Bali Natural Monsooned

This monsooned lot is a complete fluke. The cup has a very thick and intense chocolate roast taste, accented by pungent spice. 5-7 days rest increases the balance. I would not even attempt to brew without at least 48 hours rest, and for espresso it needs a good 4 days at least. You will notice it is a very "foamy" coffee, both in a French Press and in crema production. Full City+ is ideal.
Out of stock
82.5
  • Process Method No
  • Farm Gate No
Region Indonesia & SE Asia
Grade Monsooned!
Appearance .8 d/300gr, 17-19 screen
Roast Recommendations See notes in the review! Full City+ is ideal for the cup I describe. This coffee can take lighter or darker roasts and develops a good chocolate bittersweet roast flavor.
Weight 1 LB
Recommended for Espresso Yes
This is pretty much a complete fluke. Monsooned coffees from India are created intentionally by exposing them to the weather (or often by simply spraying them). This Bali lot was monsooned by accident, a happy accident in a way because it cups better than our Monsooned India coffee! This lot was supposed to be a typical Indonesia wet-hull coffee but was not shipped on time, and exposed to high humidity conditions like the Monsoon season. It's not the same as coffee that simply gets wet on the patio or in the warehouse. That coffee would mold and be ruined. If coffee takes on moisture in a humid environment, and takes it on slowly over time, the result is the enlarged, white, zombie moon beans you see here.
We recommend darker roast levels for Monsooned coffees normally. Surprisingly this Bali Monsooned is good at lighter levels too if you are inclined to try it. The dry fragrance actually has some fruited sweetness, something I don't detect in the India monsooned. The wet aromatics are more dark chocolaty, peppery spice, fruit, and wet earth. The cup has a very thick and intense chocolate roast taste, accented by pungent spice. While bittering, it is not without a creamy sweet subtext at Full City+ roast. Lighter roasts are earthy and a bit more fruity, even a bit musty. That's why my chosen level is Full City+. I suggest a very long rest period after roasting this coffee; 5-7 days increases the balance. I would not even attempt to brew without at least 48 hours rest, and for espresso it needs a good 4 days at least. You will notice it is a very "foamy" coffee, both in a French Press and in crema production.