Monsoon Malabar is produced from fine quality plantation coffees grown at 1000 to 2000 meters above sea level.
‘Monsooning’ is a process unique to India, with a lengthy history and producing a distinctive, potent cup. It dates back to coffee
farming under British colonial rule, when during the several months that it took to ship green coffee from India to Europe, the humidity and sea winds caused the beans to swell and age. As transport improved and the be ans suffered less from the elements
en route, European coffee- drinkers noticed that the coffee was losing the character and distinctive, bold flavour they were used to.
So, a new process was devised to replicate the conditions that produced this singular coffee.
To create a ‘monsooned’ crop, natural sun-dried green coffee is stored in open-sided warehouses on the coast, which allow moist tropical air from the monsoon winds to blow through the storage area.
Over a 2 to 3 month period, the beans absorb moisture, lose a degree of their natural
acidity and swell to around double their original size, becoming brittle and pale.
The process starts when the monsoon season begins in June/July and is usually completed by the end of October.
The result is anearthy, pungent, low acidity cup, which is often used to add body and weight to fine espresso blends.
Over the years, it has become an indispensable component in many fine espresso blends–notably in the Scandinavian specialty roaster market – where it lends weight, body and its unique bold flavour