Battered by monsoon wind and rain, the unique processing method of India Monsoon Malabar creates a coffee experience with unrivalled depth and character.
Chocolate, Spice, Nuts
Grown in the Karnatao region of Southern India in volcanic soil, this sun dried AA Arabica bean has a soft clean flavour. It’s heavy bodied and pungent with a musty, chocolatey aroma and notes of spice and nuts. The name ‘Monsoon Malabar’ comes from the coffee beans exposure to the monsoon wind and rain of the Malabar coast which causes the beans to swell and take on new flavours.
The harvested coffee is sun dried and cured sorted into AA and A grades which are stored in warehouses until monsoon season. From June – September the beans are exposed to monsoon conditions through ventilation in the warehouse. They’re carefully handled, spread and raked to allow the beans to absorb moisture. This causes the coffee to swell in size, changing colour becoming a pale gold and losing most of its acidity.
This unique method of processing stems back to the conditions the coffee was exposed to when the beans were transported by sea from India to Europe during the mid-19th century. The ships left during the monsoon season and the raw coffee beans would change in size, texture and appearance. Modern transportation caused this unique processing method to disappear. Fortunately an alternative processing method was developed to replicate the monsoon conditions the coffee beans were exposed to!
RECOMMENDED BREW METHOD
India Monsoon Malabar is best brewed through a filter or cafetière.
ROAST PROFILE MEDIUM
GRADE ARABICA CHERRY AA
HARVEST OCT – FEB
PROCESS MONSOONED MALABAR
VARIETY SINGLE ORIGIN