Monsoon Malabar Coffee
Top Quality Coffee From India
We & Our is a new age manufacturer with relevantly great expertise in the Monsoon Malabar Coffee Industry.
Monsooned Malabar, also known as Monsoon Malabar, is a process applied to coffee beans. The harvested coffee seeds are exposed to the monsoon rain and winds for a period of about three to four months, causing the beans to swell and lose the original acidity, resulting in a flavour profile with a practically neutral pH balance. The name Monsoon Malabar is derived from exposure to the monsoon winds of the Malabar coast.
The monsooning process involves careful handling, repeated spreading, raking and turning around the beans in regular intervals. These beans absorb moisture and get significantly larger, turning a pale golden colour.
The process of creating Monsoon Malabar Coffee is simple and straightforward. All of the flavouring conditions take place naturally and can be considered wholly organic.
MONSOON MALABAR FLAVOUR PROFILE
The taste profile of Monsoon Malabar Coffee, which is produced because of the unique process, has a taste similar to its own culture. The flavouring has been described as full and intense with a boldly bodied taste. The pH balance of the bean is unusual as it has an absolute neutral balance, thereby removing its acidity and giving it its unique flavour. It is said to possess aromatic, smoky and spicy flavours with a touch of malt sweetening. The brew is heavy bodied, pungent, and considered to be dry with a musty, chocolatey aroma and notes of spice and nuts.
We keep a huge stock of Monsoon Malabar Coffee to satisfy any small and large quantity orders from our valuable customers at market leading prices all over the globe.
MONSOON MALABAR COFFEE HISTORY & BENEFITS
In the past, when wooden vessels carried raw coffee from India to Europe, during the monsoon months taking almost six months to sail around the Cape of Good Hope, the coffee beans, exposed to constant humid conditions, underwent characteristic changes. The beans changed in size, texture,
and appearance, both as beans and in the cup. The humidity and the sea winds combined to cause the coffee to ripen from the fresh green to a more aged pale yellow while they were being transported by the sea.
In the past, the coffee beans had been changed by exposure to the sea air and monsoon winds, and rain. An alternative process was implemented to replicate these conditions. A typical ambiance could be simulated along the coastal belt of southwest India during the monsoon months, bringing about the same characteristic change to the ordinary cherry coffee beans.