Going back to the time when people and goods were still carried to and from India on sail boats, a ship could take months to reach Europe. During this long journey, coffee was subjected to natural alterations due to the monsoon exposure. On the journey, its initial greenish or bronze colour would turn into white-yellowish giving the coffee a very particular taste. Nowadays this taste is considered to be very special, this is why the coffee gets stored in open buildings where the monsoon winds can pass through, giving the coffee this quality.
Bag 250g and 1Kg; Box 250g; Metal can 125g
This coffee was tasted with a 25 ml espresso extraction at 92°C in 24 seconds. The degassing took place in 48 hours. Its cream is dark brown with light nuances. The body is intense and the aromas are of wood and dark caramel.