Yes: I roast coffee in my backyard. More on that process someday. For now:
Yesterday, I roasted 5 lbs of Monsooned Malabar. This is a coffee from India. It also has a very interesting story.
Back in the day, that day being those of the British Empire, the Brits loved coffee. They would get their coffee from their colony called India. Now, think about that. No airplanes. No trains. No trucks. Just ships powered by the wind. It would take THREE MONTHS for the coffee to get from India to Great Britain. It spent this time in the hold of a sweaty, smelly,mildewy seafaring vessel.
As you can imagine, that coffee was rather “ripened” by the time it was consumed in England. Indeed, it had a distinctive flavor that the Brits grew to love. Just like our parents and their crappy instant coffee,the British grew to fully enjoy their rancid coffee.
Skip ahead a certain number of years. Transport became faster. It came to pass that the coffee the Brits were getting from India began to arrive in a wholesome fashion. It was like the very best of our Arabica Blends we have today. Unfortunately, the blokes and dames of Great Britain had become very accustomed to their crappy rancid coffee.
So, what to do? Well, the resourceful Indians did not want to lose the business (to Africa, Indonesia, etc.). So, they began to monsoon their coffee harvests. This is where the coffee I am drinking right now comes in.
The coffee I roasted yesterday has been monsooned. They took the 150lb sacks of processed coffee beans (more on that process another day), they took the sacks and tossed them out into the torrential rains of the monsoon… FOR A WEEK! For a week the beans sat in the rain. Then the sacks were brought inside of a warehouse where they dried for a week, though not entirely I would imagine. If you can possibly grasp this: they did it again! They took the drying sacks of coffee back out into the monsoon for another week! After one last week of drying, they are ready for shipment.
What did this do to the coffee? Well, in short, it ferments the beans. There are a number of fermented beans on the market. Many Sumatran beans are slightly fermented. My Monsooned Malabar is very nicely fermented. It gives the coffee a certain kick. I love it.
For those Brits you are now wondering about, they got a coffee that was more like the rancid mildewy coffee they got off those boats that took three months to get there. Like it, but much much better!