MEDIUM ROAST

Flavor notes: Chocolate, Malt, Spice, Earthy

The Indian Monsooned Malabar is a very unique and exotic coffee. This exceptional coffee is dried in a way that virtually eliminates any acid. Highly recommended for coffee lovers who sometimes experience stomach upset from coffee acidity!

Monsoon Malabar coffee is prepared from Arabica cherries (“cherry” refers to dry-processed coffees in India). After grading, the coffee is transported to the coastal city of Mangalore where the “monsooning” is carried out in large open-walled warehouses.

During the rainy months of June through August, the coffee is spread inside the warehouses with very good aeration and ventilation at a particular thickness so that the coffee slowly absorbs moisture. After it absorbs sufficient moisture and bloats in size, it has to be periodically bulked and bagged and stacked so as to ensure proper and uniform “monsooning.” This process has to be carried out many times during the months of the monsoon.

After September, when the rains subside and the temperatures are higher, the ghostly white and swollen beans are sent through the final grading (gravity tables and hand-sorting) in order to obtain the Malabar export quality. The farmers not only produce coffee, they also grow pepper, cardamom, and oranges. Most of the farms are 80 to 100 years old and belong to third generation growers.

ALTITUDE: 1,000 - 1,500 meters

HARVEST: June - September

SOIL TYPE: Red clay

REGION: Malabar Coast, Karnataka & Kerala

VARIETIES: Kent, Catimor, S.795

COFFEE PROCESSING: Washed

DRYING: Monsooned