Le Moussonneur: Cold Drip Coffee, Processor of Green Coffee in Seawater & Coffee Roaster
Le Moussonneur also has its own Roastery in Rimouski in the industrial district (where it receives coffees from different countries, roasts them, packages them and bags them). Each coffee and each blend have been tested by more than one roasting in order to choose only one that is unique to each, the one that brings out its best aromas. There is also the Coffee shop located in downtown Rimouski (where Nathalie Gagnon and Richard O’Neill, the 2 partners, share their passion with you through their specialty coffees).
The Monsooned Collection (its specialty)
This coffee is inspired by a process discovered in the 17th century. In those years, coffee was exported by sailboat and the trip could last 6 months. The coffee on these boats was inevitably altered by the humidity of the seawater, but highly prized by Master Roasters. This tradition was lost with the arrival of motorboats and the opening of the Suez Canal. Richard O’Neill, when he arrived at the Magdalen Islands, was inspired by this lost tradition. This is how he began manufacturing his coffees by exposing them to seawater moisture and salty winds before drying them in the sun, allowing the sodium to crystallize inside the coffee bean. He has since refined his process in an effort to improve its stability and offer the best product possible, taking more control over each step. This has resulted in greater consistency to provide you with a continuously improved taste.
This coffee has a distinctive flavour from all other coffees due to the sodium it retains when drying out. It is slightly less caffeinated and less acidic, and it enhances the aromas found in other coffees with which it is blended.
Discover the other coffee collections available:
The Essentials Collection
Artisan roaster Richard O’Neill coaxes truly exceptional flavours from its single-origin coffees thanks to his unique ability to select and roast the best product available. He also visits the coffee plantations in person to better understand the daily lives and particularities of the producers and their specific processes.
The Decafs Collection
The Swiss Water™ process does not use any chemicals to extract caffeine from the beans. In this way, the coffee is 99.9% caffeine-free while preserving its original attributes.
The Private Collection (microlots)
Coffees that have obtained a grade above 87 on a scale of 100 defined by the SCA (Speciality Coffee Association). This note is awarded according to different criteria: aromas, body, acidity, etc. For example: JAMAICA BLUE MOUNTAIN 100% (Clifton Mount Estate).
