Monsoon Malabar
Price: AED 25 · In stock
Monsooned Malabar AA — Single Origin Heritage Roast
Private Reserve Lot No. 03
100% Monsooned Arabica · Malabar Coast Micro-Lot
Technical Specifications
| Attribute | Specification |
|---|---|
| Origin | Malabar Coast (Cured in Mangalore, harvested in Western Ghats, India) |
| Elevation | 1,000 – 1,400 MASL |
| Grade | Monsooned Malabar AA (Super Grade, Hand-Sorted) |
| Roast Level | Medium-Dark |
| Process | Traditional Monsooning (12–16 weeks exposure to Arabian Sea winds) |
| Acidity | Near-Zero / Mellow & Neutralized |
| Body | Exceptionally Heavy, Syrupy, Viscous |
| Cupping Notes | Dark Cacao, Earthy Spice, Pipe Tobacco, Toasted Walnut, Malt |
Cupping Evaluation
| Attribute | Rating | Sensory Descriptor |
|---|---|---|
| Fragrance / Aroma | ◆ ◆ ◆ ◆ ◇ | Pungent, Cedar & Roasted Cocoa |
| Acidity | ◆ ◇ ◇ ◇ ◇ | Near-Zero & Exceptionally Mellow |
| Body | ◆ ◆ ◆ ◆ ◆ | Heavy, Creamy & Viscous |
| Sweetness | ◆ ◆ ◆ ◇ ◇ | Molasses & Caramelized Malt |
| Balance | ◆ ◆ ◆ ◆ ◇ | Deep, Rustic & Low-Bitterness |
The Sensory Profile
Born from an accidental historical maritime phenomenon, Monsooned Malabar is one of the world's most singular processing rituals.
Selected dry-processed Arabica cherry is laid across open-sided brick warehouses along the Malabar Coast during the Southwest monsoon season. Over 12 to 16 weeks, ambient sea-salt humidity and humid winds wash over the beans. The green beans swell to nearly double their size, turning a pale straw-gold while shedding virtually all natural acidity.
Slow-roasted to a precise medium-dark profile, the result is a cup of immense body, deep earthy decadence, and an extraordinarily dense, persistent crema.
- Dry Fragrance: Cedarwood, dried spices, dark chocolate nibs, raw pipe tobacco.
- Aroma on Pour: Warm roasted walnuts, baker's cocoa, sweet dry malt.
- First Sip: Incredibly velvety and dense—molasses and bakers' dark chocolate coat the palate.
- Mid-Palate: Earthy notes emerge: aged cedar, crushed clove, and salted caramel.
- The Finish: Smooth, heavy, and satisfying with an absolute absence of sharp acidity or sourness.
Extraction Protocols
Engineered for intense, low-acid espresso pulls, French press immersion, and rich milk-forward beverages.
1. Traditional Espresso (The Crema Monster)
- Dose: 19 g finely ground
- Yield: 36 g liquid extraction (1:1.9 ratio)
- Time: 28 – 32 seconds
- Water Temp: 91°C – 92°C
- Result: Yields an extraordinarily thick, elastic, hazelnut-hued crema with a heavy chocolate mouthfeel.
2. Moka Pot / Stovetop
- Ratio: Fill basket level, cold filtered water to below valve
- Heat: Low flame to prevent scorch
- Result: Syrupy, dense liquor reminiscent of melted dark chocolate; pairs effortlessly with steamed milk.
3. French Press / Immersion
- Dose: 22 g coarsely ground
- Water: 300 g at 93°C (1:13.6 ratio)
- Steep: 4:30 minutes, break crust, plunge slowly
- Result: An unctuous, grounding cup with rounded malt and cedarwood sweetness.
Packaging Provenance Copy (Back of Bag)
A celebration of the maritime winds of the Malabar Coast. Sun-cured beans are weathered by salt-laden ocean air in coastal open warehouses, undergoing an ancestral transformation that strips the bean of acidity while concentrating immense body and cocoa sweetness.
An irreplaceable morning anchor for lovers of low-acid, velvety, and deeply aromatic coffee.
Volume and hospitality orders: [email protected]
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