Our India Monsooned Malabar coffee is from various Highland Malabar Estates in the Karnataka region of Southern India, located in the Western Ghats. Crafted from Grade A Arabica beans, this coffee is processed through a unique method known as monsooning, which imparts its distinctive flavor. Grown at altitudes between 1,000 and 1,600 meters above sea level, it features low acidity, a heavy full body, and strong earthy and spicy notes, accompanied by aromas of dark chocolate and cinnamon.

While India is often recognized for its fine teas, the country has been cultivating and exporting exceptional coffee for over 150 years. Today, it ranks as the fifth-largest producer of Arabica coffee globally, following Brazil, Colombia, Mexico, and Ethiopia.

According to legend, a Muslim pilgrim named Baba Budan is credited with bringing back seven coffee seeds from his pilgrimage to the Holy Land. He reportedly planted them near his mountain cave in Chikmagalur, Karnataka, which is now regarded as the birthplace of coffee in India.

The commercial cultivation of coffee in India began in 1840, when the British established plantations throughout the mountains of Southern India. The region's tropical climate, high altitude, sunny slopes, abundant rainfall, and nutrient-rich soil created ideal conditions for coffee growth.

The coffee undergoes a process known as ‘Monsooning’. The color, shape, and size of these beans, along with their aroma and flavor, result from this special post-harvest process. Historically, coffee was transported to Europe in wooden sailing vessels that took four to six months to navigate around the Cape of Good Hope. Stored below the waterline and exposed to the humid atmosphere created by seawater seeping through the wood, the beans transformed during their long journey to market. The bright-green beans would arrive as pale gold, having doubled in size and developed a completely new flavor profile.

This “monsooning” process was later replicated in India to recreate the cup profile that European customers had come to expect and demand from Indian coffee.

During monsooning, natural coffee beans are piled in 4- to 6-inch layers and exposed to the moisture-laden monsoon winds in a well-ventilated brick or concrete warehouse. This occurs along the West Coast of India, utilizing winds from the Arabian Sea during the southwest monsoon months, from June to September.

The process begins with top-grade Arabica cherry AB beans that have already been processed using the dry method. To ensure even moisture absorption, the beans are raked frequently, followed by bulking and re-bagging at regular intervals. Over a 12- to 16-week period, the beans gradually absorb moisture, swelling to nearly twice their original size and changing colors from pale gold to light brown. After several weeks, the coffee is re-bulked, graded again, bagged, and then moved to a drier area for long-term storage.

The result is a unique flavor, reminiscent of licorice or cilantro, that garners a dedicated following. It adds intriguing notes to blends and a rich crema to espresso.