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Indian Monsoon Malabar 100g

Indian Monsoon Malabar

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Monsoon Malabar’s unique process of exposure was discovered by chance back in the 16th century, as spice ships transported the beans back across the seas to Europe. Stored deep within the hold, the damp, humid conditions caused the beans to swell, neutralising any acidity and producing a deep, heavy sweetness - an immediate hit with Europeans.
Today, this coffee is drunk the world over, its beautiful mellow smoothness making it the perfect after dinner drink.
Monsoon Malabar, picked in the Malabar region of India, one of the wettest regions of southern India, undergoes an especially unique process to bring out the bean's fullest flavours. Straight after being harvested the Malabar beans are transported to open warehouses along the Malabar Coast, where they will be exposed to the harsh, moist winds of the area's monsoons for around three to four months. While they are stored in these open warehouses, the beans retain moisture from the monsoons and swell in size, losing much of their acidity in the process, resulting in a heavy bodied coffee that displays a wonderfully mellow flavour, with aromas of chocolate, spice and nuts. This strong coffee, unique to the coastal regions of Karnataka and Kerala, makes an excellent espresso when dark roasted, but also blends incredibly well with other varieties.
During the months of June to September, India sees the monsoon season sweep through its western coastal belt. These tropical rains sweep up from the oceans around India across the south west of the country. Once they reach the port of Malabar, the fun really begins. After the coffee beans, have been sorted for size, they are laid out on concrete patios in open-sided warehouses where they are exposed to the tropical rains. They are then painstakingly raked, turned and spread for 12-16 weeks’ whist being closely monitored for size, colour and quality. Once they have adopted their signature pale gold colour, they are prepared for export.

When the beans arrive in the UK, we slow roast them meticulously in small batches until we reach the optimum roasted colours which makes the coffee appealing both to the palate and the eye.

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