Monsooned Malabar AA – India

Dieser Kaffee trägt den Geschmack des Monsuns, ein besonderes Aroma. Sehr säurearm und sehr gut verträglich.

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Origin: When coffee was still transported by sailing ships, a journey from India to Europe took about six months. Climate change caused the green coffee beans to change in color, size, and flavor. Today, Indian coffee farmers use the monsoon air circulation to deliberately produce a specialty coffee that undergoes precisely these originally random processes.
The traditional monsooning process is used for our Monsooned Malabar AA in Malabar, a region on India's west coast, north of the city of Cochin. The humid monsoon climate results in a uniquely smooth and low-acid flavor. Monsooning takes place between June and September, when the southwest monsoon winds are strongest. During this process, the beans absorb moisture and develop their distinctive flavor and aroma characteristics.
The process begins with the harvest of the freshly ripened beans. They are sorted and carefully dried until the beans "clack." The dried coffee beans are then further processed in hulling factories on India's west coast, which play a key role in the processing of "monsooned" coffee. Once the coffee beans arrive there, they are sorted, sorted according to "A grade" classification, sieved, and exposed to the hot and humid climate in layers 10 to 15 cm thick on well-ventilated cement floors of small drying huts. This causes them to swell with increasing humidity, so that the original moisture content of 12 to 14 percent rises to around 16 to 20 percent. At the same time, the beans take on their characteristic straw-brown to yellowish color. The coffee beans are then loosely filled into jute sacks and stacked with sufficient space between them to allow the monsoon to circulate around the sacks and to ensure the moisture content is uniform in all the beans. The coffee is bagged at regular intervals of six to eight days to prevent the formation of mold and to ensure even monsooning.
All these steps take approximately eight to ten weeks. The coffee processed in this way is then sorted again by hand to remove any defective beans. Those deemed acceptable are polished and sorted by bean size.

Taste: This coffee has the taste of the monsoon, a distinctive aroma. It's very low in acid and very easy to digest.

Recommended preparation: Suitable for all brewing methods