The Legend of the Monsoon.
Centuries ago, coffee shipped from India to Europe transformed during the long sea voyage, absorbing moisture and salt from the monsoon winds. Today, we recreate this unique process intentionally. Our beans are spread in open-sided warehouses on the Malabar Coast, exposed to moisture-laden winds for 12 to 16 weeks. The result is a bean that expands in size, changes to a pale gold color, and loses nearly all its acidity, creating a flavor profile found nowhere else on Earth.
Shade-Grown in the Western Ghats.
Before the monsooning process, these beans are grown under a multi-tier canopy of jungle trees in Coorg, Karnataka. This slow-ripening process allows the coffee cherries to develop deep, complex sugars. Our "AA" grade represents the largest, most uniform beans, ensuring an even roast and a consistently bold extraction.
Roasted for Character.
We offer these beans in a Medium-Dark roast to highlight the earthy, smoky, and chocolatey undertones. Whether you are brewing a syrupy espresso or a robust French Press, the Monsooned Malabar provides a thick "crema" and a smooth, lingering finish that lacks the "bite" of traditional Arabicas.
3. Product Features & Specifications ("More" Section)
Why Indian Monsooned Malabar?
Low Acidity: Ideal for coffee lovers with sensitive stomachs or those who prefer a mellow, non-citrusy cup.
Extraordinary Body: Known for its syrupy, heavy mouthfeel that cuts through milk perfectly in lattes and cappuccinos.
Export Grade (AA): Hand-sorted to ensure zero defects and the highest screen size for international export standards.
Technical Specifications:
| Feature | Details |
| Origin | Coorg / Chickmagalur (Grown) | Malabar Coast (Processed) |
| Region | Karnataka, India |
| Type | 100% Arabica (Monsooned) |
| Grade | AA (Premium Export Quality) |
| Roast Level | Medium-Dark |
| Flavour Notes | Dark Chocolate, Nutty, Earthy, Subtle Spice |
| Acidity | Extremely Low |
| Body | Heavy / Full |
| Shop Location |
