Monsoon Malabar AA is grown and processed in the green (raw) state using 100% Arabica beans sourced from the best plantations in India.
The Malabar coast provides ideal conditions for the monsoon winds to season the beans stored in open warehouses for up to 3-4 months. The seasoning or monsooning process is carefully controlled to reduce the risk of excessive taints.
The beans are fresh roasted by us once a week however it is a well known fact that Monsoon Malabar is best enjoyed well-rested up to 15+ or even 20 days past the roast date once the beans have fully stabilized. This extended resting period delivers a superb flavour balance that is largely absent in the first 10+ days post roast.
In the roasted state, Monsoon Malabar does not provide the beautiful sweet coffee aromatics found in African or Central American coffees. Instead, you are faced with a funky, musty, earthy, even tending towards savoury or briny aroma. Please do not be put off by the aroma of the whole bean coffee.
Very low acidity – one of the lowest acid beans available. As a result of the low acidity, it produces extremely thick, rich and full cup via espresso extraction.
The flavour is sweet and intense providing one of the longest finishes (after-taste) of any bean.
Monsooning is a practice that emulates the process coffee beans were subjected to during the early days of ship transport over many months when transporting beans from India to Europe. Humidity and sea winds combined to force a ripening of the coffee beans and transformation from the fresh green appearance we are traditionally expecting to see in the raw coffee to a pale yellow colour that gives the impression of aged beans.
Modern processing of the monsooning is controlled by careful procedures to ensure quality and consistency.
This coffee can be purchased at the online store – please click here to visit www.mycuppa.com.au