If you like a coffee with low acidity, thick body, then you will enjoy our offering of Indian Monsooned Malabar. Historically, it took six months or longer for the coffees leaving India in the wooden hulls of sailing ships to make it down the East African Coast, around the Cape and then up the Western coast of Africa to Europe.

During this time the coffee, which was subject to monsoon humidity in port, took the flavor of wood and the sea. After the invention of the steamer and the Suez Canal, this long trip was shortened, and this "monsooned" flavor disappeared. But this flavor was missed, and thus was born Monsooned Malabar.

To make, or "Monsoon" the coffee, plantation arabica is laid out in the open and exposed to monsoon winds and rains for about a week, then placed in bags in warehouses exposed to the salt and sea winds during the monsoon season. The beans swell with moisture and turn a pale yellow. This coffee tastes like no other, and it is usually a love-hate relationship.

Indian coffees sometime seem to get lost among the chaos and crowds of this enormous coffee universe. This is a shame since they are a wonderful part of the coffee spectrum, with low acidity, medium to full body, and subtly spiced in the cup.

Indian coffee has its own terminology. Dry-processed coffee is called Cherry, whereas wet-proceed arabica is named plantation arabica, even if it is not from a plantation. Wet-processed robusta (often used in espresso) is called parchment robusta.