Monsooned coffees are kind of weird. The process is essentially one of exposing the processed beans to high humidity so that they gradually gain moisture, which causes them to swell and lose most of the high notes in their flavor. What results, if everything goes well, is a coffee with considerable body, and bitter, chocolatey flavors predominating.
These coffees are generally roasted fairly dark. There aren’t many aromatics to be lost and the darker roast accentuates the bitterness and chocolate. I find it refreshing as an occasional change from the sort of coffees I normally drink, and it also can work wonderfully as a blend with lighter, more floral coffees, or the wilder African coffees.
Sweet Maria’s says to let this one rest for three or four days. I’ll give it a try and report.