The origination of Indian Monsoon Malabar coffee dates back to the era when wooden ships loaded with raw coffee beans would take up to 6 months to travel from India to Europe, sailing around the Cape of Good Hope. During the months that the coffee beans were transported at sea, the humidity and ocean winds combined to cause the coffee to change from its fresh green color to a more aged, pale yellow hue. Upon their arrival in Europe, the coffee beans were found to have a unique mellowness, soft and smooth tasting throughout the cup, so that the coffee became an instant hit with Europeans, paving the way for the birth of a new coffee type. Today these conditions are replicated in warehouses during the Indian monsoon season so that the coffee beans, exposed to constant humid conditions, undergo the same characteristic changes in size, texture, appearance and in the cup.
Notes of baker's chocolate. Creamy & earthy.
Varieties: Cauwery, Kents
Altitude: 1220 -1550 Meters
Process: Monsoon Processed, Sun Dried
Location: The Mountainous Southern Regions of Mysore Coorg, India
Roast: City, Low Bodied, Low Acidity