Master Origin India with Robusta Monsoon gets its intense and woody aromatics from a monsooned Robusta blended into Indian Arabica. Monsooning coffees are unique to India's southwest coast. The farmers spread out green coffee beans into heaps across wide open-sided warehouses. Months of monsoonal winds repeatedly swell and dry the beans. It mimics the journey it used to take when sailing to Europe in the 19th Century.
Changing tack, Master Origin India uses monsooned Robusta instead of the traditional Arabica. It has a wild taste - woody, savoury, spicy notes and thick as sea mist.
If you're changing tack, try this coffee as a Latte Macchiato. You'll still catch the long-lasting wood and spice aromatics and all of Master Origin India with Robusta Monsoon's intensity. This Arabica Robusta blend makes a great coffee with milk
grown in India’s southern highlands. Traditionally the Monsoon coffee process is only done on Arabica coffee but monsooning
Robusta gives Master Origin India with Robusta Monsoon even more body and brings in tempered woody notes. There’s nothing like it. But monsooning calls for diligence after the coffee harvest - up to three months of regularly raking the beans to ensure only the best aromas develop in the coffee.
months face to the wind, they develop a distinct woody, savory, spicy taste - as thick and lingering as sea mist. A powerful cup. Using Robusta along with the Arabica coffee really gives it that heavy, syrupy body.