Indian Monsoon Malabar

Roasted Coffee
$13.95

Certifications

Learn more
Kosher Certified

About

Indian Monsoon Malabar is a unique coffee with unmatched smoothness and a mellow flavor and mouthfeel. Notes of baker's chocolate come through predominantly and finish with mild, creamy flavor. This particular coffee undergoes a specialized monsoon process which changes it from its original form to a new size, shape and color.

The concept of "monsooning" coffee began during a time when green coffee was still being transported in the hulls of ships on voyages from India to Europe. Due to the high humidity and gusty sea breezes, the green coffee began to change in appearance by the time it reached its destination. The beans were swollen and had a pale yellow color much different from how they were originally harvested. Europeans soon discovered that the coffee had a very smooth and mellow flavor and it became increasingly popular. Today, monsooning is replicated in warehouses. Green coffee is similarly exposed to elements and then sold to roasters all over the world to reproduce the same mellow cup that started an entire movement.

Lifestyle image of a bag of Indian Monsoon Malabar coffee being put into a tote bag.

Roast Level

Learn more
light dark

Light roasting highlights a coffee’s more delicate flavors, such as fruit and flowers. These coffee beans have very little to no oil on them.

Bowl of Indian Monsoon Malabar coffee beans.

Roast Body

Learn more
Mild Body

Often described as tea-like and smooth, mild-bodied coffees tend to be light and bright on the palate.

Cupping Notes

Learn more

Creamy

Musty

Chocolate

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

washed

Monsoon
The drying process

dried

Patio sun-dried
The varietal type

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 a hit in Europe for their mellow, smooth flavor. And while modern producers don’t knowingly maroon boats full of beans, Monsooned coffee is still made today.

Learn more

Reviews