageing.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.