India Monsooned Malabar Decaf

Bakers chocolate, creamy, cedar, heavy body, low acid and not sweet.

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India Monsooned Malabar Decaffeinated

Experience this decaffeinated option of our exceptional India Monsooned Malabar coffee. The origination of Indian Monsoon Malabar coffee dates back to the era when wooden ships loaded with raw coffee beans would take up to 6 months to travel from India to Europe, sailing around the Cape of Good Hope. During the months that the coffee beans were transported at sea, the humidity and ocean winds combined to cause the coffee to change from its fresh green colour to a more aged, pale yellow hue. Upon their arrival in Europe, the coffee beans were found to have a unique mellowness, soft and smooth tasting throughout the cup, so that the coffee became an instant hit with Europeans, paving the way for the birth of a new coffee type. 

Mountain Water Process Decaffeinated

• Mountain Water Process - No harmful solvents ever used
• Water and activated charcoal - Natural decaffeination method
• Chemical-free process - Pure, clean coffee extraction
• 99.9% caffeine removal - Effective decaffeination
• Flavor preservation - Maintains original coffee character
• Premium decaf standard - Highest quality decaffeination

Rich Flavour Profile

The cup is balanced with low acidity, light body and notes of bakers chocolate and table cream:

• Bakers chocolate - Rich, luxurious base notes
• Table cream - Smooth, creamy mouthfeel
• Low acidity - Gentle, mellow character
• Heavy body - Smooth, earthy, cedar wood, dark toast
• Unique mellowness - Distinctive monsoon processing character
• Smooth tasting - Consistent flavour throughout the cup

Exceptional Processing Method

Today these conditions are replicated in warehouses during the Indian monsoon season so that the coffee beans, exposed to constant humid conditions, undergo the same characteristic changes in size, texture, appearance and in the cup.

• Historic processing method - Dating back to colonial shipping era
• Monsoon exposure - Humid conditions during Indian monsoon season
• Color transformation - From green to pale yellow hue
• Texture changes - Beans swell and develop unique characteristics
• Warehouse conditioning - Controlled humid environment replication

Traditional Processing Excellence

The monsoon processing method replicates the conditions that coffee beans experienced during 6-month sea voyages around the Cape of Good Hope, creating the distinctive mellowness and smooth character that made this unique coffee type an instant hit with Europeans.

Perfect Brewing Applications

This premium single-origin coffee excels in brewing methods that highlight its mellow and chocolate character:

• Pour-over methods - Emphasizes smooth complexity
• French press - Enhances chocolate and cream notes
• Cold brew - Smooth, low-acid refreshment
• Aeropress - Clean, balanced extraction
• V60 - Highlights bakers chocolate and cream notes

What Makes Monsooned Malabar Special?

The Malabar Coast region is India's most celebrated coffee-processing area, known for producing coffees with exceptional mellowness and unique character. This monsoon-processed coffee represents the pinnacle of what this historic method can offer through traditional warehouse conditioning and careful exposure to humid monsoon conditions.

Brewing Recommendations

For the best single-origin coffee experience:

• Grind size - Medium for pour-over, coarse for French press
• Water temperature - 195-205°F
• Brew ratio - 1:15 to 1:17
• Extraction time - 4-6 minutes for optimal chocolate and cream notes