Mighty Monsoon Malabar
Looking for an exceptional cup of coffee - something extraordinarily different and unique?
We recommend giving the Monsoon Malabar Arabica a shot.
The fact is, there is nothing else like it in the coffee universe.
It is a coffee that can divide enthusiasts - some love it and, once accustomed, will refuse to drink anything else.
Others might loathe it.
Polarizing is an understatement.
But wait, you need to know it's got a rather pungent smell (aroma) and requires a super-fine grind.
The grind for espresso is so fine that it might almost break many low-end domestic grinders. Monsoon Malabar requires a delicate grind setting due to the monsoon process's lack of moisture and density in coffee.
However, there is an upside. Be prepared for a robust, spicy flavour different from any coffee you might have tasted.
Without a doubt, Monsoon Malabar is the most demanding coffee to roast. Ever.
Monsoon Malabar has no moisture or density in the raw state. Roasting it requires incredible skills to navigate the profile accurately.
But you can rest assured we have been roasting the mighty Monsoon Malabar since 2009.
It's so popular that we roast it daily; that's many thousands of batches, so we can do it with our eyes closed.
Despite being a "medium roast", the finished product presents visually as a lighter shade of brown. The finish will show a "mottled" appearance with a broad range of pale brown shades.
Again, this is due to the monsoon process dehydrating the bean.
With more experience roasting Monsoon coffees than any other coffee roaster in Australia (14 years and 10,000+ batches), we know how to treat this bean with the utmost respect.
A low-acid coffee ideally suited to black or espresso brews.
Without a doubt, Monsoon Malabar is the lowest-acid coffee in our portfolio.
Monsoon Malabar makes an ideal choice for that classic Italian-style espresso experience due to its thick, dense body and deficient acid.
It's so different.
Not only does it look and smell different, it also tastes different.
You can expect strong, intense, low acid with plenty of syrupy chocolate, spice and dark cocoa tones.
It's a complex coffee with plenty of mixed spices and various flavours going on simultaneously - some of them we can't even describe.
A cult following
Monsoon Malabar is one of the world's most full-bodied arabica coffee beans - in this regard, it's unique and stands alone; there is nothing else like it anywhere.
Over the last 20 years, Monsoon coffees have built up a considerable cult following.
Excellent if you need a low-acid coffee and enjoy straight black espresso (please use a perfect grind).
Beware of the differences.
Monsoon Malabar has a rather pungent odour, even when just freshly roasted.
The aroma could cause customers new to Monsoon Malabar to think it needs to be fresh or defective.
No, that's the typical aroma.
It's not a pleasant, sweet coffee aroma like regular beans or ground.
We sell truckloads of this coffee every week; it's roasted daily and flies out the door.
Our roasted Monsoon Malabar coffee will usually be too fresh when you receive it.
Monsoon Malabar works best with a bit of age on the roast, e.g. up to 2 weeks post-roast.
Monsoon Malabar requires a super-fine grind setting, almost Turkish; it's that fine.
You will need to keep going finer and finer until the pour slows; otherwise, you will under-extract the coffee, and it won't be nice at all.
Be aware of the fine grind required for Monsoon Malabar. If the espresso pours gushes too fast, the flavours and entire attributes will not be present in the cup.
Monsoon Malabar does not provide sweet coffee aromatics in African or Central American coffees.
Instead, you are faced with a distinctive funky, musty, earthy, even tending towards savoury or briny aroma.
Please do not be put off by the aroma of the whole-bean coffee, as the extracted espresso is entirely different.
About the rest periods
Monsoon Malabar coffee works best with around 14 days of rest post-roast.
It continues to develop for weeks and weeks after roasting; unlike regular coffees that tend to lose vibrancy after a couple of weeks, Monsoon keeps on powering on.
Whilst our suggested rest period is a guide only, it's possible to start using the coffee before the 14-day rest period.
Like all coffees that haven't fully developed post-roast, the coffee may be very gassy with a tendency for non-persistent crema for espresso extraction when it's too fresh.
Understanding the Monsoon process
Monsoon Malabar is grown and processed in the green (raw) state using 100% Arabica beans sourced from the best plantations in India.
The Malabar coast provides ideal conditions for the monsoon winds to season the beans stored in open warehouses for up to 3-4 months.
The seasoning or monsoon process is a carefully controlled task that reduces the risk of excessive taints.
