India

During the days when goods and people were transported to and from India by sailing boats, a ship could take months to arrive in Europe. During this long journey, the coffee underwent natural alterations due to exposure to the monsoons. Its initial color, greenish or burnished, turned yellowish-white upon arrival, giving the appearance of old coffee and taking on a particular taste.

Today this taste is extremely sought after and therefore the harvest is concentrated in buildings open to the sides, to allow the monsoons to modify their appearance and quality.

NOTES ON GREEN COFFEE

This coffee has an average sieve of 16 and the defect rating is comparable to NY2 (or African AB) grade.

Toasted by espresso (agtron 50-55, Italian) this coffee gave us a dark brown crema, with almost grayish shades. On the nose there are clear sensations of wood and very dark caramel.

To the taste, the coffee has a very strong body and a marked bitterness; on the other hand, acidity is really non-existent in this coffee. A coffee of those of the true Neapolitan tradition!

If roasted by filter and brewing (agtron 65-70, full city) this coffee is very unbalanced, very bitter and capable of roughness on the tongue. Honestly not recommended for this type of extraction.