A smooth mellow coffee with aromas of sandalwood and flavors of semisweet chocolate, cloves, cedar, and salted caramel. With its low acidity and heavy body, this coffee is perfect for milk-based drinks.
We recommend brewing this coffee in the French Press, stovetop Moka pot or as an Espresso. Note: (1) this coffee is very soluble, so start dialing in using a very fine grind and 1:2 brew ratio; and (2) rest coffee for at least 7 days after roast day before brewing.
One of the lowest acidity coffees you will find, Monsooned Malabar is a truly unique Indian coffee. 'Monsooning' is a post-harvest processing method where the coffee beans are exposed to monsoon rain and winds for three to four months along the Southwestern coast of India. As a result the beans swell in size, losing their original acidity, and turn pale gold in color. Monsooned Malabar coffee is unique to the Malabar Coast of Karnataka, Kerela, and the Nilgri mountains of Tamil Nadu, and is protected under India's Geographical Indications of Goods Act. This status not only protects the coffee's identity from imitation but also promotes the economic well-being of the region and its coffee growers.
The process dates back to British colonial rule, when coffee was transported by sea from India to Europe. Today, the conditioning process is replicated naturally during the monsoon months along the Malabar coast. The intriguing origin of the monsooned process and unique flavor profile are the reason that Monsoon Malabar is well-known and loved all over the globe.
We source our beans through our import partner Josuma Coffee Company from Aspinwall Coffee Co. in Mangalore, who ensures only fully monsooned beans are used to deliver AAA Super Grade Monsoon Malabar. This gives the coffee its clean and rich taste.
Region: Mangalore, Karnataka, India
Grade: AAA Super