Description

Monsooned Malabar, aka Monsoon Malabar. The harvested seeds are exposed to the monsoon rain and winds for around three to four months. This causes the beans to swell and lose the original acidity, resulting in a flavor profile with a near neutral pH balance. The coffee is unique to the Malabar Coast of Karnataka, Kerala and the Nilgri mountains of Tamil Nadu. The name Monsoon Malabar is derived from exposure to the monsoon winds of the Malabar coast.

This drink is heavy bodied, pungent, and considered to be dry with a musty, chocolatey aroma and notes of spice and nuts