Indian Monsooned Malabar, something different and unique

Greetings, this is CATCH MIND. Today we are going to discuss about a very unique coffee. That is the Indian Monsooned Malabar.

 

 

 

To discuss about Monsooned Malabar, we have to go back a very long time. A ship carrying Arabica coffee was on its way to Europe. But, the ship was faced with heavy monsoon and its voyage could not continue, making it drifted on the sea about 4 to 6 months.

 

* monsoon:A wind blowing in the Arabian Sea approximately every six months, and is defined as the rainy season in India and Southeast Asia.

 

During this process, the green beans have turned gold due to the influence of humidity and sea breeze, and its size got bigger. It has evolved to the kind of beans with completely different unance than the flavor of arabica varieties.

 

Nowadays the Indian Monsooned Malabar is produced through an artificial monsooning process. It involves exposing the beans to moisture and monsoon winds on well-ventilated concreate floor. The beans are mainly produced on the indian coast between June to September every year due to the specific wind condition.

 

 

Production Amount and Cup Characteristics

The production amount of Monsoon Malabar is not high, it accounts for less than 1% of coffee output in the world.

 

Although it is Arabica variety, the coffee brings out a completely different flavor after the monsooning process. The drying process occurs periodically due to long humid climate and sea breeze. And this makes a completely unique size, color and taste of coffee.

 

Characteristics of the cup may vary depend on the roasting, but they are basically expressed as heavy body, low acidity, woody, smoky and earthy. Thus, it is not ideal to use a filter for brewing.

 

 

Monsooned Malabar's Tasting and Roasting note

Generally, it has low acidity and good body. Thus, it is recommended to roast it as espresso for blending. Ideal timing of discharge is when the beans emit second crack and when its body is at the best.

 

Roasted coffee like this will be full bodied and have dark chocolate and smoky flavor. As it matches well with milk, it is good for flat white.

 

Blending Point

Due to its low acidity, full body and a little bit of earthy fragrance, it is mainly used for blending, esprecially, as espresso.

 

The ideal ratio for blending is lower than 20%~40%. A higher ratio is not recommended as it would make the taste plain and stale.

 

 

Lastly,,,

Indian Monsooned Malabar is definitely not a common coffee. However, its unique drying process, flavor and shape makes it a prefect coffee to learn about taste by all means.

 

Thank You.

 

 

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