Indian Monsooned Malabar

Light and Dark Roast |  Sweet, Nutty, Chocolate

Powerful aroma with sweet spices and black licorice. Moderate body contributes to the lingering sweet finish. Beans are roasted half light and dark.

Today, the process of “monsooning” Indian coffee beans seeks to consistently replicate the changes that used to occur on the long ocean voyages. Carried out on the West Coast of India, the monsooning process exposes high quality Arabica Cherry beans to the monsoon winds that blow from June through September, off the Arabian Sea. At the end of the monsoon season, the beans are moved to a drier climate for additional storage. Because the beans absorb moisture in stages, they swell up, turn from green to pale gold, and lose much of their acidity.