A yellowish patina which develops with moisture, an intense and spicy flavor. The strange story of one of the most unusual Coffee’ in the World: the Indian monsonato.
In the 1800s, we know, the carriage of goods and people between continents took place with sailing ships, and the time is not measured in hours or days, but in weeks or months. If many fortified wines, such as Marsala or porto, were created for this very reason, adding alcohol to wine to promote conservation, the length of this type of travel was also the protagonist of an accidental discovery in the world of coffee.
When the British sailing ships that arrived from india with sacks of coffee, were unloaded in the port of London to agents and dealers, on the surface of the grain had formed a yellowish patina. Having much concern to the costs and complications of throwing the coffee away that was so “Brown” was not easy, they tried to use it anyway, getting roasted and once prepared, a drink that was particularly intense and full-bodied, very spicy; coffee monsonato was born, Or rather, was born on intuition, why did they take that long to understand that the secret of this coffee so special was the yellowish patina, practically a mold (much like that of cheese production), which grew on the surface of coffee, later moisture sauce that covered the coffee during the long carriage by sea created the coffee.
At that point, and especially when the carriage of goods by sea began to be carried out with the fastest steam ships, Indian coffee manufacturers were increasingly tempted by producing this coffee directly in the plantations, and what better humid climate could there be but in India, except during the rainy season, the tropical monsoon? Producers of coffee began storing coffee in department stores without walls, so that the coffee was struck almost directly from the monsoon rains and developed the famous patina.
Modern times, you know, they always change, and in recent years the monsonato coffee is produced without waiting for the monsoon, the simple solution, exposing the humidity to the coffee. Essential with both old and new methods, you remove the coffee in the humidification phase, so as to avoid unwanted fermentation.