Monsooned Malabar Coffee

During the late 19th century, while India was under British rule, coffee was regularly shipped to Europe. Coffee was exposed to the damp and humid monsoon conditions while it was stored on barges and transported from India to Europe.

This caused the coffee beans to swell, become pale in color, and also altered their taste. In this way, Monsoon Malabar coffee was discovered. The raw beans are exposed to the annual monsoon humidity in India for around 3 to 4 months.

This reduces the acidity of coffee beans and gives them a unique earthy flavor.

Roast: Light to medium roast coffee

Coffee Notes: This Microlot monsooned malabar coffee has Mellowness, Light bitter and good soft body after taste.