Indian Monsoon Malabar Coffee
Indian Monsoon Malabar Coffee is a distinctive variety known for its unique flavor profile, which is the result of a specific processing technique involving the monsoon winds of India. This coffee, primarily grown in the Malabar region of Kerala, undergoes a natural aging process where the beans are exposed to the monsoon winds for several weeks. This process, known as monsooning, dates back to the 17th century when coffee was shipped from India to Europe. The journey through the monsoon season would naturally expose the beans to moisture, causing them to swell and change in flavor. Today, this method is replicated intentionally to produce the distinctive taste of Indian Monsoon Malabar Coffee.
The journey of Indian Monsoon Malabar Coffee begins with the careful cultivation of Arabica or Robusta coffee plants in the rich, fertile soil of Kerala's western coast. The beans are first harvested and then subjected to the traditional curing process where they are spread out in open warehouses. Here, the monsoon winds, rich with moisture, pass through, causing the beans to absorb humidity. This natural process can last from three to six months, during which the beans expand by about 30-40%, lose their acidity, and develop a unique, mellow flavor.
The appearance of Indian Monsoon Malabar Coffee after monsooning is quite distinct. The beans become larger and paler than their pre-monsooned counterparts, often taking on a yellowish or light brown hue. This change in appearance is a visual cue to the transformation in flavor. The beans' surface becomes less slick, and they tend to have a slightly rough texture, which is a direct result of the moisture absorption and subsequent drying process.
In terms of aroma, Indian Monsoon Malabar Coffee boasts a deep, earthy scent with hints of spice, a nod to the rich cultural tapestry of its origin. The aroma is less vibrant than that of typical coffee but carries an intriguing complexity that hints at the taste to come. The scent is reminiscent of wet earth, perhaps due to the influence of the monsoon winds, which brings with it the essence of the surrounding environment.
When it comes to brewing, Indian Monsoon Malabar Coffee is versatile but particularly excels in methods that allow for a full extraction of its flavors, like French press, drip, or
cold brew.
The taste is robust yet smooth, with a low acidity that distinguishes it from many other coffees. The bean's exposure to moisture reduces the sharpness often found in coffee, replacing it with a fuller body and a lingering finish. There's a subtle nuttiness, hints of chocolate, and sometimes a mild woody undertone, making each sip a multi-layered experience.
The mouthfeel of Indian Monsoon Malabar Coffee is particularly noteworthy. It's creamy and full-bodied, offering a tactile sensation that's comforting and satisfying. This coffee does not rush over the palate but rather invites one to explore its depths, encouraging a slow savoring of its unique characteristics.
Cupping Notes:
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Aroma: Earthy, with subtle hints of spice and a wet soil undertone.
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Flavor: A complex profile with notes of chocolate, nuts, and wood, underpinned by a smooth, low-acidity taste.
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Acidity: Very low, contributing to the coffee's mellowness.
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Body: Full and creamy, providing a substantial mouthfeel.
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Aftertaste: Long, with a sweet and slightly spicy finish, leaving a memorable impression.
Indian Monsoon Malabar Coffee stands as a testament to the ingenuity of traditional processing methods, offering coffee enthusiasts a taste of history and the unique climatic conditions of India's Malabar coast. It's not just coffee; it's an experience shaped by nature and tradition, delivering a cup that's both comforting and complex.
