Know Your Coffee Green Beans: India Monsooned Malabar
Prepare for one of the world’s most unique and divisive coffees: India Monsooned Malabar. This is a coffee whose famous characteristics—low acidity, earthy, and musty sweetness—are not determined by its growing altitude or varietal, but by an extraordinary, intentional aging process that dramatically alters the physical structure and flavor profile of the bean.
The history of Monsooned Malabar is a wonderful accident of fate, a flavor profile born in the damp, dark hulls of wooden sailing ships on the months-long journey from India to Europe during the British Raj. Today, the process is meticulously replicated on the Malabar Coast to satisfy the demand for this distinctively aged cup.
🌍 Where It Is Grown
The basis for Monsooned Malabar starts with high-quality Indian coffee, primarily Arabica, grown in the states of Karnataka, Kerala, and the Nilgiri Mountains.
- Varietals & Growing Conditions: The base coffee is typically naturally processed (Cherry coffee in Indian terminology) Arabica varietals such as Kent, S.795, and Catimor.
- Altitude: Generally grown at moderate altitudes, around 1,000 to 1,800 meters.
- The Process: The transformation occurs after the beans are harvested and dried. The official Monsooned Malabar designation requires the specific, protected aging process to take place on the Malabar Coast of the west Indian state of Karnataka.
☕ What It Tastes
Like Monsooned Malabar has a profile unlike any other coffee in the world. It is the perfect choice for coffee drinkers who actively seek out flavors that fall outside the bright, fruity spectrum.
- Acidity: Exceptionally low acidity, often described as having a near-neutral pH balance. This is its most defining characteristic.
- Body: Heavy, full-bodied, and syrupy or creamy, providing a coating mouthfeel.
- Flavor Profile: Intense earthy, spicy, and smoky notes dominate, often accompanied by musty or malty sweetness, nuts, cedar, and bittersweet chocolate. It has a unique, savory pungency that is an acquired taste for some, but deeply satisfying for its many fans.
💰 Market / Price Insights Pricing:
Monsooned Malabar is considered a premium offering due to the specialized, labor-intensive, and time-consuming processing method. Its uniqueness and history ensure a consistently high demand, especially in Europe where the flavor profile originated.
- Best Use: Its low acidity, heavy body, and potent flavor make it highly popular as a single-origin espresso or as an espresso blend component where it provides a rich crema and body without adding undesirable high notes.
💧 Processing Method
The “monsooning” process is an artificial aging method that dramatically changes the bean’s physical and chemical structure.
The Monsooning Process (12-16 Weeks):
- Starting Material: The process begins with sun-dried, naturally processed Arabica beans (Arabica Cherry AA grade).
- Exposure: From June through September, the dry beans are transported to open-sided, ventilated brick or concrete-floored warehouses along the Malabar Coast.
- Aging: The beans are spread in thin layers and continuously exposed to the moisture-laden monsoon winds blowing in from the Arabian Sea. The beans are frequently raked and turned to ensure even exposure and to prevent the development of mold or taints.
- Transformation: During this 12- to 16-week period, the beans absorb significant moisture, swelling to almost twice their original size and turning from a fresh green to a distinctive pale gold or yellow color. This absorption of moisture breaks down the acids within the bean, resulting in the famous mellow, low-acidity profile.
🔥 How to Roast It
Monsooned Malabar is one of the most challenging beans to roast due to its high moisture content (around 13-14%) and low density. The goal is to develop the inherent earthy/spicy flavors without bringing out grassy or woody notes from underdevelopment.
- For Beginners: A medium to dark roast (Full City to Full City+) is highly recommended. The bean’s unique structure requires more heat energy than a normal Arabica to reach the same degree of development.
- Roasting Strategy: Start with a slightly lower temperature to slowly dry the bean, then apply heat aggressively through the middle phase to overcome the high moisture content. End the roast just as the chocolate and spice notes become prominent.
💡 Post Roasting Requirement
A rest period of 5 to 7 days is essential. The complex, aggressive flavors of Monsooned Malabar need time to mellow and integrate before brewing.
😋 Flavor Profile / Tasting Notes
Cupping Descriptors: Full body, virtually no acidity, earthy, pungent, with notes of dried spice (clove/nutmeg), dark cocoa, toasted nuts, and a musty-malty sweetness. An Exotic Classic: It is a unique, acquired taste, but its robust nature and low acidity make it an invaluable component in classic espresso blends, adding tremendous body and crema.
☕ Brewing Recommendations
Due to its low acidity and heavy body, Monsooned Malabar shines in brew methods that favor richness and intensity.
- Espresso: Widely considered its best use, yielding a thick, velvety shot with exceptional crema. It is often the secret ingredient in classic Italian-style blends.
- French Press: Excellent for maximizing the heavy body and dense, earthy flavors.
- Moka Pot / Stovetop Espresso: The preferred method in many European and traditional households for a potent, low-acid cup.
A truly historic and unparalleled coffee, Monsooned Malabar is a must-try for any coffee enthusiast looking to taste a cup whose flavor is defined by its dramatic journey.
❓ FAQs Q: Is Monsooned Malabar an aged coffee?
A: Yes, it is technically an aged coffee. The intentional exposure to high humidity over several months is an aging process that changes the bean’s chemical composition, resulting in a dramatic loss of acidity.
Q: Why is it called “Monsooned” Malabar?
A: The name is a nod to its origins. It was named after the Malabar Coast of India, where the process takes place, and the Southwest Monsoon winds that are used to age the coffee in open-sided warehouses.
Q: Can I use it in an espresso blend?
A: Absolutely. It is famous as a blend component, where its low acidity and high potential for rich crema and body are highly valued for creating a traditional, full-flavored espresso shot.
Until the next sip, keep exploring the world of coffee. Explore our roasting tips, or read about another gem in our “Know Your Coffee Green Beans” series!
