Monsoon Malabar is a type of coffee that is known for its unique flavour profile and production process. It is primarily grown in the Malabar Coast region of southwestern India, particularly in the states of Karnataka and Kerala.
The name “Monsoon Malabar” comes from the traditional process of exposing the coffee beans to the monsoon winds and rains during the rainy season. This process involves leaving the coffee beans in open-sided warehouses or on patios, allowing the moist and humid air to interact with the beans. As a result, the beans undergo changes in colour, size, and flavour.
During the monsoon season, the coffee beans absorb moisture from the air, causing them to swell and turn pale yellow. The prolonged exposure to moisture also reduces the acidity of the beans and alters their flavour profile.
Monsoon Malabar coffee is characterized by its low acidity, smoothness, and unique earthy, musty, and woody taste with hints of spice.
The process of producing Monsoon Malabar coffee requires careful monitoring and control of humidity levels to avoid mould or fungal growth. After the monsoon season, the coffee beans are further dried to restore them to a stable moisture content before being processed and exported.
Monsoon Malabar coffee has gained popularity among coffee enthusiasts who appreciate its distinct flavour and the story behind its production. It is often used in blends or enjoyed as a single-origin coffee.
It’s worth noting that taste preferences can vary, and not everyone may enjoy the particular flavour characteristics of Monsoon Malabar coffee. However, for those who appreciate its unique profile, it can be a delightful and intriguing choice.