India Monsooned Malabar

Why we recommend this coffee

- it is an exceptional and original coffee which undergoes the process of so called monsooning

- it is very tender, with a velvety taste

- has very low acidity and good body

- mild, sweet flavour is paired with nutty aroma

- has low caffeine content

Flavour profile

  India Monsooned Malabar is a coffee of a complex flavour. Apart from dominant, nutty and creamy flavour it is possible to sense its delicate wooden and berry notes (we recommend Chemex device for that purpose). Beans are slightly sweet, without any bitter notes, acidity is also very low and still the coffee has a expressive, mature flavour. Milk added to that coffee may considerably weaken its flavour. It is suggested to add a little cream instead.

Region of origin

  India Monsooned coffee comes from the south of India, from Malabar province. Humid tropical climate prevailing in that region favours coffee cultivation. Beans from those plantations are among the best Indian coffees. Altitude of plantation: 1,000 - 1,400 m above sea level

  It is a special, highly appreciated coffee obtained in the process of so called monsooning. The history of monsooned coffee dates back to the British colonial India when sea shipments of coffee were poorly secured. High transport to Europe duration, high temperature and high humidity were decisive factors affecting the change of colour and flavour of raw beans. With time the means of securing coffee shipments got better and humidity was not affecting the beans anymore, thus they lost their historic flavour. Currently the specific features of those beans such as size, flavour or yellow-golden colour of raw beans are restored by the process of natural ageing.

Recommended way of brewing

  It produces satisfactory espresso, however crema may have a weak body and recede quickly. It tastes delicious when brewed in filter coffee makers, moka pots and French presses. Monsooned coffee can be successfully brewed in alternative ways, particularly in a Chemex brewer. It is recommended to blend those beans with other, more bitter varieties in order to improve the balance and depth of the brew (e.g.:. half of India Monsooned beans, half of Costa Rica).