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Green Coffee: India, Monsooned Malabar

€10.70 *
Content: 800 g

Prices incl. VAT plus shipping costs

Delivery time 2 Workdays

  • DE.7815
  • Fast DHL delivery from Germany
  • Prices incl. value added tax
  • Free shipping from 100€

Green Coffee India, Monsooned Malabar

Rohkaffee Monsooned Malabar
  • Characteristic: Exposed to the monsoon wind for 7 weeks
  • Arabica, Kent, Cauwery, Tafarikela and San Ramon varieties
  • Hand-picked
  • Natural
  • Sieved to sizes 18 & 19 for a regular roasting result
  • 2019 Harvest

Profile

The coffee is particularly impressive because it has very little acidity. The nutty flavours are complemented by spices such as cloves, nutmeg, pepper and cardamom as well as a light syrupy sweetness. A very full body, which also comes into its own as an espresso, as well as an intense, spicy aftertaste.

  • Flavour: Spices
  • Taste: Nuts, spices
  • Aftertaste: Spices, freshly cut wood
  • Sweetness: Medium
  • Fruit acid: Low
  • Body: Pronounced

Preparation Methods

Kaffeeröstung Espresso

Monsooned Malabar beans are particularly popular as espresso, but also café crème and Bialetti. It is especially recommended for coffee drinkers who love low acidity and full-bodied coffee.

This is a high-quality Monsooned Malabar, so it can be drunk pure, but also works very well as a base for blending with more fruity coffees, such as Castillo from Colombia or Sidamo from Ethiopia. 

Origin

The basis for this Monsooned Malabar coffee are Indian Cherry AA beans from Karnataka in the Chikmagalur District, one of the most traditional regions for coffee in India. Legend has it that more than 400 years ago the Muslim pilgrim Baba Budan brought seven coffee seeds with him from his pilgrimage to the Holy Land. He planted them next to his mountain oils in Chikmagalur, which has been regarded as the cradle of coffee cultivation in India ever since.

Coffee has been grown on a large scale in India since about 1840, when the British established coffee plantations all over southern India. The tropical climate, high altitude, sunny slopes, abundant rainfall and humus-rich soils in the region are ideal for the cultivation of coffee.

Coffee from India was brought to Europe in wooden sailing ships during this time, and it took four to six months to sail around the Cape of Good Hope. The part of the coffee that was stored below the waterline absorbed moisture that penetrated through the wood and when it arrived in Europe, the coffee was no longer green but golden yellow, large and almost free of fruit acid. Since then, this effect has been further developed in India using the so-called monsooning process: naturally processed coffee beans are laid out in layers in brick or concrete warehouses, through which the damp wind from the Arabian Sea is drawn during the monsoon months of June to September.

The coffee comes from various commodities in the region and is grown at 1,000 to 1,800 metres above sea level on a clayey soil. The coffee is harvested and processed very carefully, and selected according to size in order to achieve the most even roasting possible. It is especially popular with espresso lovers.

Roasting Recommendation for Monsooned Malabar

We recommend a medium-dark (full city) roast. Since the coffee has very little acidity, the coffee can also be roasted lightly by lovers of low-acid coffee. As a result, the spicy and nutty taste of the coffee becomes more pronounced and the coffee retains a little more of its sweetness. When mixing with other beans, we recommend roasting the beans separately, at least at the beginning, as Malabar beans are large and have a low density. Later you can try mixing the coffee before roasting.

You can find roasting profiles for this bean in the knowledge section: for Gene Café, for Hottop Manual, for Hottop with Artisan.

Packaging

The green coffee is delivered in a transparent and resealable 800g protective bag. 

Product video

Taste of nuts and spices Very low acidity Ideal for espresso, café crème, Bialetti more
Product information "Green Coffee: India, Monsooned Malabar"
  • Taste of nuts and spices
  • Very low acidity
  • Ideal for espresso, café crème, Bialetti
Sales description: Coffee (green coffee, unroasted)
Content: 100% coffee
storage: Store in a cool, dry place
miscellaneous: Contains caffeine by nature, Green coffee is intended exclusively for further processing by roasting.
Coffee species: arabica
Variety: Cauwery, Kent, San Ramon, Tafarikela
Origin: India
Altitude: 1'000 to 1'600 meters
Preparation: natural
Recommended preparation: Bialetti, café crème, espresso
Flavor: spices
Taste: nut, spices
Sweetness: medium
Acidity: little
Body: pronounced
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