A historical accident brought the Monsoon Malabar into popularity back at the turn of the 19th century. While shipping to Europe, green coffee from the Malabar coast of India was exposed to the harsh storms, humidity and the salted winds of the monsoon season which changed the characteristics of the coffee.
During their long 6 month journey around the Cape of Good Hope, the green beans ripened from their fresh green, to a larger, pale yellow bean with a strange smell. When the transportation methods changed over time, these beans lost their characteristics. The result was that coffee farms in India had to emulate the 6th month sea journey that made this coffee so popular.
As the coffee cherries reach maturity and are harvested, the cherries are sun-dried until the flesh easily comes off by hand. Once dried, the beans are stored in warehouses with open walls where the gale winds of the monsoon season (June - September), saturate the beans with their moisture and the sea salt from the nearby ocean. It is at this time where the green bean transforms and is shipped off to their destinations.
As coffee connoisseurs you are all probably aware that some coffees must "rest" more than others, before the optimal flavours manifest to make the greatest cup.
Monsoon Malabar especially fits this bill as many agree that a 10-day resting period is ideal to bring out Monsoon Malabar’s distinctive flavour characteristics. Some even report that it takes up to two weeks for all the characteristics to truly come out. Once rested, the roasted beans will have a strong, full-bodied, malty sweet, smoky, and earthy delivery.
As a medium roast, our India single origin sits at 19 on the Roast Vision Scale and 76 on the Agtron Gourmet Colour Scale laid out by the Specialty Coffee Association (SCA).
Malt sweetness and mushrooms with lots of earthy notes
Species: 100% Arabica
Process: Monsoon Season Winds
Roast Level: 76 Agtron Gourmet, 19 Medium
Brewing Recommendations: Drip, Immersion, Espresso