It takes 12-16 months to process as once the fruit is removed, it is stored in warehouses until the monsoon season when both sides of the warehouse are opened up to allow the monsoon winds to circulate around the coffee while it is being constantly raked and turned by hand. This process swells the beans, and gives them a very pale colour. It also fattens the body and reduces acidity, giving a mellow, aggressive almost musty flavour with exceptional body.
Flavour: Smooth with exceptional body and a musty, chocolatey aroma with notes of spice and nuts.
Strength: Medium roast