Indian Monsooned Malabar

Indian Monsooned Malabar

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  • Acidity:Low, exceptionally low
  • Body:Super bold, super intense, super thick
  • Aroma:Funky, pungent, mixed spices and herbal
  • Flavour:High flavour, smoky, tobacco, leather, treacle, toffee and the longest chocolate ever.

Indian Monsooned Malabar This Indian Monsooned Malabar Coffee is one of the most unusual and delicious coffees we have. Its origins are the words of history. Coffee was introduced into India through the Chikkamagaluru (Chikmagalur) district when the first coffee crop was grown in the Baba Budan Giri Hills during 1670 AD. According to the article "Origins of Coffee", the saint Bababudan on his pilgrimage to Mecca traveled through the seaport of Mocha, Yemen where he discovered coffee. To introduce its taste to India, he wrapped seven coffee beans around his belly and got them out of Arabia. On his return home, he planted the beans in the hills of Chikkamagaluru, which are now named Baba Budan Hills in his honour.

Coffee in India changed during the time of the Raj, a period of impressive pomp and ceremony. Indian Coffee was shipped to Europe in the old sailing ships. During this trip in the dark holds, the beans from the monsoon season changed whilst exposed to the warm, moist air of the Indian Ocean.

The typical Indian Monsoon Malabar is dry processed coffee which is exposed to moisture laden monsoon winds for three months after drying and processing. This turns the beans yellow and they "swell". The famous earthy mildewed flavour which is the true character of the beans now shines.