rohe kaffeebohnen indien monsooned malabar

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India Monsooned Malabar

13 Reviews

€15.90*

Content: 0.8 kg (€19.88* / 1 kg)

Prices incl. VAT plus shipping costs (free from €150)

Taste: Nut, spices
exposed to the monsoon for 7 weeks
Perfect for portafilter

Currently out of stock.

Weight

0.8kg

4kg

12kg

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Green Coffee India Monsooned Malabar

Exposed to the monsoon for 7 weeks, with notes of nuts and spices.
Ideal for espresso and café crème.

Green Coffee India
Monsooned Malabar

Exposed to the monsoon for 7 weeks, with notes of nuts and spices. Ideal for espresso and café crème.

rohkaffee indien monsooned-malabar bohnenbild

Taste Profile

Discover the distinctive taste of this coffee.

Taste Profile

Discover the distinctive taste of this coffee.

Aroma

Spices

Taste

Nutty, Spices

Aftertaste

Spices, freshly cut wood

Fruit Acid

Hardly

Sweet

Light

Body

Intense

Profile India Monsooned Malabar

All the essentials at a glance.

Profile
India Monsooned Malabar

All the essentials at a glance.

Origin: India

Type: Arabica

Variety: Kent, Cauwery, Tafarikela, and San Ramon

Processing: Natural, monsooned

Certification: None

Region: Karnataka, Chickmagalur District

Producers: Various

Cultivation Altitude: 1,000 - 1,800 m above sea level

Harvest: Selective hand-picking

Quality: Grade AA

Screen Size: 18 / 19

Density (ISO): 509 g/L

Moisture Content: 11.2%

Water Activity: 0.62

Caffeine (prepared as SCA Cupping): 46.99 mg/dl

Chlorogenic Acid (prepared as SCA Cupping): 66.01 mg/dl

Harvest Year: 2024

Origin

From cultivation to your cup - find out more about the origin of the green coffee here.

rohkaffee indien monsooned-malabar sortierung

The basis for this Monsooned Malabar coffee are Indian Cherry AA beans from Karnataka in the Chickmagalur District, one of the most traditional regions for coffee in India. According to legend, the Muslim pilgrim Baba Budan brought seven coffee seeds more than 400 years ago from his pilgrimage to the Holy Land. He planted them next to his mountain cave in Chikmahalur, which has since been considered the cradle of coffee cultivation in India.

On a larger scale, coffee has been grown in India since around 1840, when the British established coffee plantations across southern India. The tropical climate, high altitudes, sunny slopes, abundant rainfall, and humus-rich soils in the region were ideal for coffee cultivation.

During that time, coffee from India was transported to Europe in wooden sailing ships, taking 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. When it arrived in Europe, the coffee was no longer green but golden-yellow, large, and almost free of fruit acid. This effect has since been further developed in India in the so-called Monsooning process: naturally processed coffee beans are laid out in layers in brick or concrete warehouses, through which the moist wind from the Arabian Sea blows during the monsoon months from June to September. The coffee comes from various estates in the region and was grown at 1,000 to 1,800 meters above sea level on clayey soil. The coffee is harvested and processed very carefully, as well as sorted by size to achieve the most uniform roasting possible. It is particularly popular among espresso enthusiasts.

Origin

From cultivation to your cup - find out more about the origin of the raw coffee here.

The basis for this Monsooned Malabar coffee is Indian Cherry AA beans from Karnataka in the Chickmagalur District, one of the most traditional coffee regions in India. According to legend, the Muslim pilgrim Baba Budan brought seven coffee seeds more than 400 years ago from his pilgrimage to the holy land. He planted them next to his mountain cave in Chikmahalur, which has since been considered the cradle of coffee cultivation in India. On a larger scale, coffee has been grown in India since around 1840 when the British established coffee plantations throughout South India. The tropical climate, high altitudes, sunny slopes, abundant rainfall, and humus-rich soils in the region were ideal for coffee cultivation. During that time, coffee from India was transported to Europe in wooden sailing ships, taking 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. 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 in the so-called Monsooning process: naturally processed coffee beans are laid out in layers in brick or concrete warehouses, through which the moist wind from the Arabian Sea blows during the monsoon months from June to September. The coffee comes from various estates in the region and was grown at 1,000 to 1,800 meters above sea level on clayey soil. The coffee is harvested and processed very carefully and sorted by size to achieve the most uniform roasting possible. It is particularly popular among espresso lovers.

Preparation Recommendation

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

This is a high-quality Monsooned Malabar; therefore, it can be enjoyed single-origin, but also works very well as a base for a blend with fruitier coffees.

Preparation Recommendation

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

This is a high-quality Monsooned Malabar; it can therefore be enjoyed as a single-origin, but also works very well as the base of a blend with fruitier coffees.

Ingo's Roasting Recommendation & Roast Profiles

I recommend a medium-dark (Full City) roast. Since the coffee has very low acidity, it can be roasted rather lightly by lovers of low-acid coffees. This brings out the spicy and nutty flavours more and the coffee retains some sweetness. When blending with other beans, I recommend roasting the beans separately at least initially, as the Malabar beans are large and have low density. Later, you can try mixing the coffee before roasting.

You can find suitable roast profiles for this bean here:

Ingo's Roasting Recommendation & Roast Profiles

I recommend a medium-dark (Full City) roast. Since the coffee has very low acidity, it can be roasted rather lightly by lovers of low-acid coffees. This brings out the spicy and nutty flavour more and the coffee retains a bit more sweetness. For blends with other beans, I recommend roasting the beans separately at least initially, as the Malabar beans are large and have low density. Later, you can try mixing the coffee before roasting.

You can find suitable roast profiles for this bean here:

Packaging

Optimally packaged to protect the quality of raw coffee beans during shipping and storage.

The raw coffee is delivered in high-quality, transparent, and resealable Ecotact freshness bags, available in either 1 kg or 5 kg options. These bags ensure that the coffee is optimally protected from external influences such as air, moisture, and light to preserve its freshness and flavours to the fullest. For larger quantities, we also offer the convenient 15 kg Bag-in-Box – a packaging solution that makes storage and handling particularly easy and efficient. This way, your raw coffee remains well protected.

Packaging

Optimally packaged to protect the quality of the raw coffee beans during shipping and storage.

The raw coffee is delivered in high-quality, transparent, and resealable Ecotact freshness bags, available in 1 kg or 5 kg options. These bags ensure that the coffee is optimally protected from external influences such as air, moisture, and light to preserve its freshness and flavours to the fullest. For larger quantities, we also offer the practical 15 kg Bag-in-Box – a packaging solution that makes storage and handling particularly easy and efficient. This way, your raw coffee remains perfectly protected.

Coffee Knowledge

Knowledge and guides on raw and roasted coffee beans.

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Coffee Knowledge

Knowledge and guides on raw and roasted coffee beans.

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Roasting Knowledge

Roast profiles, guides, and information on coffee roasting.

Discover

Roasting Knowledge

Roast profiles, guides, and information about coffee roasting.

Discover

Taste of nuts and spices

Acid / Acidity:	0: hardly any
Character:	Nutty, Spicy
Empty string:	Arabica
Origin:	India
Perfect for:	Automatic coffee makers, Italian espresso
Processing:	monsooned, natural
Sweet:	1: fine

Traffic name: Coffee (green coffee, unroasted)
Ingredients: 100% coffee
Storage: Store cool and dry
Others: Naturally contains caffeine, green coffee is intended exclusively for further processing by roasting.

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