A specialty we always love with an interesting back story!
In 18th century Europe, shipments of coffee were being brought in from India on the wooden deck of ships. This exposed the beans to the salt water and humidity that causing the beans to swell up and lose acidity to an almost neutral pH. Europeans were perplexed as to why this coffee "doesnt taste musty" and it became a unique technique in the harvesting and preparation process that is mimicked today.
3-4 months of being exposed to monsoon rain and weather conditions makes this bean special, creating an incredible mellow earthy flavor that is smooth on the uptake with a bakers chocolate with spice aftertaste.