The monsoon exposure and ageing process removes almost all of the normal acidic qualities of the coffee. After our long-standing monsooned blend, were excited to bring back single-estate Monsoon Malabar from Hoysala Estate. Upon determining that it was the sea air and the monsoon winds and rain that created this unique taste, the industrious Indians looked for a process to replicate these conditions. Monsoon Malabar coffee is intensely flavorful and is extremely full-bodied. When modern transportation reduced the length of this journey and better protected the beans, the Europeans noticed that the coffee beans lacked the depth and character they’d come to enjoy. Monsooning beans began around the time of the British Raj, when wooden vessels carried raw coffee to Europe during the monsoon months (a 6-month journey), where the humidity of the hold and the sea winds caused the coffee to undergo characteristic changes and ripen. The process is carried out on the West Coast of India using the winds from the Arabian Sea during Monsoon months of June through September. 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. Monsooned Malabar is a dry processed coffee that has been exposed post drying to 3 to 4 months of moisture from the monsoon winds and rain, historically at. India Monsooned Malabar Blind Assessment: Low-toned, simple but resonantly deep coffee, with variants of smoke and chocolate notes running from aroma to cup. Tasting Notes: Cacao, smooth, earthy, no acidity
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