Boutique coffee-monsoon Malaba (Monsooned Malabar)

Monsoon Malaba, also known as wind-stained Malaba, is a characteristic coffee in India, with yellow and white color, fat bean shape, very low acidity, very thick viscosity, syrup-like taste, nutty and cereal flavors with a hint of spicy and chocolate aromas and unique dusty flavors.

In the 17th and 18th centuries, India shipped coffee beans to Europe by sailboat, which took six months. The raw beans were placed on the bottom of the barn, absorbing the moisture and salty taste from the sea surface. The raw beans arrived in Europe and had deteriorated. The color changed from dark green to the yellowish white of rice. The acidity of the coffee was almost gone, but it unexpectedly developed a strong nutty and cereal flavor, which tasted very good. Nordic people like this kind of golden alternative coffee very much. In 1869, the opening of the Suez Canal and the advent of steamships shortened the voyage from India to Europe, but customers began to complain that Indian coffee was "stale", losing its charming golden and nutty flavor, and orders plummeted. Indian exporters began to study the solution. Originally, the coffee shipped to Europe took more than half of the time to be ripe, so exporters thought of the salty and wet environment of the Indian Ocean monsoon blowing off the coast of Malaba in southwestern India from June to September every year, and after several experiments, they produced similar golden coffee without acid taste in the past, so they named it "Monsooned Malabar."

Malabar coast

To make monsoon Malaba, you should choose raw coffee beans treated by the sun. Raw beans are divided into AA and A grades according to the standard and are stored in the warehouse waiting for the monsoon season to come. During the June-September monsoon season, spread the coffee beans in a well-ventilated warehouse on all sides, about 12 to 20 centimeters thick, for about a week, and rake them over and over again so that all coffee beans are exposed to extremely high humidity. Then pile up the bags, the coffee beans should not be too full, and the coffee bags should not be too dense so that the monsoon can blow through the bags. These bags are reloaded and spread out once a week. After 12-16 weeks, the volume of coffee beans expands by one to two times, the density decreases, the moisture content is about 13%, and the color gradually changes from green to yellowish white. Finally, hand-picked, remove the beans that have failed to change the wind stain, and bag them for sale.

Hierarchical reference

Monsooned Coffees:

Arabica species Monsooned Malabar AA

Robasta Monsooned Robusta AA