Monsooned Malabar Coffee: What It Is and Why Roasters Love It
The story and process behind Monsooned Malabar coffee from India's west coast, its distinctive low-acid, heavy-bodied cup, grades, uses and how to buy it.
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Monsooned Malabar is one of India's most distinctive coffees, and it comes from the same Malabar coast we trade from.
The story
In the days of sailing ships, Indian coffee spent months at sea on its way to Europe. The humid sea air changed the beans: they swelled, lost acidity and developed a mellow, heavy cup. When faster ships arrived, European buyers missed that taste, so producers recreated it on land.
How it's made
Green coffee (traditionally Arabica, and Robusta too) is spread out in open-sided warehouses on the west coast during the monsoon. Moist winds make the beans swell and turn pale golden. The beans are turned, graded and bagged after the season.
The cup
- Very low acidity
- Heavy body
- Earthy, spicy, sometimes woody notes
- Popular in espresso blends and for people who find coffee too acidic
Grades
Monsooned Malabar AA (the largest beans) is the best known. Monsooned Robusta is also available.
Buying tips
- Monsooned coffee looks pale and swollen, which is normal
- It has a short season, so plan purchases ahead
- Cup samples, because quality varies by lot
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Source spices, coffee and pulses from Pyalm
We trade from Calicut (Kozhikode), India on the Malabar spice coast and Dubai, UAE, exporting to buyers across Europe and worldwide. Wholesale, private label and dropshipping. See products & grades, export & shipping and quality.
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