The monkeys in the wild jungles of the Ghats are instinctively attracted to the most ripe and sweetest coffee cherries. These monkeys pluck the tastiest cherries, chew on them leisurely for a few minutes and then spit the remainder. What is left is the seed and its outer layer surrounding the seed (parchment). Hence it gets the name monkey parchment coffee. The unique enzyme in the saliva of the monkey reacts with coffee to give this coffee a very distinctive taste. The bitten beans are carefully picked from the jungle and selected estates and sent to our curing facility for further processing.
The un-roasted beans of monkey parchment coffee look grayish in color as opposed to the regular coffee which is green in color. It’s a micro-lot coffee and the annual yield is sparingly few kilos.
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