INDIA Monsoon Parchment Karnataka

Back in the days when goods and people were being transported to and from India by sailboats, a ship could take months to get to Europe. During this long journey, the coffee underwent natural alterations due to exposure to the monsoons. Its initial color, greenish or burnished, on arrival became white-yellowish, giving the appearance of old coffee and taking on a particular taste.

Today this taste is extremely sought after and therefore the harvest is concentrated in buildings open to the sides, to allow the monsoons to modify their appearance and quality.

NOTES ON GREEN

This coffee has an average sieve of 16 and the defect rating is comparable to NY2 (or African AB) grade. Toasted by espresso (action 50-55, Italian) this coffee gave us a dark brown crema, with almost grayish shades. On the nose, there are clear sensations of wood and very dark caramel. To the taste, the coffee has a very strong body and a marked bitterness; on the other hand, the acidity is really non-existent in this coffee. A coffee of those of the true Neapolitan tradition! If roasted by filter and brewing (action 65-70, full city) this coffee is very unbalanced, very bitter, and capable of roughness on the tongue. Honestly not recommended for this type of extraction.