Monsoon is a practice that emulates the process coffee beans were subjected to during the early days of ship transport over many months when transporting beans from India to Europe. Humidity and sea winds combined to force a ripening of the coffee beans and transformation from the fresh green appearance we traditionally expect to see in the raw coffee to a pale yellow colour that gives the impression of aged beans.
Careful procedures control the modern processing of the Monsoon to ensure quality and consistency.
A Note About Freshness and Aging the Roasted Monsoon Malabar
Monsoon Malabar is freshly roasted by us at least four times a week - sometimes, roasting the Monsoon Malabar often as it's a trendy choice amongst customers.
Predicting order volumes is extremely difficult as customers can each buy 10kg or more of this Monsoon Malabar on their order.
Another important fact about the Monsoon Malabar is its mythically long shelf life in the roasted state.
It can be 200% or 300% longer than other roasted coffees.
In other words, Monsoon Malabar may continue pulling massive crema, body and flavour for long after different roasted coffees have oxidized and become lifeless.
Trying Monsoon Malabar AA coffee should be on every coffee lover's Bucket List!
There is no problem using freshly roasted Monsoon coffee as you need to be more careful with the grind, but you will appreciate the development of the bean as it ages - just like a fine wine.
Important Notes about grinding
As noted above - REQUIRES VERY FINE GRIND - WE RECOMMEND YOU TRY AND CHOKE THE MACHINE FOR MAXIMUM EXTRACTION EFFICIENCY.
We cannot stress the importance of ensuring the grind is very fine. It's no joke; the finer, the better. It's a very different coffee from everything else, and hence, it requires a different approach to grinding and dosing for espresso extraction.
Some domestic grinders cannot grind Monsoon Malabar fine enough for the correct espresso extraction.
Monsoon coffees are unique and distinctive - there is nothing else like them anywhere.
Strong and robust, these coffees are like pouring jelly into a cup.........thick, viscous body, massive crema and insane complexity.
If you can think of a herb or spice then it's probably detectable in the Monsoon Malabar - it's got anything and everything at the same time.
A certain type of coffee drinker will become addicted, infatuated and most likely obsessed for life once they experience Monsoon Malabar - all other coffees will pale into insignificance.
You need a super-fine grind because every last bit of moisture has been either evaporated, even before it's roasted (which is seriously difficult).
If you enjoy Greek or Turkish style coffees, the Monsoon Malabar is just for you.
A coffee to definitely try if you have not yet.
Don't be put off by funky aroma......it's a bucket list experience.
A Tropical Winner15 November 2023My Cuppa’s amazing Monsoon Malabar is the only bean I have found that remains stable in the heat and humidity of the tropics of Darwin. We even have a monsoon season here and it seems to thrive in those conditions ironically. Or maybe it’s not ironic and there’s the science of the monsooning process behind it. Either way, I highly recommend Monsoon Malabar and I doubt you have to live in the tropics to appreciate it.
Monsoon Malabar27 November 2022I should have read description & tasting notes more carefully before making my first cup.. Most coffees I grind between the 8-5 settings on my grinder, I tried 5 & it went through in about 20 seconds, found the ideal setting 3 with increased grind time of 2 seconds. Made the coffee as a flat white & was not impressed. Next pulled a shot as an espresso, wow! for me the coffee Has lived up to my full expectations & would recommend it to anyone as an espresso. Ian
Best Coffee Ever13 October 2022I've had this coffee before from another roaster who is no longer roasting. After searching here and there for a local supplier without success I took a chance on buying a kilo from MyCuppa a few weeks ago. The first brew I made too weak (I drink my coffee black without sugar) and it tasted yuk and I wondered if I had made a mistake ordering online. The next brew I made I used the regular setting on my machine and what a difference! The sweet caramel and chocolate notes are superb with a long aftertaste that is not acidic, and I enjoy it at all strengths from single shot to long black . It's worth reading the processing notes on the website to appreciate the unique manner of processing that produces this extra fine coffee. Five stars!
If you haven't tried it...12 April 2021It is definitely worth it. I can't say it will be to everyone's tastes, but I thoroughly enjoyed it. It kept its distinct taste for quite a while in my less than optimal conditions. I've ordered it again and am looking forward to round two.
A must18 July 2019This coffee is great nothing like it that ive tried before.