Truly Unique! Chocolatey, nutty coffee with almost no acidity
• Monsooned Malabar is a coffee unlike any other. The days of the old merchant sailing ships have passed. But the Indians found that by storing coffee beans until monsoon season, then allowing the monsoon air and winds to circulate around the beans over the course of 12-16 weeks the same affect was achieved.
• Monsooned Malabar is a coffee unlike any other. Its name refers to both how it’s processed “monsooning,", and where it’s processed “Malabar.” It starts with a naturally-processed coffee bean, which is then meticulously weathered, or “monsooned,” to result in a chocolatey, woody, nutty coffee with almost no acidity.
Monsooning beans began, like many things, totally unintentionally. Around the time of the British Raj, wooden vessels carried raw coffee from India to Europe around the Cape of Good Hope during the monsoon months (a 6-month journey). During this passage, the humidity of the hold and the sea winds caused the coffee to undergo characteristic changes and ripen from fresh green to pale yellow.
Modern transportation has reduced the length of this journey and beans are better protected these days, but the depth and character that Europeans loved about India Monsooned coffee is still enjoyed. Realizing it was the sea air and the monsoon winds and rain that created the unique taste, they developed a process to replicate these conditions.
The process starts with arrival of green coffee from the Karnataka region in South West India. The coffee arrives double-bagged to limit the uptake of moisture. Because, for this kind of coffee, the producers want it to be moist, it is re-bagged into single bags and stacked in a warehouse with large open windows that allow the winds and rains of the monsoon to blow in. Jute is hung on the openings and depending on the severity of the rain and wind adjusted to control the amount of moisture.
Once the beans have gone through this process for a few months, they become slightly swollen and faded. As the rains begin, the beans are raked out onto the patio and then carefully re-raked and shoveled to regulate their moisture uptake. This process continues until September, when the coffee is then polished, bagged, and exported to anxiously-awaiting roasters like us.
All this exposure to the moist sea air swells the beans, and also fades the color to a pale, almost yellow complexion. This process also reduces acidity in the beans and produces notes of spice, mustiness, wood, chocolate and nuts; a truly unique bean.
|Country of Origin
||Very Full Body