India Elephant Hills Monsoon and Colombia La Esperanza Red Heirloom Bourbon,

Simon

shewey wrote:

I would be interested to hear other peoples thoughts on EH Monsoon. As a SO I found it a bit bland, almost cardboardy. I think it might be a good addition to a blend so I am starting to experiment with it. It certainly gives a nice creama. Cheers, Shewey

Ah I haven't yet tried it, but I'm really keen to. I love trying different and unique beans, and it's fascinating all the different processing methods and their subsequent effect on the bean and cup. I've roasted up lots of the India Elephant Hills AA (just did a batch the other day), and yeah I wouldn't call it complex, but I get heeeaps of caramel, choc, great body. Super sweet. But yeah I've heard mixed reviews of the Monsooned. Sounds interesting to me, but then again not sure if that's due to interesting development from processing method or due to defects.. I remember a cafe/roastery up in Torquay a few years ago I used to frequent alot, he specialised in South American single origins, and far out, some of the stuff was incredible... soooo different from coffees any other cafe were doing, I'd never tasted tobacco in espresso before haha. Only wish more cafes around got in beans like that! But yeah I could see how that wouldn't really go down with the majority being milk-based drinkers... And great info shared guys, it's interesting hey.

shewey

Thanks for the replies guys, very useful information. You can never stop learning in this craft. :-)

samuellaw178

Hi Shewey, I have roasted some of the Indian Monsooned last month and still have some on hand. If you like comfort type roasts - smooth, chocolaty, heavy body, it can be a great hit. Has some of the Monsooned pungency as well and brews really strong/bold. Wouldn't call it bland necessarily but for sure it won't have loads of the light/fruity complexity. It does better roasted up to around 2C. Just don't take it light like you would for Ethiopians. Did that and it's horrible. :rofl: The regular non-Monsooned version is a lot 'blander' from memory and not as bold/strong (may be better as a base).

shewey

That is a very good point, I roasted my EH monsoon reasonably light. I will do another batch and take it a bit further and compare the taste. Thanks for the advice. Cheers, Shewey

Koffee_Kosmo

I have roasted monsooned beans in the past The notes I made were Heavy creama Buttery feel Needs longer rest / degas time for the real flavour to come forward Hides bad traits of other beans in a blend KK

askthecoffeeguy

I've found the elephant hills monsoon beans to be quite idiosyncratic in the past - difficult to blend to get a good result and too "spicy" on their own when they're freshly roasted but they do seem to come into their own with a bit of age plus I tried a lighter roast for filter and at about two weeks post roast they came up exceptionally well in a pour over - those cheeky tricky little bsatrads ! p

Simon

Ah wow.. that'd be bizarre in a filter roast with its particular characteristics, have to try that one day haha

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