Pepper is considered originated in the hills of South Western Ghats of India.Pepper requires hot and humid climate and grows between 20 degree North and South latitudes, from sea level to up to 1500 meters above MSL. The crop tolerates temperatures between 10 degree and 40 degree C. A well-distributed annual rainfall of 125 to 200 cm is considered ideal for pepper. Our pepper grown in Wayanad, Kerala where the perfect geographical area for pepper cultivation.
Centuries ago, when coffee beans were transported to Europe in sailing ships, a wonderful accident occurred. Monsoon winds caused the beans to swell, change colour and acquire an intensely-mellow flavour that won connoisseurs over. Today, this magic is recreated by monsooning the finest Arabica beans to produce a world-famous specialty coffee.
Monsooned coffee or coffee beans swollen with moisture from the air, is prepared at the curing works situated on the West Coast of Southern India. Stored in special warehouses, moist monsoon winds circulate around the coffee beans, making them swell in size and take on a mellowed but aggressive, musty flavour. This process yellows the bean and reduces the acidity, imparting a heavy, syrupy flatness reminiscent of aged coffees.
For preparing monsooned coffees only dry processed Arabica and Robusta beans are used. The coffees are mainly used in blends to mellow and impart richness to rougher, more acidy coffees. The best grade in monsooned coffee is Monsooned Malabar AA.
The beans are very large, uniform bluish-green in color, with a clean polished appearance. In the cup, the coffee exhibits full aroma, medium to good body, good acidity and fine flavor, with a hint of spice. This is a rare, premium coffee and truly represents the best quality coffee from India.
