INDIAN MONSOONED MALABAR
This coffee was named after its processing method. Back in the 19th century, the coffee produced in Southern India was shipped in wooden vessels that would sail for six months around Africa before arriving to Europe. During the journey, humidity and tropical winds inside storage facilities changed the color of the beans, as wells as its natural characteristics.
Nowadays, this process is replicated by exposing the harvests to the Monsoon winds inside ventilated warehouses from June to September. The “monsooned” beans have a particular yellow color and a unique flavor.
Production takes place in Southern India, in the state of Karnataka
Low to medium acidity, medium body, spicy, earthy, and straw notes.