Like most tales surrounding the origins of coffee, the story of how Monsoon Malabar came to be is most likely apocryphal; regardless, it’s a pretty good story! In the late 19th century, a shipment of coffee beans was sent from India to Europe. During the journey, the ship was waylaid by the monsoon season as it traveled around the Cape of Good Hope. During this delay, the beans were exposed to the increased humidity and as a result, turned a pale off-white color. Despite its off-putting appearance, the European recipients decided to consume it anyway. With that, Monsoon Malabar coffee was born.
Considering the process, it’s hardly surprising that the resulting coffee is unlike any other. Monsoon Malabar coffee is intensely flavorful and is extremely full-bodied. The monsoon exposure and aging process removes almost all of the normal acidic qualities of the coffee. This lack of acidity gives the coffee a thick, almost grainy quality and a complete absence of brightness.
In terms of specific flavors, drinkers can expect strong smoky, spicy, and earthy notes as well as a malty sweetness. The full-bodied nature of the coffee results in it coating the mouth and tongue long after it has been drunk. Needless to say, this isn’t a coffee everyone is likely to enjoy.
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