Celebrated Indian Coffee — Monsooned Malabar

Celebrated Indian Coffee — Monsooned Malabar

India has exclusive coffee breeds that have loyal western followers. Some food products get famous with its geographical indications as Banglor Rasogolla, and some for its specialties or for its origin. However, Monsooned Malabar aka Monsoon Malabar – is one of its kind coffee bean known for its geographical processing and is under the protected status on India’s geographical indications.

This celebrated coffee that is a favorite in the USA and Europe gets its name from the distinctive natural processing method, where the coffee beans exposed to monsoon rains and wind for nearly 3 to 4 months results in an over-sized coffee bean with a pleasant, mellow earthy flavor.  This coffee is unique to the coastal areas of Karnataka and Kerala. Monsoon Malabar becomes exceptional when the coffee beans used in this process are also unique.

The Story of our Monsoon Malabar

The story of our Monsoon Malabar starts from Keezhanthoor – a beautiful and remote, high-range hamlet (5800 ft above sea level) cocooned in the Western Ghats, one of the top biodiversity hotspots in the world.  Keezhanthoor village in Kanthalloor Panchayath is famous for spices, coffee, and aromatics. The farmers of Keezhanthoor are all small-scale, traditional tribal community farmers dedicated to creating a perfect Arabica Coffee bean. The coffee is farmed entirely by women who barter labor and the entire coffee community work alongside each other for their mutual benefit.

 

Berries are plucked only when they are ripe and come from 5-year old plants, which are planted along silver oak trees, fruit trees like jackfruit, plum, pear, sandalwood trees, vegetables and pepper vines. This gives the coffee a medicinal value. The Arabica grown at this high an altitude along with its proximity to bio-diversity hotspots gives our Keezanthoor Arabica coffee its unique character.

Processing of Monsoon Malabar coffee

The Arabica coffee beans from Keezhanthoor is handpicked and pulped in the processing center of MASS at Idinjamala pulping center and hulled in the Plantrich processing center. This Keezanthoor Arabica coffee — full bodied, smooth, with medium acidity and a hint of spice — is shore-dried by salty air for more than 40-45 days in an open drying yard. The moisture-laden air causes slight fermentation, making the beans swell to double their original size and turn pale and bright.

This process of drying adds a hint of salt to our unique Keezanthoor Arabica coffee bean, giving it a one-of-its-kind flavor in order to transform it to the celebrated coffee — Monsoon Malabar.

The specialty of our Monsoon Malabar coffee

Our Monsoon Malabar coffee beans have a thick body with spicy, nutty taste and are 14% moisture packed.  It is unique because of the Keezanthoor Arabica coffee beans, which has a hint of spice, a full-bodied flavor that instantly introduce sweetness into your coffee cup, with no acidity.

Monsoon Malabar coffee, produced from organically grown trees and processed carefully, promotes good health. Our Monsoon Malabar coffee is a celebrated coffee not only among westerners but also for our 200 tribal community farmers who receive good premium through Fairtrade which helps their children get education assistance.

 

 

 

 

 

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