Indian monsoon malabar

History! The origins of Monsoon Malabar date back to the times of the British Raj, when, during the months that the beans were transported by sea from India to Europe, the humidity and the sea winds combined to cause the coffee to ripen from the fresh green to a more aged pale yellow. 

In a now modernized version of this process monsoon coffees tend to be stored in warehouses until the monsoon season rolls around. The sides of the warehouses are opened to let the moist winds in and thus the beans swell. The process tends to be a natural processing and then raked and turned by hand to allow them to gain moisture. The monsooning process tends to take around 12-16 months. What we get as a result is an intense full body, bitter goodness and a extremely low acidity. As your cup cools more earthy accents will appear. We hope you enjoy this cup as much as we did!

Tasting notes: bitter cocoa, spice, earthy accent, & a smokey aroma