martinigreen
India Monsooned Malabar
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SCAA 81 Points
Mild Acidity / Heavy Body
Monsoon processed
Notes of pepper, spice, nuts and earthiness / smoke.
The Malabar coast is famous for its Monsooned processed coffees. When the coffee is mature and ready for harvest, the cherries are sun-dried and stored in warehouses with open walls where monsoon winds penetrate the beans with their moisture and salt from the nearby ocean. The result is a coffee distinct for its earthiness and notes of spice and nuts.
We recommend you "rest" this coffee for 7 to 10 days after roasting to let the regional profiles develop.
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Materials
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Dimensions
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Care Instructions
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