The origin of this very uniquely processed coffee traces back to the mid-late 19th century, when coffee was transported by boat from India to Europe. Many months of sea winds and humidity caused the beans to swell, ripen, and neutralize their pH. This process is now replicated in large warehouses, exposing the beans to high moisture monsoon winds for 12-16 months.
This coffee grows 1200 metres above seal level and goes through the Monsoon process. It is aimed at those looking for a smooth, creamy bodied coffee with low acidity. Our roaster uses a unique recipe, created specifically to gently roast these delicate beans in small batches, at 430 degrees Farenheit. It is smooth bodied with notes of chocolate and cashews.
Monsooned Malabar
Created a smooth and creamy espresso. It was also delicious with my Hario coffee dripper.
👍
Balanced, sweet.... it's my go-to for espresso!
This makes the thickest, creamiest espresso of any beans I've tried.
I grind 16 grams, rather than usual 17, because it somehow creates more volume in portafilter.
Delicious.
Monsooned Malabar
Created a smooth and creamy espresso. It was also delicious with my Hario coffee dripper.
👍
Balanced, sweet.... it's my go-to for espresso!
This makes the thickest, creamiest espresso of any beans I've tried.
I grind 16 grams, rather than usual 17, because it somehow creates more volume in portafilter.
Delicious.