The unique technology of the second monsoon coffee

Located in the southeastern part of the country with subtropical monsoon climate, Fulaigao Coffee knows the impact of monsoon climate on coffee bean production and preservation. What is rarely heard is that coffee is also divided into "climate". FLEGO Coffee today introduces you to the unique monsoon coffee.

Monsoon coffee (wet season maraba) is a unique coffee from southern India processed using typical air-drying techniques and stored in open warehouses exposed to the monsoon to increase viscosity and reduce acidity.

Monsoon coffee is stored in special warehouses until the monsoon arrives. The ventilation structure is designed to allow the humid monsoon to circulate between the coffee beans, so that they expand in size and take on a rich but strong musty smell. Monsoon processing is labor-intensive: coffee is spread out in specially ventilated warehouses, raked or turned over by hand so that the beans absorb moisture from humid winds. The entire process takes 12 to 16 months, during which the beans expand to twice their original volume and have a dull golden color. After additional processing, the beans that are not fully expanded are picked out, and the rest of the coffee is ready for export.

This dried coffee is not very rich, but when water is added a combination of intense roasted nuts (dry roasted peanuts), caramel and sweet tobacco aromas comes to the nose.