A special coffee from southern India with a unique flavour, produced by recreating the “monsooned” effect. Monsooned Malabar beans are left exposed to the Monsoon winds and this high humidity slowly softens their character and removes and trace of acidity. The resulting coffee is incredibly soft with a distinctive aged character.
Monsooned Malabar is a process applied to coffee beans. The harvested beans are exposed to the monsoon rain and winds for a period of about three to four months, causing the beans to swell and lose the original acidity, resulting in a smooth brew with a practically neutral pH balance. The coffee is unique to the Malabar Coast of Karnataka and Kerala and has protected status under India’s Geographical Indications of Goods Act. The name Monsooned Malabar is derived from exposure to the monsoon winds of the Malabar coast.
Whole crop cherry coffee are selected and sun-dried in expansive barbecues. The dried beans are cured and sorted into ‘AA’ and ‘A’ grades, after which, they are stored in warehouses till the onset of monsoon. From June through September, the selected beans are exposed to moisture-laden monsoon winds in well-ventilated warehouses (12 to 16 weeks time). The monsooning process involves careful handling, repeated spreading, raking and turning around in regular intervals. The beans absorb moisture and get significantly large, turning a pale golden colour. Further micro-sorting is done to separate fully monsooned beans.
Rory’s Tasting Notes:
Heavy in body with chocolatey aroma and notes of spice and nuts.