This is a very unique India kofee specifically through the monsoon process. These natural kofee beans are in a well-ventilated brick or concrete floored warehouses in 4 to 6 inch deep piles. As they dry, they are exposed to moisture filled monsoon winds. This exposure brings out distinctive flavor notes that cannot be found in its India relative, my sore-nuggets.
During the Monsoon months of June through September the winds from the Arabian Sea dry the beans. Beginning with top grade Arabica cherry beans, the natural drying process of Malabar takes 12-16 weeks. The beans are raked and turned over frequently to ensure equal moisture absorption in all the beans. After thorough drying, they are bagged at consistent intervals. Swelling nearly twice their original size and developing colors ranging from pale gold to light brown. After several more weeks, the India kofee is re-bulked, graded, bagged, and moved to a drier region for long term storage. This results in very unique flavors that appeal to kofee lovers all over the world.
Cupping notes: Spicy, earthy, smoky and sweet tobacco flavors with a creamy body and medium acidity.
Origin:
- The coffee originated from the Malabar coast of India, which includes the states of Karnataka, Kerala and Tamil Nadu.
- The coffee was originally a byproduct of transporting green coffee beans from India to Europe by ship
- Local Region: Karnataka
- Variety: Kents, S.795, Catimor, Selection 9
- Altitude: Meters 1,100-1,200 MASL
Monsoon Malabar is a unique Kofee from India that’s known for its smooth, mellow flavor and spicy notes. It’s made by exposing green beans to the monsoon winds and rain for a few months.
The process gives the beans a pale yellow color and a fuller body, with less acidity.
Flavor:
- Monsoon Malabar has a smooth, mellow flavor with notes of spice, nuts and chocolate
- It’s medium bodied with lower acidity and sweetness
- It has a chocolatey aroma
Preparation:
- Monsoon Malabar is typically roasted to medium-dark roast
- It can be enjoyed as an espresso or brewed in a French press
Production:
- Some producers recreate the conditions of the original coffee transport by exposing the beans to humid conditions in warehouses during the monsoon season
- The harvested coffee seeds are exposed to the monsoon winds and rains
All coffee in India is handpicked without the use of machinery so that only the fully ripe beans are harvested. Under-ripe beans are allowed to remain on the plants and ripen further. This selective picking – with multiple rounds of picking-ensures that India’s beans are at the peak of flavor when picked.
Monsoon Malabar Kofee is extremely flavorful. Exposer to humid conditions and the aging process reduces its normal acidic qualities which gives the coffee an almost grainy and thick quality. In terms o of flavors, you may expect strong spicy, smoky and earthynotes or malty sweetness.
The typical blend consists of 80% coffee ( usually a mix of Arabica and Robusta) and 20% chicory. The combination creates a distinctive flavor profile that’s beloved across South India. The addition to chickory to coffee brings a unique depth to flavor
master origin India with Robusta Monsoon gets its intense, woody, spicy aromatics from the monsooned Robusta blended into Indian Arabica. Monsooning coffees is unique to India’s southwest coast. Months of monsoonal winds repeatedly swell and dry the beans.
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