So called because 'Monsoon' coffees are stored in special warehouses in the port town of Malabar until the monsoon season comes around. The sides of the structure are then opened allowing the moist monsoon winds to circulate around the picked green beans making them swell in size and take on a mellowed, yet aggressive, musty flavour. They turn very pale in colour and become brittle. Monsoon Malabar is difficult to roast, but that's our problem. You'll get the most unusual tasting coffee that we've found so far.
We have been shown many different Monsoon Malabar coffee samples that are not to my liking. This one is by far one of the very best I've ever tasted, grown by our friend Fiaz Moosakutty who pays great care and attention to it, and you can taste that in the cup.
Not everyone's bag this one, though I know that some of you adore it, and for you this will be one of the greatest examples of this coffee.
Medium to Dark Roast.