Monsoon Malabar AA

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Monsoon Malabar AA

Rich & Strong

Flavour Notes

Dark Chocolate, Earthy, Mellow

Omni Roast

India

from ₹460.00

Weight

250g
2*250g

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Picture this: the thunder cracks, the rain pours down in torrents, and you’re nestled in a cozy corner, clutching a steaming cup of coffee that holds within it the essence of the monsoon season. Welcome to the world of Monsoon Malabar coffee, a truly captivating brew that doesn’t just tell a story; it transports you right into the heart of the South Indian monsoons with every sip.

The origins of Monsoon Malabar lie in an age-old tale of shipping voyages and climatic alchemy. Back in the days when coffee was transported from India to Europe in wooden ships, the beans would undergo a metamorphosis during the monsoon months. The beans, exposed to the moist sea air and relentless monsoon winds, would swell up, turning pale gold and developing a unique flavour profile. This transformation was so beloved by coffee aficionados that a method was devised to replicate it on land, thus birthing the modern Monsoon Malabar.

Monsoon Malabar is a symphony of rich, earthy flavors with a low acidity that sets it apart. Imagine a walk through an ancient forest after the rain—notes of spice, wood, and earth come together with a subtle sweetness reminiscent of toasted grains. Undertones of cocoa and dark chocolate flirt with hints of tobacco, offering a depth that’s both intriguing and comforting. The full body and creamy texture make it perfect for a robust espresso shot, delivering a punch of flavor without overwhelming acidity. The aroma is rich and inviting, with a smoky edge that evokes the scent of damp earth and fresh rain. The low acidity is mellow, making it an excellent choice for those who prefer their coffee smooth and easy on the stomach.

Monsoon Malabar is unique not just in taste but also in its fascinating monsooning process. The beans are first harvested from the lush coffee plantations of the Malabar Coast, a region known for its torrential monsoon rains. They are sun-dried initially, removing the outer layers of fruit. Next comes the pièce de résistance.

The beans are spread out in large, open warehouses with slatted sides to allow the moisture-laden monsoon winds to flow through. Over a period of 12 to 16 weeks, the beans are exposed to these winds, regularly raked and turned to ensure uniform exposure. During this time, the beans absorb moisture, swell up, and change in color from green to a pale yellow-golden hue. This monsooning process infuses the beans with a distinct, earthy character and reduces acidity, which is the hallmark of Monsoon Malabar.

Producer

ITC

Region

Karnataka

Altitude

1000 – 1500 MASL

Type

100% Arabica

Process

Monsooned

Varieties

Various

Replacement policy

Wholesale Available

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Flavor
Characteristics

Acidity

Mouthfeel

Sweetness

Bitterness

Best Brewed With

About the farm

Centuries ago, as ships sailed around the Cape of Good Hope, taking nearly 6 months to reach Europe from India’s Malabar Coast, a fascinating transformation occurred. Exposed to the moist sea winds, the coffee beans lost their original color and acquired a special earthy and mellow flavor cherished in Europe. The beans swelled, turning pale-yellow, setting them apart from regular ones. Today, this intriguing process is commercialized in Mangalore, South India.

During the Monsooning process, selected coffee cherries are dried in expansive barbecues, then cured and sorted into grades – AAA, AA, and A. They are stored in warehouses until the monsoon arrives. When the monsoon season hits, the beans are exposed to moisture-laden winds in large ventilated warehouses, absorbing the moisture and salts. This causes the beans to swell significantly, taking on a pale-yellowish or golden color. The final product is coffee with a pleasantly earthy flavor and very mellow acidity.