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Indian Monsoon Malabar - Unroasted Coffee

*Packaging may vary

Indian Monsoon Malabar

Unroasted Coffee
$10.95

Certifications

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OU Kosher Certified

About

This Indian Monsoon Malabar coffee is pale yellow and enlarged in size due to an unusual and ancient monsooning process. This coffee shines with unusual, earthy flavor at a light to medium roast level.

Our unroasted, green coffee selection is intended for roasting purposes. Do not consume green coffee. Green coffee that has been purchased and roasted is not returnable.

Indian Monsoon Malabar - Unroasted Coffee
Indian Monsoon Malabar - Unroasted Coffee

Altitude

1,220 - 1,524 masl

It’s not just about where coffee grows but how high up it grows. Flavors become lighter and more complex the further from sea level a coffee grows, going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits.

Environment

Precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem.

Precipitation

800 mm

Temperature

17℃ - 34℃

Humidity

65%

Processing

A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.

The washing process

Washing Process

Monsoon
The drying process

Drying Process

Patio sun-dried
The varietal type

Coffee Varietal

Kents, Cauwery

Timeline

Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.

Harvest

Dec - Mar

Export

Jan - June
Landscape in India.

India

On a ship sailing the Cape of Good Hope from India to Europe, a legendary coffee process would be discovered by accident. During transport, constant humidity and ocean winds caused by the Indian monsoon season made the coffee beans swell, change texture, and take on a pale-yellow color. These “Monsooned” beans were ...

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