There’s only one aroma that can rival the magic of petrichor during the monsoon. Coffee.
For a soul-satisfying experience, curl up with a blanket, book and a piping hot cup of Malabar Arabica coffee. The coffee is made from 100% Monsoon Malabar Arabica, grown and harvested in Coorg and Chikmagalur and then aged in the monsoon winds of the Malabar coast for three to four months, to tone down the original acidity and create a neutral pH balance flavour profile. The coffee has been granted protected status under India's Geographical Indications of Goods Act for its unique method of preparation.
The origin of the Monsooned Malabar goes way back to the East India Company during which the beans were transported over 3 months in clipper hulls to Europe. The coffee beans would be exposed to the moist monsoon winds from the Arabian sea and would cause the beans to swell, change colour, and acquire a unique flavour that won the hearts of coffee lovers in Europe. With the advent of cargo ships, the beans no longer required three months to be transported thus the natural processing time was cut short and the taste was lost. But the coffee planters in India replicated the conditions on land by building special warehouses that allow the moist monsoon winds to circulate around the coffee and make them swell, and develop the mellowed but aggressive musty flavour.
Brace yourself for the full-bodied nutty-mellow-molasses flavour profile accompanied by the invigorating aroma reminiscent of caramel, raisins and a hint of spice. For a truly magical experience, prepare it black with no sugar.
Monsooned Malabar: Medium Body, Low to medium Acidity, Sweetness low