Malabar Blues
₹240.00 – ₹2,100.00
50% Arabica, 50% Canephora
Makes coffee smooth and mellow, India’s own specialty processing method.
In short, this coffee is a culture and tradition in a cup. It holds the fine aromas of caramel and traces of spice. Its chocolate notes are bold and the tinge of vanilla tops the whole experience. The coffee has a silky smooth, yet full body.
| Certification: | UTZ |
| Origin(s):
District and Estate |
Karnataka, Chikkamagaluru |
| Elevation:
feet and masl |
2500-3000 ft (750 – 900 m)
above sea level |
| Processing methods: | Natural & Monsooned |
| Roast level:
and comment |
Full City/ Dark (225°C / 437 F MET)
Smooth dark chocolate bitters and some natural sweetness. |
| Cultivars: | Robusta
|
| Grade: | AA |
Recommended Brewing:
We love a good Monsooned French Press, but with the Chemex or the V60, this cup is equally excellent. There’s no rule to it. Try it with different methods to see which one highlights its taste profile best for you.
The Story:
The origin of the Monsooned Malabar goes way back to the British Raj, during which the beans were transported to Europe in the hulls of clipper ships. A journey that lasted three months. The processing would take place naturally as the heavy monsoon winds from the Arabian sea would help the beans develop a unique flavour. Today, coffee traders have replicated the conditions on land and brought back a flavour that once was thought to be lost in history.
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