India Monsooned Malabar

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.