Indian Monsooned Malabar

Monsooning is a traditional coffee-curing process—most famously known as Monsooned Malabar—where unroasted green coffee beans are exposed to humid monsoon winds and rain on India’s southwestern coast for 12 to 16 weeks.

Physical & Chemical Changes

• Swelling and Color Change: The beans absorb moisture from the sea winds, doubling in size and turning a pale gold, straw-like color.
• Loss of Acidity: The process strips away almost all natural acidity, resulting in a coffee with a nearly neutral pH balance.
• Lower Density: The beans become softer, more brittle, and lighter in density than standard green coffee beans                                                                                                                                                                                                           

• Taste Profile
• Heavy Body: It produces a thick, rich, and syrupy body.
• Earthy & Spicy Flavors: The cup features pungent, mellow, and woody notes with distinct hints of chocolate, nuts, and spice.
• Gentle on the Stomach: Because of the ultra-low acidity, it is very smooth and mild to drink, making it a popular base component for espresso blends or a gentle drip/brew coffee