Description
From India, the sixth largest producer of arabica coffee, get ready for Monsooned Malabar.
The Monsooned process is unique to one Indian coast. During the summer, green coffee is exposed to the high humidity of the monsoon season. This changes the beans – they’re larger – and reveals singular aromas and flavors. Monsooned processing develops the flavor and aroma you’ll find in no other coffee on earth.
The singular aroma of Monsooned Malabar remains impossible to describe, but conveys the first hint of what’s to come. Take a sip of smooth, mellow baker’s chocolate with a characteristic earthy flavor.
Origin: India, Karnataka, Western Ghats
Cultivars: Arabica: Catimor, Kents
Processing Method: Monsooned
Harvest: October – February
Cupping Notes: Earthy, brown spice, tobacco, wood notes, low acid
Altitude: 1,100 – 1,200 M
Aroma: Dark chocolate, nuts
Good for: coffee machines, espresso makers, French press, or percolators.
