Monsooning is a traditional process from India providing the specific characteristics to cup quality of monsooned coffee. The process is a controlled fermentation of the coffee cherries by managing the moisture content, which results in swelling of beans to double their original size, change in color of cherry coffee from golden brown to pale yellow and bringing down the density of beans by about 40-60% and increase the soluble solids when roasted, to provide a mellow cup quality.
Malabar Coffee is awarded the GI (Geographical Indications) tag under the initiative of Indian Coffee Board.
Origin - Chikmagalur, Karnataka
Altitude - 4500 ft - 5000 ft
Varietal - Mixed Arabica varietal
Monsooned Malabar
This Indian coffee from Baarbara Estate is inspired from processes followed in wine industry to develop natural sweetness in the fruit by utilising freezing temperatures; whole cherries goes through fermentation and stored in a freezer for sugars to accumulate. Further removed and slow dried on raised beds.
Tasting notes: Fruity berry like, Orange sweet and warmer spices