Espresso India monsooned Malabar

Origin: India and Brazil
Flavor: dark chocolate
Strength: strong
Acidity: low acidity
Body: full-bodied
Bean quality: 80% Arabica, 20% Brazil Arabica
Recommended for: espresso machines, super-automatic coffee machines, and stovetop moka pots.

Verdict: Espresso Malabar is ideal for stovetop moka pots or espresso machines. A bold, chocolatey blend: hand-picked Indian monsooned Malabar combined with an intense Brazilian coffee. It’s a wonderfully aromatic espresso with naturally very low acidity. What makes these coffee beans special is the unique wet processing method, which is entirely different from the usual approach. This is monsoon coffee, processed using the so-called “monsooning method.”

So, what does the term monsooning mean? Well, we need to go back a little in history, long before industrialization, to the 17th century. Originally, coffee beans were transported by sailing ship across the ocean for months, eventually arriving in Europe whenever the winds allowed. As a result, the coffee sacks were naturally exposed for a very long time to the high humidity caused by saltwater and the salty sea air.
The result: Moisture during the journey changed the color and flavor. The green coffee was no longer green, but light beige, and its flavor was pleasantly mild. After a while, Europeans came to appreciate and love this new flavor. With modern ships, the beans reached their destination much faster and were therefore no longer as exposed to the elements. Because of high demand, this process is now recreated artificially by exposing the beans to monsoon rains in specially designed, open-sided warehouses. This gives them their original flavor.