This is our regular Indian Monsooned Malabar bean, decaffeinated in Mexico at the Mountain Water Process Decaf plant.
If you want to know what coffee tasted like 200 years ago, try a pound of this. It's a little rough straight up, and a bit bitter in the aftertaste. Most people who play with the monsooned bean use it in a blend, and in small percentages. Maybe dark roasted and 20% in an espresso blend to give it an edge -- a good 15 seconds of 2nd cracks is about right. In a coffee blend, you can go really light with it. Out of the first cracks but no need to go much darker beyond that. That taste darker than they really are, and add a salty funk to your coffee blend -- again, use it moderation, maybe 20% of your blend -- enough to notice it is there but not enough to overpower the other coffee. Makes for a conversational mug of coffee though. If you're going to drink it straight, try right at 2nd cracks. That gives you the earthy, chocolate, spice, salty flavor that it's famous for.
The beans are swollen and weakened and pale from the weathering and it doesn't take as much heat to roast as other coffee beans.