Monsooned Malabar, also known as Monsoon Malabar, is a process applied to coffee beans. The harvested coffee seeds are exposed to the monsoon rain and winds for a period of about three to four months, causing the beans to swell and lose the original acidity, resulting in a flavor profile with a practically neutral pH balance. The coffee is unique to the Malabar Coast of Karnataka and Kerala and has protected status under India’s Geographical Indications of Goods Act. The name Monsoon Malabar is derived from exposure to the monsoon winds of the Malabar coast.
Because of the monsooning process, the green beans lose much of the acidity inherent in beans from the region. It takes a few weeks for the beans to absorb the moisture from the monsooning process, increasing their moisture up to 17%. After which the beans are tipped from bag to bag several times a day over the period of a few months reducing the moisture down to about 12%. The green beans arrive significantly lighter in weight than beans that have not been through the monsooning process.
While Monsooned Malabar is ideal for espresso, our Monsooned Malabar is Italian Roasted bringing the oil of the bean to the surface, reducing the acidity even further. This coffee is abundant in body and has a smooth earthiness.