Monsooned coffee beans develop unique low-acidity profiles through exposure to monsoon winds and moisture.Monsooned coffee beans undergo a distinctive processing method where green coffee is exposed to monsoon winds and moisture for several months, creating beans with reduced acidity and enhanced body. This traditional Indian processing technique transforms the beans' cellular structure, resulting in coffee with mellow, earthy flavors and a distinctive golden color that appeals to those seeking low-acid coffee options.
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