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products / Single origin coffee: 50 Specialty coffee & more

INDIA Monsonato

Malabar AA

250 g

Grinding

Field completion is mandatory

Quantity

Price

14,75€

products / Single origin coffee: 50 Specialty coffee & more

INDIA Monsonato

Malabar AA

250 g

  • INDIA Monsonato Caffè Fusari
  • INDIA Monsonato Caffè Fusari
  • INDIA Monsonato Caffè Fusari

Description and details

This unique coffee originates from the state of Karnataka, in the Malabar region of southwest India, situated on the Arabian Sea, and has made India famous throughout the world since the 19th century.

 

Our single-origin India Monsoon Malabar is enriched for seven weeks by the monsoon storms that lash it, and the result in the cup is astonishing: a smoother, velvety, and full-bodied coffee with significantly lower acidity and interesting flavors, strong and spicy, like the ancient coffee it replicates.

 

Origin: Karnataka
Botanical species: Arabica
Varieties: Kent, Cauwery, Tafarikela, San Ramon, and other local varieties
Production area: Karnataka, Malabar Coast
Classification: AA - Monsooned
Altitude: 800 meters above sea level
Processing: Natural, Monsooned

 

Roasting:

• Slow, to give each bean the right amount of time to express itself and achieve a perfect crumbly texture

• Light, to respect its quality and enhance all its individual nuances

• Dedicated to each single origin and order

• 100% artisanal, done by hand, exclusively, with over twenty years of experience by a true artisan roaster

 

Cooling: natural air, to ensure a pure product without interference

INDIA Monsonato

Legend has it that in 1670, Baba Budan, a pilgrim returning from Mecca, planted the first seven magically prolific beans he had stolen in Yemen.

 

Only the best beans like these are exposed to the Monsonatura process, which involves storing them for months, from June to September, in special warehouses sheltered from the rain but exposed to the hot, humid monsoon winds, which cause the beans to swell and dry out at the same time, completely transforming not only their physical characteristics, with the beans turning yellow from the salt and humidity, but also and above all their sensory characteristics.

 

It is a natural coffee that reproduces the centuries-old flavors that conquered Europeans a hundred years ago, when it took six months to arrive from India in wooden sailing ships, changed by the salt water, damp wood and winds that lashed the ships. Its taste was so unique that when travel became faster with the opening of the Suez Canal and the first steamships, in order not to lose that very special flavour, the conditions of high exposure to humidity were recreated using the monsoon process.