Fresh roasted coffee tabera Monsoon Malabar in grains, 1 kg

Coffee Beans>>>Food

Brand Name Табера

Department Name all

Shelf Life 1years

Item Type Coffee beans

Flavor Spices & Herbs

Main Ingredients 100% Arabica

Caffeine Type Caffeinated

Weight 1 kg

Табера Monsoon Malabar

ТабераMonsoon MalabarCoffee is very unusual. Peculiar! Its aroma resembles oriental spices, ground nutmeg, sweet pepper. The taste also surprises-soft, but at the same time very rich, dense and spicy drink, only slightly resembling "classic coffee". Based on our experience and your reviews, you can say that Malabar either very like it or does not like it at all. But he does not leave anyone indifferent. In any case, it is bright and interesting coffee worthy of your attention

Composition:India100% arabica.

Espresso preparation guide

Amount of ground coffee:17,5 gramsTime of extraction:28 secondsVolume of the finished drink:32 grams

Coffee Monsoon MalabarDescription of coffemussonny Malabar:

Manufacturer country:

India

Grade:

Arabica

Region:

Malabar Coast (south-west India)

Processing method:

Dry and муссонная

Height growth:

1200-1400 m

Impeccable spicy-sweet bouquet from distant India with chocolate-raspberry shade and velvety taste. Lightweight, soft high-mountain coffee with low acidity and berry sweetness, ideal for cooking in automatic coffee machines and Turks. The humid climate of Malabar, monsoon winds, are all ideal conditions for growing a unique variety of coffee with its specific color, taste and aroma.

Monsoon is the wind, which, depending on the time of year, changes its direction: in the summer it blows from the ocean, bringing a lot of rainfall, in winter from the continent without After collecting grains and processing, they are aged under wet Musson for several months this technique and determined its name Monsoon Malabar.

This sort of coffee has both a numerous army of fans, and many disappointed in its taste of people, but indifferent among them are definitely not. In the taste Bouquet gradually reveal the notes of black bread, spices, nuts, cocoa and tender lemon-orange acid.

History of Coffee Monsoon Malabar

In Europe, Indian coffee was in the early XVII century. Loaded ships went not one month from India to Venice port in Italy. At that time, there was simply no faster way to deliver the goods, but people were ready to wait for more than one month of new supplies, and simply did not pay attention to some of some been in the ship's hold for months. Oddly enough, but in such conditions and an amazing monsoon coffee was born.

Large sailing ships delivered coffee beans, crossing seas and oceans. The way from India to Europe could take up to 6 months. Coffee was carried in dark, wet and moldy holds. It is no wonder that any product in such unfavorable conditions could simply be wet or completely covered with mould before coming to Europe. Coffee beans absorbed all moisture in themselves, significantly increased in weight and size, and the color acquired a light yellow shade. All these factors, of course, displayed on the taste. Coffee lost sour and at the same time acquired new shades that are not characteristic of fresh coffee.

Since coffee grows exclusively in the tropics, the Europeans simply did not imagine what the taste of fresh coffee should be. They perceived the taste of coffee, which had passed "processing" wet holds and time, as due and accustomed to such taste, which with lightning speed.

Over time, sea ships grew faster, logistics was established, and delivery times decreased sharply. Oddly enough, this has affected the taste of Indian coffee beans. Coffee beans simply stopped being subjected to these "non-standard" conditions of transportation and storage in the hold, and delivered to Europe fresh and clean. Fresh coffee became more bright, had a spicy aroma and rich acid. European caffemans of that time were surprised: "What happened to our coffee?" fast delivery time, comfortable storage of the goods negatively affected the taste of coffee. The taste of Indian coffee was lost, but it turned out not forever.

In order to recreate the "same" taste, coffee grains in India pass special processing. After harvest, coffee beans were washed, and instead of normal drying placed in specialized warehouses for the period of monsoon winds. During storage, coffee beans absorbed moisture from the air. Such a process could take 15-16 weeks to fully restore the conditions experienced by coffee beans at the beginning of the XVII century, while traveling to Europe. If you want to mentally move to the beginning of the XVII century, it is better to do it behind the cup"Monsoon Malabar".

The territorial Malabar Coast is in the south-west of India and is considered to be the most humid region of South India, as Western Gats (mountain chain in the west of of which leads to abundant rainfall.