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Monsoon/Monsooned coffee processing method

The monsoon processing method originated in India. After drying, the green coffee beans are exposed to the monsoon winds in open storage areas or specially adapted buildings, where they are rotated regularly to ensure even swelling and moisture absorption. This process takes several months, during which time the grains acquire their unique flavour profile. Its earthy, woody flavour with low acidity is sought after by many coffee lovers around the world.

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Try our select coffee AlzaCafé and enjoy its extraordinary taste.

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