India Malabar AA
Malabar beans are exposed to the seasonal monsoon conditions in India before they are roasted. When the coffee beans reach maturity, they are harvested, and the cherries are sundried until the flesh has dehydrated and can be easily removed by hand. The beans are then sorted into grades and stored until the monsoon season.
During the monsoon season — June through September — the beans are stored in in open-sided warehouses where they are left exposed to the violent winds of the monsoons. The monsoon winds are entirely moisture-saturated and contain a high amount of sea-salt. The exposure to the winds causes the beans to swell as they absorb moisture. During this time, the beans also turn from green to off-white. Finally, the beans are packaged and shipped off to buyers, whereupon they are roasted.
Flavor profile
Considering the process, it’s hardly surprising that the resulting coffee is unlike any other. Monsoon Malabar coffee is intensely flavorful and is extremely full-bodied. The monsoon exposure and ageing process removes almost all of the normal acidic qualities of the coffee. This lack of acidity gives the coffee a thick, almost grainy quality and a complete absence of brightness.
In terms of specific flavors, drinkers can expect strong smoky, spicy, and earthy notes as well as a malty sweetness. Due to its lack of acidic brightness, Monsoon Malabar coffee doesn’t work as an iced coffee and should only be drunk hot. Ideally, this coffee should be used in espresso-based beverages, as the milk and sugar will balance out the intense flavors.
Malabar beans are exposed to the seasonal monsoon conditions in India before they are roasted. When the coffee beans reach maturity, they are harvested, and the cherries are sundried until the flesh has dehydrated and can be easily removed by hand. The beans are then sorted into grades and stored until the monsoon season.
During the monsoon season — June through September — the beans are stored in in open-sided warehouses where they are left exposed to the violent winds of the monsoons. The monsoon winds are entirely moisture-saturated and contain a high amount of sea-salt. The exposure to the winds causes the beans to swell as they absorb moisture. During this time, the beans also turn from green to off-white. Finally, the beans are packaged and shipped off to buyers, whereupon they are roasted.
Flavor profile
Considering the process, it’s hardly surprising that the resulting coffee is unlike any other. Monsoon Malabar coffee is intensely flavorful and is extremely full-bodied. The monsoon exposure and ageing process removes almost all of the normal acidic qualities of the coffee. This lack of acidity gives the coffee a thick, almost grainy quality and a complete absence of brightness.
In terms of specific flavors, drinkers can expect strong smoky, spicy, and earthy notes as well as a malty sweetness. Due to its lack of acidic brightness, Monsoon Malabar coffee doesn’t work as an iced coffee and should only be drunk hot. Ideally, this coffee should be used in espresso-based beverages, as the milk and sugar will balance out the intense flavors.
Malabar beans are exposed to the seasonal monsoon conditions in India before they are roasted. When the coffee beans reach maturity, they are harvested, and the cherries are sundried until the flesh has dehydrated and can be easily removed by hand. The beans are then sorted into grades and stored until the monsoon season.
During the monsoon season — June through September — the beans are stored in in open-sided warehouses where they are left exposed to the violent winds of the monsoons. The monsoon winds are entirely moisture-saturated and contain a high amount of sea-salt. The exposure to the winds causes the beans to swell as they absorb moisture. During this time, the beans also turn from green to off-white. Finally, the beans are packaged and shipped off to buyers, whereupon they are roasted.
Flavor profile
Considering the process, it’s hardly surprising that the resulting coffee is unlike any other. Monsoon Malabar coffee is intensely flavorful and is extremely full-bodied. The monsoon exposure and ageing process removes almost all of the normal acidic qualities of the coffee. This lack of acidity gives the coffee a thick, almost grainy quality and a complete absence of brightness.
In terms of specific flavors, drinkers can expect strong smoky, spicy, and earthy notes as well as a malty sweetness. Due to its lack of acidic brightness, Monsoon Malabar coffee doesn’t work as an iced coffee and should only be drunk hot. Ideally, this coffee should be used in espresso-based beverages, as the milk and sugar will balance out the intense flavors.