Monsooned_Malabar
Monsooned Malabar
Coffee beans processing
Monsooned Malabar, also known as Monsoon Malabar, is a process applied to coffee beans. The harvested coffee seeds are exposed to the monsoon rain and winds for a period of about three to four months, causing the beans to swell and lose the original acidity, resulting in a flavor profile with a practically neutral pH balance.[1][2] The coffee is unique to the Malabar Coast of Karnataka, Kerala and the Nilgri mountains of Tamil Nadu and has protected status under India's Geographical Indications of Goods Act.[3][4] The name Monsoon Malabar is derived from exposure to the monsoon winds of the Malabar coast.[1]
The brew is heavy bodied, pungent, and considered to be dry with a musty, chocolatey aroma and notes of spice and nuts.[5][6]