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Monsooned Malabar

Growing Region
South-Western shore, near the Arabian Sea of India called the Malabar Coast.
Process: Called Monsooning.
After the coffee cherries are picked they are stored in warehouses until the monsoon season, and then the sides of the warehouse are opened up to allow the monsoon winds to circulate around the coffee while it is being constantly raked and turned by hand. A process which may take up to 16 months!

Variety:Cataui,Cautery




Monsooned Malabar

Characteristics: Considered such an unusual coffee, because of it's processing method.

Very high in body, and may be the least acidic coffee in the world. Earthy, musty and a nutty coffee. It has been referred to as the "funky coffee". It makes a great single origin espresso shot. A coffee well worth trying!

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