Looking for a special cup of coffee - something different and unique ?
We recommend giving the Monsoon Malabar Arabica a shot....it's a coffee that can divide enthusiasts - some love it and refuse to drink anything else, others loathe it.
It is a medium-dark roasted bean just on the lighter edge of the first snaps in second crack - although visual appearance would lead you to beleive it's a light roast but please don't be fooled.
The reason the roasted Monsoon Malabar displays as a lighter shade of brown is due to the starting colour in the raw state - it's faded yellow instead of dark green and therefore when roasted, because it's been stripped of moisture and some oils in the monsooning process, it's only every going to appear as a medium coloured brown, never dark.
Monsoon Malabar is often well regarded as being perfect for that typically classic Italian style espresso experience due to the thick, viscous body and the incredibly low acid. The difference between the Monsoon Malabar and general Italian style coffees is that the Monsoon Malabar is 100% arabica whereas most, if not all Italian style coffees contain varying amounts of robusta (we are not suggesting for one moment that robusta is either good or bad in a coffee - our personal opinion is we don't like robusta for it's harsh tones, it brings a coffee down instead of lifting it up)
Strong, intense, low acid, tons of syrupy chocolate and dark cocoa tones. It's a complex coffee with spices and all sorts of things going on at the same time.
Without doubt, the Monsoon Malabar is one of the world's most full-bodied coffee beans - it's unique and stands alone, there really is nothing else like it anywhere.
Monsoon Malabar has built up a huge cult following amongst our customers. Those that like
It's important to please be aware of the following:-
Monsoon Malabar coffee can require 14 days rest post-roast - it continues to develop for weeks and weeks after roasting. Whilst that rest period is a guide only, it's possible to start using the coffee before the 14 day rest period, it's just that the full flavors will not have fully developed, the coffee will be very gassy with a tendency for non-persistent crema and it may be difficult to grind without particles spraying everywhere.
About 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 monsooning process is carefully controlled to reduce the risk of excessive taints.
A Note About Freshness and Aging the roasted Monsoon Malabar
Monsoon Malabar are fresh roasted by us at least twice a week a week depending upon order volumes - sometimes we have to roast it 3 or 4 times a week because it's now a highly popular choice amongst customers that won't drink anything else.
Predicting order volumes is extremely difficult as customers can each buy 10kg or more of this Monsoon Malabar on their order, or we have numerous returning customers buying at the same day which results in our stock going from plenty to zero in a matter of just a couple of hours.
We have tried for almost a decade to implement a carefully controlled and planned aging process specific to this roasted Monsoon Malabar coffee bean - but it's literally impossible due to the unpredictable nature of online orders - we get smashed without warning.
So, you know what...... we have given up trying to age this coffee because it's technically impossible.
We roast it when the levels fall to a certain value and for those customers that want to send us messages that the Monsoon Malabar they recieved is too fresh to use because it's not 14 days old, then please take a moment to think how impossible it is for us to operate without a crystal ball and we respectfully ask that you implement your own aging process by ordering well before you run out (rant over).
Another important fact about the Monsoon Malabar is that in the roasted state it seems to have a mythically long shelf life that can be 200% or 300% longer than all other roasted coffees. In other words, the Monsoon Malabar will continue pulling massive crema, body and flavor for long after other roasted coffees have oxydized and become lifeless.
In the roasted state, Monsoon Malabar does not provide the beautiful sweet coffee aromatics found 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 something entirely different.
Very low acidity - one of the lowest acid beans available. As a result of the low acidity, it produces extremely thick, rich and full cup via espresso extraction.
The flavor is sweet and intense providing one of the longest finishes (after-taste) of any bean. It's not unusual to have the taste of the coffee in your mouth for hours later.
Monsooning 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 are traditionally expecting to see in the raw coffee to a pale yellow colour that gives the impression of aged beans.
Modern processing of the monsooning is controlled by careful procedures to ensure quality and consistency.
Trying Monsoon Malabar AA coffee should be on the every coffee lover's Bucket List !.
If you are seeking a coffee to use immediately and can't wait for fresh roasted Monsoon Malabar to age and stabilize, we suggest to look at alternatives such as Tiger Mountain or the fabulous Mysore Nuggets Extra Bold.
There is no problem at all in using fresh roasted Monsoon coffee as you just 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.
Final and most important comment - REQUIRES VERY FINE GRIND - BEST TO TRY AND CHOKE THE MACHINE FOR MAXIMUM EXTRACTION EFFICIENCY.
Some domestic grinders are not capable of grinding Monsoon Malabar fine enough for the correct espresso extraction.
Due to the scarcity of sourcing quality lots of Monsoon Malabar Arabica, we will at times switch between the AA and A grade coffees depending upon what is available for us to secure. In the past, we have also had to use Peaberry (PB) when there was no A or AA available.
It's important to note that AA grade is not better than A grade - it's just a bean size definition, e.g. AA is slightly larger in dimension than the A grade. It's what they call a screen.
Please respectfully note - we do not take requests for AA or A for customer orders. We don't hold multiple lots of Monsoon Malabar simultaneously.
Monsoon coffees are unique and distinctive - there is nothing else like them anywhere.
Strong and robust, these coffees are like pouring tar 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 everything.
A certain type of coffee drinker will become addicted, infatuated and then obsessed for life once they experience Monsoon Malabar - everything else pales into insignificance.
You need a super-fine grind because every last bit of moisture has been either evaporated or roasted out of this bean.
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.