India Monsooned Malabar A

Coffee Crafters

Details

Origin

India

Process

Monsooned

Roast Suitability

Description

REGION: Malabar Coast ALTITUDE: 1,00 0 - 1,500 m VARIEITIES: Kent, S.795, Catimor PROCESSING: Monsooned Q-GRADE: 81 Points CUP: Mild acidity, heavy body FLAVOR: Earthy, pepper spice, nutty, dark chocolate, smokey FREE SHIPPING: Ships within 3 business days ABOUT THIS COFFEE A Short History of the Monsoon ed Malabar A historical accident brought the Monsoon ed Malabar into popularity back at the turn of the 19 th century. In route to Europe, green coffee from the Malabar coast of India was exposed to the harsh storms, humidity and the salted winds of the monsoon season which changed the characteristics of the coffee. Over the 6 th month journey around the Cape of Good Hope, the green beans ripened from their fresh green, to a larger, pale yellow bean with a strange smell. When the transportation methods changed over time, these beans lost their characteristics. The result was that coffee farms in India had to emulate the 6 th month sea journey that made this coffee so popular back in Europe. As the coffee cherries reach maturity and are harvested, the cherries are sun-dried until the flesh easily comes off by hand. Once dried, the beans are stored in warehouses with open walls where the gale winds of the monsoon season (June - September), saturate the beans with their moisture and the sea salt from the nearby ocean. It is at this time where the green bean transforms and is shipped off to roasters around the world. Optimal Time to Drink the Monsoon ed Malabar As roasters, you are all probably aware that some coffees must "rest" more than others, before the optimal flavors manifest to make the greatest cup. The Monsoon ed Malabar especially fits this bill. The coffee community has differing opinions, but many agree that a 10-day resting period is ideal to bring out the Monsoon ed Malabar ’s distinctive flavor characteristics. Many roasters report a less than terrific aroma, until about seven days after roast, and sometimes longer. Some even report that it takes up to t