monsooning
Come June - and the seasonal rain bearing winds from the tropical oceans - known as monsoon - sweep across the south western countryside of India bringing new life and joy to the impoverished parched land.
  At the first signal of the approach of this annual regatta, the house of Aspinwall gets prepared for their finest hour - an elaborate and painstaking ritual called monsooning gets underway.
  Monsooning - A process of preparation of a specialty coffee in curing works situated on the western coastal belt of India during the monsoon months of June - September that gives shape to a special breed of coffee called Monsooned Coffee; mild and mellow to the core.

coffee
  Legend has it that in olden times, when wooden vessels carried raw coffee from India to Europe, during the monsoon months taking almost 6 months to sail around the Cape of Good Hope, the coffee beans, exposed to constant humid conditions, underwent characteristic changes. The beans changed in size, texture, looks and in cup - experienced a never before feel. A mellowness so unique, softness personified, smoothness to the core that became an instant hit with the Europeans paving way to the birth of a new coffee. india
  It was observed that a typical ambience could be simulated along the coastal belt of southwest India during the monsoon months bringing about the same characteristic transformation to the ordinary cherry coffee beans. Thus was born the ritual called monsooning.
monsooning
Whole crop cherry coffee are selected and sun-dried in expansive barbecues.
The dried beans are cured and sorted into 'AA' and 'A' grades, after which, they are stored in warehouses till the onset of monsoon.
From June through September, the selected beans are exposed to moisture-laden monsoon winds in well-ventilated warehouses (12 - 16 weeks time).
The monsooning process involves careful handling, repeated spreading, raking and turning around in regular intervals.
The beans absorb moisture and get significantly large, turning into pale golden in colour.
Further micro-sorting is done to separate fully monsooned beans, which are then quality tasted and approved by the internationally acclaimed Coffee Lab, Bangalore.
The world gets to taste the finest monsooned coffees. Absolutely pure and mellow to the core.
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