Monsooned Malabar
Absolutely low in acidity
Monsooned Malabar
If you are looking for the perfect taste experience and fancy a delicious cup of coffee, you will quickly fall in love with Monsooned Malabar from India. This is the name given to coffee beans (specialty coffees) from India that are refined using a special processing method known as "monsooning". The balanced and intense taste is accompanied by particularly low-acid properties . Arabica coffee beans are also popular with baristas, as you can enjoy different flavors depending on the roasting method and roasting times.
The origin of the coffee beans alone does not make a specialty coffee. Here you can find out the 3 most important factors that turn a good bean into a perfect coffee!
Coffee plantation in the climate of the southwest monsoon
Origin & History
Sailing ships once transported the coffee beans around the Cape of Good Hope to Europe.
The combination of humidity and monsoon sea breezes caused the coffee to turn from fresh green to ripe, bright yellow, changing the size, texture and appearance of the beans, and the change was even more pronounced in the cup. The monsoon, the weather at sea had a magical effect on the beans, bloating them and giving them a smooth, soft texture and removing much of the acidity. This coffee has developed an incredibly complex flavor profile that has captivated connoisseurs around the world.
The invention of safer and faster ships and the introduction of the Suez Canal drastically reduced the transportation time across the sea to around one month. This meant that the coffee could reach its European destination without being exposed to the winds and high humidity at sea for long periods. As a result, the unwashed coffee reached Europe without the musty monsoon flavor. To meet this demand for musty, monsoon-flavored coffee, coffee exporters on the Malabar Coast developed and perfected a process known as the "Monsooning of Coffee".
The unique climate of the Malabar Coast
The Malabar Coast is one of the rainiest regions in India. The summer monsoon, which is particularly strong here, usually reaches the coffee plantations as early as the end of May. Around 1700 to 3500 mm of precipitation falls here every year. The humidity remains very high all year round. Even in the dry season, it rarely falls below 60 percent.
The average annual temperature is between 27 and 28 degrees Celsius. Temperatures fluctuate only slightly over the course of the year. They remain very constant due to the maritime influence and ocean currents and therefore offer optimal conditions.
The coffee beans for monsooned malabar
Only the best Malabar Arabica beans of quality class AA are used by Black Label Coffee. Premium coffee beans of the highest quality are sourced through the single estate process. Our supplier Aspinwall Farm is one of the most traditional farms producing Monsooned Malabar in India. They understand the art of coffee cultivation at the highest level. The connoisseur can see this clearly from the green coffee after the harvest.
The name "Monsooned Malabar" is associated worldwide only with monsoon coffee grown, harvested and processed under the unique natural elements of the Malabar Coast. The name Monsooned Malabar immediately conjures up in the minds of Indian and international consumers a uniquely aromatic coffee of the slightly chocolaty variety that is exclusively prepared and processed on the Malabar Coast. It is a laborious process from the harvest to the finished coffee. But it is precisely this and the history of this coffee that captivates people from all over the world.
Coffee cherries after harvesting Monsooned Malabar
Preparation of coffee beans for monsooning process
The monsooning process
Aspinwall 's India Monsooned Malabar is processed on the Malabar Coast - The Monsoon Coffee Curing Plant in Mangalore initiates the monsoon process in very humid weather conditions during the active southwest monsoon season (June to September). In this process, only 'A/AA' grade Arabica cherry beans are stored frequently on set in an airy warehouse with cement/tile floors. Some spacing to ensure that the beans are evenly exposed to the monsoon winds.
The saturated wind allows the beans to absorb about 14-15% moisture for a while. The coffee is then loosely packed in jute bags up to half capacity and stored in 4 rows on top of each other so that 3 bags are on top of each other, leaving enough space between the rows. This allows the monsoon air to circulate freely around each coffee bag. This unique process ensures a rounded taste and low acidity.
Monsooning process in Mangalore (Malabar Coast)
Spreading the coffee on the floor and packing it in rows is repeated until the desired monsoon effect is created in the coffee. The floor and coffee bags are continuously monitored to prevent mold growth and ensure uniform monsooning.
Monsooned Coffees - A coffee created by exposing entire harvests of cherry coffee beans to the humid winds of the southwest monsoon, combined with a series of manual processes. Monsoon coffees are known for their smooth and mild characteristics that have attracted coffee lovers around the world. The grade designation for this monsoon coffee is Monsooned Malabar AAA. AAA stands for the highest grade of green coffee.
Perfect preparation
Our recommendation for the perfect double espresso
The coffee beans are best freshly ground with a coffee grinder and prepared directly. Perfect crema and a balanced taste are emphasized by a portafilter machine. Monsooned Malabar is also perfect for fully automatic coffee machines.
- Espresso grind fine
- 9.5 bar pressure
- 17 grams of ground coffee
- 60 ml of coffee brewed in 25 seconds
Double espresso with Monsooned Malabar Arabica coffee beans
Roasting
Only with a great deal of patience and a perfectly coordinated long-term drum roasting process can the positive characteristics of Monsooned Malabar be brought out as perfectly as our master roaster has been able to do for years. The special roasting process and manual selection of the coffee beans ensure a perfect result. Our unique roasting process also removes the last traces of acidity from the coffee, making our Monsooned Malabar one of the lowest acidity coffees in the world.
Award: The German Roasters' Guild has already awarded this special Monsooned Malabar from our partner roastery the highly prestigious Gold Award several times.
Taste of specialty coffee
The Indian Monsooned Malabar is characterized by a particularly mild and uniquely complex taste. Compared to other coffee beans, Malabar beans are very light in color, larger and much lighter in color than normal green beans. The specialty coffee is exceptionally full-bodied, yet with very little acidity. The nose is described as delicately nutty, slightly chocolaty, delicately bitter and sometimes even with traces of fruit and spice. The crema of Monsoon Malabar is also very pronounced, which makes it particularly delicious as an espresso. Monsooned Malabar espresso will appeal to many coffee consumers thanks to its low acidity profile and intense flavor. Monsoon Malabar is also low in acidity and has a strong taste, making it perfect as an "office coffee". This balanced all-rounder is a good choice for most coffee lovers.
Black Label Coffee lovers appreciate the mild, smooth and full-bodied taste of Monsooned Malabar.
- Nougat
- dark chocolate
- fine nuances of sandalwood
Low-acid specialty coffee from India
The particularly low-acid coffee specialty can be ordered online directly from Black Label Coffee. The extremely low-acid coffee beans are freshly roasted every day and shipped freshly roasted . This coffee contains very little chlorogenic acid and is therefore very low in acidity. The Indian monsoon process, which breaks down most of the naturally occurring chlorogenic acids in coffee, also plays a role here. This property is not only appreciated by baristas, but also by espresso and café crema lovers. Due to its low acidity, flavors such as chocolate, caramel and berries are more pronounced. The result is an intense, very special and complex coffee taste.
Conclusion
The coffee is particularly characterized by this:
- A monsoon process that gives coffee beans their special characteristics.
- Mild taste and convincing aroma with nut, chocolate, spice and fruit notes.
- Low acidity, recognized by many coffee lovers, it is versatile.
- In addition, delicious results are achieved with a variety of coffee machines and preparation methods, from French press to full or espresso machines.
