The process, from beginning to end, involved in making a fantastic cup of monsooned Malabar coffee is fantastically intriguing. It’s similar to the aging process that a lot of coffee farms employ; in which cherries are left on the stem even after they’re ripe for the picking so that they can absorb more rain and air, thus intensifying the flavour naturally.
The Malabar coffee cherries are picked when they are ripe, then rather than being washed and hulled, are first sun-dried in expansive barbecue pits. After that, the cherries are processed and cured, then stored away in warehouses until the monsoon season comes around. From June to September (about 12-16 weeks), the beans are spread on the floor, exposed to the violent, sea-salt moisture-saturated winds of the monsoon while inside of a well-ventilated warehouse. In fact, the sides of these warehouses are built to open wide, and the winds circulate inside the building, making the beans swell in size by absorbing moisture. Farm workers spend a lot of their time during monsoon season repeatedly spreading, raking, and rotating the beans so that they all are touched by the winds kicking up from the Indian Ocean. After the season ends, the beans are micro-sorted again to remove fully “monsooned” beans from those that are not fully “monsooned.” The secret to the extraordinary quality of this Monsooned Malabar over others available; is this re-screening after the monsooning process is complete. The beans are perfectly uniform with zero defects. They are the most beautiful Monsooned Malabar beans you’ll see. This is a high body and low acidity coffee with a character of earthy overtones. The coffee stands alone as a one origin but is often used to enhance an espresso blend.
Because of this intense process, Monsoon Malabar results in a very flavourful, intense cup of coffee.