This coffee gets its unique characteristics (heavy body, earthiness, and low acidity) by mimicking the sea journey used centuries ago. Before the creation of the Suez Canal, coffee was shipped from India to Europe around Africa’s Cape of Good Hope. The Indian coffee went from tropical humid heat to freezing sea air back to tropical humid heat to the European port over a 1 or 2 month period. This caused the beans to bleach and swell. Europeans became accustomed to this different taste, and when shorter (and more airtight) means of shipment arrived, coffee drinkers missed the distinctive ‘Malabar’ taste.
Today, after careful hand picking (versus stripping in lesser harvesting regimes) these beans are dry processed only from Arabica Cherry Grade A. The dry beans are raked on the outdoor drying beds in India for 12-15 weeks to duplicate the effect of sea travel. Throughout the process these beans are rebagged, resorted, and visually inspected, then spread and raked again for perfect uniformity. While Monsooned Malabar is most commonly used as a blender in espresso, it is also drunk straight by devoted fans who appreciate this unique, smooth, low acid coffee.