What is Monsooned Malabar Coffee?
There's a very interesting kind of coffee, called Monsooned Malabar, we don't currently offer any Monsooned Malabar, but nevertheless it's an interesting coffee, and how it came about is also interesting.
Monsooned Malabar Was Created By the East India Trading Corporation.
Well, kind of. The flavour profile was created by the way they used to ship coffee, and the process was discovered later as a way to recreate this flavour profile.
What is known as Monsooned malabar is usually referred to as a processing method specific to India. It's not really a processing method, it's actually an ageing process, used to add specific taste characteristics to coffee beans which have already been processed.
In case you don't know what I mean by processing, this means to separate the seeds (what we call coffee beans) from the cherries, for example "washed processed" means that the fruit is washed off the seeds, and natural processed means they're dried in the sun before the fruit is removed.
Monsooned Malabar coffees are allowed to age in a very specific way after processing, in order to re-create the flavour that used to result from the way they were previously imported.
When the East India Trading company started shipping coffee beans to Europe, this was a huge trip, over which the coffee beans were largely left to the elements for extended periods.
For many years, the very strong flavours of this kind of coffee was believed to be the way this coffee tastes. However, when shipping methods become modernised, these characteristic flavour profiles were lost.
It was eventually realized that some of these really specific flavour notes (including notes such as leather, tobacco and Molasses) came as part of the aging process, which no longer happened since beans are bagged & shipped in containers.
The Monsooned Malabar process was developed in order to provide a similar ageing to the beans by leaving them in open warehouses over the monsoon periods.
If you've never tried these beans, I'd recommend trying them, you might not like them, they do have an acquired taste, but you might love them, and in any case it's great to experience lots of different flavour profiles to help you to develop your palate.
If you want to try Monsooned Malabar, give these a try:
Monsooned Malabar is like Marmite & Twiglets, not that they taste like this (although the classic Monsooned taste profile isn't a million miles away in my humble opinion) but in that they tend to divide the crowd into those who love it & those who hate it.
If you don't fancy a more controversial flavour, and you'd prefer a real crowd pleaser, have you tried our Chocolate Brownie Blend?
It's nothing like a Monsooned Malabar, don't get me wrong, but if you're looking for a really forgiving, easy to dial in espresso blend that will produce lovely, chocolatey flat whites, lattes & cappuccinos, I'd highly recommend you give it a try.
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If you want something along the lines of the more traditional espresso profile, but you want something with a little bit more bite, you might find our chocolate fondant blend is perfect for you.
It's the same blend of Arabicas and Indian Cherry Robusta, but it's a slightly different blend, plus the Ethiopian Djimmah element of the blend is darker roasted, to produce a slightly more punchy espresso with notes of slightly toasty chocolate.
Use Discount Code: CWNC25 For 25% Off Your First Order