Monsoon

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Cup Profile

Fragrance: pink candy musk stick and almond perfume

Acidity: low

Body: Medium-full

Flavour: deep dry cocoa and rich toffey with a slight orange/mandarin zest finish

Preparation Instructions

Temp: 94 °C

Dose: 20g VST = 21g of coffee

Time: 30-33 seconds

Volume: 20-25 ml with crema

 

 Blend

Monsoon Malabar AA

Guatemala San Antonio: Catuai/Caturra

Nicaragua Luis Bellatez: Bourbon

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Taste Characteristics

A mellow tasting coffee with a sweet fragrance is perfect for the adventurous coffee connoisseur wanting a lively and complex cup. Ducale’s Monsoon blend displays musk candy and almond aroma and a rich toffey flavour with a clean, full palate finish. Its heavy bodied but with a very low acidity, making this blend perfect for milk based drinks that brings out a sweet cocoa and malt flavour in the cup

Featured Artist

Thomas Townend is a Sydney based artist working mainly with acrylic inks on paper. His work is inspired by tattoo flash and all things tattoo related although recently getting inspired from early eastern art. But ultimately his inspiration he says, “comes from anywhere and anything at any certain time”.  He has been painting and drawing for over 7 years and during that time studied graphic design and is now working in the print industry, which leaves him painting every bit of sparetime he gets!

check out this vid on Thomas.

 

 

 

The accidental hero of Indian coffee. The Monsooning process.

Before the transportation of coffee became a much faster and more efficient process, it would take 4-6 months to ship out of India and into Europe. During the coffee’s journey it would be stored below the waterline of a wooden vessel, which was humid and moist. This environment caused the bean to swell and change colour from green to pale gold. More importantly, it produced a mellow tasting coffee that was easy on the stomach and was popular amongst Europeans. The monsooning process was later developed to simulate this original and unique treatment all those years ago. Today, recently harvested beans are layered about 5 inches thick in well-ventilated warehouses during the Southwest Monsoon months. The beans are exposed to moisture laden winds from the Arabian Sea for 12-16 weeks. They’re lovingly raked, bulked and regularly rebagged to help balance moisture absorption. During this process the beans increase their moisturecontent from the regular 10.5% for Indian coffees, to about 14.5%, creating the lowest acid coffee in the world.

 

 

 

 
 

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