A historical accident brought the Monsooned Malabar into popularity back at the turn of the 19th century. In route to Europe, green coffee from the Malabar coast of India was exposed to the harsh storms, humidity and the salted winds of the monsoon season which changed the characteristics of the coffee. Over the 6th month journey around the Cape of Good Hope, the green beans ripened from their fresh green, to a larger, pale yellow bean with a strange smell. When the transportation methods changed over time, these beans lost their characteristics. The result was that coffee farms in India had to emulate the 6th month sea journey that made this coffee so popular back in Europe.
As the coffee cherries reach maturity and are harvested, the cherries are sun-dried until the flesh easily comes off by hand. Once dried, the beans are stored in warehouses with open walls where the gale winds of the monsoon season (June - September), saturate the beans with their moisture and the sea salt from the nearby ocean. It is at this time where the green bean transforms and is shipped off to roasters around the world.
Once we roast and rest beans up to 7-10 days after roasting the roasted beans will have a strong, full-bodied, malty sweet, smoky, and earthy delivery.
REGION: Malabar Coast
ALTITUDE: 1,000 - 1,500 m
VARIEITIES: Kent, S.795, Catimor
CUP: Mild acidity, heavy body
FLAVOR: Earthy, pepper spice, nutty, dark chocolate, smokey
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