Gold Monsooned Malabar Coffee beans

$32.00

500Gram

Monsooned coffee is a specialty coffee in which fine dry green Arabica and Robusta seeds are naturally cured for 3 to 4 months, by exposure to the moist monsoon winds prevailing in the west coast of Southern India (Malabar coast), especially in the regions of Mangalore and Tellicherry. The coffee is loosely packed in gunny sacks and stacked in piles with sufficient space between rows to allow air to circulate freely around the sacks. The coffee cherries absorb moisture from the humid monsoon atmosphere, causing the seeds to swell and becoming light yellow, to obtain an intensely mellow but aggressively resulting in a musty flavour profile with a practically neutral pH balance.  The coffee is bulked and repacked at frequent intervals or poured from one bag to another to prevent mold growth and ensure uniform monsooning. Only dry processed Arabica and Robusta seeds are used to prepare monsoon coffees. These seeds have a good body, low acidity and pleasant aroma and flavour in the cup. 

The name Monsooned Malabar derived from exposure to the monsoon winds of the Malabar Coast

Himalayan & Kashmiri 100% Natural Coffee & Tea

Monsooned coffee is a specialty coffee in which fine dry green Arabica and Robusta seeds are naturally cured for 3 to 4 months, by exposure to the moist monsoon winds prevailing in the west coast of Southern India (Malabar coast), especially in the regions of Mangalore and Tellicherry. The coffee is loosely packed in gunny sacks and stacked in piles with sufficient space between rows to allow air to circulate freely around the sacks. The coffee cherries absorb moisture from the humid monsoon atmosphere, causing the seeds to swell and becoming light yellow, to obtain an intensely mellow but aggressively resulting in a musty flavour profile with a practically neutral pH balance.  The coffee is bulked and repacked at frequent intervals or poured from one bag to another to prevent mold growth and ensure uniform monsooning. Only dry processed Arabica and Robusta seeds are used to prepare monsoon coffees. These seeds have a good body, low acidity and pleasant aroma and flavour in the cup. 

The name Monsooned Malabar derived from exposure to the monsoon winds of the Malabar Coast

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