MONSOONED MALABAR Green Coffee Beans
MONSOONED MALABAR
MONSOONED MALABAR
MONSOONED MALABAR Green Coffee Beans

MONSOONED MALABAR Green Coffee Beans

£3.75
GRE-MOMA-BE250

**PLEASE BE AWARE THESE ARE RAW, UNROASTED COFFEE BEANS, NOT SUITABLE FOR CONSUMPTION BEFORE BEING ROASTED**

Rich, smoky and earthy coffee with a monotone smoothness and a sweet spicy kick. 

What you need to know...

  • Flavours - earthy, spicy, smoky
  • Aroma - spicy
  • Body - medium / full
  • Acidity - medium

 

Perfect for...

Espressos, americanos, filter coffees.

 

The finer details... 

  • Origin: India 
  • Region: South India - Karnataka, Western Ghats
  • Altitude: 1,100 -1,200 m above the sea level
  • Variety: Kents, S.795, Catimor, Selection 9
  • Harvest Period: October - February
  • Processed Method: Dry Processed, Monsooned

 

Commercial cultivation of coffee in India began in 1840 when the British established coffee plantations throughout the mountains of Southern India. They found the tropical climate, high altitude, sunny slopes, ample rainfall, soil rich in humus content, and well drained sub soil ideal for coffee cultivation.

Indian coffee was historically shipped to Europe in wooden sailing vessels, taking four to six months to sail around the Cape of Good Hope before reaching their destinations. Coffee, stored below the water line and kept in a humid atmosphere by moisture seeping through the wood, underwent a form of treatment on its long voyage to market.  When the coffee reached Europe, its colour had changed from bright green to pale gold and its new crop acidity had disappeared. This "Monsooning" process was later systematically replicated in India with the goal to consistently reproduce the familiar flavor from the historic voyages to the European ports.

The Monsooning process consists of exposing natural coffee beans in layers of 4-6 inch thickness to moisture-laden Monsoon winds in a well ventilated brick or concrete-floored warehouse. This process is carried out on the West Coast of India, making use of the winds from the Arabian Sea during the Southwest Monsoon months of June through September.

The processing begins with top grade beans, Arabica Cherry-AB, that has already been processed by the dry method. To equalise moisture absorption, the beans are raked frequently, followed by bulking and re-bagging at regular intervals. At the end of the monsoon season, this coffee is re-bulked, graded again, bagged and moved to a drier region for longer-term storage. In this 12-16 week process the beans absorb moisture in stages, swelling to nearly twice their original size and developing colours ranging from pale gold to light brown. The resulting coffee has a monotone smoothness with a sweet spicy kick. One of our best-loved and exotic coffees. 

Customer Reviews
4.5 Based on 19 Reviews
5 ★
84% 
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4 ★
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Filter Reviews:
MB
13/01/2022
Miss B.
United Kingdom United Kingdom

Yummy, a bit fussy, MoMa

MoMa Green beans - they're nice, a bit difficult to roast, but great if your a fidgety roaster like me (I roast in a Korean coffee pan) Once you get the hang of roasting this kind of bean they are a sure bet. I try to do a roast profile of 50/30/20 Slowly drying the beans to start with. They're alright - chocolate notes - nutty-I'm using them to make esspresso in a bellman stove top.

RK
24/12/2021
richard k.
United Kingdom United Kingdom

feedback

great easy to order and came quickly. my only negative is order system keeps asking me to join then loyalty program which I did months ago but the system doesn't seem to recognise such. Thus, unclear if I have received any loyalty points over the last yr.

MC
17/11/2021
Mark C.
United Kingdom United Kingdom

Monsooned Malabar Green Beans

I roast them dark and the taste is heavenly.

RT
25/10/2021
Ron T.
United Kingdom United Kingdom

Excellent coffee

Coffee beans were lovely and fresh I roasted to medium roast which gave a very smooth coffee I would highly recommend monsooned malabar to anyone

RK
17/08/2021
richard k.
United Kingdom United Kingdom

My personal coffee blend

I blend the Monsooned Malabar with Kenya Peaberry 50/50. I roast each set of beans separately with a custom profile a bit on the dark side for 12.5 minutes fan setting low. I then let the roasted beans rest for a week before using them in a Gaggia beans to cup espresso machine. This nearly replicates my favorite Peet's dark roast Garuda blend. Great experience and the green beans come quickly and well packaged, very easy to order 1 kg of each last a bit more than a fortnight once roasted.