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India Monsoon Malabar AA

Sourced From

Montainous Southern Regions of Mysore Coorg, India

Elevation

1220 to 1524 meters

Varietals

Kents, Cauwery

Process

Other, Patio Drying

Harvest

November - February

RNY#61333

Bakers Chocolate
Creamy

Acidity

Low

Body

Average

Sweetness

Low

INSTORE FL

112 Bags Available

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RNY#61334

Bakers Chocolate
Creamy

Acidity

Low

Body

Low

Sweetness

Low

INSTORE NJ

2 Bags Available

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RNY#62122

Bakers Chocolate

Acidity

Low

Body

High

Sweetness

Low

INSTORE NJ

134 Bags Available

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RNY#62123

Bakers Chocolate
Creamy

Acidity

Low

Body

Very High

Sweetness

Low

INSTORE NJ

137 Bags Available

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RNY#62124

Creamy
Dark Chocolate

Acidity

Low

Body

Very High

Sweetness

Low

INSTORE NJ

102 Bags Available

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RNY#62125

Acidity

Low

Body

Average

Sweetness

Low

FORWARD NJ

266 Bags Available

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RNY#62126

Acidity

Low

Body

Average

Sweetness

Low

FORWARD NJ

270 Bags Available

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RNY#62127

Acidity

Low

Body

High

Sweetness

Average

FORWARD NJ

268 Bags Available

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RNY#62689

Bakers Chocolate
Creamy

Acidity

Low

Body

Low

Sweetness

Low

INSTORE WI

11 Bags Available

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RNY#63256

Acidity

Low

Body

Very High

Sweetness

Low

FORWARD WI

60 Bags Available

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About The Source

The origination of Indian Monsoon Malabar coffee dates back to the era when wooden ships loaded with raw coffee beans would take up to 6 months to travel from India to Europe, sailing around the Cape of Good Hope. During the months that the coffee beans were transported at sea, the humidity and ocean winds combined to cause the coffee to change from its fresh green color to a more aged, pale yellow hue. Upon their arrival in Europe, the coffee beans were found to have a unique mellowness, soft and smooth tasting throughout the cup, so that the coffee became an instant hit with Europeans, paving the way for the birth of a new coffee type. Today these conditions are replicated in warehouses during the Indian monsoon season so that the coffee beans, exposed to constant humid conditions, undergo the same characteristic changes in size, texture, appearance and in the cup.

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