One french press is not enough to soak in the nostalgia and the beautiful taste of Malabar Blues. The origin of the Monsooned Malabar goes way back to the British Raj, during which the beans were transported in clipper hulls for three months to Europe. The processing would take place naturally as the moist monsoon winds from the Arabian sea would give the beans a unique flavor and a colour.
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 traders replicated the conditions on land and brought back a flavor what once was thought to be history.
In short, it is culture and tradition in a cup which smells of raisins, caramel and a trace of spice. It and has a dry fruit taste written all over it.
Exceptionally low, a result of the Monsooning process and the dark roast level.
The coffee has a silky smooth body yet full body.
The aftertaste is a strong one mainly of dry raisins but also with subtle notes of cashew and pista.
Brew enough to sit through the wonderful history.