India Arabica Monsooned Malabar AA ASPINWALL | Ongebrande koffiebonen | 1 kg

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India Arabica Monsooned Malaba...

23.83

India Arabica Monsooned Malabar AA ASPINWALL - ongebrande koffiebonen

23.83

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The India Monsooned Malabar is a special kind of coffee. Its origins date back to the 17th century when raw (green) coffee beans from India were shipped to Europe in wooden vessels. This was a challenging sea journey, taking about six months to reach Europe through the Cape of Good Hope. During this voyage, the raw coffee beans were exposed to the humid monsoon conditions.

The beans changed in colour, size, texture, and taste, resulting in a spicier and creamier coffee from India. With the advent of modern, more protective transport methods, the beans lost this unique character.

A method was developed to replicate these features in a controlled setting: during the monsoon season, the beans are stored in warehouses along the Malabar coast for about four to five months. These warehouses are partly open to let the moist monsoon winds blow through.

This coffee is sweet and creamy, powerful, with hints of spicy chocolate and nuts. In blends where you'd rather avoid using robusta, it works as a 100% arabica alternative.

Note: this coffee is unroasted and needs roasting before it's ready for consumption.

Details

The India Monsooned Malabar is a unique coffee. The history of this coffee dates back to the 17th century. Back then, the raw (green) coffee beans from India were shipped to Europe in wooden vessels. This was a tough voyage, taking about six months to get to Europe around the Cape of Good Hope. Along the way, the raw coffee beans were exposed to the damp monsoon conditions.

The beans changed in colour, size, texture, and flavour. The coffee from India became spicier and creamier. With the arrival of modern and more protective shipping methods, the beans started losing their distinct character.

So, a method was developed to recreate these traits in a controlled setting: during the monsoon season, the beans are stored in warehouses along the Malabar coast for roughly 4 to 5 months. These warehouses are partially open to let the moist monsoon winds pass through.

A sweet, creamy coffee that's robust, with hints of spicy chocolate and nuts. In blends where you prefer not to use robusta, it can act as a 100% arabica replacement.

Just a heads up: this is an unroasted coffee that needs to be roasted before you can enjoy it.

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More Information
SKU	CDJ-OB-0010
EAN	8720598671162
Brand	Café du Jour
Produced in	India

Supplier Aspinwall & Co. Ltd. is one of the first commercial companies in Malabar, along the coast of South India, established in 1867 by the legendary English merchant and visionary, John H. Aspinwall.

Reviews

Customer Questions

Which flavour notes can I expect from these Monsooned Malabar beans after roasting?

After roasting, these beans are characterised by a creamy, powerful flavour with notes of spicy chocolate, nuts, and sometimes a slight saltiness. Some customers also describe a fruity aroma when grinding. It is a unique coffee for people who like to try something different.

Do these beans still need to be roasted before I can make coffee?

Yes, these India Arabica Monsooned Malabar AA ASPINWALL are unroasted (green) coffee beans. They still need to be roasted at home or in a roastery before they are suitable for making coffee.

Do the unroasted Monsooned Malabar beans have a specific aroma before or after roasting?

These beans have a distinctive, slightly salty aroma both before and after roasting. After grinding, you may also notice fruity aromas. These are typical characteristics of the monsooning process.

Can I use these beans as a 100% Arabica substitute for Robusta in blends?

Yes, that is certainly possible! This Monsooned Malabar arabica is particularly powerful and creamy and is often used in blends where you would normally use robusta, but now want to create a 100% arabica blend with comparable strength.

Why are these beans ‘Monsooned’ and what does that mean for the flavour?

These beans undergo the so-called 'monsooning' process, during which they are exposed to humid monsoon winds for months. As a result, their colour, size and structure change, and they develop their characteristic creamy, spicy-smooth flavour. This also makes the coffee less acidic and fuller-bodied.