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Home Our Coffees SIGNATURE BLENDS Light Roast Monsooned Malabar
Malabar Blues Coffee Blend
Malabar Blues ₹240.00 – ₹2,100.00
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Kaveri Espresso Blend from Marc's Coffees
Kaveri Espresso Blend ₹250.00 – ₹2,100.00
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Monsooned Malabar

₹260.00 – ₹2,100.00

100% Arabica

This brew has a very unique fragrance due the “Monsooning” process. Mellow, soft and smooth body with hints of roasted malt and a winy finish.

Certification: UTZ
Origin: Coorg, Karnataka
Elevation: 2500-3000 ft (750 – 900 m) above sea level
Processing Method: Natural & Monsooned
Makes coffee smooth and mellow, India’s own specialty processing method.
Roast: New England / Light Roast (200°C / 392 F MET)
Puts the little acidity in Monsooned coffee forward to highlight the rare aromas.
Grade: AA

 

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Description

Description

A classic variant of the nostalgic Monsooned Malabar coffee, this coffee is a unique light roast with taste notes very atypical of a conventional light roast.

Recommended Brewing:

Malabar Arabica is best enjoyed without milk! As any light roast, make sure not to use it for milk-based coffee recipes. Have it as a shot of Espresso or a nice, long Pour-Over. It pairs well with fruity, baked treats.

The Story:

The origin of the Malabar Monsooned goes way back to the British Raj, during which coffee beans were transported in hulls of clipper ships to Europe. This journey took about three months. The transformation would take place naturally, as the humid monsoon winds from the Arabian sea would give the beans a unique flavour and a colour. With the advent of faster cargo ships, the beans no longer had time to transform on the journey, thus the natural processing time was cut short and the taste was lost. But now, coffee traders replicated the conditions on land, and brought back a flavour that once was thought to be lost in history.

Recipe

Recipe

This brew has a very unique fragrance due the Indian signature
post-harvest method called the “Monsooning” process.

Prominent tasting notes: Mellow and soft with a smooth body and hints of roasted malt. Wine-y finish.

Notes on this coffee:
Elevation: 750 – 900 msl
Processing Method: Natural & Monsooned
Roast Level: New England / Light Roast (200°C / 392 F MET)

Here’s our customised recipe for these fine beans:

Tools:
V60
V60 original filters
Decanter
Grinder
Kettle
Scale
Timer
Serving cup

Ingredients:
20g Monsooned Malabar beans
300ml filtered water

Ratio:
1:15

Plan of Action:
→ Grind your 20 grams of coffee beans to a medium fine (700 microns).
→ Meanwhile, set your 300 ml of water to heat. It should reach 85ºC / 185ºF.
→ Pre-wash the V60 filter, with some warm water. Throw that water out into the sink. Then add your ground coffee. Set your V60, now with the clean filter holding the grounds, on the scale, so you can pour with precision.
→ First pour: Start your timer. You are now at 00:00.
Slowly pour in 40ml of your 85º water over the coffee in gentle, concentric circles.
→ Let the coffee bloom.
→ 0:25 – 0:30 give your V60 a gentle swirl.
→ Second pour: You are now at 00:30.
Pour 86ml of water with the same hand movement as before. (now you\’ve poured 126ml)
→ Third pour: At 01:00 pour 86ml of water again. Swirl again. (total poured = 186ml)
→ Fourth pour: At 01:30 pour the last 63ml. (300ml have been poured) then let the water settle till the coffee bed is dry.
→ Pour 50% of the brew into a pre-warmed cup. (if the cup is cold the coffee will instantly get colder.)
→ Sip and savour. Discover the balance, acidity, sweetness and aftertaste.
→ Drink the other half of the brew once it\’s rested for about 2 minutes. Notice if by letting it sit a little, the notes are enhanced or changed! Did you get any of the tasting notes stated? Did you taste others? Enjoy the sensorial experience!

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Monsooned Malabar

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